The Morphy Richards BM Club

absfabs

MadDogWoman wrote: »

Hi,

I'm planning on making some Hot Cross Buns for Easter

P.S. I'm also having issues with the pan unlocking, but it's not affecting the mixing so far, I will put a call in to Customer Services once it does.

Tried the hot cross buns, froze half the dough, nice to bake and eat fresh. Not as squidgy as shop bought ones

Can't be bothered with the "cross" bit, so we are having heathen buns :rotfl:

Also find pan unlocks quite a lot now, machine is 1 year old, seems to be at end of mixing cycle, not affected the loaf. Got a 2 year guarantee, will wait a bit longer, but definetely phone them before it runs out.

sb44

absfabs wrote: »

sb44 wrote: »

I made another loaf today from the recipe I found on YouTube (flour/water/salt/honey/yeast!) and it turned out fine except for sinking again like the one I made yesterday.

I upped the yeast by 1/4 tsp today and it was a bit taller than yesterdays loaf but it still sank!

Great pictures! And as the inside is nice, just keep it upside down

Difficult to comment without knowing exact recipe + quantities you are using.

Generally, more yeast will make it rise higher, but if it rises too high it will collapse.

Granary/wholewheat loaves don't rise as well as white ones, will always be a bit firmer.

Wouldn't have thought yeast straight out of fridge would make any difference, if the other ingredients were room temperature, water tepid.

Have you found your manual and tried a MR standard recipe?

Yep, the water was tepid. The flour was at room temp, the honey would have been warm as it was solid so I zapped it in the mircrowave to make it pourable, I wonder if that could have been the problem.

I made a couple from the manual when I first got the breadmaker, from what I remember they were a disaster. That was about 6 or 7 years ago! I only used it a couple of times then put it away until I found this forum a few days ago.

These are the ingredients that I took from the YouTube vid:

225g water
228g wholewheat flour
83g white flour
30g honey
30g olive oil
15g flax seeds
½ tsp yeast
½ tsp salt

I used extra virgin olive oil as that is the only one I have in at the mo.

sb44

Have just had a thought.

The original recipe included flax seeds which I omitted as we aren't keen on them.

I wonder if I should reduce the water by about 25g as I suppose the recipe had more water to soak into the seeds which I don't have in there.

arkonite_babe

My bread is now starting to be more cakey in texture. Any ideas?

I don't use milk powder in the recipe and I use veg oil instead of butter. My DH thinks I need more yeast but I'm not sure. I also usually cut the sugar down as I find the bread too sweet otherwise.

I use either the basic recipe or the sandwich loaf.

sb44

Does anyone have a recipe for white bread without using milk powder?

The ingredients I want to use are white bread flour, olive oil, salt, honey and yeast (and obv water)?

ka7e

I just omit the milk powder! Bread turns out fine without it.

Olliebeak

My sil works for a firm that are offering MR BM's at 'silly prices' at the moment.

I've got the chance of FastBake 48289/FastBake 48628/Accents 48271. Has anybody got one of these? And which would anybody recommend, if any, please.

Many thanks - I'm sure I'll get some honest opinions on here.

absfabs

sb44 wrote: »

Yep, the water was tepid. The flour was at room temp, the honey would have been warm as it was solid so I zapped it in the mircrowave to make it pourable, I wonder if that could have been the problem.

I made a couple from the manual when I first got the breadmaker, from what I remember they were a disaster. That was about 6 or 7 years ago! I only used it a couple of times then put it away until I found this forum a few days ago.

These are the ingredients that I took from the YouTube vid:

225g water
228g wholewheat flour
83g white flour
30g honey
30g olive oil
15g flax seeds
½ tsp yeast
½ tsp salt

I used extra virgin olive oil as that is the only one I have in at the mo.

Hi SB44,

I'm trying to get my head round the quantities given there ( I measure, not weigh , got to get better scales:D).

Flour/fluid ratio seems to be okay, possible the honey making it a little wetter than just sugar, ... how much does 30g oil look like? wouldn't use more than a tbsp max for such a small loaf.

1/2 tsp yeast and 1/2 tsp salt seems to be a little on the low side, if you increase the yeast, like you did, then I think you need to increase the salt, too.

One more thought, do you have the proper measuring spoon? Difficult to decide what 1/2 or 3/4 tsp is without one. My teaspoons come in lots of different sizes.

Hope it soon works for you.

I mostly use the sandwich loaf recipe, without the milk powder, only 1 tbsp of sugar and I always use veg/rapeseed oil ( easier than softening butter/spread) Can't see why you couldn't use honey instead of sugar, just use a touch less water to allow for liquid.

If microwaved honey is hot, keep it away from the yeast, put it in with the water and make sure the mix is no more than comfy room temperature.

Hope some of these ramblings are of use

Good luck!

sb44

Olliebeak wrote: »

My sil works for a firm that are offering MR BM's at 'silly prices' at the moment.

I've got the chance of FastBake 48289/FastBake 48628/Accents 48271. Has anybody got one of these? And which would anybody recommend, if any, please.

Many thanks - I'm sure I'll get some honest opinions on here.

Are they only offering them to members of staff or are they available to the general public?

I made my friend a loaf yesterday and although it sank (again) she wants me to look out for one for her.

sb44

absfabs wrote: »

Hi SB44,

I'm trying to get my head round the quantities given there ( I measure, not weigh , got to get better scales:D).

Flour/fluid ratio seems to be okay, possible the honey making it a little wetter than just sugar, ... how much does 30g oil look like? wouldn't use more than a tbsp max for such a small loaf.

1/2 tsp yeast and 1/2 tsp salt seems to be a little on the low side, if you increase the yeast, like you did, then I think you need to increase the salt, too.

One more thought, do you have the proper measuring spoon? Difficult to decide what 1/2 or 3/4 tsp is without one. My teaspoons come in lots of different sizes.

Hope it soon works for you.

I mostly use the sandwich loaf recipe, without the milk powder, only 1 tbsp of sugar and I always use veg/rapeseed oil ( easier than softening butter/spread) Can't see why you couldn't use honey instead of sugar, just use a touch less water to allow for liquid.

If microwaved honey is hot, keep it away from the yeast, put it in with the water and make sure the mix is no more than comfy room temperature.

Hope some of these ramblings are of use

Good luck!

Well I would normally measure but the recipe was done by weight so I just followed what he was doing except for the seeds.

I put another loaf in this morning so I will have another go later.

God knows what this one is going to come out like as I tried sunflower oil instead of extra virgin.

I'm not sure how many spoons the liquids equate to as I poured them in very slowly!

Yep, I kept the honey away from the yeast and salt, I put the yeast in last and then started the machine.

Can you give me the weights etc of the ingredients for your white sandwich bread please?

Even though the brown in sinking we can live with that at the minute as it tastes lovely and our 9 year old is eating it too (she doesn't normally like brown bread). I def need to get some white bread sussed though now as she doesn't like brown toast!

Thanks for the help and advice, all adds to the learning curve!



Oops, nearly forgot, yes I have measuring spoons that came with the bread maker.