The Morphy Richards BM Club

absfabs

Just very slightly adapted from manual, for the 1 1/2lb loaf:

water 1 1/16 cup
oil 1 1/2 tbsp ( I don't measure that any more, just trickle a bit in)
salt 1/2 tsp
sugar 1 tbsp
strong white bread flour 3 cups
fast action yeast 3/4 tsp
use setting 11

I often add 1/2 cup of seeds, mix of poppy, sesame, pumpkin. Seems to work without adjusting fluids. OH finds it a bit stodgy, while I don't mind denser bread.

To get a really super light loaf, put on "dough" setting first, when finished, start normal program (sandwich in this case). Or bake in oven.

I suppose the "fast bake" concept, even in the ordinary recipes/programmes, does slightly compromise the rising times and gives less light result than if you let it rise more slowly. And the vertical shape must have some effect. We do bake more bread and rolls in the oven now (still at the hit and miss experimental stage, so don't ask!), but the machine is great for labour and time saving, and not having to be around to watch things.

Olliebeak

sb44 wrote: »

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.

It's for staff only, I'm afraid . But it's my birthday soon, and he's offered to buy me one - always said he's a lovely lad! :rolleyes:.

sb44

absfabs wrote: »

Just very slightly adapted from manual, for the 1 1/2lb loaf:

water 1 1/16 cup
oil 1 1/2 tbsp ( I don't measure that any more, just trickle a bit in)
salt 1/2 tsp
sugar 1 tbsp
strong white bread flour 3 cups
fast action yeast 3/4 tsp
use setting 11

I often add 1/2 cup of seeds, mix of poppy, sesame, pumpkin. Seems to work without adjusting fluids. OH finds it a bit stodgy, while I don't mind denser bread.

To get a really super light loaf, put on "dough" setting first, when finished, start normal program (sandwich in this case). Or bake in oven.

I suppose the "fast bake" concept, even in the ordinary recipes/programmes, does slightly compromise the rising times and gives less light result than if you let it rise more slowly. And the vertical shape must have some effect. We do bake more bread and rolls in the oven now (still at the hit and miss experimental stage, so don't ask!), but the machine is great for labour and time saving, and not having to be around to watch things.

Right then, off to make another one later tonight or tomorrow.

The one I made earlier still dipped but not as much so shall have yet another try at that one but shall reduce the honey and oil.

Thanks for the advice. Will let you know how I get on.

pretz_2

hiya i thought i would post for the first time here as i have a mr fb too and i founnd this brilliant recipe for brioche and wanted to pass it on hope you enjoy it as much as i do

Ingredients

3 large eggs
1/2 cup butter or margarine, softened
1/3 cup milk(70º to 80ºF)
3 tablespoons water(70º to 80ºF)
3/4 teaspoon salt
3 tablespoons sugar
3 cups bread flour
2 tablespoons sugar
1 1/2 teaspoons bread machine yeast

Measure all ingredients into bread machine pan in the order above.

Process on sweet or basic/white bread cycle; use light or medium/normal crust color setting.

Remove bread from pan; cool on wire rack.

easy peasy

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!

I have just realised what I may be doing wrong.

The recipe says wholewheat flour which is what I assumed i was using, I'm not, it's flippin' strong brown flour.

I think this means it should be cooked on the white bread setting if I am using it mixed with white flour, is that right?

sb44

Can someone give me a rough idea how thick a small loaf should be when made in a breadmaker please?

I made a small loaf in my MR Fastbake today, about 70% brown flour / 30% white.

I had been baking it on the wholewheat setting which may have been the reason it was sinking.

Used the sandwich setting today and it did not sink!

However, I am not sure if it has fully risen. I think it has, but as this is the first small loaf I have made I would like a rough idea what height a one and a half pound loaf should rise too please.

Ta.

Andy_Hamilton

Sandwich settings normally keep the bubbles much smaller which is esier to cut, just like shop sliced bread.

sb44

Andy_Hamilton wrote: »

Sandwich settings normally keep the bubbles much smaller which is esier to cut, just like shop sliced bread.

Just compared it to the one I made a couple of days ago and it is about 1" or so less thick but does cut really well.

Ta!

sb44

Are you finding it a pain to make any decent bread in your MR breadmaker from your manual?

I only used it a couple of times when I first got it as the basic loaves I was making weren't very good (so it was put away for 6 years!).

Anyway, I made a small brown loaf yesterday which tasted really nice but it tasted even better today.

Here are the ingredients that I used, it may be worth trying this one if you are at your wits end with disasters.

I just put the bread pan on the electronic scales and zero the weight then add each ingredient, zero the weight again and do it that way.

225g water
228g brown bread flour
83g white bread flour
1 tablespoon honey (I think this weighed 10g)
1 tablespoon extra virgin olive oil
1 teaspoon salt
1 teaspoon fast action yeast

I set it to small loaf, light colour and programme 11 (sandwich bread).

blitz

Ive never been able to make a decent white loaf using any of the recipes in their manual,ive found them bland & dense. I have managed to find a recipe that tastes nice & a little less dense, but still not managed to make a nice fluffy loaf, that everyone would go wow over. If anyones managed it, id love to know their recipe:D