The Morphy Richards BM Club

EmmaJ_3

I bought my BM about 8 months ago now and regularly make white & wholemeal basic loaves, rolls & pizza bases. I decided to branch out the other day and try improvising slightly.

I made a loaf according to the wholemeal recipe but added sunflower, pumpkin, sesame seeds & linseed. I found that the loaf sank in the middle, and also the seeds weren't evenly distributed in the loaf rather had all floated up to the top 1/3. This is also the first time using the wholewheat setting rather than normal setting.

Does anyone have any tips on making 'bread with bits in'??

arkonite_babe

I have managed to make a very edible light loaf today. I crushed a vitamin c tab and chucked it in. What a difference. If I buy powdered Vit C will that be easier to work with and do any of you add vit c to your bread??

competitionscafe

arkonite_babe wrote: »

I have managed to make a very edible light loaf today. I crushed a vitamin c tab and chucked it in. What a difference. If I buy powdered Vit C will that be easier to work with and do any of you add vit c to your bread??

The small sachets of fast bake yeast (Eg: Hovis, Allinsons, own brand) usually have Vitamin C added already, it's usually labelled as ascorbic acid I think?

competitionscafe

ANY_CHANCE wrote: »

Can i miss out the milk powder ? or add something instead?
does any one have actual measurements for the water and flour ?

I never add milk powder, but I do add some oil (sunflower, groundnut or olive) or butter. I usually add honey or maple syrup (or sugar) as that's suppossed to help the yeast.

Looks like 1 cup on the measure is 240ml ? so if you have another measuring jug you could convert?

After experimenting a bit, my 'usual' loaf is the 'softgrain bread' one in the manual (1 and a half lb) but I use no milk powder, less oil/butter (1 and a half tbsp), less honey/sugar (1 to 1 and a half tbsps) , less salt (1 teaspoon) and I just use a sachet of yeast rather than measuring it. For flour I use 2 cups Dove Farm 'mixed grain malthouse' and 1 cup strong white). Setting 1 (Basic) 2h50mins, light crust.

I also like to do a 80/20 mix of white flour with medium oatmeal for a more nutty tasting white loaf (about 2 and a half cups white flour and the rest oatmeal). Or for a lighter brown/wholemeal loaf I do 1 cup white flour and 2 cups wholemeal.

Has anyone got this book : The Bread Book: The Definitive Guide to Making Bread by Hand or Machine (Paperback) by Sara Lewis or The Big Book of Bread: 365 Recipes for Bread Machines and Home Baking (Paperback) by Ann Sheasby? Was thinking of getting one of those two but can't afford both.

competitionscafe

pretz wrote: »

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

Thanks - always wanted to try making Brioche! But you put the sugar down twice - is it 2 tbsp or 3? And is it 1 and a half lb loaf setting or 2lb? Thanks!

arkonite_babe

competitionscafe wrote: »

The small sachets of fast bake yeast (Eg: Hovis, Allinsons, own brand) usually have Vitamin C added already, it's usually labelled as ascorbic acid I think?

I had better success adding extra vit c in my bread even though the yeast I use has that added, think I'll investigate buying vit c powder in Holland and Barratt tomorrow.

pretz_2

competionscafe sorry about its 2 and i use the 1 1/2 lb setting although if you want to try it by hand i have a different recipe however im going to try it in the bm ill let you know what it comes out like

hth
pretz

perfectlypoor

Hi my parents have a morphy richards fastbake 48230 and they said I can have it as they don't use it which is great as I was going to buy one:money: just wondered what they are like and what works/doesn't work so well in them from anyone that has one. Thanks PP

Jo_anne_2

I haven't tried one but I found a review here http://www.ciao.co.uk/Morphy_Richards_48230__Review_5315872

mandy_moo_1

well i wouldn't be without mine!! i use it practically every day, and i don't think i could live without it now

i use it to make buns to freeze, bread, raisin loaf, dough to make iced buns, pizza dough & other bits that take my fancy!