The Morphy Richards BM Club

Becles

I've got a Morphy Richards breadmaker. I normally use setting 1 for a normal loaf which takes 3 hours to do. I've had it over 2 years now and made countless lovely loaves.

I forgot to make bread yesterday and didn't have an "emergency" loaf in the freezer, so as I was pushed for time, I used the "fastbake" setting. I checked it was for a medium 2lb loaf, and used the same ingredients as I do for a normal loaf.

When it came out, the bread hadn't risen and it hadn't browned that well. I'm left with a short squat loaf, that looks anaemic and it's very heavy and a little sticky in the middle. I've just had some for breakfast and it wasn't very nice.

Should I have done something different with the recipe, or is the fastbake setting just pants?

Pipkin

Last time (well the only time, but you know what I mean) I tried the fastbake loaf it came out abysmally too.

Everything else has always turned out lovely,so I was shocked.

belfastgirl23

I didn't think my fastbake loaf was as nice from my panny - I think for the same reasons you said. I guess there's a reason why the normal cycle is 4 hours ....

northender

You need to follow the fastbake recipe from the booklet which has much more yeast in it, hence it rises in less time. Hope that helps!

Pipkin

I did follow the recipe.

destiny_star2006

i wanna bread maker so much stomps feet lol ***

competitionscafe

lucasmum wrote: »

blitz- just like you I have had my MR FB for quite a few years sitting on the top of my kitchen cupboards after the same disappointing results from the manual BUT I have just made my first loaf using the recipe that is on the side of the packet of sainsburys strong white flour and it turned out lovely!!! I even had to try some straight out the BM just to make sure and it was wonderfully light and airy but now i have indigestion dammit!!!

Recipe as follows:
320ml 20fl oz warm water
500g 20oz strong white flour
25g 1oz butter
1 tbsp sugar
1 1/2 tsp salt
1 tsp fast action yeast

I put it in my BM in that order and used setting 2 (large loaf not dark crust) hey presto 2hr 50 mins later a lovely loaf!!! good luck

Thanks for recipe. I made this this morning as above except setting 1 and small (1 and a half lb loaf) light crust. I also substituted 100g of the white flour with 50g oatmeal and 50g malted softgrain (granary type) flour. Turned out nice but I think butter makes it a bit 'cakey' so will try sunflower oil next time or maybe even half and half. It wasn't salty or sweet but I might reduce sugar and salt next time to see if it tastes any different as I like to get these as low as possible (1 teaspoon of each is often enough for a small loaf). I know you do need some salt though - left it out once by mistake and the bread was inedible! :rolleyes::rolleyes:

arkonite_babe

my sandwich loaf wich was nice last night, was horrible and cakey this morning. anyone got any clues????? i'm about ready to trade this one in if I don't get a decent loaf soon :mad:

HariboJunkie

arkonite_babe wrote: »

my sandwich loaf wich was nice last night, was horrible and cakey this morning. anyone got any clues????? i'm about ready to trade this one in if I don't get a decent loaf soon :mad:

I'm not sure ark. I think the fastbake is cakey anyway. TBH I've all but stopped doing the entire loaf in th BM. I now just use it to make the dough and then finish it off in the oven. The difference in th texture is amazing.

mandy_moo_1

HariboJunkie wrote: »

I'm not sure ark. I think the fastbake is cakey anyway. TBH I've all but stopped doing the entire loaf in th BM. I now just use it to make the dough and then finish it off in the oven. The difference in th texture is amazing.

which recipe do you use to do this? i tried using the one for the dough only for breadbuns but there was far too much!!
do you just use the same ingredients as if you were gonna cook a loaf in the bm but just set it to dough instead, ie) use the same ingredients for a basic white loaf, but instead of setting the bm to that, you set it to dough, take it out, leave to rise in loaf tin then cook in the oven?