The Morphy Richards BM Club

HariboJunkie

mandy_moo_1 wrote: »

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?

Yes, I just use the same recipes but set them to dough. With the rolls, I followed the recipe in the manual for rolls.
The dough cycle takes 1hour 30 mins and then I let it have it's second rise for as long as possible before baking in the oven.

Everyone seems to have different methods of finishing it in the oven but I tend to give it 10 minutes on Gas mark 8 and 20 minutes on GM 6.

I have to give Pink-winged credit for getting me on to doing this.

arkonite_babe

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.

I did this tonight with the sandwich loaf recipe, wow what a difference. I let the bread sit in the loaf tin for an hour before I baked it in the oven. TBH I think the extra time sitting seemed to help???

HariboJunkie

arkonite_babe wrote: »

I did this tonight with the sandwich loaf recipe, wow what a difference. I let the bread sit in the loaf tin for an hour before I baked it in the oven. TBH I think the extra time sitting seemed to help???

It makes it much lighter doesn't it? I only use my BM for a whole cycle now if it's late at night and we need bread in the morning.

Some people don't get why I use the BM for dough but I can't do it myself cos I am a weakling.

It's also fun experimenting with different shaped loaves.
I'm a bit erratic with how long I leave it to prove. It depends on the temp of the kitchen. Yesterday I went out for hours and left it in the cold and came home to a beautifully risen loaf which turned into the best bread I've ever made.

arkonite_babe

I think the BM will be doing the donkey work from now on and I'll just bake it in the oven.

A few quick questions for you though,
What size of loaf tin do you use?
What temp do you have the oven at?
How long do you cook it for?

Just asking as I'm still in the experimental stage and I'd like to cut down the disasters to prevent waste

sb44

I think I am going to try baking mine in the oven too.

The brown ones come out fine but I'm not keen on the white loaves.

HariboJunkie

arkonite_babe wrote: »

I think the BM will be doing the donkey work from now on and I'll just bake it in the oven.

A few quick questions for you though,
What size of loaf tin do you use?
What temp do you have the oven at?
How long do you cook it for?

Just asking as I'm still in the experimental stage and I'd like to cut down the disasters to prevent waste

The loaf tin thing is a bit confusing. I used my ordinary loaf tins at first cos they sad they made 2lb loaves but there was far too much dough so I bought a bigger one. It doesn't say what size it is though but the dough fits it perfectly. of course you don't have to use a tin at all, but just shape the bread and cook on a baking tray.

I cook mine for 10 mins at GM 8, then 20 mins at GM 6. It's ready when the bottom sounds hollow when knocked.

Another tip, which saves a bit of time and is still economical compared to buying sliced loaves is the Tesco bread mixes. They're around 50p and are a great standby and I must say the loaves are brilliant.

northender

Sorry, I read it that you used the same ingredients you did for a normal 2 lb loaf. The only recipe suitable for the fastbake setting is "fastbake small white" or "fastbake large white" which are are sections 6 and 7 in the recipe leaflet. If you have used your normal recipe it won't have worked (there is 3 times the amount of yeast in the specific fastbake recipe).

annaangeluk_2

I've got a MR BM and I used the fast bake recipe and it was still pants!!

I managed to eat one slice then it started to make me gag it was so heavy and under cooked!

Then I spent the rest of the night with a very poorly tum! (I won't go into details but it wasn't good!!:o :eek: ) I think the undercooked yeast really disagreed with me!

I've not used the fast bake setting since!!

Anna x

Pipkin

My apologies, I did not realise the OP had not used the fastbake recipe.. but I honestly did, and as someone else said *it was still pants*

Everything else has always turned out lovely though.

larmy16

My Panny turns out vile fastbake too. I guess there is a reason for all that resting, clicking and a four hour bake. Like a previous poster said the bread is so sticky and doughy it makes you gag. It looks disgusting too. Waste of money IMO.