The Morphy Richards BM Club

squeaky

Mine comes out fine on fastbake. As long as I use the fastbake recipe and not a "normal" one.

It comes out maybe 2cm lower than a normal loaf but is still a good loaf and not a brick.

minimooch

did you warm the water? I make the 2 hr white loaf in our panny, add warm water (1 min in microwave) and its almost as good as the 4 hr. OH never warms the water and its pants.

we used to make the 2hr version all the time in our russell hobbs cos it was too noisy to put on overnight like i do with the panny.

I also used to make a 1 hr option when I had the RH (programmed it to do the recipe from my friends MR I think) it was pretty rubbish bread, no good for sarnies, but fine for mopping up soup which is what I usually made it for, and you had to eat it straight away. again warm water, lots of yeast (3 teaspoons I think!) and only white

Angelraesunshine

my fast bake is always smaller and heavier i put it down to not having as much time to rise therefore it is smaller if i am running short i make the dough for rolls then put on fast bake found it a little lighter the dough,

belfastgirl23

Angelraesunshine wrote: »

my fast bake is always smaller and heavier i put it down to not having as much time to rise therefore it is smaller if i am running short i make the dough for rolls then put on fast bake found it a little lighter the dough,

Top tip!! cheers

arkonite_babe

HariboJunkie wrote: »

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.

Thanks for all the advice HJ, I had a sucess tonight witht the loaf mixed in the BM and then cooked in the oven. It hasn't been cut yet but it looks and smells wonderful The tin I used was approx a 3lb one? I bought it in a local cookware shop and divivde the dough between it and a normal 2lb loaf tin. Left it to rise tonight after coming out of the BM for at least 2 hours before cooking at the temps you posted last night.

Thank you

HariboJunkie

I just think it's much nicer to have a proper loaf shape isn't it?

And it's getting it's mixing and first prove in the BM so it does kind justify using both doesn't it?

arkonite_babe

It does indeed

Will post tomorrow and let you know how it tasted

lucasmum

If I am proving anything at home i always turn my oven on for a couple of minutes before the dough is ready. Then I turn it off once its just warm and half fill a baking tray of water and put it in the bottom f the oven. That makes just the right warm moist air the dough needs to prove It doesn't take so long to prove this way.
Hope this helps

blitz

I also have started to bake it in the oven, its much better. My only gripe now is if i use the recipe in the book, I find it really sticky & end up using loads of flour just to stop it sticking everywhere.
I still use the whole cycle for banana, fruit loaves & cheese & onion loaf, I find they work a treat:D

blitz

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! Have just seen this, will give it a go tomorrow, though I have found using honey gives it a much better taste than sugar.:D

Another thing, does everyone esle find that the light crust is still quite dark, I`ve never tried the med or dark crust, if its any darker than the light setting it would turn out burnt:eek: