The Morphy Richards BM Club

nicky1306

My friend has just sold me her MR BM 48220 For a tenner! woohoo! does anyone have one? what do you think??

sb44

nicky1306 wrote: »

My friend has just sold me her MR BM 48220 For a tenner! woohoo! does anyone have one? what do you think??

You will find 34 reviews on it here:

http://www.ciao.co.uk/Morphy_Richards_48220WH__73654

Best you make yourself a cuppa, makes for a lot of reading!

competitionscafe

blitz wrote: »

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 else 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:

I always use honey or occassionally maple syrup.

Never tried dark crust, but did medium once and it was still a bit dark for me so I always use the light setting now.

This is the bread recipe I used today and it still tastes nice with the reduced sugar and salt:

added in order:
1 and one eighth cup water
half tablespoon sunflower oil
1 teaspoon honey
1 teaspoon salt
2 cups mixed grain malthouse flour (Doves Farm)
1 cup strong white flour (Tesco own brand organic)
one and a quarter teaspoon fast action yeast

Setting: 1 Basic
Crust: light
Loaf size: small (one and a half lb) 2hr50mins

Result: Delicious 'granary' style loaf. :beer:

You can change the ratio of malthouse /white flour to 50/50 (one and a half cups of each) if you prefer a lighter loaf.

Picture of the results can be seen here:
http://picasaweb.google.com/msouthgate/F20April08a/photo#5186863825354504066

and here:
http://picasaweb.google.com/msouthgate/F20April08a/photo#5186863928433719186

arkonite_babe

arkonite_babe wrote: »

It does indeed

Will post tomorrow and let you know how it tasted

And the result is..................................................


Best loaf I've made yet :D:D:D

HariboJunkie

arkonite_babe wrote: »

And the result is..................................................


Best loaf I've made yet :D:D:D

:j :T :beer: *wipes brow in relief*

arkonite_babe

HariboJunkie wrote: »

:j :T :beer: *wipes brow in relief*

panic no more, it's ok

demented_2

Hi, I have just got a Murphy Richards bread maker, I have made bread before in a breadmaker, however i have noticed that the recipe for a 2lb basic white loaf calls for 3 tbsp of sugar, is this a misprint or am i being paranoid, the last breadmaker i had stated 3.1/2 table spoons of sugar, it turned out to be a misprint, so after waffling on.... is the recipe for the MR basic bread correct?
Thank you.

mandy_moo_1

demented wrote: »

Hi, I have just got a Murphy Richards bread maker, I have made bread before in a breadmaker, however i have noticed that the recipe for a 2lb basic white loaf calls for 3 tbsp of sugar, is this a misprint or am i being paranoid, the last breadmaker i had stated 3.1/2 table spoons of sugar, it turned out to be a misprint, so after waffling on.... is the recipe for the MR basic bread correct?
Thank you.

yep, its right i've just checked my manual x

mandy_moo_1

well, after reading the advice on here, i've had a couple of goes at just making the dough in the BM, then baking it in the oven, but i can't get it to stop sticking in the loaf tin :mad:

i followed the recipe for the 1 & 1/2lb basic white cos that was just the right amount of dough to fit into a 2lb loaf tin. i left it to rise, then baked it for 10min at 200 then 15min at 180. the crust was a lovely deep brown, but when i tried to get the flippin thing out of the tin, it lost all its bottom, IYKWIM

what am i doing wrong? its not too bad when we can have "chunks" of bread when we have soup like today, but its just not deep enough to slice!!

PLEASE can someone tell me where i'm going wrong before i lose heart altogether

blitz

demented wrote: »

Hi, I have just got a Murphy Richards bread maker, I have made bread before in a breadmaker, however i have noticed that the recipe for a 2lb basic white loaf calls for 3 tbsp of sugar, is this a misprint or am i being paranoid, the last breadmaker i had stated 3.1/2 table spoons of sugar, it turned out to be a misprint, so after waffling on.... is the recipe for the MR basic bread correct?
Thank you.

It is right, but unless you like to taste sugar in your bread I personally wouldnt use that amount, I found it much too sweet especially the crust. Before I change to honey (much better IMO) I use 1 tbsp sugar.;)