The Morphy Richards BM Club

HariboJunkie

mandy_moo_1 wrote: »

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

Have you tried flouring the loaf tin?

competitionscafe

blitz wrote: »

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.;)

I agree 3 tablespoons is far too much, you can put in as little as1 teaspoon, the bread will be fine and thats enough sugar to help the yeast grow. I prefer honey or maple syrup to sugar too.

mandy_moo_1

HariboJunkie wrote: »

Have you tried flouring the loaf tin?

:wall: why didin't i think of that? i wasnt sure if i was cooking it too quickly, at too high a temperature? thanx haribo x

faye1978

Hi All,


Having read all your hints and tips I a thinking of dusting off my MR FB - However the DH finds the bread cakey and dense on all the settings so I think I will try a loaf without the milk powder.

Let you know how I get on - quite excited to be using it again :j

faye1978

1st batch I did without milk powder and I used the dough setting then I baked on the sandwich setting - when I took it out of the BM it was just like risen dough - all sticky and slightly crusty on the outside.

So I binned it and put another on dough but tried the french bread recipe this time and set it to dough as I don't have time to make it before dinner now so I'm gonna have to put it in the oven

mandy_moo_1

hi faye
i don't think you'll get it to work by putting it on the dough setting and THEN putting it on the sandwich or french bread setting.......you need to put all your ingredients into the BM THEN press the french bread button (or whatever you want to make)

i think it'll take about 3 hours, but i've found it better to make the dough, then bake in the oven. the best success i've had is to use the recipe for the white buns....i make the dough, take it out of the bm, knead it a bit more, then divide into 8 pieces, and roll into balls. put them on a baking tray in a warm place ( i cheat and switch the oven on for 10mins then switch it off and put the dough in there to rise) for about 1/2 an hour to 45mins, then bake at 180 for about 20mins

these freeze really well

don't be disheartened...once you find what works best for you, you'll love your bm like i do mine....it just takes a while to get used to it. hang on in there x

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

Thank you for this, made one of Sat & it was lovely, made another today but use oil & honey instead of butter & sugar & it was a touch fluffier, its great to have a loaf that I can now do daily on a whole cycle instead:T

dawnsong

ANY_CHANCE wrote: »

Hello:hello:

Can anyone help?
I am trying to make a white loaf using my Morphy Richards fast bake BM the only prob is i have lost the measuring cups :rolleyes:

Water - 11/2 cups = ??
Skimmed milk powder i dont have any
sugar 2 1/2 tbsp ok
salt - 2tsp ok
stong white bread flour 4 cups = ??
dry yeast - 2tsp ok

setting - basic white

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

hi - i have spare measuring cup and tablespoon/teaspoon measure for m.r. fastbake breadmaker - you are welcome to them if wanted.

dawnsong

bertiebots

Well I have gone and done it.:j ...purchased a mr fastbake breadmaker this morning. So I guess I can join the club:D ?? Sorry to everyone as I am sure this has been asked loads but I dont have time to read the whole thread....do you have to use milk powder or can you just leave it out ? I have been hand baking for ages and never had to use it.
I have a great bread making book so have used a recipe out of there and keeping fingers crossed its ok....but I seemed to be putting in loads of flour.Well we will see in a couple of hours:eek: .
:rotfl: I really shouldnt be this exited about a kitchen applience should I????:rotfl: :rotfl:

competitionscafe

bertiebots wrote: »

Well I have gone and done it.:j ...purchased a mr fastbake breadmaker this morning. So I guess I can join the club:D ?? Sorry to everyone as I am sure this has been asked loads but I dont have time to read the whole thread....do you have to use milk powder or can you just leave it out ? I have been hand baking for ages and never had to use it.
I have a great bread making book........

Yes, I always leave out the milk powder and it seems many others on here do to.

Main tips from this thread seem to be - don't use the fastbake feature, try honey instead of sugar, you can leave out the milk powder, light crust gives the best result as the others seem to make it too dark, the recipes in the manual are not great but can be changed/adapted to improve them or use alternative recipes, the MR fastbake is better at wholemeal/granary loaves than white which can come out a bit 'cakey' and using the machine to make the dough and then baking in oven gives the best results. (Although the last one seems to defeat the point of having a breadmaker - I don't mind 10 mins of kneading, can be quite therapeutic in fact but my oven isn't working properly so i have to use the machine at the moment). Any other tips to add? (As this thread is sooooooooo long perhaps we could do a quick summary of the main tips, best recipes, etc?)

Out of interest which book do you have? I was thinking of getting 'Bread: The Definitive Guide to Making Bread by Hand or Machine by Sara Lewis' as it sounds quite good and each recipe has a version for hand baking and machine. I still think hand baking makes better bread (especially white) but I do love the convenience of throwing a few ingredients in the machine at night (using the timer) and waking up to the smell of a warm freshly baked loaf for breakfast.