Morphy Richards 48321, Instructions Manual

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RECIPES FOR JAM (7)
SEE INTERNET LOCATIONS AT THE END OF RECIPES SECTION.
BREAD MIXES (8)
SEE INTERNET LOCATIONS AT THE END OF RECIPES SECTION.
Follow the information for bread mixes on the bread mix packet. Some brands of bread
mixes recommend the use of the basic programme setting. Our bread mix programme (8)
has been specially developed to achieve the best results from packet bread mix.
There are 2 types of bread mixes currently available.
1 Just add water.
These mixes are complete and they have all the necessary ingredients provided, even the
yeast. You only add water.
• IMPORTANT: Follow the packet instructions as some mixes contain more than the normal
amount of yeast, which could over rise in the pan. Use 3 cups of mix maximum.
• These mixes are more prone to over-rising and collapsing when the weather is hot and
humid. Since these mixes are complete, we cannot advise how to adjust, as with our own
recipes. Bake in the coolest part of the day, use water between 21-28°C.
2 Just add flour and water
These mixes have the necessary ingredients in separate sachets.
Remember strong white bread flour is required. A packet of this mix will produce a 700g
(1.5 lb.)
RECIPES FOR SPECIALITY BREADS (9)
SEE INTERNET LOCATIONS AT THE END OF RECIPES SECTION.
Malt loaf
1½ lb 2 lb
Water 1 cup 1¼ cup
Salt 1 tsp 1 tsp
Sunflower oil 2 tbsp 3 tbsp
Black treacle 1½ tbsp 2½ tbsp
Malt extract 2 tbsp 3 tbsp
Plain flour 3 cup 4 cup
Fast action yeast 1 tsp 1¼ tsp
Sultanas* ½ cup ¾ cup
Use setting 9 Speciality
*Place in the fruit and nut dispenser or add when the beeper sounds if your model does
not have a fruit and nut dispenser.
RECIPES FOR GLUTEN FREE (10)
Gluten free breads are yeast leavened breads, where Gluten a protein part of the wheat (also
found in Oats, Barley and Rye) is removed.
The bread is excellent on the day it is made, but with all Gluten free breads when one day old or
more it will need ‘refreshing’. 2 slices placed in a microwave for 10-15 seconds will usually do
this. Any remaining fresh bread can be frozen for storage. To store Gluten free bread (or any
bread) slice the bread, re-assemble the slices back together, wrap the assembled loaf in
aluminium foil and place it in a plastic bag. Store in the freezer until required. .
Due to the nature of gluten free dough, it may be necessary to help ensure the ingredients are
mixed correctly during the first kneading process.
To do this, open the lid during the first kneading process (when the icon is displayed on
screen) and scrape any unmixed ingredients which may have become stuck to the side of the
baking pan down in to the mixture.
Do this using a wooden or plastic spatula to avoid damaging the non-stick coating on the pan.
Gluten free sun dried tomato loaf
1½ lb
Eggs 3
Buttermilk 284ml
Milk 5 tbsp
Lemon Juice 2 tsp
Honey 1½ tbsp
Sun dried tomato paste 1 tbsp
Sun dried tomatoes (antipasti) 50g
Oil from antipasti 1 tbsp
Salt 1 tsp
Doves farm gluten free white bread flour 3¼ cups
Yeast 1 tbsp
Use setting 10 Gluten free
RECIPES FOR FASTBAKE SMALL (11)
Fastbake small white
1½ lb
Water 1¹⁄
8
cup
Skimmed milk powder** 2 tbsp
Salt 1 tsp
Sugar 4 tsp
Sunflower oil 2 tbsp
Strong white bread flour 3 cup
Fast action yeast 3 tsp
Use setting 11 Fastbake
RECIPES FOR FASTBAKE LARGE (12)
Fastbake large white
2lb
Water 1½ cup
Skimmed milk powder** 3 tbsp
Salt 1½ tsp
Sugar 5 tsp
Sunflower oil 3 tbsp
Strong white bread flour 4 cup
Fast action yeast 3 tsp
Use setting 12 Fastbake
RECIPES FOR PIZZA DOUGH* (14)
Pizza base*
Water 1 cup
Sugar 2 tbsp
Salt ½ tsp
Oil 3 tbsp
Strong white bread flour 3 cup
Fast action yeast 2 tsp
Use setting 14 Pizza dough
Method
1 Pre-heat oven.
2 Shape into a flat round shape. Place on a greased baking tray. Brush lightly with oil.
3 Cover for 15 minutes and allow to rise.
4 Add your desired topping.
5 Bake at approx 200°C (400°F, gas mark 6) until golden brown.
**If skimmed milk not available, it can be omitted (from the recipe).
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BM48319MEE Rev1-A4-Print:9225 47507 MEE pump - Jon 11/3/10 09:43 Page 15