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fine, but not for breadmakers. Using an automatic
breadmaker requires you accurately measure each
ingredient for best results.

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All ingredients, including the machine and

pan, and especially liquids (water or milk),
should be warmed to room temperature 21°C
(70°F).

If ingredients are too cold, below 10°C (50°F),

they will not activate the yeast. Extremely hot liquids,
above 40°C (104°F), may kill the yeast.

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With the breadmaker, even the most inexperienced

baker can achieve the satisfying experience of baking a
loaf of bread. All of the mystery and hard work is
gone. Inside this talented machine with an electronic
brain, the dough is mixed, kneaded, proofed and
baked without you being present. The automatic
breadmaker can also just prepare the dough, and
when it's ready, you shape, allow to rise and bake in a
conventional oven. The recipes on the following pages
are ‘tailored’ for this breadmaker. Each recipe features
ingredients that best compliment a particular loaf of
bread, and each was tested in our machines. 

It is

extremely important not to exceed the
amounts of flour specified in each of the
recipes or else it could result in
unsatisfactory baking performance.

When

creating your own yeast bread recipes or baking an old
favourite, use the recipes in this cookbook as a guide
for converting portions from your recipe to your
breadmaker.

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Give your just baked bread a professional finish.

Select one of the following special glazes to enhance
your bread.

Egg Glaze

Beat 1 large egg and 1 tablespoon of water

together, brush generously. Note: apply only to
doughs before baking.

Melted Butter Crust

Brush melted butter over just baked bread for a

softer, tender crust.

Milk Glaze

For a softer, shiny crust, brush just baked bread

with milk or cream.

Sweet Icing Glaze

Mix 1 cup sifted icing sugar with 1 to 2 tablespoons

of milk to make a glaze consistency and drizzle over
raisin bread or sweet breads.

Poppy/Sesame/Caraway Seed/Oatmeal

Sprinkle your choice of these seeds generously over

just glazed bread.

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• Place all recipe ingredients into the baking pan so

that yeast is not touching any liquid.

• After completing the process of making dough in

your breadmaker, typically when letting dough rise
outside the breadmaker, allow 30 minutes or until
dough doubles in size. Dough should be lightly
greased and covered with grease proof paper and a
dry towel. It should be placed in a warm area free
from drafts.

• Humidity can cause problems, therefore humidity

and high altitudes require adjustments. For high
humidity, add an extra tablespoon of flour if
consistency is not right. For high altitudes, decrease
yeast amount by approximately 

1/4

teaspoon, and

decrease sugar and/or water or milk slightly.

• The DOUGH setting is great for mixing, kneading

and proofing (allowing dough to rise) richer dough
like croissant doughs. Use the automatic
breadmaker to prepare this dough so all you need
to do is shape and bake it according to your recipe.

• When recipes call for a ‘lightly floured surface,’ use

about 1 to 2 tablespoons of flour on the surface.
You may want to lightly flour your fingers or
rolling pin for easy dough manipulation.

• When you let dough ‘rest’ and ‘rise’ according to a

recipe, place it in a warm, draught-free area. If the
dough does not double in size, it may not produce
a tender product. 

• If the dough you are rolling shrinks back, let it rest

covered for a few minutes before rolling again.

• Dough may be wrapped in plastic and stored in a

freezer for later use. Bring the dough to room
temperature before using.

• After 5 minutes of kneading, open the lid and

check the dough consistency. The dough should
form a soft, smooth ball. If too dry, add liquid. If
too wet, add flour (1/2 to 1 tablespoon at a time).

Summary of Contents for IB48270

Page 1: ...e appliance must have been used according to the manufacturers instructions For example kettles should have been regularly descaled or an iron cord should have been stored as recommended by the instructions E Ex xc cl lu us si io on ns s Morphy Richards shall not be liable to replace or repair the goods under the terms of the Guarantee where 1 The fault has been caused or is attributable to accide...

Page 2: ...Do not let the power supply cord hang over the edge of table or counter or touch hot surfaces 10 Do not place the appliance on or near heat sources such as gas or electric stove ovens or burners 11 Extreme caution must be given when moving an appliance containing hot contents or liquids 12 To disconnect press and hold STOP then switch socket off and remove plug from wall socket Never pull on the c...

Page 3: ...p pe es s Yeast breads Basic white bread 13 Brown bread 13 Granary bread 13 French bread 14 100 wholemeal bread 15 Soft grain bread 13 Onion bread 13 Italian herb bread 14 Raisin bread 14 Sun dried tomato bread 14 Sunny orange bread 14 Chocolate bread 15 Mixed fruit bread 15 Malt loaf 15 Fast breads Basic white bread 15 Wholemeal 15 Raisin 15 Rapide breads Basic white bread 15 Wholemeal 15 Raisin ...

Page 4: ...in the order they are listed in the recipe Accurate measuring of ingredients is vital Do not use larger amounts B Be ef fo or re e f fi ir rs st t u us se e I In nt tr ro od du uc ct ti io on n The smell of homemade bread wafting around the home is one of those great smells Bread fresh out of the oven with melting butter is a memorable taste sensation The Morphy Richards automatic breadmaker can c...

Page 5: ...C Co om mp po on ne en nt ts s 5 Lid handle Lid Viewing window Air vents Main body Control panel Kneading blade Wire handle Baking pan Rotating shaft ...

Page 6: ... beep Note Do not press Stop when just checking the progress of bread Mode descriptions Timer controls Use when setting the timer to delay the start of baking Press and buttons to set timer arrows move time up or down in 10 minute increments Press and hold buttons for faster movement Timer is not available on some cycles please see section Baking cycle times Note If making two loaves simultaneousl...

Page 7: ...grain breads are shorter and denser than basic French or sweet breads Due to the wholegrain needing to soak water to expand it is not advised to use the delay timer can produce poor results D Do ou ug gh h s se et tt ti in ng gs s Pasta Dough Pizza Bagel These settings only make dough and will not bake the final bread Remove the dough and shape it to make pasta pizza rolls and round or braided bre...

Page 8: ...pressing until the display shows the menu number you require If you are using both pans The display will scroll through preset combinations in both sides of the window Keep pressing until the display shows the two menu numbers you require There are 10 preset combinations with Normal Fast Rapide 8 preset combinations with Dough 4 preset menus with Special 9 Select colour Choose desired crust colour...

Page 9: ...eave it out to bring it to room temperature before serving Since homemade bread has no preservatives it tends to dry out and become stale faster than commercially made bread Leftover slightly hardened bread may be cut into 1 3 cm half inch or 2 5cm 1 inch cubes and used in favourite recipes to make croutons bread pudding or stuffing 1 Caution To prevent electrical shock unplug the unit before clea...

Page 10: ... are often added in small quantities to bread for nutritional enrichment heartiness and flavour They are also used to enhance the texture of bread Oatmeal Oatmeal comes from rolled or steel cut oats They are used primarily to enhance flavour and texture O Ot th he er r i in ng gr re ed di ie en nt ts s Yeasts active dry yeast Yeast through a fermentation process produces gas carbon dioxide necessa...

Page 11: ... measure each liquid and dry ingredient properly or it could result in a poor or unacceptable baking result The ingredients must also be added into the baking pan in the order in which they are given in each recipe Liquid and dry measurements are done somewhat differently and are as follows Liquid Measurements Use the cup provided When reading amounts the measuring cup must be placed on a horizont...

Page 12: ...a softer tender crust Milk Glaze For a softer shiny crust brush just baked bread with milk or cream Sweet Icing Glaze Mix 1 cup sifted icing sugar with 1 to 2 tablespoons of milk to make a glaze consistency and drizzle over raisin bread or sweet breads Poppy Sesame Caraway Seed Oatmeal Sprinkle your choice of these seeds generously over just glazed bread O Ot th he er r t ti ip ps s Place all reci...

Page 13: ...Medium Granary bread Water 7 8 cup Brown sugar 1 tbsp Salt 1 tsp Sunflower oil 11 2 tbsp Granary flour 2 cups Traditional dried active yeast 3 4 tsp Vitamin C tablet 100mg 1 x 100mg Use Mode Normal Use Menu Wheat Use Colour Medium French bread Water 3 4 cup Castor sugar 2 tsp Salt 1 tsp Sunflower oil 1 tsp Strong white bread flour 2 cups Traditional dried active yeast 13 4 tsp Use Mode Normal Use ...

Page 14: ... Sweet Use Colour Medium Chocolate bread Water 3 4 cup Skimmed milk powder 1 tbsp Caster sugar 6 tbsp Salt 1 2 tsp Sunflower oil 1 tsp Egg beaten 1 medium Strong white bread flour 13 4 cups Cocoa powder 1 4 cup Traditional dried active yeast 1 tsp Use Mode Normal Use Menu Sweet Use Colour Medium Sieve the flour and cocoa together before adding to pan Check the mixture 5 minutes into the cycle and ...

Page 15: ...ctive yeast 13 4 tsp Raisins 3 8 cup Use Mode Fast Use Menu Sweet Use Colour Medium Add the raisins after 3 minutes R Ra ap pi id de e b br re ea ad ds s These recipes require very warm water 30 to 35ºC Use fast acting yeast Basic white bread with honey with sugar Water 7 8 cup 7 8 cup Skimmed milk powder 11 2 tbsp Honey 1 tsp Castor sugar 11 2 tsp Salt 1 4 tsp 1 4 tsp Sunflower oil 2 tbsp 21 2 tb...

Page 16: ...rd cake mix Apple walnut cake Ingredient group 1 Egg 1 medium Milk 1 tbsp Sunflower oil 2 tbsp Peeled cored and grated Granny Smith apples 1 cup Walnuts in pieces chopped 1 2 cup Ingredient group 2 Castor sugar 1 2 cup All purpose flour 11 2 cups Baking soda 1 2 tsp Baking powder 1 4 tsp Salt 1 4 tsp Nutmeg 1 4 tsp Cinnamon 1 4 tsp Use Mode Special Use Menu Quick Method Follow method given for sta...

Page 17: ...ch half into a 35 x 20cm 14 x 8 rectangle 3 Spread 3 8 cup of raspberry jam down lengthways centre third of each rectangle 4 Make diagonal cuts from the outer edges 2 5cm 1 apart and 8cm 3 long 5 Fold alternate strips of dough over filling 6 Place on greased baking sheets 7 Let rise for 30 minutes 8 Brush with an egg yolk and 1 tablespoon water glaze 9 Combine until crumbly 2 tbsp soft butter 2 tb...

Page 18: ... Use Mode Special Use Menu Jam Comments 1 Warm the jars before filling 2 Use extrabake time if needed according to the set of the marmalade and the size of the oranges 3 Use tongs to remove the paddles before pouring the marmalade into prepared jars 4 Do not allow paddles to fall into the jar the jar could break Raspberry and apple jam Raspberries 1 cup Chopped baking apples peeled and cored 1 cup...

Page 19: ...et 12 30 1 30 15m 25m 50m 60m 1 25 Wheat 12 50 1 50 15m 35m 60m 60m 1 45 Rapide Basic N a 0 45 10m 8m 27m 60m n a Sweet N a 0 50 10m 10m 30m 60m n a Wheat N a 0 58 10m 13m 35m 60m n a Dough Pasta N a 0 14 14m n a Dough N a 1 30 14m 15m 11m 50m 5s 1 22 Bagels N a 1 50 20m 90m 5s 1 45 Special Jam N a 1 05 15m 50m n a Quick N a 1 43 3m 5m 5m 90m 60m n a Cake N a 1 34 8m 86m n a Bake N a 1 00 60m 60m ...

Page 20: ...time delay reaches the start time of the program so that the bread will be ready These sounds are made by the motor when kneading the dough It is a normal operation not a malfunction Question 8 The kneading blade is stuck in the bread pan After baking how do I get it out The kneading blade may stick in place after baking Running warm or hot water over the blade should loosen it enough to be remove...

Page 21: ...es the total amount of flour oats oatmeal bran Use the recipes in this book to help determine the ratio of dry ingredients to liquid and amounts of yeast sugar salt and oil butter margarine to use We advise creating your own bread recipes using the Normal mode Question 19 Is it important for ingredients to be at room temperature before adding them to the baking pan Yes even when the delay timer is...

Page 22: ...outdated yeast Store in a cool dark place Too little sugar was added Measure ingredients accurately Too much salt was added reducing the Measure ingredients accurately action of the yeast Water was too hot and killed the yeast Use liquids at temperatures between 21 C and 28 C between 30 35 C for fast and rapide Yeast has been activated before program has started Take care that yeast does not come ...

Page 23: ...ts accurately High humidity and hot ambient temperatures Bake during the coolest part of the day Try reducing and increase yeast activity the yeast by 1 4 teaspoon or use liquids direct from the refrigerator Do not use the Timer function Water was too hot and killed the yeast Use liquids at temperatures between 21 C and 28 C between 30 35 C for fast and rapide Bread surface is sticky Bread was lef...

Page 24: ...ty and design The Company therefore reserves the right to change the specification of its models at any time The After Sales Division Morphy Richards Ltd Mexborough South Yorkshire England S64 8AJ Helpline office hours UK local rate 08450 777700 Republic of Ireland 1800 409119 For additional information on Morphy Richards products www morphyrichards co uk ...

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