Daily Loaf Please Read and Keep These Instructions Making Your Own Bread Easily

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Upon registration with Morphy Richards (UK and Ireland customers only) (UK & ROI only) www.morphyrichards.co.uk

Daily Loaf Please read and keep these instructions Making your own bread easily...

The aroma of homemade bread wafting around the home is one of those great food experiences. Bread, fresh out of the oven, with melting butter is a memorable taste sensation. The Morphy Richards breadmaker can create that experience every morning.

There's very little effort on the part of the baker, because the breadmaker does all the work for you.

Besides being able to do all kinds of speciality breads, including wholewheat, you can also prepare doughs for bread rolls and pizza. Everything is easy and tastes homemade - because it is.

BM48330 MUK Rev2

If you have a problem or complaint, please call our dedicated UK based helpline before returning your product to the retailer from where it was purchased. UK Helpline: 0844 871 0944 Replacement Parts: 0844 873 0710 Ireland Helpline: 1800 409 119 48330 rev2_x 24/06/2010 11:58 Page 2

Important safety Personal safety Treating scalds instructions • WARNING: To protect against fire, • Run cold water over the affected area The use of any electrical appliance electric shock and personal injury, do immediately. Do not stop to remove requires the following common sense not immerse cord, plug and clothing, get medical help quickly. safety rules. appliance in water or any other liquid. Primarily there is danger of injury or Other safety death and secondly the danger of • WARNING: Do not touch hot surfaces. considerations Use oven mitts or oven gloves when damage to the appliance. These are • If the mains lead of this appliance is removing the hot bread pan. Do not indicated in the text by the following damaged do not use it. The lead may cover the steam vent openings under two conventions: only be replaced by Morphy Richards any circumstances. WARNING: Danger to the person! Ltd or an agent of the company, since • WARNING: Avoid contact with moving special purpose tools are required. IMPORTANT: Damage to the appliance! parts. Telephone Morphy Richards helpline for advice. In addition, we offer the following safety • To protect against electrical shock, do advice. not immerse cord or plug in water or • The use of accessory attachments not other liquid. recommended by the manufacturer may cause damage to the breadmaker. Location • Extreme caution must be observed • This appliance is intended to be used when moving an appliance with hot • Do not place the appliance on or near in household and similar applications contents. heat sources such as gas or electric such as: stove ovens, or burners. • Do not use breadmaker for storage farm houses; purposes nor insert any utensils, as • To avoid damaging the appliance, do they may create a fire or electric shock not place the baking pan or any object by clients in hotels, motels and other on top of the unit. residential type environments; hazard. • Do not clean with scouring pads. Do bed and breakfast type • Do not use the appliance with wet or environments. moist hands. not wash the baking pan, kneading blade measuring cup or spoon in a It is not suitable for use in staff • This appliance is not intended for use dishwasher. kitchen areas in shops, offices and by persons (including children) with other working environments. reduced physical, sensory or mental • Keep the appliance and the cable away capabilities, or lack of experience and from heat, direct sunlight, moisture, • Always locate your appliance away knowledge, unless they have been sharp edges and the like. from the edge of a worktop. given supervision or instruction • The baking pan must be in place prior • Ensure that the appliance is used on a concerning the use of the appliance by to switching on the appliance. firm, flat surface. a person responsible for their safety. • Always remove the plug from the • Do not use the appliance outdoors, or socket whenever the machine is not in near water. Children use, when attaching accessory parts, • Never allow a child to operate this cleaning the machine or whenever a Mains cable appliance. disturbance occurs. Pull on the plug, not the cable. • The mains cable should reach from the • Children are vulnerable in the socket to the base unit without straining kitchen, particularly when unsupervised • This appliance is not intended to be the connections. and if appliances are being used or operated by means of an external timer cooking is being carried out. or separate remote control. • Do not let the mains cable hang over the edge of a worktop where a child • Teach children to be aware of dangers could reach it. in the kitchen, warn them of the Electrical dangers of reaching up to areas where requirements • Do not let the cable run across an open they cannot see properly or should not space e.g. between a low socket and be reaching. Check that the voltage on the rating table. plate of your appliance corresponds • Children should be supervised to with your house electricity supply • Do not let the cable run across a ensure that they do not play with the which must be A.C. (Alternating cooker or toaster or other hot area appliance. Current). which might damage the cable. If the socket outlets in your home are • If the supply cable is damaged, it must not suitable for the plug supplied with be replaced by the manufacturer, it’s this appliance, the plug should be service agent or similarly qualified removed and the appropriate one persons in order to avoid a hazard. fitted.

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Note: The plug removed from the mains cable, if severed, must be destroyed as Contents Recipes a plug with bared flexible cord is Safety instructions 2 About the Recipes 9 hazardous if engaged into a live socket Electrical requirements 2 General Method 9 outlet. Features 4 Introduction 4 Basic white breads 9 WARNING: THIS APPLIANCE MUST Before first use 4 White bread 9 BE EARTHED. About this breadmaker 4 Sugar and salt free bread 9 Should the fuse in the 13 amp plug Before first use 4 Cheese and onion bread 9 require changing a 13 amp BS1362 About the recipes 4 Cranberry and orange bread 9 fuse must be fitted. Programme descriptions 4 Rasin bread 9 Using your breadmaker 5 Milk free bread 9 Beeper 5 Sun dried tomato bread 9 Slicing and storing bread 5 Care and cleaning 5 Wholemeal breads 9 Storing the unit 6 Wholewheat bread 9 Understanding baking 6 Granary bread 9 Important note on flours 6 Seeded wholewheat loaf 10 Other ingredients 6 50/50 granary white mixed 10 Measuring ingredients 7 Fast Bake 10 Ingredients temperatures 8 Fast bake bread 10 Creating your own yeast breads 8 Special glazes for yeast breads 9 Dough 10 Other tips 9 White bread rolls 10 Conversion charts 11 Pizza dough 10 Need help? 12 Teacakes 10 Trouble shooting 13 Helpline 14 Website 14

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⁄ ‡ Features ¤ ⁄ Viewing window ‹ ¤ Lid

› · ‹ Lid handle ﬁ › Menu button

fl ‚ fi Start stop button fl Air vents

„ ‡ Handle · Baking pan

‚ Kneading blade

„ Rotating shaft

‰ ‰ Blade removal hook

the outside surface of the Introduction breadmaker with a clean, damp About the Recipes The aroma of fresh baked bread is cloth. The bread pan is non-stick The recipes in this booklet have been one of these great food experences coated. Do not use scouring pads or thoroughly tested to ensure best and with the Morphy Richards Daily any abrasives on any part of the results. Recipes have been created Loaf breadmaker, you can create it breadmaker. by home economists specifically for everyday in your own kitchen, quickly this machine and may not produce For first time, use oil, butter or and easily. 4 acceptable results in other similar margarine to grease the bread pan machines. Simply follow the three step process; before adding ingredients. • Always add ingredients in the order Put in the ingredients. Clean once more. 1 5 they are listed in the recipe. Select the programme and press Place the kneading blade on the axle 2 6 • Accurate measuring of ingredients is start. in the baking pan. vital. Do not use larger amounts. 3 Wait for your bread. During manufacturing, it is necessary to lightly grease some parts of the Programme But don't stop at baking bread in this appliance. This may result in the unit Descriptions appliance. emitting some vapour when first 1 Basic white (2:25) Besides being able to do all kinds of used, this is normal. For white and brown bread. Also for speciality breads, including flavoured breads with added herbs wholewheat, you can also prepare About This and raisins. doughs for bread rolls and pizza. Breadmaker Everything is easy and tastes 2 Wholewheat (3:25) homemade - because it is. • It is specially designed to bake a For the baking of bread containing small 1lB loaf. Perfect for daily use! significant amounts of wholewheat. Before First Use • The daily loaf breadmaker signals This setting has longer preheat time with a beep when extra ingredients to allow the grain to soak up the Before first use, please take a few can be added so they don’t get water and expand. Wholewheat minutes to read this instruction book chopped by the kneading blade. usually produces a crispy thick crust. and to find a place to keep it handy (Basic and wholewheat settings only) for reference. Pay particular attention 3 Fastbake (1:30) to the safety instructions. For preparation of a white loaf in a reduced time period. Loaves made 1 Carefully unpack the breadmaker and on this setting can be shorter, and remove all packaging materials. the texture more moist, with a lighter 2 Remove any dust that may have crust. accumulated during packing.

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4 Dough (1:30) • Fruits and nuts can be added to the Beeper This setting only makes the dough mix for certain recipes, these should and will not bake the final bread. be added when the add ingredients The beeper sounds: Remove the dough and shape it to beep is heard. See recipes for times. • when pressing any button; make bread rolls, pizza, etc. Any • It is possible that steam will escape dough can be prepared on this through the vents during baking, this • during the second kneading cycle of setting. Do not exceed 500g (1lb) of is normal. certain programmes to indicate that combined ingredients. cereals, fruit, nuts or other 9 Finish ingredients can be added; 5 Bake (0:30) When the programme is completed 37 minutes for the basic setting. This setting is only used after and the bread is baked, the beeper 44 minutes for the wholewheat programs 1,2 or 3 if you require a will sound. setting. longer bake time. Do not use after the dough setting. 10 Keep warm • when the programme finishes; The keep warm function will circulate Using Your hot air for a further 60 minutes on • when keep warm finishes. Breadmaker most settings (see ‘Baking cycle times’ section). For best results, Slicing and storing 1 Take out the pan remove the baking pan and loaf bread Open the lid and remove the pan by within this period or when the initial lifting the handle, turning anti- programme is completed. A beep will For best results, place bread on a clockwise and lifting out. Place on be heard when the keep warm period wire rack and allow to cool for 15-30 the work surface. It is important that is finished. minutes before slicing. the pan is filled with ingredients 11 Remove the food Use an electric knife or a sharp knife outside the machine so that any Press Stop. Open the lid. with a serrated blade for even slices. accidental spillage is not ignited by the heating elements. WARNING: Use oven gloves when Store unused bread tightly covered in removing the baking pan and take a plastic bag at room temperature for 2 Attach the blade care as it is very hot. up to three days. If weather is hot Attach the kneading blade to the and humid, store in the refrigerator shaft by pushing on. 12 Turn out the bread overnight. Allow the bread to cool in the pan for 3 Measure ingredients 15 minutes, then turn the pan upside For longer storage (up to one month), Measure the ingredients required and down and tap the bread from the pan place bread in a tightly covered add them all into the pan in the order onto a rack to cool. Fill the pan with container in the freezer. listed. See later section (‘Measuring warm water immediately to prevent your ingredients’). If you store the bread in the the blade from sticking to the shaft. refrigerator, leave it out to bring it to • When adding the yeast to the baking • Occasionally the kneading blade will room temperature before serving. pan, take care that the yeast does stay in the loaf. Wait until the loaf is not come into contact with the water Since homemade bread has no cool and then remove the blade with or any other liquid, as it will start to preservatives, it tends to dry out and the metal utensil provided. activate immediately. become stale faster than 13 Always unplug the appliance after commercially made bread. • Use tepid water 21-28oC. use. Leftover slightly hardened bread may 4 Put pan back in • Do not open the lid whilst the be cut into 1.3 cm (half inch) or Place the baking pan back in the breadmaker is operating as this will 2.5cm (1 inch) cubes and used in breadmaker, turning clockwise to affect the quality of the bread, favourite recipes to make croutons, lock into place. Close the lid. especially it’s ability to rise properly. bread pudding, or stuffing. 5 Plug in Only open the lid when the recipe Plug into the power supply. needs you to add additional Care and cleaning ingredients, (see recipes). 6 Select programme 1 WARNING: To prevent electrical Choose the desired setting by Room temperature note shock, unplug the unit before pressing the Menu button › until The breadmaker will work well in a cleaning. the setting you require is highlighted wide range of temperatures, but by the indicator light. there could be a difference in loaf 2 Wait until the breadmaker has size between a very warm room and cooled. 7 Start a very cold room. We recommend the • IMPORTANT: Do not immerse or Press the Start Stop button ﬁ to room temperature should be splash either the body or lid in any start the machine. between 15oC and 34oC. liquid as this may cause damage 8 Progress and/or electric shock. The breadmaker will automatically proceed through the programmed stages.

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3 Exterior: Wipe the lid and outer body Storing the unit Whole wheat flour/wholemeal flour of the unit with a damp cloth or Whole wheat flour/wholemeal flour is slightly dampened sponge. Be sure to dry all parts before milled from the entire wheat kernel storing, including wiping any which contains the bran and germ Interior: Use a damp cloth or sponge 4 moisture from the viewing window. and makes it heavier and richer in to wipe the interior of the Close the lid and do not store nutrients than white flour. Breads breadmaker. anything on top of the lid. made with this flour are usually 5 Baking pan: Clean the baking pan smaller and heavier than white with warm water, soap is not Understanding loaves. To overcome this, whole necessary. Avoid scratching the non- baking wheat flour/wholemeal flour can be stick surface. Dry it thoroughly before mixed with Bread flour or strong placing it back in the baking It is often said that cooking is an art, plain flour to produce a high, light chamber. relying on the creativity of the chef, textured bread. while baking bread is much more of Self-raising flour • Do not wash the baking pan, a science. This means that the Self-raising Flour contains measuring cup, spoon or kneading process of combining flour, water unnecessary leavening ingredients blades in the dishwasher. and yeast results in a reaction that that will interfere with bread and cake produces bread. You have to • Do not soak the baking pan for long making. It is not recommended for remember that when the ingredients periods, as this could interfere with use. combine with each other they the working of the drive shaft. produce a specific result. Read the Bran • If the kneading blade becomes stuck following information carefully to gain Bran (unprocessed) & Wheat Germ in the bread pan, pour hot water over a better understanding of the are the coarse outer portions of the it and allow to soak for 30 minutes. importance each ingredient plays in wheat or rye grains separated from the breadmaking process. flour by sifting or bolting. They are This will enable you to remove the often added in small quantities to kneading blade more easily. Important note on bread for nutritional enrichment, • Be sure the appliance is completely flours heartiness and flavour. They are also cooled before storing away. used to enhance the texture of Flours, while visibly similar, can be bread. Do not use any of these when very different by virtue of how they cleaning were grown, milled, stored, etc. You Oatmeal may find that you will have to Oatmeal comes from rolled or • Paint thinner experiment with different brands of steel-cut oats. They are used primarily to enhance flavour and • Benzine flour to help you make that perfect loaf. texture. • Steel wool pads Storage is also very important, as all Other ingredients • Polishing powder flours should be kept in an airtight container. Yeasts (active dry yeast) • Chemical dust cloth Yeast, through a fermentation Strong white flour/bread flour Special care for the non-stick finish process, produces gas (carbon Bread flour is a high gluten/protein dioxide) necessary to make the bread Avoid damaging the coating. Do not flour that has been treated with rise. Yeast must be able to feed on use metal utensils such as spatulas, conditioners that give dough a sugar and flour carbohydrates in knives or forks. greater suitability for kneading. Bread order to produce this gas. Fast action Flour typically has a higher gluten granular yeast is used in all recipes The coating may change colour after concentration than All purpose flour; that call for yeast. long use, this is only caused by however, depending on different moisture and steam and will not milling practices, this may vary. There are basically three different affect the performance of the unit or Strong plain flour or bread flour are types of yeast available: fresh, quality of your bread. recommended for use with this traditional dry active and fast action. breadmaker. It is recommended that fast action The hole in the centre of the yeast is used. Fresh or compressed kneading blade should be cleaned, cake yeast are not recommended as then add a drop of cooking oil and they will produce poor results. Store replace it on the spindle in the baking yeast according to manufacturer’s pan. This will prevent the blade instructions. Ensure your yeast is sticking. fresh by checking it’s expiration date. • Keep all air vents and openings clear Once a package or can of yeast is of dust. opened, it is important that the remaining contents be immediately resealed and refrigerated as soon as possible for future use. Often bread or dough, which fails to rise, is due

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to stale yeast being used. The Sunflower oil A following test can be used to Sunflower oil ‘shortens’ or tenderises determine whether your yeast is stale the texture of yeast breads. Butter or and inactive: margarine can be used as a substitute. If butter or margarine is 1 Place half a cup of lukewarm water used direct from the refrigerator, it into a small bowl or cup. should be softened for easier 2 Stir 1 tsp. of sugar into the water blending during the mixing cycle. then sprinkle 2 tsp. of yeast over the Baking powder A ‘guesstimate’ is not good enough surface. Baking powder is a raising agent as it could throw out the critical 3 Place bowl or cup in a warm area used in cakes. This type of raising balance of the recipe. agent does not require rising time and allow to sit for 10 minutes Dry measurements before baking as the chemical undisturbed. Dry measurements (especially flours) reaction works when liquid must be done using the measuring 4 The mixture should foam and ingredients are added. produce a strong yeast aroma. If this cup provided. The measuring cup is does not occur, discard mixture and Bicarbonate of soda based on the American standard 8 start again with another packet of Bicarbonate of soda is another fluid oz cup -British cup is 10 fluid dried yeast. raising agent not to be confused or oz. A substituted for baking powder. It also Dry measuring must be done by Sugar does not require rising time before gently spooning the ingredients into Sugar is important for the colour and baking as the chemical reaction the measuring cup and then once flavour of breads. It is also food for works during the baking process. the yeast as it is part of the filled, levelling off with a knife. fermentation process. Artificial Vitamin C - Ascorbic acid Scooping or tapping a measuring sweeteners cannot be used as a Ascorbic acid helps improve the cup will pack the ingredients and you substitute for sugar as the yeast will volume of the loaf. Vitamin C powder will end up with more than is not react properly with them. or tablets should be used. You can required. This extra amount could also use the orange flavour vitamin C affect the balance of the recipe. Do Salt supplement tablet. not sift the flour, unless stated. Salt is necessary to balance the These are usually marked in mg When measuring small amounts of flavour of breads and cakes, as well (milligrams) strength. If they are dry or liquid ingredients (ie yeast, as for the crust colour that develops 200mg tablets, use 1/2 tablet for sugar, salt, powdered milk, honey, during baking. Salt also limits the 100mg dose. The tablet must be molasses), the measuring spoon growth of yeast, so the amounts crushed between 2 spoons to create which is provided must be used. shown in the recipes should not be a powder. If using powder, refer to Measurements must be level, not increased. It may be reduced for the packet instructions, but a 1/4 of a heaped, as this small difference dietary reasons, however, your baking teaspoon is usually recommended. may suffer. could throw out the critical balance of the recipe. Liquids/milk Measuring Liquids such as milk or a Ingredients DO NOT USE NORMAL KITCHEN combination of powdered milk and TEASPOONS OR TABLESPOONS. The key and most important step water, can be used when making Hints on measuring ingredients bread. Milk will improve flavour, when using your breadmaker is provide a velvety texture and soften measuring your ingredients precisely • The cup is marked in various ‘volume the crust, while water alone will and accurately. It is extremely measurement’ scales. The recipes in produce a crispier crust. Some important to measure each liquid and this book use the ‘cup’ volume which liquids call for juice (orange, apple, dry ingredient properly or it could is based on the ‘American’ cup of etc) to be added as a flavour result in a poor or unacceptable 8floz and is conveniently marked in enhancer. baking result. The ingredients must 1/16 divisions. also be added into the baking pan in Note: For most recipes, we suggest the order in which they are given in • If you prefer to use weight (gms) as a the use of dry skimmed milk. each recipe. Liquid and dry measurement, fill and weigh the measurements are done somewhat required number of cups and record Eggs differently and are as follows: this conversion. ie: 2 cups = xx gms Eggs add richness and a velvety 3 cups = xxx gms texture to bread doughs and cakes. Liquid measurements Use the cup provided A. When You must use a good quality set of reading amounts, the measuring cup accurate scales, we prefer to use the must be placed on a horizontal flat ‘cup’ measure for consistency and surface and viewed at eye level (not accuracy. on an angle). The liquid level line must be aligned to the mark of A conversion table is provided on measurement. page 11.

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B Creating your own Other tips yeast breads • Place all recipe ingredients into the With the breadmaker, even the most baking pan so that yeast is not inexperienced baker can achieve the touching any liquid. satisfying experience of baking a loaf • After completing the process of of bread. All of the mystery and hard making dough in your breadmaker, work is gone. typically when letting dough rise Inside this versatile machine, the outside the breadmaker, allow 30 B dough is mixed, kneaded, proofed minutes or until dough doubles in and baked without you being size. Dough should be lightly greased present. The automatic breadmaker and covered with grease proof paper can also just prepare the dough, and and a dry towel. It should be placed when it's ready, you shape, allow to in a warm area free from draughts. rise and bake in a conventional oven. • Humidity can cause problems, The recipes on the following pages therefore humidity and high altitudes are ‘tailored’ for this breadmaker. require adjustments. For high Each recipe features ingredients that • There are 2 spoons provided to cover humidity, add an extra tablespoon of best compliment a particular loaf of all combinations of quantities in the flour if consistency is not right. For bread, and each was tested in our recipes B: high altitudes, decrease yeast machines. It is extremely important amount by approximately 1/4 Tablespoon (tbsp) and teaspoon not to exceed the amounts of flour teaspoon, and decrease sugar (tsp). specified in each of the recipes or and/or water or milk slightly. else it could result in unsatisfactory For 1/2 teaspoon measurements, use baking performance. When creating • The DOUGH setting is great for the 1/4 tsp twice. your own yeast bread recipes or mixing, kneading and proofing, 1 tsp = 5 millilitres baking an old favourite, use the allowing dough to rise. Use the recipes in this cookbook as a guide automatic breadmaker to prepare 1 tbsp = 3 tsp = 15 millilitres for converting portions from your this dough so all you need to do is recipe to your breadmaker. shape and bake it according to your Hint: measure dry ingredients first recipe. with the tablespoon, then wet (oil) last. Special glazes for • When recipes call for a ‘lightly floured yeast breads surface,’ use 1 or 2 tablespoons of Your breadmaker produces delicious flour on the surface. You may want to baked goods with ease. This machine Give your just baked bread a lightly flour your fingers or rolling pin requires only that you carefully follow professional finish. Select one of the for easy dough manipulation. the recipe instructions. In basic following special glazes to enhance cooking, normally ‘a pinch of this and your bread. • When you let dough ‘rest’ and ‘rise’ a dash of that’ is fine, but not for according to a recipe, place it in a Egg glaze breadmakers. Using an automatic warm, draught-free area. If the dough Beat 1 large egg and 1 tablespoon of breadmaker requires you accurately does not double in size, it may not water together, brush generously. measure each ingredient for best produce a tender product. results. Note: apply only to doughs before baking. • If the dough you are rolling shrinks back, let it rest covered for a few Melted butter crust Ingredient minutes before rolling again. temperatures Brush melted butter over just baked bread for a softer, tender crust. • Dough may be wrapped in plastic All ingredients, including the and stored in a freezer for later use. Milk glaze machine and pan, and especially Bring the dough to room temperature For a softer, shiny crust, brush just liquids (water or milk), should be before using. warmed to room temperature 21°C baked bread with milk or cream. (70°F). • After 5 minutes of kneading, open Sweet icing glaze the lid and check the dough Mix 1 cup of sifted icing sugar with 1 If ingredients are too cold, below consistency. The dough should form or 2 tablespoons of milk to make a 10°C (50°F), they will not activate the a soft, smooth ball. If too dry, add glaze consistency and drizzle over yeast. Extremely hot liquids, above liquid. If too wet, add flour (1/2 to 1 raisin bread or sweet breads. 40°C (104°F), may kill the yeast. tablespoon at a time). Poppy/Sesame/Caraway • When using honey, malt extract, seed/Oatmeal golden syrup or treacle, coat the Sprinkle your choice of these seeds spoon or cup with oil first, this will generously over just glazed bread. prevent these ingredients from sticking to the spoon or cup.

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Recipes Cheese and onion bread Sun dried tomato bread 3 All of the following recipes use this Water 140 ml Water /4 cup 1 same general method: Skimmed milk powder 1 tbsp Skimmed milk powder 1 /2 tbsp

1 1 Measure ingredients into the baking Sugar 1 tbsp Oil 1 /2 tbsp 1 1 pan. Salt /2 tsp Sugar 1 /2 tbsp

1 2 Use tepid water 21-28oC. Strong white bread flour 2 cups Salt /2 tsp Fast action yeast 1 tsp Mixed herbs 1 tsp 3 Insert the baking pan securely into 1 the unit, close the lid. Onion granules 1 tsp Sun dried tomatoes /4 cup 2 Cheese, grated /3 cup Strong white bread flour 2 cups 4 Select the appropriate bread setting. 3 Use setting Basic Fast action yeast /4 tsp 5 Push the start button. Use setting Basic 6 When the bread is done, remove the Cranberry and orange bread

pan from the unit using oven mitts. 1 Water /3 cup

Remove the bread from the baking 1/ 7 Orange juice 3 cup Recipes for whole pan (and the kneading blade from Orange zest 1 orange the bread if necessary). wheat breads Oil 2 tbsp 8 Allow to cool before slicing. Skimmed milk powder 2 tbsp Wholemeal bread This method is modified by notes, if Sugar 5 tsp 3 Water /4 cup applicable, at the end of each recipe. Salt 1 tsp 1 Skimmed milk powder 1 /2 tbsp These recipes have been developed Strong white bread flour 2 cups 1 Oil 1 /2 tbsp using Allinson flours and Easybake 1 Nutmeg /2 tsp 3 Allinson yeast. Brown sugar 1 /4 tbsp 3 Fast action yeast /4 tsp Salt 1 tsp 1 Dried Cranberries* /4 cup Recipes for basic Wholemeal bread flour 2 cups Use setting Basic 3 white breads Fast action yeast /4 tsp *add when beep sounds at 37 minutes Vitamin c tablet, crushed 60mg White bread Use setting Wholemeal Raisin bread 2 Water /3 cup 2 Water /3 cup Skimmed milk powder 2 tbsp Skimmed milk powder 2 tbsp Granary bread Oil 2 tbsp 2 Oil 2 tbsp Water /3 cup 1 Sugar 1 /2 tbsp 1 1 Sugar 1 /2 tbsp Skimmed milk powder 1 /2 tbsp Salt 1 tsp 1 Salt 1 tsp Oil 1 /2 tbsp Strong white bread flour 2 cups 3 Strong white bread flour 2 cups Brown sugar 1 /4 tbsp 3 Fast action yeast /4 tsp 3 Fast action yeast /4 tsp Salt 1 tsp Use setting Basic 1 Cinnamon /2 tbsp Granary bread flour 2 cups

1 3 Raisins* /4 cup Fast action yeast /4 tsp Sugar and salt free bread Use setting Basic Vitamin c tablet, crushed 60mg

2 Water /3 cup *add when beep sounds at 37 minutes Use setting Wholemeal Skimmed milk powder 2 tbsp Sunflower oil 2 tbsp Milk free bread

2 Strong white bread flour 2 cups Water /3 cup

3 Fast action yeast /4 tsp Oil 2 tbsp

1 Use setting Basic Sugar 1 /2 tbsp Salt 1 tsp Strong white bread flour 2 cups

3 Fast action yeast /4 tsp Use setting 1 Basic

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Seeded whole wheat bread Recipes for dough Teacakes 3 3 Water /4 cup Warm water /4 cup

1 Skimmed milk powder 1 /2 tbsp White bread rolls Butter 37g

1 5 3 Oil 1 /2 tbsp Water /8 cup Salt /4 tsp

3 1 Brown sugar 1 /4 tbsp Skimmed milk powder /2 tbsp Sugar 37g

1 Salt 1 tsp Butter 1 tbsp Skimmed milk powder 1 /2 tbsp

3 Wholemeal bread flour 2 cups Sugar 1 tbsp Mixed spice /4 tsp

3 3 Fast action yeast /4 tsp Salt /4 tsp Strong white bread flour 300g

2 3 Vitamin c tablet, crushed 60mg Strong white bread flour 1 /3 cups Fast yeast /4 tsp

1 3 1 Sunflower seeds* /2 tsp Fast action yeast /4 tsp Currants /2 cup

1 Pumpkin seeds* /2 tsp Use setting Dough Use setting Dough

1 Sesame seeds* /2 tsp Use setting Wholemeal Method Method 1 Knead and shape the dough into 4 1 Place all ingredients except currants in *add when beep sounds at 44 minutes rolls. breadmaker and set to dough setting. 2 Place on a greased baking tray. 2 After the cycle has finished knead in 50/50 Granary white mixed loaf the currants. 3 Brush lightly with melted butter. 2 Water /3 cup 3 Make into 8-10 balls and place on 4 Cover for 20-25 minutes. greased baking sheet and leave to rise Skimmed milk powder 11/ tbsp 2 for 30 minutes. 1 5 Allow to rise until they are double in Oil 1 /2 tbsp size then glaze, if required. 4 Cook at 200ºc (400°F, gas mark 6) for 1 Brown sugar 1 /4 tbsp 15-20 minutes until golden brown. 6 Bake for approx 15-20 minutes at Salt 1 tsp 190°C (gas mark 5, 375°F). Granary bread flour 1 cup Bread mixes White bread flour 1 cup Pizza dough 1 Use the ‘basic white setting’ Fast action yeast /2 tsp 1 Water /2 cup Use setting Wholemeal Follow the information for bread 1 Oil 1 /2 tbsp mixes on the bread mix packet. Sugar 1 tbsp 1 Just add water Recipes for fast 1/ Salt 4 tsp These mixes are complete and they 1 bake bread Strong White bread flour 1 /2 cups have all the necessary ingredients Fast action yeast 1 tsp provided, even the yeast. You only add water. White bread Use setting Dough

3 IMPORTANT: Follow the packet Warm water /4 cup instructions as some mixes contain 1 Skimmed milk powder 1 /2 tbsp Method more than the normal amount of Pre-heat oven. 3 1 Salt /4 tsp yeast, which could over rise in the Shape into a flat round shape. Place on Sugar 3 tsp 2 pan. a greased baking tray. Brush lightly 1 Oil 1 /2 tbsp with oil. These mixes are more prone to over- rising and collapsing when the Strong white bread flour 2 cups 3 Cover for 15 minutes and allow to rise. weather is hot and humid. Since 1 Fast action yeast 1 /2 tsp 4 Add your desired topping. these mixes are complete, we cannot Use setting Fast Bake advise how to adjust, as with our 5 Bake at approx 200ºC (400°F, gas mark 6) until golden brown. own recipes. Bake in the coolest part of the day, use water between 21- 28oC.

For this 1lb machine, use 250g of mix which is usually half a packet, 2 mix with 160ml ( /3 cup) water

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For people who prefer to use their The tablespoon and teaspoon Conversion chart own measuring utensils, alternative provided are required to measure the Liquids, flour and others measurements are in millilitres (ml) smaller quantities. A set of British and cubic centimetres (cc) for liquid standard spoons with ‘scrape’ level We recommend that you use the cup measurement and grams (gm) for tops can be used. provided for all recipes for weight of flour, sugar and fruit. consistency between brands and Do not use a kitchen tablespoon types of flour. Note: A good quality set of accurate or teaspoon as they are kitchen scales with divisions and inaccurate. The cup provided is based on the accuracy to 2 grams are required. American cup measurement of 8 Floz. A measuring jug with divisions of 2 ml is required.

Water and Flour types liquids

Cup ml Cup White Brown Granary Wholemeal 1/16 15ml Plain Soft grain 1/8 30ml 1/4 60ml 1/8 18g 20g 19g 17g 1/2 120ml 1/4 36g 39g 38g 33g 3/4 180ml 1/2 72g 78g 75g 66g 1 240ml 3/4 108g 117g 113g 99g 1 1/8 270ml 1 1/4 300ml 1 144g 156g 150g 132g 1 5/16 315ml 1 1/8 162g 176g 169g 149g 1 1/2 360ml 1 1/4 180g 195g 188g 165g 1 5/8 390ml 1 1/2 216g 234g 225g 198g 1 15/16 465ml 2 480ml 2 288g 312g 300g 264g

Others

1/4 cup 1/2 cup 3/4 cup 1 cup 2 cup

Dried fruit 41g 82g 123g 164g 328g

Butter 50g 100g 150g 200g 400g

Preserving or 55g 110g 165g 220g 440g caster sugar

Granulated sugar 57g 113g 169g 226g 452g

Chopped fresh 31g 62g 93g 124g 248g apple 1/2 cube

Frozen raspberries 25g 50g 75g 100g 200g or fresh plumbs

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Need Help? Question 7 Question 13 Can I wash the baking pan in the Why do I get air bubbles at the top dishwasher? of the bread? Questions about No. The baking pan and kneading This can be caused by using too general performance blade must be washed by hand. much yeast. Decrease the yeast by and operation 1/4 tsp. Question 8 Question 1 What will happen if I leave the Question 14 What should I do if the kneading finished bread in the baking pan? Why does my bread rise and then blade comes out with the bread? Whilst still in the breadmaker for the collapse or crater? Remove it with the spplied utensil. first hour after baking is complete, The bread may be rising too much. Since the blade can be disconnected the bread ’keeps warm’ to prevent it To reduce the rate of rising, reduce from the pan, it is not a malfunction if becoming ‘soggy’. the amount of yeast and/or increase it comes out in your bread. the amount of salt. Leaving the bread in the breadmaker Question 2 after the keep warm period may Question 15 Why does my bread sometimes result in a ‘soggy’ loaf of bread as Can I use my favourite bread have some flour on the side crust? excess steam (moisture) would not recipes (traditional yeast bread) in In some cases, the flour mix may be able to escape. my bread machine? remain on the corners of the baking Yes, but you will need to experiment pan. When this happens, it usually Remove and allow to cool on a wire to get the right proportion of can be eaten or simply trim off that rack after baking to prevent this. ingredients. Become familiar with the portion of the outer crust with a Question 9 unit and make several loaves of sharp knife. Why did the dough only partially bread before you begin experimenting. Never exceed a total Question 3 mix? Why didn't it mix completely? The dough may be too heavy or dry. amount of 2 cups of dry ingredients Why isn't the dough mixing? I can (that includes the total amount of hear the motor running. Also, the kneading blade or baking pan may not be inserted properly. flour, oats, oatmeal, bran). Use the The Kneading Blade or baking pan recipes in this book to help may not be inserted properly. Make Ingredients may have been added in the wrong order. determine the ratio of dry ingredients sure the pan is facing the right way to liquid and amounts of yeast, sugar, and that it has ‘clicked’ and seated Question 10 salt, and oil/butter/margarine to use. into the bottom of the breadmaker. Why didn't the bread rise? We advise creating your own bread Question 4 The yeast could be bad, past it’s sell recipes using the basic mode, then How long does it take to make by date or possibly no yeast was progress to the others, using the bread? added at all. Also, if the mixing was Baking cycle times chart as a guide. Timings for each setting are outlined not complete, rising problems could develop. Question 16 earlier. Is it important for ingredients to be Question 5 at room temperature before Questions about adding them to the baking pan? Why do I have to add the ingredients and ingredients in a certain Yes, even when the delay timer is order? recipes being used. (Water must be between This allows the breadmaker to mix o Question 11 21 C and 28oC). the ingredients in the most efficient How do I know when to add manner possible. It also serves to Question 17 raisins, nuts, etc. to the bread? keep the yeast from combining with The whole wheat/wholemeal There is a beeper tone to signal that the liquid before the dough is started breads are always shorter. Am I you may add raisins, nuts, etc. to mix, which is essential on the time doing something wrong? during the second kneading cycle. delay. In some cases, ingredients can be No, it is normal for Whole wheat and Question 6 broken up during the initial kneading Wholemeal breads to be shorter and The kneading blade is stuck in the cycle. Each recipe indicates the best denser than Basic or French breads. bread pan. After baking, how do I time to add fruit and nuts to the Whole Wheat and Wholemeal flour get it out? dough. are heavier than white bread flour, The kneading blade may ‘stick’ in therefore they don’t rise as much Question 12 place after baking. Running warm or during the bread making process. How come my bread comes out hot water over the blade should This is also true for bread containing too moist? What can I do? loosen it enough to be removed. If fruit, nuts, oats and bran. Humidity may affect the dough. Add still stuck, soak in hot water for about an extra tablespoon of flour. Also, 30 minutes. high altitude may have the same effect. Decrease the amount of yeast by 1/4 teaspoon and decrease the sugar and/or water/milk slightly.

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Question 18 Yeast is outdated or inactive. Bread under baked Can I premix the yeast with water? Never use outdated yeast. Store in a No, the yeast must be kept dry and cool, dark place. with soggy centre. put into the baking pan last, above Too much liquid from fresh or Too little sugar was added. the flour. This is especially important canned fruit. Measure ingredients accurately. when the delay timer is being used. Always drain liquids well as specified in the recipe. Water may have to be Question 19 Too much salt was added, reduced slightly. Why is there a large hole in the reducing the action of the yeast. Measure ingredients accurately. base of the bread? Large amounts of rich ingredients This hole has been created by the Water was too hot and killed the like nuts, butter, dried fruits, kneading blade. Sometimes this hole yeast. syrups and grains will make dough is larger than normal. This is because Use liquids at temperatures heavy. This will slow down the the dough has rested to the side of between 21°C and 28°C rising and prevent the bread from the blade after the second kneading baking through. cycle - normal with bread makers. Yeast has been activated before Measure ingredients accurately. You could position the dough evenly programme has started. Never exceed the amounts in the in the base of the pan. Take care that yeast does not come recipe. in contact with liquid before Trouble Shooting programme has started. Bread over browned Bread rises too Too much sugar. Bread Sinks in the Measure ingredients accurately. centre. much. Crust colour set too high. High humidity and hot ambient Too much liquid or liquid too Set crust colour to light. warm. temperatures can cause bread to Measure ingredients accurately. Use over rise. liquids at temperatures between Bake during the coolest part Bread has large 21°C and 28°C. of the day. Try reducing the yeast by holes in texture. 1⁄4 teaspoon or use liquids directly Salt was not added, causing bread from the refrigerator. Do not use the Water was too hot and killed the to over rise and collapse. Timer function. yeast. Measure ingredients Use liquids at temperatures between accurately. Too much yeast. 21°C and 28°C Measure ingredients accurately. Too much yeast was added Too much liquid. Measure ingredients accurately, if Too much liquid. Measure ingredients accurately. problem persists, reduce yeast by 1⁄4 Measure ingredients accurately. Too much yeast. teaspoon. Hot liquids accelerated the yeast Measure ingredients accurately. High humidity and hot ambient action. High humidity and hot ambient temperatures can cause bread to Use liquids at temperatures temperatures increase yeast over rise and collapse. between 21°C and 28°C. activity. Bake during the coolest part of the Too much flour or not enough salt. Bake during the coolest part day, Try reducing the yeast by 1⁄4 Measure ingredients accurately. of the day. Try reducing the yeast by teaspoon or use liquids direct from 1⁄4 teaspoon or use liquids direct the refrigerator. Do not use the timer from the refrigerator. Do not use the function. Bread dry with dense texture. timer function. High altitudes can cause the bread Water was too hot and killed the to over rise and then collapse Not enough liquid added. yeast. during baking. Measure ingredients accurately. Use liquids at temperatures between Try reducing the yeast by 1⁄4 Flour may be passed the use by 21°C and 28°C. teaspoon. date, or be dry causing wet/dry Lid is open during baking. imbalance. Do not open the lid during baking. Try increasing liquid by 1 tbsp at a time. Bread did not rise enough Not enough yeast was added. Measure ingredients accurately.

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Bread surface is Helpline sticky. If you have any difficulty with your Bread was left in the machine too appliance, do not hesitate to call us. long and condensation collected We are more likely to be able to help on the baking pan. than the store from where you Whenever possible, remove bread bought it. Please have the following from the baking pan and cool on a information ready to enable our staff wire rack before keep warm period to deal with your query quickly. ends. • Name of the product. The wet/dry balance of the ingredients may be incorrect. • Model number as shown on the Measure ingredients accurately. underside of the appliance.

• Serial number as shown on Difficult to remove underside of the appliance. from the pan UK Helpline 0844 871 0944 The bread is sticking to the pan. Replacement Parts 0844 873 0710 The surface of the pan needs to be oiled before everyday use. Wash the Ireland Helpline 1800 409 119 pan in hot soapy water and thoroughly dry. Liberally coat the Website inner surface of the pan with oil, butter or margarine. Follow the guide You may also contact us through our on page 6, ‘Using your breadmaker’. website, or visit the site to browse When the bread pan is removed from and purchase appliances, spare the machine after the baking parts and accessories from the programme allow the bread to cool in extensive Morphy Richards range. the pan for 15 minutes before turning out onto a rack. Only slice the bread when fully cooled after 20-40 minutes.

14 UK Helpline 0844 871 0944 Replacement Parts 0844 873 0710 Ireland Helpline 1800 409 119 48330 rev2_x 24/06/2010 11:59 Page 15

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Registering Your If the fault develops after 28 days 3 Repairs have been attempted by and within 12 months of original persons other than our service staff Two Year Guarantee purchase, you should contact the (or authorised dealer). Your standard one year guarantee is Helpline number quoting Model 4 The appliance has been used for hire extended for an additional 12 months number and Serial number on the purposes or non domestic use. when you register the product within product, or write to Morphy Richards at the address shown. 28 days of purchase with Morphy 5 The appliance is second hand. Richards. If you do not register with You may be asked to return a copy of 6 Morphy Richards are not liable to Morphy Richards within 28 days, proof of purchase. your product is guaranteed for 1 year. carry out any type of servicing work, To validate your 2 year guarantee Subject to the exclusions set out under the guarantee. register with us online at below (see Exclusions), the faulty 7 Plastic filters for all Morphy Richards www.morphyrichards.co.uk appliance will then be repaired or kettles and coffee makers are not replaced and dispatched usually covered by the guarantee. N.B. Each qualifying product needs within 7 working days of receipt. to be registered with Morphy 8 Batteries and damage from leakage Richards individually. If, for any reason, this item is are not covered by the guarantee. replaced during the 1 year guarantee Please note that the 2 year period, the guarantee on the new • This guarantee does not confer any guarantee is only available in the item will be calculated from original rights other than those expressly set UK and Ireland. Please refer to the purchase date. Therefore it is vital to out above and does not cover any one year guarantee for more retain your original till receipt or claims for consequential loss or information. invoice to indicate the date of initial damage. This guarantee is offered as purchase. an additional benefit and does not Your One Year affect your statutory rights as a To qualify for the 1 year guarantee, consumer. Guarantee the appliance must have been used It is important to retain the retailer’s according to the instructions receipt as proof of purchase. Staple supplied. For example, crumb trays your receipt to this back cover for should have been emptied regularly. future reference.

Please quote the following Exclusions information if the product develops a Morphy Richards shall not be liable fault. These numbers can be found to replace or repair the goods under on the base of the product. the terms of the guarantee where: For electrical products sold within the Model no. 1 The fault has been caused or is European Community. At the end of the electrical products useful life, it should not attributable to accidental use, be disposed of with household waste. Serial no. Please recycle where facilities exist. Check misuse, negligent use or used with your Local Authority or retailer for All Morphy Richards products are contrary to the manufacturer’s recycling advice in your country. individually tested before leaving the recommendations or where the fault factory. In the unlikely event of any has been caused by power surges or appliance proving to be faulty within damage caused in transit. 28 days of purchase, it should be 2 The appliance has been used on a returned to the place of purchase for voltage supply other than that The After Sales Division it to be replaced. stamped on the products. Morphy Richards Ltd Mexborough, South Yorkshire, England, S64 8AJ

Helplines (office hours) UK 0844 871 0944 Spare Parts 0844 873 0710 Republic of Ireland 1800 409 119

Morphy Richards products are intended for household use only. See usage limitations within the location safety instructions. BM48330 MUK Rev2 06/10

Morphy Richards has a policy of continuous improvement in product quality and design. The company, therefore reserves the right to change the specification of it’s models at any time.