User manual MORPHY RICHARDS IB48250

[. . . ] Compact breadmaker Please read and save these instructions Two year guarantee This guarantee is valid in the UK and Ireland only. It is in your interest to retain the retailers receipt as proof of purchase. Please quote the following information if the product develops a fault. These numbers can be found on the base of the product. [. . . ] Whole wheat flour can be used in combination with bread flour on the wheat bread setting. Up to 50% wheat flour can be used in recipes. Do not attempt to use all whole wheat flour in recipes as you may get poor results. Whole wheat flour/wholemeal flour Whole wheat flour/wholemeal flour is milled from the entire wheat kernel which contains the bran and germ and makes it heavier and richer in nutrients than All purpose flour. Breads made with this flour are usually smaller and heavier than white loaves due to the sharp edges of the bran and the germ cutting the gluten strands. To overcome this whole wheat flour/wholemeal flour is usually mixed with Bread flour or strong plain flour to produce a high light textured bread. Self-raising flour Self-raising Flour contains unnecessary leavening ingredients that will interfere with bread making. Bran Bran (unprocessed) & Wheat Germ are the coarse outer portions of the wheat or rye grains separated from flour by sifting or bolting. They 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. Yeasts (fast acting or easybake) Yeast is a living organism, which, through fermentation, feeds on carbohydrates in flour and sugar to produce carbon dioxide gas that makes the bread rise. Fast rising or bread machine yeast must be used in your breadmaker for best results in the 55 minute cycle. Do not use active dry or compressed yeast as poor results may occur. Fresh or compressed cake yeast is not recommended as they will produce poor results. Store yeast according to manufacturers instrutions. Ensure your yeast is fresh by checking its expiration date. Once a package or can of yeast is opened it is important that the remaining contents be immediately resealed and refridgerated as soon as possible for future use. Often bread or dough, which fails to rise, is due to stale yeast being used. The following test can be used to determine whether your yeast is stale and inactive: 1 Place half a cup of lukewarm water into a small bowl or cup. of sugar into the water then sprinkle 2 tsp. [. . . ] Do not put your hand into the baking pan. 7 When bread is done, remove pan from unit using oven mitts. 8 Remove bread from baking pan, (and kneading blade from bread if necessary). This method is modified by notes, if applicable, at the end of each recipe. Standard brown loaf Water Skimmed milk powder Soft brown sugar Salt Oil Strong brown bread flour Dry yeast fast acting Use setting 1/ 2 cup 1 tsp 1 tbsp 1/ tsp 4 2 tbsp 11/2 cups 2 tsp White Granary malted wheat bread Water Skimmed milk powder Soft brown sugar Salt Oil Strong brown bread flour Granary flour Dry yeast fast acting Use setting 1/ 2 cup 1 tsp 11/2 tbsp 1/ tsp 4 2 tbsp 3/ cup 4 3/ cup 4 2 tsp Brown Wholemeal with vitamin C Water Skimmed milk powder Soft brown sugar Salt Oil Vitamin C tablet crushed Strong brown bread flour Wholemeal flour Dry yeast fast acting Use setting 1/ 2 Basic white bread Water Skimmed milk powder Sugar Salt Oil Strong white bread flour Dry yeast fast acting Use setting 1/ 2 cup 1 tsp 1 tbsp 1/ tsp 4 2 tbsp 11/2 cups 2 tsp White cup 1 tsp 11/2 tbsp 1/ tsp 4 2 tbsp 50mg 3/ cup 4 3/ cup 4 2 tsp Brown Vitamin C (ascorbic acid) is a `bread improver' and helps improve the rise of the loaf Italian herb bread Water Dried skimmed milk Castor sugar Salt Oil Dried mixed herbs Dried basil Strong brown bread flour Dry yeast fast acting Use setting 1/ 2 French bread Water Castor sugar Salt Oil Strong white bread flour Dry yeast fast acting Use setting 1/ 2 cup 1 tbsp 1/ tsp 4 11/2 tbsp 11/2 cups 2 tsp White cup 1 tsp 1 tbsp 1/ tsp 4 2 tbsp 1/ tsp 2 1/ tsp 2 11/2 cup 2 tsp White 11 Sundried tomato bread Water Dried skimmed milk powder Castor sugar Salt Oil Sundried tomatoes Dried basil Strong white bread flour Dry yeast fast acting Use setting 1/ 2 Chocolate and walnut bread cup 1 tsp 1 tbsp 1/ tsp 4 2 tbsp 1 tbsp 1/ tsp 2 2 cups 2 tsp White Ingredients 1 Water Egg (beaten) Dried skimmed milk Butter (melted) Castor sugar Salt Walnuts (chopped) 1/ 2 cup 1 medium 11/2 tsp 1 tsp 12 tbsp 1/ tsp 4 2 tbsp Ingredients 2 Strong white bread flour Cocoa powder Dry yeast fast acting Use setting 1/ 4 Sundried tomato bread with mixed herbs Water Dried skimmed milk powder Castor sugar Salt Oil Sundried tomatoes Dried mixed herbs Strong white bread flour Dry yeast fast acting Use setting 1/ 2 11/4 cups cup 2 tsp White cup 1 tsp 1 tbsp 1/ tsp 4 2 tbsp 2 tbsp 1 tsp 11/2 cups 2 tsp White 1 Mix ingredients 1 together in a mixing bowl then add to the bread pan. 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