User manual MORPHY RICHARDS 48220

[. . . ] Breadmaker 48220 series Fastbake 48230 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. [. . . ] · Humidity makes dough more moist, therefore humidity and high altitudes require adjustments. For humidity, add an extra tablespoon of flour if consistency isn't right. For high altitudes, decrease yeast amount 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 14 Recipes Small = 450g (1 lb) bread approx Large = 675g (11/2 lb) bread approx Brown bread Ingredients Water Skimmed Milk Powder Butter Brown Sugar Salt Strong Brown Flour Dry Yeast Use Setting Small 3/ cup 4 11/2 tbsp 11/2 tbsp 21/2 tbsp Recipe method All of the following recipes use this same general method: 1 Measure ingredients into baking pan. 2 Insert baking pan securely into unit, close lid. 5 The breadmaker will beep 3 times and the display will flash `END' when bread is done. 6 Using oven mitts, remove pan from unit. 7 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. 1 tsp 2 cups 1 tsp 1 Large 1 cup 2 tbsp 2 tbsp 21/2 tbsp 11/4 tsp 3 cups 11/4 tsp 2 Softgrain bread Ingredients Water Skimmed Milk Powder Butter Sugar Salt Strong Softgrain Flour Dry Yeast Use Setting Small cup 2 tbsp 2 tbsp 11/2 tbsp 1 tsp 2 cups 1 tsp 1 3/ 4 Basic white bread Ingredients Water Skimmed milk powder Butter Sugar Salt Strong white flour Dry yeast Use setting Small cup 2 tbsp 2 tbsp 11/4 tbsp 1 tsp 2 cups 1 tsp 1 3/ 4 Large 11/8 cups 21/2 tbsp 21/2 tbsp 21/4 tbsp 11/4 tsp 3 cups 11/4 tsp 2 or 3 Large 11/8 cups 21/2 tbsp 21/2 tbsp 21/4 tbsp 11/4 tsp 3 cups 11/4 tsp 2 Granary bread Ingredients Water Skimmed Milk Powder Butter Brown Sugar Salt Vitamin C tablet crushed (optional) Strong Granary Flour Dry Yeast Use Setting Small 7/ cup 8 11/2 tbsp 11/2 tbsp 21/2 tbsp 100% wholemeal bread Ingredients Water Skimmed Milk Powder Butter Brown Sugar Salt Vitamin C tablet crushed (optional) Strong Wholemeal Flour Dry Yeast Use Setting Small 7/ cup 8 11/2 tbsp 11/2 tbsp 21/2 tbsp 1 tsp 1x100mg 2 cups 1 tsp 4 Large 11/8 cups 2 tbsp 2 tbsp 21/2 tbsp 11/4 tsp 1x100mg 3 cups 11/4 tsp 5 or 6 1 tsp 1x100mg 2 cups 1 tsp 4 Large 11/8 cups 2 tbsp 2 tbsp 21/2 tbsp 11/4 tsp 1x100mg 3 cups 11/4 tsp 5 Adding a vitamin C tablet improves the rise of the loaf. The vitamin C tablet should be crushed and added before putting the flour into the baking pan. Italian herb bread Ingredients Water Skimmed Milk Powder Butter Sugar Salt Strong White Flour Dried Marjoram Dried Basil Dried Thyme Dry Yeast Use Setting * Setting 7 will give a crispy crust Small cup 2 tbsp 2 tbsp 11/2 tbsp 11/4 tsp 2 cups 3/ tsp 4 3/ tsp 4 3/ tsp 4 1 tsp 1 3/ 4 Adding a vitamin C tablet improves the rise of the loaf. The vitamin C tablet should be crushed and added before putting the flour into the baking pan. Large 11/8 cups 21/2 tbsp 21/2 tbsp 21/4 tbsp 11/2 tsp 3 cups 1 tsp 1 tsp 1 tsp 11/4 tsp 2 or 7* 15 Cheese `n' onion bread Ingredients Water Skimmed Milk Powder Sugar Salt Onion Powder Mature Cheddar (grated) Strong White Flour Dry Yeast Use setting Large 1 cup 2 tbsp 2 tbsp 1 tsp 3 tbsp 11/4 cups 31/4 cups 11/2 tsp 2 French bread Ingredients Water Butter Sugar Salt Strong White Flour Dry Yeast Use setting Small 3/ cup 4 1 tsp 11/2 tsp 11/4 tsp 2 cups 1 tsp 1 Using cheese with a high fat and moisture content may result in a slightly collapsed loaf. To achieve a cheesey top crust once baked, 1/4 cup cheese can be carefully placed on top of the bread at the beginning of the second rise. If the cheese is added at the middle/end of the second rise, the bread will have risen too much and the cheese will fall off, soiling the bottom of the breadmaker. (Refer to the bread cycles at the back of the book). Cottage dill bread Ingredients Water Skimmed Milk Powder Butter Sugar Salt Cottage Cheese Dried Onion Dill Strong White Flour Dry Yeast Use setting Small 1/ cup 2 1 tbsp. 1 Pesto bread Ingredients Water Sugar Salt Pesto (red or green) Strong White Flour Strong Wholemeal Flour Dry Yeast Use setting Large 1 1/8 cup 1 tsp 1 tsp 1/ cup 3 12/3 cups 11/3 cups 11/4 tsp 2 Yoghurt bread Ingredients Plain/Natural Yoghurt Brown Sugar Salt Strong White Flour Dry Yeast Use setting Small 13/8 cups 1 tbsp. 2 Olive bread Ingredients Water Skimmed Milk Powder Butter Sugar Salt Mixed Herbs Strong White Flour Strong Wholemeal Flour Dry Yeast Olives (pitted green or black) Use setting Large 11/8 cups 21/2 tbsp. 1/ cup 2 2 or 3 To make yoghurt and lemon bread, 11/2 tbsp. lemon rind can be added. Sun-dried tomato bread Ingredients Water Skimmed Milk Powder Butter Sugar Salt Dry Mixed Herbs Strong White Flour Dry Yeast Sun-dried Tomatoes Use setting Small cup 2 tbsp. 1/ cup 4 1 3/ 4 Add the olives approximately 32 minutes into the cycle when the beeper goes off (otherwise they will become somewhat `chopped'). Large 11/8 cups 21/2 tbsp. 3/ cup 8 2 16 Chunky nut bread Ingredients Water Olive Oil Honey Salt Sunflower Seeds Chopped Walnuts Strong White Flour Dry Yeast Use setting Small 1/ cup 2 11/2 tbsp. 11/2 tbsp. Mixed fruit bread Large 1 cup 2 tbsp. [. . . ] Question 20 Why do I get air bubbles at the top of the bread?This can be caused by using too much yeast. 27 Baking tips for yeast breads When this instruction book was developed, hundreds of loaves of bread were baked using popular brands of flours and yeasts available. Adjustments were made to the recipes based on ingredients from popular brands. For example, if you use flour processed by a local mill it may have different characteristics and produce different results than some of the more popular national brands. [. . . ]