About The Recipes; General Method; Basic White Bread; Wholewheat Bread - Morphy Richards 48319 Instructions Manual

BM48319MEE Rev3-A4-print_9225 47507 MEE pump - Jon 08/11/2013 11:14 page 13
RECIPES
The recipes in this booklet have been thoroughly tested to ensure best results. Recipes have
been created by home economists specifically for this machine and may not produce
acceptable results in other similar machines.
• Always add ingredients in the order they are listed in the recipe.
• Accurate measuring of ingredients is vital. Do not use larger amounts
• All of the following recipes use this same general method:
1 Measure ingredients into baking pan.
2 Use tepid water 21-28°C.
3 Insert baking pan securely into unit, close lid.
4 Select appropriate bread setting.
5 Push start button.
6 When bread is done, remove pan from unit using oven mitts.
7 Remove bread from baking pan, (and kneading blade from bread if necessary).
8 Allow to cool before slicing.
This method is modified by notes, if applicable, at the end of each recipe. These recipes have
been developed using leading brands of flour and fast action yeast.
RECIPES FOR BASIC BREAD (1)

Basic white bread

Water
Skimmed milk powder**
Sunflower oil
Sugar
Salt
Strong white bread flour
Fast action yeast
Use setting
**If skimmed milk not available, it can be omitted (from the recipe).
RECIPES FOR WHOLEMEAL BREAD (2)

Wholewheat bread

Water
Skimmed milk powder**
Sunflower oil
Brown sugar
Salt
Strong wholemeal bread flour
Fast action yeast
Vitamin C tablet (crushed)
Use setting
**If skimmed milk not available, it can be omitted (from the recipe).
RECIPES FOR SWEET BREAD (3)
SEE INTERNET LOCATIONS ATTHE END OF RECIPES SECTION.

Mixed fruit loaf

Water
Skimmed milk powder**
Sunflower oil
Sugar
Salt
Strong white bread flour
Nutmeg
tsp
Fast action yeast
Dried mixed fruit †
Use setting
1 lb 1½ lb 2 lb
¾ cup 1¹⁄ cup 1½ cup
8
2 tbsp 2½ tbsp 4 tbsp
2 tbsp 2½ tbsp 4 tbsp
1¼ tbsp 2¼ tbsp 3 tbsp
1 tsp 1¼ tsp 2 tsp
2 cup 3 cup 4 cup
1 tsp 1¼ tsp 1¼ tsp
1 Basic
1½ lb 2 lb
1 ¹⁄8 cup 1 5 ⁄ cup
8
1½ tbsp 3 tbsp
2 tbsp 3 tbsp
2½ tbsp 2½ tbsp
1¼ tsp 1½ tsp
3 cup 4 cup
¾ tsp ¾ tsp
1x100mg 1x100mg
2 Wholemeal
1 lb 1½ lb 2 lb
¾ cup 1¹⁄ cup 1 1 ⁄ cup
8 3
2 tbsp 2½ tbsp 3 tbsp
2 tbsp 2½ tbsp 3 tbsp
2 tbsp 3 tbsp 3 tbsp
1 tsp 1¼ tsp 1½ tsp
2 cup 3 cup 4 cup
½ tsp ¾ tsp 1
¾ tsp 1 tsp 1 tsp
¼ cup ½ cup 2⁄3 cup

3 Sweet

† 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 SANDWICH BREAD (4)
SEE INTERNET LOCATIONS ATTHE END OF RECIPES SECTION.

Sandwich loaf

Water
Soft margarine or butter
Salt
Skimmed milk powder**
Sugar
Strong white bread flour
Fast action yeast
Use setting
RECIPES FOR FRENCH BREAD (5)

French bread

Water
Skimmed milk powder**
Sugar
Salt
Sunflower oil
Strong white bread flour
Fast action yeast
Use setting
**If skimmed milk not available, it can be omitted (from the recipe).
RECIPES FOR DOUGH (6)

White bread rolls

Water
Skimmed milk powder**
Butter (melted)
Sugar
Salt
Strong white bread flour
Fast action yeast
Use setting
Method
1 Knead and shape the dough into 6 rolls.
2 Place on a greased baking tray.
3 Brush lightly with melted butter.
4 Cover for 20-25 minutes.
5 Allow to rise until they are double in size then glaze, if required.
6 Bake for approx 15-20 minutes at 190°C (gas mark 5, 375°F).
**If skimmed milk not available, it can be omitted (from the recipe).
1½ lb 2 lb
11⁄16 cup 1 1 ⁄ cup
3
1½ tbsp 2 tbsp
½ tsp 1 tsp
1½ tbsp 2 tbsp
3 tbsp 3½ tbsp
3 cup 4 cup
¾ tsp 1 tsp

4 Sandwich

1 lb 1½ lb 2 lb
¾ cup 1 cup 1¼ cup
1½ tbsp 2 tbsp 2½ tbsp
¾ tbsp 1 tbsp 1¼ tbsp
1 tsp 1 tsp 1¼ tsp
1 tbsp 1 tbsp 1½ tbsp
2 cup 3 cup 4 cup
1 tsp 1 tsp 1¼ tsp
5 French
1¼ cup
1 tbsp
2 tbsp
2 tbsp
1½ tsp
3¼ cup
1½ tsp

6 Dough

g
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