Recipes; About The Recipes; General Method; Basic White Bread - Morphy Richards Premium Plus Manual

BM502000MEE Rev3.qxp_MorphyRichards-InstructionBook 05/05/2021 15:58 Page 20

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.
• Carefully measure the ingredients and add to the baking pan in the order listed.
• 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

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

Wholewheat bread

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

Mixed fruit loaf

Use setting
Dried mixed fruit †
Fast action yeast
Nutmeg
Strong white bread flour
Salt
Sugar
Sunflower oil
Skimmed milk powder**
Water
† Place in the fruit and nut dispenser or add when the beeper sounds if your model does not
have a fruit and nut dispenser.
20
1 lb 1½ lb 2 lb
1 Basic
1 tsp 1¼ tsp 1¼ tsp
2 cup 3 cup 4 cup
1 tsp 1¼ tsp 2 tsp
1¼ tbsp 2¼ tbsp 3 tbsp
2 tbsp 2½ tbsp 4 tbsp
2 tbsp 2½ tbsp 4 tbsp
¾ cup 1¹⁄8 cup 1½ cup
1½ lb 2 lb
2 Wholemeal
1x100mg 1x100mg
¾ tsp ¾ tsp
3 cup 4 cup
1¼ tsp 1½ tsp
2½ tbsp 2½ tbsp
2 tbsp 3 tbsp
1½ tbsp 3 tbsp
5
1 ¹⁄8 cup 1 ⁄ cup
8
.
1 lb 1½ lb 2 lb

3 Sweet

¼ cup ½ cup 2⁄3 cup
¾ tsp 1 tsp 1 tsp
½ tsp ¾ tsp 1 tsp
2 cup 3 cup 4 cup
1 tsp 1¼ tsp 1½ tsp
2 tbsp 3 tbsp 3 tbsp
2 tbsp 2½ tbsp 3 tbsp
2 tbsp 2½ tbsp 3 tbsp
1
¾ cup 1¹⁄ cup 1 ⁄ cup
8 3
RECIPES FOR SANDWICH BREAD (4)

Sandwich loaf

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

French bread

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

White bread rolls

Use setting
Fast action yeast
Strong white bread flour
Salt
Sugar
Butter (melted)
Skimmed milk powder**
Water
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

4 Sandwich

¾ tsp 1 tsp
3 cup 4 cup
3 tbsp 3½ tbsp
1½ tbsp 2 tbsp
½ tsp 1 tsp
1½ tbsp 2 tbsp
11 1
⁄ cup 1 ⁄ cup
16 3
1 lb 1½ lb 2 lb
5 French
1 tsp 1 tsp 1¼ tsp
2 cup 3 cup 4 cup
1 tbsp 1 tbsp 1½ tbsp
1 tsp 1 tsp 1¼ tsp
¾ tbsp 1 tbsp 1¼ tbsp
1½ tbsp 2 tbsp 2½ tbsp
¾ cup 1 cup 1¼ cup

6 Dough

1½ tsp
3¼ cup
1½ tsp
2 tbsp
2 tbsp
1 tbsp
1¼ cup