Ingredient Temperatures; Creating Your Own Yeast Breads; Special Glazes For Yeast Breads; Other Tips - Morphy Richards 48221 BREADMAKER Manual

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Your breadmaker produces delicious baked
goods with ease. This machine requires only that you
carefully follow the recipe instructions. In basic
cooking, normally 'a pinch of this and a dash of that'
is fine, but not for breadmakers. Using an automatic
breadmaker requires you accurately measure each
ingredient for best results.

Ingredient temperatures

All ingredients, including the machine and pan,
and especially liquids (water or milk), should be
warmed to room temperature 21°C (70°F). If
ingredients are too cold, below 10°C (50°F), they will not
activate the yeast. Extremely hot liquids, above 40°C
(104°F), may kill the yeast.

Creating your own yeast breads

With the breadmaker, even the most inexperienced
baker can achieve the satisfying experience of baking a
loaf of bread. All of the mystery and hard work is gone.
Inside this talented machine with an electronic brain, the
dough is mixed, kneaded, proofed and baked without
you being present. The automatic breadmaker can also
just prepare the dough, and when it's ready, you shape,
allow to rise and bake in a conventional oven. The
recipes on the following pages are 'tailored' for this
breadmaker. Each recipe features ingredients that best
compliment a particular loaf of bread, and each was
tested in our machines. It is extremely important not
to exceed the amounts of flour specified in each
of the recipes or else it could result in
unsatisfactory baking performance. When creating
your own yeast bread recipes or baking an old favourite,
use the recipes in this cookbook as a guide for
converting portions from your recipe to your breadmaker.

Special glazes for yeast breads

Give your just baked bread a professional finish.
Select one of the following special glazes to enhance
your bread.
Egg glaze
Beat 1 large egg and 1 tablespoon of water
together, brush generously. Note: apply only to
doughs before baking.
Melted butter crust
Brush melted butter over just baked bread for a
softer, tender crust.
Milk glaze
For a softer, shiny crust, brush just baked bread
with milk or cream.
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Sweet icing glaze
Mix 1 cup sifted icing sugar with 1 to 2 tablespoons of
milk to make a glaze consistency and drizzle over raisin
bread or sweet breads.
Poppy/Sesame/Caraway seed/Oatmeal
Sprinkle your choice of these seeds generously
over just glazed bread.

Other tips

• Place all recipe ingredients into the baking pan so
that yeast is not touching any liquid.
• After completing the process of making dough in
your breadmaker, typically when letting dough rise
outside the breadmaker, allow 30 minutes or until
dough doubles in size. Dough should be lightly
greased and covered with grease proof paper and
a dry towel. It should be placed in a warm area
free from drafts.
• Humidity can cause problems, therefore humidity
and high altitudes require adjustments. For high
humidity, add an extra tablespoon of flour if
consistency is not right. For high altitudes,
decrease yeast amount by approximately
teaspoon, and decrease sugar and/or water or
milk slightly.
• The DOUGH setting is great for mixing, kneading
and proofing, allowing dough to rise. Use the
automatic breadmaker to prepare this dough so
all you need to do is shape and bake it according
to your recipe.
• When recipes call for a 'lightly floured surface,'
use about 1 to 2 tablespoons of flour on the
surface. You may want to lightly flour your fingers
or rolling pin for easy dough manipulation.
• When you let dough 'rest' and 'rise' according to a
recipe, place it in a warm, draught-free area. If the
dough does not double in size, it may not produce
a tender product.
• If the dough you are rolling shrinks back, let it rest
covered for a few minutes before rolling again.
• Dough may be wrapped in plastic and stored in a
freezer for later use. Bring the dough to room
temperature before using.
• After 5 minutes of kneading, open the lid and
check the dough consistency. The dough should
form a soft, smooth ball. If too dry, add liquid. If
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too wet, add flour ( to 1 tablespoon at a time).
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