Marmalade; Bread Mixes; Bread Mix Guidelines; Speciality Breads - Morphy Richards Premium Plus Manual

BM502000MEE Rev3.qxp_MorphyRichards-InstructionBook 05/05/2021 15:58 Page 21
RECIPES FOR JAM (7)

BREAD MIXES (8)

Follow the information for bread mixes on the bread mix packet. Some brands of bread mixes
recommend the use of the basic programme setting. Our bread mix programme (8) has been
specially developed to achieve the best results from packet bread mix.
There are 2 types of bread mixes currently available.
1 Just add water.
These mixes are complete and they have all the necessary ingredients provided, even the yeast. You
only add water.
• IMPORTANT: Follow the packet instructions as some mixes contain more than the normal amount of
yeast, which could over rise in the pan. Use 3 cups of mix maximum.
• These mixes are more prone to over-rising and collapsing when the weather is hot and humid. Since
these mixes are complete, we cannot advise how to adjust, as with our own recipes. Bake in the
coolest part of the day, use water between 21-28°C.
2 Just add flour and water
These mixes have the necessary ingredients in separate sachets.
Remember strong white bread flour is required. A packet of this mix will produce a 700g (1.5 lb.)
RECIPES FOR SPECIALITY BREADS (9)

Malt loaf

Use setting
Sultanas*
Fast action yeast
Plain flour
Malt extract
Black treacle
Sunflower oil
Salt
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.
RECIPES FOR GLUTEN FREE (10)
Gluten free breads are yeast leavened breads, where Gluten a protein part of the wheat (also found in Oats,
Barley and Rye) is removed.
The bread is excellent on the day it is made, but with all Gluten free breads when one day old or more it will
need 'refreshing'. 2 slices placed in a microwave for 10-15 seconds will usually do this. Any remaining fresh
bread can be frozen for storage. To store Gluten free bread (or any bread) slice the bread, re-assemble the
slices back together, wrap the assembled loaf in aluminium foil and place it in a plastic bag. Store in the
freezer until required. .
Due to the nature of gluten free dough, it may be necessary to help ensure the ingredients are
mixed correctly during the first kneading process.
To do this, open the lid during the first kneading process (when the
screen) and scrape any unmixed ingredients which may have become stuck to the side of the
baking pan down in to the mixture.
Do this using a wooden or plastic spatula to avoid damaging the non-stick coating on the pan.

Gluten free sun dried tomato loaf

Use setting
Yeast
Doves farm gluten free white bread flour
Salt
Oil from antipasti
Sun dried tomatoes (antipasti)
Sun dried tomato paste
Honey
Lemon Juice
Milk
Buttermilk
Eggs
1½ lb 2 lb
9 Speciality
½ cup ¾ cup
1 tsp 1¼ tsp
3 cup 4 cup
2 tbsp 3 tbsp
1½ tbsp 2½ tbsp
2 tbsp 3 tbsp
1 tsp 1 tsp
1 cup 1¼ cup
icon is displayed on
1½ lb

10 Gluten free

1 tbsp
3¼ cups
1 tsp
1 tbsp
50g
1 tbsp
1½ tbsp
2 tsp
5 tbsp
284ml
3
RECIPES FOR FASTBAKE SMALL (11)

Fastbake small white

Use setting
Fast action yeast
Strong white bread flour
Sunflower oil
Sugar
Salt
Skimmed milk powder**
Water
RECIPES FOR FASTBAKE LARGE (12)

Fastbake large white

Use setting
Fast action yeast
Strong white bread flour
Sunflower oil
Sugar
Salt
Skimmed milk powder**
Water
RECIPES FOR PIZZA DOUGH (14)

Pizza base

Use setting
Fast action yeast
Strong white bread flour
Oil
Salt
Sugar
Water
Method
1 Pre-heat oven.
2 Shape into a flat round shape. Place on a greased baking tray. Brush lightly with oil.
3 Cover for 15 minutes and allow to rise.
4 Add your desired topping.
5 Bake at approx 200°C (400°F, gas mark 6) until golden brown.
**If skimmed milk not available, it can be omitted (from the recipe).
1½ lb

11 Fastbake

3 tsp
3 cup
2 tbsp
4 tsp
1 tsp
2 tbsp
1¹⁄ cup
8
2lb
12 Fastbake
3 tsp
4 cup
3 tbsp
5 tsp
1½ tsp
3 tbsp
1½ cup
14 Pizza dough
2 tsp
3 cup
3 tbsp
½ tsp
2 tbsp
1 cup
g
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