Morphy Richards 48321 Instructions Manual page 10

1½ lb 2 lb
Eggs 3 med 3 large
Butter (melted) ½ cup ¾ cup
Milk 1 ⁄ cup ½ cup
3
Water 3 tbsp 4 tbsp
Strong white bread flour 3 cups 4 cups
Salt ¾ tsp 1 tsp
Sugar 2 tbsp 3 tbsp
Yeast 1½ tsp 1½ tsp
Use setting 3 Sweet
RECIPES FOR SANDWICH BREAD (4)
1½ lb 2 lb
1
Water 11⁄16 cup 1 ⁄ cup
3
Soft margarine or butter 1½ tbsp 2 tbsp
Salt ½ tsp 1 tsp
Skimmed milk powder** 1½ tbsp 2 tbsp
Sugar 3 tbsp 3½ tbsp
Strong white bread flour 3 cup 4 cup
Fast action yeast ¾ tsp 1 tsp
Use setting 4 Sandwich
1½ lb 2 lb
Water 11⁄16 cup 1 1 ⁄ cup
3
Butter (melted) 1½ tbsp 2 tbsp
Salt ½ tsp 1 tsp
Skimmed milk powder** 1½ tbsp 2 tbsp
Sugar 3 tbsp 3 ½ tbsp
Strong white soft grain bread flour 3 cups 4 cups
Fast action yeast ¾ tsp 1 tsp
Use setting 4 Sandwich
RECIPES FOR FRENCH BREAD (5)
1 lb 1½ lb
Water ¾ cup 1 cup
Skimmed milk powder** 1½ tbsp 2 tbsp
Sugar ¾ tbsp 1 tbsp
Salt 1 tsp 1 tsp
Sunflower oil 1 tbsp 1 tbsp
Strong white bread flour 2 cup 3 cup
Fast action yeast 1 tsp 1 tsp
Use setting 5 French
18
RECIPES FOR DOUGH (6)
Water 1¼ cup
Skimmed milk powder** 1 tbsp
Butter (melted) 2 tbsp
Sugar 2 tbsp
Salt 1½ tsp
Strong white bread flour 3¼ cup
Fast action yeast 1½ tsp
Use setting 6 Dough
Water 1¼ cup
Skimmed milk powder** 2 tbsp
Butter (melted) 2 tbsp
Honey 2 tbsp
Brown sugar 1 tbsp
Salt 1½ tsp
Strong wholewheat bread flour 3¼ cup
Fast action yeast 1½ tsp
Use setting 6 Dough
Water 1 cup
Butter (melted) ¼ cup
Sugar ¼ cup
Egg (beaten) 1
Salt 1 tsp
Strong white bread flour 3¾ cups
Fast action yeast 2 tsp
2 lb
Cinnamon 1 tsp
1¼ cup
Nutmeg ¼ tsp
2½ tbsp
Raisins 1 cup
1¼ tbsp
Use setting 6 Dough
1¼ tsp
1½ tbsp
4 cup
1¼ tsp
Water 1 1 ⁄ cup
3
Olive oil 1 tbsp
Salt 1½ tsp
Sugar 1 tsp
Strong white bread flour 3 cups
Dried yeast 1½ tsp
Use setting 6 Dough
Warm water 1¹⁄ cup
8
Vegetable oil 2 tsp
Sugar 1 tbsp
Salt 2 tsp
Strong white bread flour 4 cups
Fast action yeast 1 tsp
Use setting 6 Dough
Milk 1 cup
Egg 1
Butter 25g
Salt 1½ tsp
Sugar 4 tsp
White bread flour 3½ cup
Fast action yeast 1½ tsp
Use setting 6 Dough
Warm water 1 cup
Butter (melted) 50g
Salt 1 tsp
Sugar 50g
Dried milk 2 tbsp
Mixed spice 1 tsp
White bread flour 400g
Dried yeast 1 tsp
Currants 2⁄3 cup
RECIPES FOR JAM (7)
Juice from oranges 3 medium
Rind of oranges grated 2
Preserving sugar 1 cup
Water 1 tbsp
Pectin if needed 2 tsp
Use setting 7 Jam
'Ma made' Seville oranges 1 tin (850g)
Preserving sugar 1.8 kg
Water 425ml
Use setting 7 Jam
Frozen raspberries* 2 cup
Chopped baking apples (peeled and cored) 1 cup
Jam sugar 1 cup
Lemon juice 3 tbsp
Use setting 7 Jam
g
19