Long loaf Fastbake breadmaker 48300 range

Please read and keep these instructions

getting the best from yournew breadmaker...

www.morphyrichards.co.uk

Accurate measuring is essential

It is essential to measure ingredient quantities carefully, even slightchanges may effect loaf quality, use the measuring spoon’s and cupprovided.

Yeast content

If loaf rises too high and then collapses ensure the ingredients weremeasured accurately. If problem persists, reduce yeast by a quarterof a teaspoon.

Mains switch

Ensure the switch on the base of the breadmaker is switched to the ON 'I' position.

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Important safety instructions

The use of any electrical appliance requires thefollowing of basic common sense safety rules.

Primarily there is danger of personal injury andsecondly the danger of damage to property and theappliance. These are indicated in the text by thefollowing two conventions:

WARNING: Danger of personal injuryIMPORTANT: Damage to the applianceIn addition we offer the following essential safety

advice.

Location

• Always locate your appliance away from the edge ofa worktop.

• Ensure that the appliance is used on a firm, flatsurface.

• Do not use outdoors.

Mains lead

• The mains lead should reach from the socket to thebase unit without straining the connections.

• Do not let the mains lead hang over the edge of aworktop where a child could reach it.

• Do not let the lead run across an open space e.g.between a low socket and table.

• Do not let the lead run across a cooker or toaster orother hot area which might damage the cable.

Your safety

• WARNING: Do not touch hot surfaces. Use ovenmitts or oven gloves when removing the hot breadpan. Do not cover the steam vent openings underany circumstances.

• WARNING: Avoid contact with moving parts.• To protect against electrical shock, do not immerse

cord or plug in water or other liquid.• Extreme caution must be observed when moving an

appliance with hot contents.• Do not use breadmaker for storage purposes nor

insert any utensils, as they may create a fire orelectric shock hazard.

• Do not use the appliance with wet or moist hands.

Children

Never allow a child to operate this appliance.Children are vulnerable in the kitchen particularly whenunsupervised and if appliances are being used orcooking is being carried out.

Teach children to be aware of dangers in thekitchen, warn them of the dangers of reaching up toareas where they cannot see properly or should not bereaching.

Other safety considerations

• If the mains lead of this appliance is damaged donot use it. Telephone Morphy Richards helpline foradvice.

• The use of accessory attachments notrecommended by the manufacturer may causedamage to the breadmaker.

• Do not place the appliance on or near heat sourcessuch as gas or electric stove ovens, or burners.

• To avoid damaging the appliance, do not place thebaking pan or any object on top of the unit.

• Do not clean with scouring pads. Do not wash thebaking pan, kneading blade measuring cup orspoon in a dishwasher.

• Keep the appliance and the cable away from heat,direct sunlight, moisture, sharp edges and the like.

• The baking pan must be in place prior to switchingon the appliance.

• Always remove the plug from the socket wheneverthe machine is not in use, when attachingaccessory parts, cleaning the machine or whenevera disturbance occurs. Pull on the plug, not thecable.

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Contents

Operating instructions

Important safety instructions 2Introduction 4Before first use 4Electrical requirements 4About this breadmaker 4About the recipes 4Components 5Control panels buttons, display and functions 6Program descriptions 7Using your breadmaker 8Using the timer 9Beeper 9Power interuption 9Slicing and storing bread 9Care and cleaning 10Storing the unit 10Know your ingredients 11Measuring ingredients 12Ingredient temperatures 13Creating your own yeast breads 13Special glazes for yeast breads 13Other tips 13

Recipes

Basic breadsBasic white bread 14Softgrain bread 14Brown loaf 14Italian herb bread 14Cheese & onion bread 14Raisin bread 14Sun-dried tomato loaf 14Malt loaf 15Olive bread 15Pizza loaf 15Cheddar pepper bread 15Peanut butter bread 15Tropical mix and honey bread 15Orange bread 15

French breadFrench bread 15

Wholewheat breadsWholewheat bread 16Granary loaf 16

RapidBasic white bread 16French bread 16Wholewheat bread 16

SweetMixed fruit loaf 16Chocolate bread 16

Fastbake smallFastbake white bread 17

Fastbake largeFastbake white bread 17

CakesParkin 17Madeira cake 17Mixed fruit cake 17Coconut cake 17

Quick dough recipesWhite bread rolls 18Wholewheat bread rolls 18Hot cross buns 18Pizza base 18Russian Kulich 18Raspberry braid 19

PastaPasta 19

JamsMarmalade 20Raspberry and apple 20Plum 20

Gluten free recipesGluten free loaf 21Gluten free madeira cake 21Bread mixes 21

Further informationBaking cycle times 22Conversion chart 23Need help? (questions and answers) 24-25Troubleshooting 26-27

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Electrical requirements

Check that the voltage on the rating plate of yourappliance corresponds with your house electricitysupply which must be A.C. (Alternating Current).

If the socket outlets in your home are not suitablefor the plug supplied with this appliance, the plugshould be removed and the appropriate one fitted.

Note: The plug removed from the mains lead, if

severed, must be destroyed as a plug with baredflexible cord is hazardous if engaged into a live socketoutlet.WARNING: THIS APPLIANCE MUST BE EARTHED.

Should the fuse in the 13 amp plug requirechanging a 13 amp BS1362 fuse must be fitted.

About this breadmaker

About the recipes

• It has two settings to make a small 680g (1.5lb) orlarge 909g (2lb) loaf (approx weight - depends onrecipe).

The recipes in this booklet have been thoroughlytested to ensure best results. Recipes have beencreated by home economists specifically for thismachine and may not produce acceptable results inother similar machines.

• Always add ingredients in the order they are listedin the recipe.

• Accurate measuring of ingredients is vital. Donot use larger amounts. Use the measuring cupand spoons provided.

Introduction

The smell of homemade bread wafting around thehome is one of those great smells. Bread, fresh out ofthe oven, with melting butter is a memorable tastesensation. The Morphy Richards automaticbreadmaker can create that experience every morning.

There's very little effort on the part of the baker,because the breadmaker is a sophisticated appliancewith a computer memory that does all the work for you.

It’s as simple as one-two-three.

1 Put in the ingredients.2 Select program from the menus and press start.3 Wait for your bread.

But don't stop at baking bread in this appliance.Besides being able to do all kinds of speciality breads,including wholewheat, you can also prepare doughsfor bread rolls, pizza, cake and jam. Everything is easyand tastes homemade - because it is.

Before first use, please take a few minutes to readthis instruction book and to find a place to keep ithandy for reference. Pay particular attention to thesafety instructions. 1 Carefully unpack the breadmaker and remove all

packaging materials. 2 Remove any dust that may have accumulated

during packing.3 Wipe the baking pan, kneading blade and outside

surface of the breadmaker with a clean, damp cloth.The bread pan is non-stick coated. Do not usescouring pads or any abrasives on any part of thebreadmaker.

4 For first time use oil, butter or margerine to greasethe bread pan and bake empty for about 3-5 maxminutes (select the Bake program).

5 Allow to cool and clean once more. 6 Place the kneading blade on the axle in the baking

pan.In manufacture it is necessary to lightly grease

some parts of the appliance. This may result in theunit emitting some vapour when first used, this isnormal.

The breadmaker is fitted with a mains switch onthe base of the machine, it can be left permanentlyswitched on ready for use.

The breadmaker programme is started by thestart-stop button on the control panel.

If when you plug in the breadmaker and switchon at the mains there is no display, make sure theon/off switch on the base of the breadmaker isswitched to the 'I' ON position.

Before first use

Lid handle

Cover

Main body

Control panel

Viewing window

Kneading blade

Handle

Baking pan

Rotating shaft

Components

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Air vents

On/off mainsswitch on thebase

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Control panel buttons, display & functions

Menu buttonFor choosing the breadmaking program fromthe list 1 to 11

StartPress to start for approx 1 second, abeep sounds and the colon (:)flashes and the program starts.

StopPress to stop for approx 1 second, abeep sounds to confirm and thecolon (:) stops flashing.

Timer delay buttonsUse to delay the start of breadmaking (all programs exceptFastbake, pasta and bake)

Display windowShows crust colour selectedShows size selectedShows the program numberShows time left before completion(3:20, for example, is 3 hours and 20minutes; 0:20 is 20 minutes)Shows temperature warning - see‘Troubleshooting’

Colour buttonFor selecting crust colourfrom light, medium ordark (certain programsonly) and rapid setting.

If the display shows 0:00, press the Start/Stop button to activate the Menu setting mode. You can then selectthe menu desired.

Loaf size buttonFor selecting small(1.5lb) or large (2lb) loafsize (certain programsonly)

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Program descriptions

1 Basic white (3:18 and 3:25)For white and brown bread. Also for flavouredbreads with added herbs and raisin.

2 French (3:32 and 3:35)For the baking of light weight bread such as frenchbread which has a crisper crust and light texture.

3 Wholewheat (3:33 and 3:40)For the baking of bread containing significantamounts of wholewheat. This setting has longerpreheat time to allow the grain to soak up the waterand expand. The kneading blade does not turnduring this 15 minute rest period. It is not advisedto use the delay timer as this can produce poorresults. It has been found that some wholemealflours perform better on the basic menu setting.

4 Sweet (3:22 and 3:27)For the baking of sweet type bread which gives acrisper crust than on basic setting. The crisper crustis produced by the sugar ‘burning’.

5 Fastbake (1:20) SmallFor preparation of a small white loaf in a reducedtime period. Loaves made on this setting can beshorter and the texture more moist. Watertemperature 35-45˚C.

6 Fastbake (1:20) LargeFor preparation of a small white loaf in a reducedtime period. Loaves made on this setting can beshorter and the texture more moist. Watertemperature 35-45˚C.

7 Cake (1:43) This setting will mix ingredients and then bake for apreset time. It is required to mix two groups ofingredients in bowls before adding to thebreadmaker (see cake recipes).Selecting the loaf size as large will bake the cakelonger for a crispier crust.

8 Dough (1:30)This setting only makes the dough and will not bakethe final bread. Remove the dough and shape it tomake bread rolls, pizza, etc. Any dough can beprepared on this setting. Do not exceed 1kg (2lb) ofcombined ingredients.

9 Pasta (0:20)The pasta setting is a 30 minute knead which canbe used for general mixing of other flour basedrecipes. Do not exceed 3 cups of dry mix.

10 Jam (1:05)Use this setting for making jam from fresh fruits andmarmalade from Seville oranges. Do not increasethe quantity or allow the recipe to boil over the paninto the baking chamber. Should this happen, stopthe machine immediately. Remove the pancarefully, allow to cool a little and clean thoroughly.

11 Bake (0:10)This setting is bake only and can be used toincrease the baking time on selected settings. Thisis especially useful to help ‘set’ jams andmarmalade. When started the default time is 10mins (0:10) minimum and counts down in 1 minuteintervals. You will have to manually switch this off bypressing the stop button, when you have completedthe bake process. It is advised that you check thecondition of the bread or jam after 10 minutes andat 10 minute intervals.Pressing ▲ increases the time in increments of 10minutes up to maximum 1 hour.When selecting bake straight after another program,if the message E:01 is displayed, open the lid,remove the pan and allow to cool for 10 minutes.When cool, replace the baking pan and its contents,set program and press start.

Times indicated are for loaf size option, crust colourselection will vary these times. See cycle chart page22.

RapidThe rapid function is available on basic, wholewheatand french settings. For bread that is required in ashorter time. Bread baked on this setting is usuallysmaller with a dense texture.

• First set the menu required 1, 2 or 3 then press thecolour button to select rapid.

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Using your breadmaker

1 Take out the panOpen the lid and remove the pan by lifting thehandle, pull firmly upwards. Place on the worksurface. It is important that the pan is filled withingredients outside the machine so that anyaccidental spillage is not allowed to get into themachine.

2 Attach the bladesAttach the kneading blades to the shaft by pushingon.

3 Measure ingredientsMeasure the ingredients required and add them allinto the pan in the order listed. See later section‘Measuring your ingredients’).

• When adding the yeast to the baking pan, take carethat the yeast does not come into contact with thewater or any other liquid, as it will start to activateimmediately.

• Use tepid water 21-28˚C.• If recipe calls for ingredients to be added like fruit

and nuts etc, add these at the indicated time (page22) this reduces the chances of the addedingredient being chopped.

4 Put pan back inPlace the baking pan back in the breadmaker,press down firmly until it locks in place. You willhear a click. Close the lid.

5 Plug inPlug into the power supply. The breadmaker willautomatically be set to basic bread menu and normaltime.

• Everytime you press a button you will hear a beep toconfirm.

6 Select programChoose the desired setting from the list by pressingthe Menu button.

7 Select weightPress Loaf size button to choose between small orlarge.

8 Select colourChoose desired crust colour by pressing Colourbutton. This is also used to select rapid setting.

9 Select the delay timeIf you wish the bread to be ready later, set the timedelay now, as described in next section.

10 StartPress the Start Stop button to start the machine. Theremaining time will count down in one minuteincrements.

11 ProgressThe breadmaker will automatically proceed through theprogrammed stages as shown in the ‘Baking cycletimes’ section.

• It is possible that steam will escape through the ventsduring baking, this is normal.

12 FinishWhen the program is completed and the bread isbaked the display shows 0:00 and the beeper willsound. The display then defaults back to program time.

13 Keep warmThe keep warm function will circulate hot air for afurther 60 minutes on most settings (see ‘Bakingcycle times’ section). For best results, remove thebaking pan and loaf within this period or when theinitial program is completed. Beeps will be heardwhen the keep warm period is finished.Press STOP to end this keep warm process.

14 Remove the foodPress Stop. Open the lid. WARNING: Use oven gloves when removing the baking pan (taking care as it is very hot).

15 Turn out the breadAllow the bread to cool in the pan for 5-10 minutes,then turn the pan upside down and tap the breadfrom the pan onto a rack to cool. If the bladeremains in the pan, fill the pan with warm water toloosen the blade and prevent it from sticking to theshaft.

• The kneading blades normally stays in the loaf. Waituntil the loaf is cool and then remove the blade witha wooden or plastic utensil to avoid damage to thenon-stick surface.

16 Always press STOP and unplug the appliance afteruse.

• Do not open the lid whilst the breadmaker isoperating as this will affect the quality of thebread, especially its ability to rise properly.Only open the lid when the recipe needs you toadd additional ingredients, see recipes

Room temperature noteThe breadmaker will work well in a wide range of

temperatures, but there could be a difference in loafsize between a very warm room and a very cold room.We recommend the room temperature should bebetween 15˚C and 30˚C.

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Using the timer

Use the timer when you want the bread ready later,or in the morning. A maximum of 13 hours can be set.*Check if function is available by consulting ‘Bakingcycle times’ section. Do not use this function withrecipes that use perishable ingredients such as eggs,fresh milk, sour cream, or cheese.1 Decide when you want the bread to be ready and

calculate the difference in time between now andthen. For example, if you want a loaf at 8am, and itis now 9:00pm, the difference is 11 hours.

2 Enter this time by pressing ‘Time ▼’ and ‘Time ▲’buttons. Arrows will move time up or down in 10minute increments. After you have pressed Start,the colon (:) will flash.

• If you have selected the wrong time press stop for 2seconds. The timer will go back to the programtime, repeat step 1 and 2.

3 The timer delay is up to a maximum of 13 hours.*This is when the bread will be ready to remove fromthe machine, see page 8 item 14 ‘Remove thefood’.

* Varies slightly - see cycle time chart for exact delaytimes.

* When the timer is used it may not be convenient toadd any additional ingredients at the time required.You can add the rest of the ingredients before theflour, however these may get chopped up.

Beeper

The beeper sounds:• when pressing any button;• when the program finishes;• when keep warm finishes.• During the 2nd knead cycle of certain programs to

indicate that fruit, nuts or other ingredients can beadded.

Power interuption

1 After a brief power supply failure 7 minutes MAX.• When the power is reconnected the breadmaker will

continue the set programme automatically.• if it has gone beyond this time and the breadmaker

has defaulted back to the start time, you musteither:

i) If the program has not reached rise 1 select theprogram required and press start.

ii) If the program has passed rise 1, the ingredientswill have to be discarded and you must start again withfresh ingredients.

Slicing and storing bread

For best results place bread on a wire rack andallow to cool for 20-40 minutes before slicing.

Use an electric knife or a sharp knife with a serratedblade for even slices.

Store unused bread tightly covered in a plastic bagat room temperature for up to three days. If weather ishot and humid, store in the refrigerator overnight.

For longer storage (up to one month), place breadin a tightly covered container in the freezer.

If you store the bread in the refrigerator, leave it outto bring it to room temperature before serving.

Since homemade bread has no preservatives ittends to dry out and become stale faster thancommercially made bread, after 4 to 5 days.

Leftover slightly hardened bread may be cut into 1.3cm (half inch) or 2.5cm (1 inch) cubes and used infavourite recipes to make croutons, bread pudding, orstuffing.

1 Caution: To prevent electrical shock, unplug the unitbefore cleaning.

2 Wait until the breadmaker has cooled. • IMPORTANT: Do not immerse or splash either the

body or lid in any liquid as this may cause damageand/or electric shock.

3 Exterior: Wipe the lid and outer body of the unit witha damp cloth or slightly dampened sponge.

4 Brown staining of the lids inner surface and ventsmay be seen. This is vapour residue from theingredients carried up in the escaping steam duringbaking. This has no detrimental affect to thematerial of the breadmaker or quality of the bakedloaf. Simply wipe this away with a hot soapy clothor sponge after every use or when it appears.

5 Interior: Use a damp cloth or sponge to wipe theinterior of the breadmaker.

6a Slide the lid out of the location groove on one sideand then lift upwards to remove. Wipe the interiorsurface with a damp cloth or sponge.

6b Reverse the procedure to put lid back into position.

7 Baking pan: Clean the baking pan with warm water,soap is not necessary. Avoid scratching the non-stick surface. Dry it thoroughly before placing itback in the baking chamber.

• Do not wash the baking pan, measuring cup, spoonor kneading blades in the dishwasher.

• Do not soak the baking pan for long periods as thiscould interfere with the working of the drive shaft.

• If the paddle becomes stuck in the bread pan, pourhot water over it and allow to soak for 30 minutes.This will enable you to remove the paddle moreeasily.

• Be sure the appliance is completely cooled beforestoring away.

Do not use any of these when cleaning• Paint thinner• Benzine• Steel wool pads• Polishing powder• Chemical dustcloth

Special care for the non-stick finishAvoid damaging the coating. Do not use metal

utensils such as metal spatulas, knives or forks.The coating may change colour after long use, this

is only caused by heat and moisture and will not affectthe performance of the unit or quality of your bread.

The hole in the centre of the kneading blade shoudbe cleaned, then add a drop of cooking oil and replaceit on the spindle in the baking pan. This will preventsticking of the blade.• Keep all air vents and openings clear of dust.

Storing the unit

Be sure to dry all parts before storing includingwiping any moisture from the viewing window. Closethe lid and do not store anything on top of the lid.

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Care and cleaning

Know your ingredients

Understanding baking

It is often said that cooking is an art relying on thecreativity of the chef while baking bread is much moreof a science. This means that the process of combiningflour, water and yeast results in a reaction thatproduces bread. You have to remember that when theingredients combine with each other they produce aspecific result. Read the following information carefullyto gain a better understanding of the importance eachingredient plays in the breadmaking process.

Important note on flours

Flours, while visibly similar, can be very different byvirtue of how they were grown, milled, stored, etc. Youmay find that you will have to experiment with differentbrands of flour to help you make that perfect loaf.Storage is also very important, as all flours should bekept in an airtight container.

All purpose flour/plain flourAll purpose Flour is a blend of refined hard and soft

wheat flours especially suitable for making cake. Thistype of flour should be used for recipes in thecake/quick bread section.

Strong white flour/bread flourBread flour is a high gluten/protein flour that has

been treated with conditioners that give dough agreater suitability for kneading. Bread Flour typicallyhas a higher gluten concentration than All purposeflour; however, depending on different millingpractices, this may vary. Strong plain flour or breadflour are recommended for use with this breadmaker.

Whole wheat flour/wholemeal flourWhole wheat flour/wholemeal flour is milled from

the entire wheat kernel which contains the bran andgerm and makes it heavier and richer in nutrients thanwhite flour. Breads made with this flour are usuallysmaller and heavier than white loaves. To overcomethis whole wheat flour/wholemeal flour can be mixedwith Bread flour or strong plain flour to produce a highlight textured bread.

Self-raising flourSelf-raising Flour contains unnecessary leavening

ingredients that will interfere with bread and cakemaking. It is not recommended for use.

BranBran (unprocessed) & Wheat Germ are the coarse

outer portions of the wheat or rye grains separatedfrom flour by sifting or bolting. They are often added insmall quantities to bread for nutritional enrichment,heartiness and flavour. They are also used to enhancethe texture of bread.

OatmealOatmeal comes from rolled or steel-cut oats. They

are used primarily to enhance flavour and texture.

Other ingredients

Yeasts (active dry yeast)Yeast through a fermentation process produces gas

(carbon dioxide) necessary to make the bread rise. Yeastmust be able to feed on sugar and flour carbohydrates inorder to produce this gas. Fast action granular yeast isused in all recipes that call for yeast. There are basicallythree different types of yeast available, fresh, traditional dryactive and fast action. It is recommended that fastaction type yeast be used. This type of yeast comesin sachets and are labelled fast action, easy bake oreasyblend. Fresh or compressed cake yeast is notrecommended as they will produce poor results. Storeyeast according to manufacturers instructions. Ensure youryeast is fresh by checking its expiration date. Once apackage of yeast is opened it is important that theremaining contents be immediately resealed andrefrigerated as soon as possible for future use. Often breador dough, which fails to rise, is due to stale yeast beingused. The following test can be used to determine whetheryour yeast is stale and inactive:1 Place half a cup of lukewarm water into a small

bowl or cup.2 Stir 1 tsp. of sugar into the water then sprinkle 2

tsp. of yeast over the surface.3 Place bowl or cup in a warm area and allow to sit

for 10 minutes undisturbed.4 The mixture should foam and produce a strong

yeast aroma. If this does not occur, discard mixtureand start again with another packet of dried yeast.

SugarSugar is important for the colour and flavour of breads.

It is also food for the yeast as it is part of the fermentationprocess. Artificial sweeteners cannot be used as asubstitute for sugar as the yeast will not react properly withthem.

SaltSalt is necessary to balance the flavour of breads and

cakes, as well as for the crust colour that develops duringbaking. Salt also limits the growth of yeast so the amountsshown in the recipes should not be increased. For dietaryreasons it may be reduced, however, your baking maysuffer.

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Liquids/milkLiquids such as milk or a combination of powdered

milk and water, can be used when making bread. Milkwill improve flavour, provide a velvety texture andsoften the crust, while water alone will produce acrispier crust. Some liquids call for juice (orange,apple, etc) to be added as a flavour enhancer. Note:For most recipes we suggest the use of dry skimmedmilk.

EggsEggs add richness and a velvety texture to bread

doughs and cakes.

Sunflower oil‘Shortens’ or tenderises the texture of yeast breads.

Butter or margarine can be used as a substitute. If butter ormargarine is used direct from the refrigerator it should besoftened for easier blending during the mixing cycle.

Baking powderBaking powder is a raising agent used in cakes. This

type of raising agent does not require rising time beforebaking as the chemical reaction works when liquidingredients are added.

Bicarbonate of sodaBicarbonate of soda is another raising agent not to be

confused or substituted for baking powder. It also does notrequire rising time before baking as the chemical reactionworks during the baking process.

Vitamin C - Ascorbic acidAscorbic acid helps improve the volume of the loaf.

Vitamin C powder or tablets should be used. You can alsouse the orange flavour vitamin C supplement tablet. Theseare usually marked in mg (milligrams) strength. If they are200mg tablets, use 1/2 tablet for 100mg dose. The tabletmust be crushed between 2 spoons to create a powder. Ifusing powder refer to the packet instructions but a 1/4 of ateaspoon is usually recommended.

Measuring ingredients

The key and most important step when using yourbreadmaker is measuring your ingredients preciselyand accurately. It is extremely important to measureeach liquid and dry ingredient properly or it couldresult in a poor or unacceptable baking result. Theingredients must also be added into the baking pan inthe order in which they are given in each recipe. Liquidand dry measurements are done somewhat differentlyand are as follows:

Liquid measurementsUse the cup provided. When reading amounts, the

measuring cup must be placed on a horizontal flatsurface and viewed at eye level (not on an angle). Theliquid level line must be aligned to the mark of

measurement. A ‘guesstimate’ is not good enough as itcould throw out the critical balance of the recipe.

Dry measurementsDry measurements (especially flours) must be done

using the measuring cup provided. The measuring cupis based on the American standard 8 fluid oz cup -

(British cup is 10 fluid oz.) Dry measuring must bedone by gently spooning ingredients into themeasuring cup to the indicated line. Scooping ortapping a measuring cup will pack the ingredients andyou will end up with more than is required. This extraamount could affect the balance of the recipe. Do notsift the flour, unless stated.

When measuring small amounts of dry or liquidingredients (ie yeast, sugar, salt, powdered milk,honey) the measuring spoons provided must beused. Measurements must be level, not heaped as thissmall difference could throw out the critical balance ofthe recipe.

DO NOT USE NORMAL KITCHEN TEASPOONSOR TABLESPOONS.

Hints on measuring ingredients• The cup is marked in various ‘volume

measurement’ scales. The recipes in this book usethe ‘cup’ volume which is based on the ‘Americancup of 8floz and is conveniently marked in 1/16divisions.

• If you prefer to use weight (gms) as a measurementfill and weigh the required number of cups andrecord this conversion. ie) 2 cups = xx gms

3 cups = xxx gms

You must use a good quality set of accurate scales, weprefer to use the ‘cup’ measure for consistency andaccuracy.

A conversion table is provided on page 23.

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• There are 2 spoons provided to cover allcombinations of quantities in the recipes.Tablespoon tbsp, teaspoon and 1/2 teaspoon (marked with line) and a 1/4 tsp.1tsp = 5 millilitres1 tbsp = 3 tsp = 15 millilitres

Hint measure dry ingredients first with thetablespoon, then wet (oil) last.

Your breadmaker produces delicious baked goodswith ease. This machine requires only that you carefullyfollow the recipe instructions. In basic cooking,normally ‘a pinch of this and a dash of that’ is fine, butnot for breadmakers. Using an automatic breadmakerrequires you accurately measure each ingredient forbest results.

Ingredient temperatures

All ingredients, including the machine and pan,and especially liquids (water or milk), should bewarmed to room temperature 21°C (70°F). Ifingredients are too cold, below 10°C (50°F), they will notactivate the yeast. Extremely hot liquids, above 45°C(113°F), may kill the yeast.

Creating your own yeast bread

With the breadmaker, even the most inexperiencedbaker can achieve the satisfying experience of baking a loafof bread. All of the mystery and hard work is gone. Insidethis talented machine with an electronic brain, the dough ismixed, kneaded, proofed and baked without you beingpresent. The automatic breadmaker can also just preparethe dough, and when it's ready, you shape, allow to riseand bake in a conventional oven. The recipes on thefollowing pages are ‘tailored’ for this breadmaker. Eachrecipe features ingredients that best compliment aparticular loaf of bread, and each was tested in ourmachines. It is extremely important not to exceed theamounts of flour specified in each of the recipes orelse it could result in unsatisfactory bakingperformance. When creating your own yeast breadrecipes or baking an old favourite, use the recipes in thiscookbook as a guide for converting portions from yourrecipe to your breadmaker. Do not exceed 4 cups of flourand 1/2 cup fruit and nut.

Special glazes for yeast breads

Give your just baked bread a professional finish.Select one of the following special glazes to enhanceyour bread.

Egg glazeBeat 1 large egg and 1 tablespoon of water

together, brush generously. Note: apply only todoughs before baking.

Melted butter crustBrush melted butter over just baked bread for a

softer, tender crust.

Milk glazeFor a softer, shiny crust, brush just baked bread

with milk or cream.

Sweet icing glazeMix 1 cup sifted icing sugar with 1 to 2 tablespoons of

milk to make a glaze consistency and drizzle over raisinbread or sweet breads.

Poppy/Sesame/Caraway seed/OatmealSprinkle your choice of these seeds generously

over just glazed bread.

Other tips when making dough

• Place all recipe ingredients into the baking pan sothat yeast is not touching any liquid.

• After completing the process of making dough inyour breadmaker, typically when letting dough riseoutside the breadmaker, allow 30 minutes or untildough doubles in size. Dough should be lightlygreased and covered with grease proof paper and adry towel. It should be placed in a warm area freefrom drafts.

• Humidity can cause problems, therefore humidityand high altitudes require adjustments. For highhumidity, add an extra tablespoon of flour ifconsistency is not right. For high altitudes, decreaseyeast amount by approximately 1/4 teaspoon, anddecrease sugar and/or water or milk slightly.

• The DOUGH setting is great for mixing, kneadingand proofing (allowing dough to rise). Use theautomatic breadmaker to prepare this dough.

• When recipes call for a ‘lightly floured surface,’ useabout 1 to 2 tablespoons of flour on the surface.You may want to lightly flour your fingers or rollingpin for easy dough manipulation.

• When you let dough ‘rest’ and ‘rise’ according to arecipe, place it in a warm, draught-free area. If thedough does not double in size, it may not producea good texture.

• If the dough you are rolling shrinks back, let it restcovered for a few minutes before rolling again.

• Dough may be wrapped in plastic and stored in afreezer for later use. Bring the dough to roomtemperature before using.

• After 5 minutes of kneading, open the lid and checkthe dough consistency. The dough should form asoft, smooth ball. If too dry, add liquid. If too wet,add flour (1/2 to 1 tablespoon at a time).

• When using honey, malt extract, golden syrup ortreacle, coat the spoon or cup with oil first, this willprevent these ingredients from sticking, to thespoon or cup.

Recipes

All of the following recipes use this same generalmethod:1 Measure ingredients into baking pan. 2 Use tepid water 21-28˚C, for fastbake 35-40˚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, atthe end of each recipe.

These recipes have been developed using Allinsonflours and Easybake Allinson yeast.

1 Recipes for basic breads

Basic white breadSmall Large

Water 11/8 cup 11/2 cupsSkimmed milk powder 21/2 tbsp 3 tbspSugar 2 tbsp 3 tbspSalt 11/4 tsp 21/2 tspSunflower oil 21/2 tbsp 4 tbspStrong white bread flour 3 cups 4 cupsFast action yeast 3/4 tsp 1 tspUse setting 1 Basic 1 Basic

Softgrain breadSmall Large

Water 11/8 cup 11/2 cupsSkimmed milk powder 21/2 tbsp 4 tbspSugar 21/4 tbsp 3 tbspSalt 11/4 tsp 2 tspSunflower oil 21/2 tbsp 4 tbspStrong white softgrain bread flour 3 cups 4 cupsFast action yeast 1 tsp 1 tspUse setting 1 Basic 1 Basic

Brown loafSmall Large

Water 1 cup 11/2 cupsSkimmed milk powder 2 tbsp 3 tbspDemerara Sugar 21/2 tbsp 5 tbspSalt 11/2 tsp 2 tspSunflower oil 2 tbsp 3 tbspStrong brown bread flour 3 cups 4 cupsFast action yeast 1 tsp 11/2 tspUse setting 1 Basic 1 Basic

Italian herb breadSmall Large

Water 11/8 cup 11/2 cupSkimmed milk powder 21/2 tbsp 3 tbspSugar 21/4 tbsp 21/2 tbspSalt 11/2 tsp 2 tspSunflower oil 21/2 tbsp 3 tbspStrong white bread flour 3 cups 4 cupsDried marjoram 11/2 tsp 2 tspDried basil 11/2 tsp 2 tspDried thyme 11/2 tsp 2 tspFast action yeast 3/4 tsp 1 tspUse setting 1 Basic 1 Basic

Cheese & onion breadSmall

Water 1 cupSkimmed milk powder 2 tbspSugar 2 tbspSalt 1 tspDried onion granules or flakes 21/2 tbspDanish blue 1/2 cup -80gStrong white bread flour 3 cupsFast action yeast 3/4 tspUse setting 1 Basic**Do not use onion salt

Raisin breadSmall

Water 11/8 cupSkimmed milk powder 21/2 tbspCastor sugar 1/4 cupSalt 11/4 tspCinnamon 3/4 tspSunflower oil 21/2 tbspStrong white bread flour 3 cupsFast action yeast 1 tspRaisins* 1/2 cupUse setting 1 Basic*add raisins at time indicated ‘baking cycle times’ page 22.

Sun-dried tomato loafSmall Large

Water 1 cup 13/8 cupsOlive oil 2 tbsp 21/2 tbspSunflower oil 21/2 tbsp 3 tbspSalt 11/4 tsp 11/2 tspSugar 2 tbsp 21/2 tbspDried mixed herbs 11/2 tsp 2 tspStrong white bread flour 3 cups 4 cupsFast action yeast 3/4 tsp 1 tspSun-dried tomatoes 3/8 cup 1/2 cupUse setting 1 Basic 1 Basic**Salt could be omitted as sun dried tomatoes are high in salt.

14

Malt loafSmall

Water 7/8 cupSalt 1 tspSunflower oil 2 tbspBlack treacle 1/4 cupMalt extract 1/4 cupPlain flour 21/2 cupFast action yeast 1 tspSultanas* 1/4 cupUse setting 1 Basic*add sultanas at time indicated ‘baking cycle times’ page 22.

Olive breadSmall Large

Water 1 cup 13/8 cupsSkimmed milk powder 21/2 tbsp 3 tbspSalt 11/4 tsp 11/2 tspSugar 2 tbsp 21/2 tbspSunflower oil 21/2 tbsp 3 tbspDried mixed herbs 11/2 tsp 2 tspStrong white bread flour 21/2 cups 31/2 cupsStrong wholemeal flour 1/2 cup 1/2 cupFast acting yeast 3/4 tsp 1 tspChopped olives* 1/2 cup 3/4 cupUse setting 1 Basic 1 Basic*add olives at time indicated ‘baking cycle times’ page 22.

Pizza loafSmall Large

Water 11/4 cup 11/2 cupsStrong brown flour 2 cups 2 cupsStrong white flour 1 cup 2 cupsSkimmed milk powder 11/2 tbsp 2 tbspSugar 1 tbsp 11/2 tbspSalt 1 tsp 11/2 tspSunflower oil 1 tbsp 11/2 tbspDried oregano 2 tsp 21/2 tspFast action yeast 3/4 tsp 1 tspPepperoni 75g 100gStuffed olives* 1/2 cup 3/4 cupUse setting 1 Basic 1 Basic*add olives at time indicated ‘baking cycle times’ page 22.

Cheddar pepper breadSmall

Water 1 cupSkimmed milk powder 2 tbspWorcester sauce 2 tspSalt 11/2 tspSugar 2 tbspBlack pepper 1/4 tspDry mustard 1 tspMature cheddar 1/4 cupStrong white flour 3 cupsFast action yeast 3/4 tspUse setting 1 Basic

Peanut butter breadSmall

Water 11/8 cupsBrown sugar 1/4 cupSalt 1 tspSmooth peanut butter 1/2 cupStrong white flour 31/4 cupFast acting yeast 1 tspUse setting 1 Basic

Tropical mix and honey breadSmall

Water 1 cupSunflower oil 2 tbspHoney 2 tbspSalt 11/2 tspTropical mix* 1/2 cupStrong white bread flour 3 cupsFast action yeast 3/4 tspUse setting 1 Basic*add mix at time indicated ‘baking cycle times’ page 22.

Orange breadSmall

Freshly squeezed orange juice 11/4 cup (3 medium)Sunflower oil 1 tbspHoney 2 tbspSalt 1 tspStrong white flour 31/4 cupsSunflower seeds (optional) 2 tbspOrange rind (grated) From all oranges usedFast action yeast 1 tspUse setting 1 Basic

2 Recipes for french bread

French breadSmall Large

Water 1 cup 11/4 cupSkimmed milk powder 2 tbsp 21/2 tbspSugar 1 tbsp 11/4 tbspSalt 1 tsp 11/4 tspSunflower oil 1 tbsp 11/2 tbspStrong white bread flour 3 cups 4 cupsFast action yeast 1 tsp 11/4 tspUse setting 2 French 2 French

15

3 Recipes for wholewheatbread

Wholewheat bread Small Large

Water 11/8 cup 15/8 cupSkimmed milk powder 11/2 tbsp 3 tbspSunflower oil 2 tbsp 3 tbspBrown sugar 3 tbsp 5 tbspSalt 11/4 tsp 2 tsp*Strong wholemeal bread flour 3 cups 4 cupsFast action yeast 1 tsp 11/4 tspUse setting 3 Wholewheat 3*Substitute 1 cup of strong white bread flour for a lighter texture.

Granary loafSmall Large

Water 11/8 cup 15/8 cupSkimmed milk powder 2 tbsp 3 tbspSoft brown sugar 21/2 tbsp 5 tbspSalt 11/4 tsp 2 tspSunflower oil 2 tbsp 3 tbspGranary malted brown bread flour 3 cups 4 cupsFast action yeast 1 tsp 2 tspVitamin C tablet* 1 x 100mg 1 x 100mgUse setting 3 Wholewheat 3*Optional: By adding a vitamin C tablet, the rise of the bread canbe improved. Crush tablet between 2 teaspoons and add.**Substitute 1 cup strong white bread flour for a lighter texture

Rapid

(This function is avaliable on basic, wholewheat andfrench settings).

Basic white breadSmall Large

Water 11/8 cup 11/2 cupsSkimmed milk powder 2 tbsp 3 tbspSugar 2 tbsp 3 tbspSalt 11/4 tsp 2 tspSunflower oil 2 tbsp 3 tbspStrong white bread flour 3 cups 4 cupsFast action yeast 11/2 tsp 2 tspUse setting 1 Rapid 1 RapidUse water at 35-45˚C

French breadLarge

Water 11/4 cupSkimmed milk powder 21/2 tbspSugar 11/4 tbspSalt 11/4 tspSunflower oil 11/2 tbspStrong white softgrain bread flour 4 cupsFast action yeast 11/2 tspUse setting 2 RapidUse water at 35-45˚C

Wholewheat breadLarge

Water 15/8 cupSkimmed milk powder 3 tbspBrown sugar 5 tbspSalt 2 tspSunflower oil 3 tbspStrong wholemeal bread flour 4 cupsFast action yeast 2 tspUse setting 3 RapidUse water at 35-45˚C

4 Sweet

Mixed fruit loafSmall

Water 11/8 cupsSkimmed milk powder 21/2 tbspCastor sugar 1/4 cupSalt 11/2 tspSunflower oil 21/2 tbspStrong white bread flour 3 cupsNutmeg 3/4 tspFast action yeast 1 tspDried mixed fruit* 1/2 cupUse setting 4 Sweet*add fruit at time indicated ‘baking cycle times’ page 22.

Chocolate breadSmall

Water 1 cupsEgg (beaten) 1 mediumSkimmed milk powder 1 tbspSunflower oil 1 tbspCastor sugar 1/2 cupSalt 1/2 tspWalnuts (chopped) * optional 1/4 cupsStrong white bread flour 21/8 cupsCocoa powder 1/2 cupFast action yeast 1/2 tspUse setting 4 Sweet*add walnuts at time indicated ‘baking cycle times’ page 22.

16

17

5 Recipes for fastbake small

Fastbake white breadSmall

Water* 11/8 cupSkimmed milk powder 21/2 tbspSugar 2 tbspSalt 11/2 tspSunflower oil 21/2 tbspStrong white bread flour 3 cupsFast action yeast 2 tspUse setting 5 Fastbake* Use water between 35 and 45˚C.

6 Recipes for fastbake large

Fastbake white breadLarge

Water* 11/2 cupSkimmed milk powder 3 tbspSugar 21/2 tbspSalt 21/2 tspSunflower oil 4 tbspStrong white bread flour 4 cupsFast action yeast 21/2 tspUse setting 6 Fastbake* Use water between 35 and 45˚C.

7 Recipes for cakes

ImportantThe cakes produced in this breadmaker will not rise to fillthe pan completely, they will be approximately 55mm (2”)tall. The standard cake is a Madeira type which is moist,rich and dense in texture. Adjustments to the recipe may berequired for personal taste - less butter and sugar to reducethe richness, less water and/or eggs to reduce moisture.VariationsCherries - 1/2 cup cherries halved (wash thoroughly toremove the excess syrup) and allow them to drain and dryon absorbent paper;or mixed fruit - 1/2 cup or chocolate chips - 1/4 cupAdd any of these variations into the breadpan last, on topof the other ingredients.

ParkinWater 1/2 cupSkimmed milk powder 2 tbspButter (softened) 1/4 cupBlack treacle 3 tbspGolden syrup 4 tbspSelf raising flour 11/2 cupsSalt 1/2 tspGround ginger 1/2 tspQuaker oats 3/4 cupEgg beaten 1Use setting 7 Cake

Madeira cakeIngredients group 1Butter (softened) 3/4 cupVanilla essence 1/4 tspEggs (beaten) 3 mediumLemon juice 2 tsp

Ingredients group 2Plain flour 15/8 cupBaking powder 2 tspCastor sugar 3/4 cupUse setting 7 Cake

Method 1 Mix group 1 together in a separate bowl.2 Sieve group 2 together in a second bowl.3 Combine groups 1 and 2 together until mixed.4 Pour mixture into breadpan.

Mixed fruit cakeIngredient group 1Butter (softened) 3/4 cupWater 1/4 cupBeaten eggs 2 mediumLemon juice 2 tspDried mixed fruit 1 cup

Ingredient group 2Plain flour 2 cupsBaking powder 11/2 tspBrown sugar 1/2 cupGround cinnamon 1/2 tspGround nutmeg 1/2 tspUse setting 7 Cake

Method Follow method given for standard cake mix.

Coconut cake

Melted butter or margarine 1/2 cupCastor sugar 3/4 cupBeaten egg 2 LargeDesiccated coconut 12/3 cupSelf raising flour 1 cupLemon juice 11/2 tspUse setting 7 Cake

Method Mix all the ingredients in a bowl before adding to breadmaker.

18

8 Recipes for dough See other tips page 13.

White bread rollsWater 11/4 cupsSkimmed milk powder 1 tbspSugar 2 tbspSalt 11/2 tspSunflower oil 2 tbspStrong white bread flour 31/4 cupsFast action yeast 11/4 tspUse setting 8 Dough

Method1 Knead and shape the dough into 6 rolls2 Place on a greased baking tray3 Brush lightly with melted butter4 Cover for 20-25 minutes5 Allow to rise until they are double in size and glaze6 Bake for approx 15-20 minutes at 190°C, 375˚F gas

mark 5.

Wholewheat bread rollsWater 11/4 cupsSkimmed milk powder 2 tbspHoney 2 tbspBrown sugar 1 tbspSalt 11/2 tspSunflower oil 2 tbspStrong wholewheat bread flour 31/4 cupsFast action yeast 11/4 tspUse setting 8 Dough

MethodFollow method given for white rolls.

Hot cross bunsWater 1 cupButter (softened) 1/4 cupSugar 1/4 cupEgg (beaten) 1Salt 1 tspStrong white bread flour 33/4 cupsFast action yeast 2 tspCinnamon 1 tspNutmeg 1/4 tspRaisins 1 cupUse setting 8 Dough

Method1 Divide into 8-12 pieces. Shape and flatten slightly.2 Slash top of bun to form a cross.3 Glaze with egg and milk (but not the cross).4 Cover and allow to rise for 30 minutes.5 Bake in oven 375˚F (190˚C) gas mark 5 for 16-18

minutes.

Pizza baseWater 1 cupSugar 2 tbspSalt 1 tspSunflower oil 1 tbspStrong white bread flour 23/4 cupsFast action yeast 3/4 tspUse setting 8 Dough

Method1 Pre-heat oven.2 Shape into a flat round shape (12”) 30cm. 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 until golden brown.! This is for a deep pan 12” size.For a thin and crispy, divide into 2 for 2 x 12” pans.

Russian KulichWater 1 cupBeaten egg 1 medSkimmed milk powder 3 tbspButter (softened) 1/4 cupFlaked almonds 2 tbspSalt 1 1/2 tspRaisins 1/4 cupMixed fruit 1/3 cupStrong white flour 31/4 cupFast action yeast 1 1/4 tspUse setting 8 Dough

MethodMakes 2 large baps1 Add ingredients in order as listed.2 Select dough setting and push start button. 3 When the dough is ready, remove dough from pan

and turn dough out onto a lightly floured surface.4 Divide into 2 equal pieces.5 Shape and flatten slightly.6 Place on a well greased baking tray.7 Brush lightly with melted butter.8 Let stand, covered for 20-25 minutes or until double

in size.9 Bake at 190˚C (375˚F) gas mark 5 for 15-20

minutes.

19

Raspberry braidWater 1 cupBeaten egg 1 medButter (softened) 2 tbspCastor sugar 1/4 cupSalt 3/4 tspStrong white bread flour 33/4 cupFast action yeast 11/2 tspUse setting 8 Dough

MethodMakes 2 braids.1 Measure ingredients into a baking pan.2 Insert baking pan securely into baking unit, close

lid.3 Select dough setting.4 Push start button.5 When dough is ready remove dough from pan and

on a lightly floured surface divide dough into half.6 Roll each half into a 36 x 20 cm (14 x 18inch)

rectangle.7 Spread 3/8 cup raspberry jam lengthways down

centre third of each rectangle.8 Make diagonal cuts from the outer edges 2.5cm

(1inch) apart and 7.5cm (3 inches) long.9 Fold alternate strips of dough over filling.10Place on a greased baking sheets.11Brush with melted butter.12Let rise 30 minutes (until well risen).13Brush with an egg yolk and 1 tbsp water mixture.14Combine until crumbly:

2 tbsp soft butter2 tbsp brown sugar1/4 ground almonds1/8 cup flour1 tsp nutmeg

15Sprinkle half over each dough.16Bake at 175˚C (350˚F) gas mark 4 for 35-35

minutes.

9 Pasta

PastaEggs 4 mediumPasta flour 2 cupsUse setting 7 Pasta

Method A1 When the cycle is complete turn dough onto a lightly

floured surface.2 Using a hand cranked pasta machine or rolling pin,

roll dough out to the desired thickness.3 Cut into the desired width, 3mm (1/2 “ strips for

narrow width).4 Cook in boiling water for approximately 3 minutes.

Method BIf using a pasta machine follow the instructionsprovided.When the pasta flour and eggs are mixing, a glue likemix is initially produced this can sometimes stick to thecorners of the baking pan. If this happens wait until thecycle has ended, using a wooden spatula pull in theunmixed flour into the centre of the pan. Reclose thelid and select menu 7 and press to repeat the cycle,stop after 6 minutes.

10 Recipes for jams

MarmaladeJuice from oranges 3 mediumRind of oranges grated 2Preserving sugar 1 cupWater 1 tbspPectin if needed 2 tspUse setting 10 Jam

Comments• Warm the jars before filling.• Use extra bake time if needed according to set of

the marmalade and the size of the oranges.• Remove the paddle with tongs before pouring the

marmalade into the jars. • Do not lift the lid during mixing.• Seville oranges should be used for marmalade but

are only available in January/February. If usingother oranges pectin will be needed to firm up themarmalade refer to packet for instructions.

• This recipe will fill approximately 1 medium (400g)jar.

Raspberry and apple jamRaspberries, frozen, measured before defrosting 2 cupsChopped baking apples (peeled and cored) 1 cupPreserving sugar 1 cupLemon juice 3 tbspUse setting 10 Jam

Comments• Warm the jars before filling.• Use tongs to remove the paddle before pouring the

jam into prepared jars.• Do not open lid during mixing.

Plum jamPlums chopped, remove stone 2 cupsChopped baking apples (peeled and cored) 1 cupPreserving sugar 1 cupLemon juice 3 tbspUse setting 10 Jam**Alternately use 3 cups of plums and no apples.

Comments• Warm the jars before filling.• Use tongs to remove the paddle before pouring the

jam into prepared jars.• Do not open lid during mixing.

NotesDepending on quality of fruit pectin may be requiredto firm up the jam, refer to the packet for instructions.

20

Gluten free recipes

Gluten free breads are yeast leavened breads,where Gluten a protein part of the wheat (alsofound in Oats, Barley and Rye) is removed.People who cannot tolerate Gluten in their diet(known as Coeliacs) can obtain this flour onprescription. It is found in most high street chemistsand health food stores, it is expensive!Morphy Richards has developed these recipesusing one particular brand ‘ Nutricia Glutafin’ Glutenfree white flour mix and fibre mix. Other brandshave not been tested therefore Morphy Richardscannot list these brands.Contact the Morphy Richards Helpline (0870 060 2609) for further recipes when available.The bread is excellent on the day it is made, butwith all Gluten free breads when one day old ormore it will need ‘refreshing’. 2 slices placed in amicrowave for 10-15 seconds will usually do this.Any remaining fresh bread can be frozen forstorage. To store Gluten free bread (or any bread)slice the bread, re-assemble the slices backtogether, wrap the assembled loaf in aluminium foiland place it in a plastic bag. Store in the freezeruntil required. The slices will ‘snap’ apart whenrequired and quickly thaw, use the microwave ifrequired.

Gluten free white breadSmall

Water 15/8 cupsSkimmed milk powder 4 tbspGranulated sugar 3 tbspSalt 2 tspSunflower oil 4 tbspNutricia glutafin gluten freefibre mix 1 packetDry yeast (supplied with flour) 3/4 tspUse setting 1 basic The loaf is nearly 2lb in weight.

Madeira gluten free cakeIngredients group 1

Butter (melted) 3/4 cupVanilla essence 1/2 tspEggs (beaten) 3 mediumLemon juice 2 tspWater 1/4 cup

Ingredients group 2Nutricia glutafin gluten free (white mix) 15/8 cupBaking powder 2 tspCaster sugar 1/2 cupUse setting 7 Cake

Method 1 Mix group 1 together in a separate bowl.2 Sieve group 2 together in a second bowl.3 Combine groups 1 and 2 together until mixed.4 Pour mixture into breadpan.

21

Bread mixes

Follow the information for bread mixes on the bread mix packet.There are two 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 onlyadd 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 thesemixes are complete we cannot advise how to adjust, as with our own recipes. Bake in the coolest part of theday, use water between 21˚- 28˚C. Using the rapide setting will lessen the chance of bread sinking.

Use the ‘basic white setting’, for a quicker but shorter loaf ‘rapide setting’, may be used.

2 Just add flour and water These mixes have the necessary ingredients in separate sachets. Just add water and flour. Remember strongwhite bread flour is required. A packet of this mix will produce a 500g loaf just over 1 lb.

Baking cycle times

Operation sequence and cycle times

Menu Setting Colour Loaf Total Rest Knead 1 Rest Knead 2 Rise 1 Punch Rise 2 Shape Rise 3 Baking Keep Fruit & Max

Time warm nuts delay

Light S 03:18 - 53m 02:59 12:58

L 03:25 - 60m 03:08 12:55

Medium S 03:18 - 53m 02:59 12:58

L 03:25 - 5m 5m 20m 39m 10s 26m 15s 50m 60m 1 hr 03:08 12:55

1 Basic Dark S 03:18 - 53m 02:59 12:55

L 03:25 - 60m 03:08 12:55

Rapid S 02:17 - 5m 5m 20m 15m 10s 9m 10s 30m 53m 1 hr 01:59 12:57

L 02:24 - 60m 02:07 12:54

Light S 03:32 - 52m - 12:58

L 03:35 - 55m - 12:55

Medium S 03:32 - 52m - 12:58

L 03:35 - 5m 5m 20m 39m 10s 31m 10s 60m 55m 1 hr - 12:55

2 French Dark S 03:32 - 52m - 12:55

L 03:35 - 55m - 12:55

Rapid S 02:32 - 5m 5m 20m 15m 10s 16m 10s 39m 52m 1 hr - 12:57

L 02:35 -- 55m - 12:54

Light S 03:33 - 53m 02:59 12:53

L 03:40 - 60m 03:08 12:50

Medium S 03:33 - 53m 02:59 12:53

L 03:40 15m- 5m 5m 20m 39m 10s 26m 15s 50m 60m 1 hr 03:08 12:50

3 Wholewheat Dark S 03:33 - 53m 02:59 12:53

L 03:40 - 60m 03:08 12:50

Rapid S 02:32 - 5m 5m 20m 15m 10s 9m 10s 30m 53m 1 hr 01:59 12:52

L 02:39 - 60m 02:07 12:59

Medium S 03:22 - 5m 5m 20m 39m 10s 26m 5s 52m 55m 1 hr 03:05- 12:52

4 Sweet L 03:27 - 60m 1 hr 03:10 12:57

5 Ultra fast 1.5lbs 01:20 - 13m - - - - - - 25m 42m 1 hr - -

6 Ultra fast 2.0lbs 01:20 - 10m - - - - - - - 45m 1 hr - -

7 Quick - Cake 01:43 - 3m 5m 5m - - - - - 90m 1 hr - -

8 Dough 01:30 - 5m 5m 20m 60m - - - - - - 01:12 12:50

9 Pasta 00:20 - 20m 5m 5m - - - - - - - - -

10 Jam 01:05 - 15m 5m 5m - - - - - 50m- - - -

11 Bake 01:10 - 15m 5m 5m - - - - - 10-60m 1 hr- - -

Small loaf = 1.5lb Large loaf = 2lb

Bake: press “”+/-”” to increase or decrease bake time (maximum 1 hour), default is 0:10 10 minutes.

Keep warm: time for Jam and Cake is included in total time.

Rest period to allow wholewheat type flour to soak up water and expand.

Note: not all menue options listed are covered with a recipe.

Adding Fruit & Nut: Fruit & nut can be added on settings listed above at the displayed time shown, use as required when creating

your own recipes.

Times are in minutes unless otherwise stated s = seconds, xx:xx = hours and minutes are displayed times, which is time remaining.

Error messages: EEE the temperature sensor is disconnected, contact Morphy Richards helpline.”

E0I the baking temperature is higher that 56 deg C, allow breadmaker to cool, see trouble shooting.”

E00 baking temperature is lower than -20 deg C, allow the breadmaker to warm up.

HHH the temperature sensor is at fault, contact Morphy Richards helpline.”

Rise 1 and Rise 2 times have been rounded up to the nearest whole minute. m = minute, s = seconds

MAX DELAY: Time when bread is ready to take out. Any delay time between ‘Total time’ and ‘Max delay time can be selected in

increments of 0:10 (10 minutes).

22

Conversion table

Liquids, flour and others

We recommend that you use the cup provided for all recipes for consistency between brands and types of flour.The cup provided is based on the American cup measurement of 8 Floz.

For people who prefer to use their own measuring utensils, alternative measurements are in millilitres (ml) andcubic centimetres (cc)for liquid measurement and grams (gm) for weight of flour, sugar and fruit.

Note: A good quality set of accurate kitchen scales with divisions and accuracy to 2 grams are required.A measuring jug with divisions of 2 ml is required.

The tablespoon and teaspoon provided are required to measure the smaller quantities. A set of british standard spoons with ‘scrape’ level tops can be used.

DO NOT USE A KITCHEN TABLESPOON OR TEASPOON these are inaccurate.

Cup1/161/81/41/23/4

1

1 1/8

1 1/4

1 5/16

1 1/2

1 5/8

1 15/16

2

ml15

30

60

120

180

240

270

300

315

360

390

465

480

Water and liquids

1/81/41/23/4

11 1/8

1 1/4

1 1/2

2

18

36

72

108

144g

162

180

216

288

20

39

78

117

156g

176

195

234

312

19

38

75

113

150g

169

188

225

300

17

33

66

99

132g

149

165

198

264

Flour types

Weight in grams (gm)

Cup WhitePlainSoftgrain

Brown Granary Whole- meal

Dried fruit

Butter

Preserving orcastor sugar

Granulated sugar

Chopped fresh apple 1/2 cube

Frozenraspberries or fresh plums

Others

41

50

55

57

31

25

82

100

110

113

62

50

123

150

165

169

93

75

164g

200g

220g

226g

124g

100g

328

400

440

452

248

200

1/4 cup1/2 cup

3/4 cup 1 cup 2 cup

23

24

Need help?

Questions about generalperformance and operation

Question 1What should I do when the kneading blade comes

out with the bread?Remove carefully when cold before slicing the bread.

Since the blade can be disconnected from the pan, it isnot a malfunction if it comes out in your bread.

Question 2Why does my bread sometimes have some flour

on the side crust?In some cases, the flour mix may remain on the

corners of the baking pan. When this happens, itusually can be eaten or simply trim off that portion ofthe outer crust with a sharp knife.

Question 3 Why isn't the dough mixing? I can hear the motor

running.The Kneading Blade or baking pan may not be

inserted properly. Make sure the blades are correctlylocated on the shafts and that the pan has ‘clickedinto place’ and is seated into the bottom of thebreadmaker.

Question 4How long does it take to make bread?Timings for each setting are outlined earlier.

Question 5 Why can't I use the timer when baking with fresh

milk?The milk will spoil if left sitting in the machine too

long. Fresh ingredients such as eggs and milk shouldnever be used with the delayed timer feature.

Question 6Why do I have to add the ingredients in a certain

order?This allows the breadmaker to mix the ingredients

in the most efficient manner possible. It also serves tokeep the yeast from combining with the liquid beforethe dough is started to mix, which is essential on thetime delay.

Question 7 When setting the timer for morning, why does the

machine make sounds late at night?The machine must start operation when the time

delay reaches the start time of the program so thatthe bread will be ready. These sounds are made bythe motor when kneading the dough. It is a normaloperation, not a malfunction.

Question 8The kneading blades are stuck in the bread pan.

After baking how do I get it out?The kneading blade may ‘stick’ in place after

baking. Running warm or hot water over the bladeshould loosen it enough to be removed. If still stuck,soak in hot water for about 30 minutes.

Question 9Can I wash the baking pan in the dishwasher?No. The baking pan and kneading blade must be

washed by hand.

Question 10What will happen if I leave the finished bread in

the baking pan?Whilst still in the breadmaker for the first hour after

baking is complete the bread ’keeps warm’ toprevent it becoming ‘soggy’.

Leaving the bread in the breadmaker after thekeep warm period may result in a ‘soggy’ loaf ofbread as excess steam (moisture) would not be ableto escape. Remove and allow to cool on a wire rackafter baking to prevent this.

Question 11Why did the dough only partially mix? Why didn't it

mix completely?The dough may be too heavy or dry. Also, the

kneading blade or baking pan may not be insertedproperly. Ingredients may have been added in thewrong order.

Question 12Why didn't the bread rise?The yeast could be bad, past it’s sell by date or

possibly no yeast was added at all. Also, if the mixingwas not complete, rising problems could develop.

Question 13Why can't the delayed finish be set for more than

13 hours? What is the minimum time a cycle may bedelayed?

The maximum length of delay is 13 hours approxincluding the total cycle time. For example, Setting 1(basic medium 2lb) has a cycle time of 3:25. Thisstart is delayed by a maximum of 9:30. The minimumlength of delay for each setting is 10 minutes. Thedelay clock increases and decreases in increments of10 minutes. See page 22 for max delay-ready times.

Questions about ingredientsand recipes

Question 14Why is my breadmaker making a loud noise?The pan may not be correctly located, press it

until it locks into place.

Question 15How come my bread comes out too moist? What

can I do?Humidity may affect the dough. Add an extra

tablespoon of flour. Also, high altitude may have thesame effect. Decrease the amount of yeast by 1/4

teaspoon and decrease the sugar and/or water/milkslightly.

Question 16Why do I get air bubbles at the top of the bread?This can be caused by using too much yeast.

Decrease the yeast by 1/4 tsp.

Question 17Why does my bread rise and then collapse or

crater?The bread may be rising too much. To reduce the

rate of rising, reduce the amount of yeast and/orincrease the amount of salt by 1/4 teaspoon.

Question 18Can I use my favourite bread recipes (traditional

yeast bread) in my bread machine?Yes, but you will need to experiment to get the

right proportion of ingredients. Become familiar withthe unit and make several loaves of bread before youbegin experimenting. Never exceed a total amount of41/2 cups dry ingredients (that includes the totalamount of flour, oats, oatmeal, bran, fruit and nutsetc). Use the recipes in this book to help determinethe ratio of dry ingredients to liquid and amounts ofyeast, sugar, salt, and oil/butter/margarine to use. Weadvise creating your own bread recipes using the1basic menu setting, then progress to the others,using the Baking cycle times chart as a guide.

Question 19Is it important for ingredients and baking pan to

be at room temperature before adding them to thebaking pan?

Yes, even when the delay timer is being used.(Water must be between 21°C and 28°C) and roomtemperature between 15˚C and 30˚C.

Question 20Why do the loaves vary in height and weight? The

wholewheat breads are always shorter. Am I doingsomething wrong?

No, it is normal for Whole Wheat and Wholemealbreads to be shorter and denser than Basic or Frenchbreads. Whole Wheat and Wholemeal flour areheavier than white bread flour, therefore they don’trise as much during the bread making process. Thisis also true for bread containing fruit, nuts, oats andbran.

Question 21Can I premix the yeast with water?No, the yeast must be kept dry and put into the

baking pan last, above the flour. this is especiallyimportant when the delay timer is being used.

Question 22Why is there a large hole in the base of the bread?This hole has been created by the kneading

blade. Sometimes this hole is larger than normal.This is because the dough has rested to the side ofthe blade after the second kneading cycle - normalwith bread makers. You could position the doughevenly in the base of the pan, but only do this afterthe ‘shape’ cycle, see cycle times. Use the handle ofa wooden spoon to reposition the dough back intothe centre if required.

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Troubleshooting

Possible cause Solution

Bread sinks in the centre

Too much liquid or liquid too hot Measure ingredients accurately. Use liquids attemperatures between 21°C and 28°C

Salt was not added, causing bread to Measure ingredients accuratelyover rise and collapse

Too much yeast was added Measure ingredients accurately, if problem persists,reduce yeast by 1/4 teaspoon

High humidity and hot ambient temperatures Bake during the coolest part of the day,can cause bread to over rise and collapse Try reducing the yeast by 1/4 teaspoon or use liquids

direct from the refrigerator.Do not use the timer function

High altitudes can cause the bread to over rise Try reducing the yeast by 1/4 teaspoonand then collapse during baking

Lid is open during baking Do not open the lid during baking

Bread did not rise enough

Not enough yeast was added Measure ingredients accurately

Yeast is outdated or inactive Never use outdated yeast. Store in a cool, dark place

Too little sugar was added Measure ingredients accurately

Too much salt was added, reducing the Measure ingredients accuratelyaction of the yeast

Water was too hot and killed the yeast Use liquids at temperatures between 21°C and 28°C

For fastbake 35˚C - 45˚C

Yeast has been activated before program has started Take care that yeast does not come in contact withliquid before program has started

Bread rises too much

High humidity and hot ambient temperatures can Bake during the coolest part of the day. Try reducing cause bread to over rise the yeast by 1/

4 teaspoon or use liquids directly fromthe refrigerator. Do not use the Timer function

Too much yeast Measure ingredients accurately

Too much liquid Measure ingredients accurately

Hot liquids accelerated the yeast action Use liquids at temperatures between 21°C and 28°C

Too much flour or not enough salt Measure ingredients accurately

Bread dry with dense texture

Not enough liquid added Measure ingredients accurately

Flour may be passed use by date, or be dry causing Try increasing liquid by 1 tablespoon at a timewet/dry imbalance

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Bread under baked with soggy centre

Too much liquid from fresh or canned fruit Always drain liquids well as specified in the recipe. Water may have to be reduced slightly

Large amounts of rich ingredients like nuts, butter, Measure ingredients accurately. Never exceed the dried fruits, syrups and grains will make dough heavy. stated amounts in the recipeThis will slow down the rising and prevent the bread from baking through

Bread over browned

Too much sugar Measure ingredients accurately

Crust colour set too high Set crust colour to light

Bread has large holes in texture

Water was too hot and killed the yeast Use liquids at temperatures between 21°C and 28°CFor Fastbake 35˚ - 45˚C

Too much liquid Measure ingredients accurately

Too much yeast Measure ingredients accurately

High humidity and hot ambient temperatures Bake during the coolest part of the day. Try reducing and increase yeast activity the yeast by 1/4 teaspoon or use liquids direct from

the refrigerator. Do not use the Timer function

Bread surface is sticky

Bread was left in the machine too long and Whenever possible, remove bread from the baking condensation collected on the baking pan pan and cool on a wire rack before keep warm period

ends

The wet/dry balance of the ingredients may Measure ingredients accuratelybe incorrect

E:01 message on display

Temperature in breadmaker is too high Press the Stop button. Remove the baking pan, leave lid open and allow to cool. When cool, put the baking pan back in, set program and start the program again.

H:HH or E:EE message on display

The temperature sensor is disconnected or at fault Refer to Morphy Richards helpline.

Display will not work On/off switch on the base of breadmaker is switched to the off 'O' position. Switch the on/off switch to the 'I'ON position.

Difficult to remove from the pan

The bread is sticking to the pan

If this persists the surface of the pan can be oiled before use. Wash the pan in hot soapy water andthoroughly dry. Liberally coat the inner surface of the pan with oil, butter or margerine. Follow the guide onpage 8, ‘Using your breadmaker’. When the bread pan is removed from the machine after the baking programallow the bread to cool in the pan for 15 minutes before turning out onto a rack. Only slice the bread whenfully cooled after 20-40 minutes.

Two-year guarantee

• It is important to retain the retailers receipt asproof of purchase. Staple your receipt to thisback cover for future reference.Please quote the following information if the

product develops a fault. These numbers can befound on the base/or rear of the product.

Model no. Serial no.

All Morphy Richards Products are individuallytested before leaving the factory. In the unlikely eventof any appliance proving to be faulty within 28 daysof purchase it should be returned to the place ofpurchase for it to be replaced.

If the fault develops after 28 days and within 24months of original purchase, you should contact thehelpline number quoting model number and serialnumber on the product, or write to Morphy Richardsat the address shown. You will be asked to return theproduct (in secure, adequate packaging) along witha copy of proof of purchase. Subject to theexclusions set out below (1-6), the faulty appliancewill then be repaired or replaced and dispatchedusually within seven working days of receipt.

If for any reason this item is replaced during thetwo-year guarantee period, the guarantee on the newitem will be calculated from original purchase date.Therefore it is vital to retain your original receipt orinvoice to indicate the date of initial purchase.

To qualify for the two-year guarantee theappliance must have been used according to themanufacturers instructions. For example kettlesshould have been regularly descaled.

Morphy Richards shall not be liable to replace orrepair the goods under the terms of the Guaranteewhere:1 The fault has been caused or is attributable to

accidental use, mis-use, negligent use or usedcontrary to the manufacturers recommendationsor where the fault has been caused by powersurges or damage caused in transit.

2 The appliance has been used on a voltage supplyother than that stamped on the products.

3 Repairs have been attempted by persons otherthan our service staff (or authorised dealer).

4 Where the appliance has been used for hirepurposes or non-domestic use.

5 Morphy Richards are not liable to carry out anytype of servicing work, under the guarantee.This guarantee does not confer any rights other

than those expressly set out above and does notcover any claims for consequential loss or damage.This guarantee is offered as an additional benefit anddoes not affect your statutory rights as a consumer.• This guarantee is valid in the UK and Ireland only.

The After Sales Division, Morphy Richards Ltd, Mexborough, South Yorkshire, England, S64 8AJ

Helpline (office hours)UK 0870 060 2609Republic of Ireland 1800 409119

Morphy Richards products are intended forhousehold use only

Morphy Richards has a policy of continuousimprovement in product quality and design. TheCompany, therefore, reserves the right tochange the specification of its models at anytime.

BM48300M UK Rev 2 12/03

Helpline

If you have any difficulty with your appliance, donot hesitate to call us. We’re more likely able to helpthan the store from where you bought it.

Please have the following information ready toenable our staff to deal with your query quickly:• Name of the product;• Model number as shown on the underside of the

appliance or rating plate.• Serial number