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For details of other Morphy Richards products, please see our website:
process. Artificial sweeteners
cannot be used as a substitute
for sugar as the yeast will not
react properly with them.
Salt
Salt is necessary to balance
the flavour of breads and
cakes, as well as for the crust
colour that develops during
baking. Salt also limits the
growth of yeast so the
amounts shown in the recipes
should not be increased. For
dietary reasons it may be
reduced, however, your baking
may suffer.
Liquids/milk
Liquids such as milk or a
combination of powdered milk
and water, can be used when
making bread. Milk will improve
flavour, provide a velvety
texture and soften the crust,
while water alone will produce
a crispier 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 skimmed milk.
Eggs
Eggs 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
or margarine is used direct
from the refrigerator it should
be softened for easier blending
during the mixing cycle.
Baking powder
Baking powder is a raising
agent used in cakes. This type
of raising agent does not
require rising time before
baking as the chemical
reaction works when liquid
ingredients are added.
Bicarbonate of soda
Bicarbonate of soda is another
raising agent not to be
confused or substituted for
baking powder. It also does not
require rising time before
baking as the chemical
reaction works during the
baking process.
Measuring
Ingredients
The key and most important
step when using your
breadmaker is measuring your
ingredients precisely and
accurately. It is extremely
important to measure each
liquid and dry ingredient
properly or it could result in a
poor or unacceptable baking
result. The ingredients must
also be added into the baking
pan in the order in which they
are given in each recipe. Liquid
and dry measurements are
done somewhat differently and
are as follows:
Liquid measurements
Use the cup provided A.
When reading amounts, the
measuring cup must be placed
on a horizontal flat surface and
viewed at eye level (not on an
angle). The liquid level line must
be aligned to the mark of
measurement.
A ‘guesstimate’ is not good
enough as it could throw out
the critical balance of the
recipe.
Dry measurements
Dry measurements (especially
flours) must be done using the
measuring cup provided. The
measuring cup is based on the
American standard 8 fluid oz
cup - British cup is 10 fluid oz.
Dry measuring must be done
by gently spooning ingredients
into the measuring cup and
then once filled, levelling off
with a knife. Scooping or
tapping a measuring cup will
pack the ingredients and you
will end up with more than is
required. This extra amount
could affect the balance of the
recipe. Do not sift the flour,
unless stated.
When measuring small
amounts of dry or liquid
ingredients (ie yeast, sugar,
salt, powdered milk, honey,
molasses) the measuring
spoon which is provided
must be used. Measurements
must be level, not heaped as
this small difference could
throw out the critical balance
of the recipe B.
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
A
B
B
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