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For details of other Morphy Richards products, please see our website:
Te a
cakes
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
Method
1
Place all ingredients except currants in breadmaker and set to
dough setting.
2
After the cycle has finished knead in the currants.
3
Make into 8-10 balls and place on greased baking sheet and
leave to rise for 30 minutes.
4
Cook at 200ºc (400°F, gas mark 6) for 15-20 minutes until
golden brown.
Recipes for Jam (7)
Marmalade
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
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. If using other oranges pectin will be
needed to firm up the marmalade.
• This recipe will fill approximately 1 medium (400g) jar.
Marmalade from tinned oranges
‘Ma made’ Seville oranges 1 tin (850g)
Preserving sugar 1.8 kg
Water 425ml
Use setting 7 Jam
• After Jam programme has finished, put the mixture on extra
bake for 30 minutes or until the mixture is at its setting point.
• To test, place a small amount on a saucer and allow to cool,
draw your finger across the surface. If the marmalade mixture
wrinkles it is done.
Raspberry and apple 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
* Measure before defrosting
Comments
• Warm the jars before filling.
• Use tongs to remove the paddle before pouring
Bread Mixes (8)
Use the ‘basic white’ setting
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 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
o
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 500g loaf, just over 1 lb.
Recipes for Speciality breads
(9)
Malt loaf
1
1
⁄2
lb 2 lb
Water 1 cup 1
1
⁄4
cup
Salt 1 tsp 1 tsp
Sunflower oil 2 tbsp 3 tbsp
Black treacle 1
1
⁄2
tbsp 2
1
⁄2
tbsp
Malt extract 2 tbsp 3 tbsp
Plain flour 3 cup 4 cup
Fast action yeast 1 tsp 1
1
⁄4
tsp
Sultanas*
1
⁄2
cup
3
⁄4
cup
Use setting 9 Speciality
* Place in the fruit and nut dispenser or add when the beeper
sounds if your model does not have a fruit and nut dispenser.
For method, see page 16
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