TTwwoo yyeeaarr gguuaarraanntteeee
This guarantee is valid in the UK and Ireland only. It is in
your interest to retain the retailers receipt as proof of purchase.
Please quote the following information if the product develops a
fault. These numbers can be found on the base of the product.
Model No. Serial No.
All Morphy Richards Products are individually tested before
leaving the factory. In the unlikely event of any appliance proving
to be faulty within 28 days of purchase it should be returned to the
place of purchase for it to be replaced.
If the fault develops after 28 days and within 24 months of
original purchase, you should contact the helpline number quoting
Model number and Serial number on the product, or write to the
address below. You will be asked to return the product (in secure,
adequate packaging) to the address below along with a copy of
proof of purchase. Subject to the exclusions set out below (see
‘Exclusions’) the faulty appliance will then be repaired or replaced
and dispatched usually within 7 working days of receipt.
If for any reason this item is replaced during the 2 year
guarantee period, the guarantee on the new item will be calculated
from original purchase date. Therefore it is vital to retain your
original till receipt or invoice to indicate the date of initial purchase.
To qualify for the 2 year guarantee the appliance must have
been used according to the manufacturers instructions. For example
kettles should have been regularly descaled or an iron cord should
have been stored as recommended by the instructions.
EExxcclluussiioonnss
Morphy Richards shall not be liable to replace or repair the
goods under the terms of the Guarantee where:
1 The fault has been caused or is attributable to accidental use,
mis-use, negligent use or used contrary to the manufacturers
recommendations or where the fault has been caused by power
surges or damage caused in transit.
2 The appliance has been used on a voltage supply other than
that stamped on the products.
3 Repairs have been attempted by persons other than our service
staff (or authorised dealer).
4 Where the appliance has been used for hire purposes or non-
domestic use.
5 Morphy Richards are not liable to carry out any type of servicing
work, under the guarantee.
6 Plastic filters for all Morphy Richards kettles and coffee makers
are not covered by the guarantee.
This guarantee does not confer any rights other than those
expressly set out above and does not cover any claims for
consequential loss or damage. This guarantee is offered as an
additional benefit and does not affect your statutory rights as a
consumer.
The After Sales Division, Morphy Richards Ltd, Mexborough, South Yorkshire, England, S64 8AJ
Helpline (office hours): UK (local rate) 08450 777700, Republic of Ireland 1800 409119
CCoommppaacctt
bbrreeaaddmmaakkeerr
Please read and save these instructions
2
IIMMPPOORRTTAANNTT SSAAFFEEGGUUAARRDDSS
WHEN USING ELECTRICAL APPLIANCES, BASIC SAFETY PRECAUTIONS SHOULD ALWAYS BE FOLLOWED,
INCLUDING THE FOLLOWING:
1
Read all instructions carefully.
2
Do not touch hot surfaces. Use oven mitts or oven gloves when removing the hot bread pan.
Do not cover the steam vent openings under any circumstances.
3
To protect against electrical shock, do not immerse cord or plug in water or other liquid.
4
Close supervision is necessary when any appliance is used near children.
5
Unplug the power supply cord when the appliance is not in use, or before cleaning.
Allow to cool before putting on or taking off any parts, and before cleaning the appliance.
6
If the mains lead of this appliance is damaged do not use it. The lead may only be replaced by Morphy
Richards Ltd or an agent of the company, since special purpose tools are required. Telephone Morphy
Richards helpline for advice.
7
The use of accessory attachments not recommended by the manufacturer may cause damage to the
breadmaker.
8
Do not use outdoors.
9
Do not let the power supply cord hang over the edge of table or counter, or touch hot surfaces.
10
Do not place the appliance on or near heat sources such as gas or electric stove ovens, or burners.
11
Extreme caution must be given when moving an appliance containing hot contents or liquids.
12
To disconnect, press and hold STOP, then switch socket off and remove plug from wall socket.
Never pull on the cord.
13
Do not use the breadmaker for other than intended use.
14
Avoid contact with moving parts.
15
Put ingredients into the baking pan, then fit the baking pan into the breadmaker. The baking pan must
be in place prior to switching on the appliance.
16
Do not operate this appliance in the presence of explosive and/or flammable fumes.
17
This appliance is intended for household use only and not for commercial or industrial use.
18
To avoid damaging the machine, do not place the baking pan or any object on top of the unit.
19
Do not clean with scouring pads. Do not wash the baking pan, kneading blade measuring cup or spoon
in a dishwasher.
Refer to ‘Cleaning’ section of this book.
20
Do not use breadmaker for storage purposes nor insert any utensils, as they may create a fire or electric
shock.
SAVE THESE INSTRUCTIONS
3
CCoonntteennttss
OOppeerraattiinngg iinnssttrruuccttiioonnss
Important safeguards 2
Electrical requirements 3
Before first use 3
Components 4
Control panels settings and functions 5
How to use your breadmaker 6
Slicing and storing bread 6
Care and cleaning 7
Knowing your ingredients 8
Measuring your ingredients 9
Other tips 10
RReecciippeess
Basic white bread 11
French bread 11
Standard brown bread 11
Granary malted wheat bread 11
Wholemeal with vitamin C bread 11
Italian herb bread 11
Sundried tomato bread 12
Sundried tomato with mixed herbs bread 12
Onion bread 12
Chocolate and walnut bread 12
Cinnamon and raisin bread 12
Mixed spice and raisin bread 12
Troubleshooting 13
EElleeccttrriiccaall rreeqquuiirreemmeennttss
Check that the voltage on the rating plate of your
appliance corresponds with your house electricity
supply which must be A.C. (Alternating Current).
If the socket outlets in your home are not suitable
for the plug supplied with this appliance, the plug
should be removed and the appropriate one fitted.
Note: The plug removed from the mains lead, if
severed, must be destroyed as a plug with bared
flexible cord is hazardous if engaged into a live socket
outlet.
WARNING: THIS APPLIANCE MUST BE EARTHED.
Should the fuse in the 13 amp plug require
changing a 13 amp BS1362 fuse must be fitted.
BBeeffoorree ffiirrsstt uussee
Enjoy using your Morphy Richards Breadmaker.
Before first use, please take a few minutes to read
this instruction book and to find a place to keep it
handy for reference.
Pay particular attention to the safety instructions
we have provided for your protection.
Carefully unpack the breadmaker and remove all
packaging materials. To remove any dust that may
have accumulated during packing, wash inside of pan
and kneading blade with hot soapy water and a soft
cloth, rinse and dry. The kneading blade lifts off the
shaft in the bottom of the pan and may be needed to
be twisted slightly to remove.
Do not immerse bread pan in water or wash in
automatic dishwasher as damage to bearing that turns
the kneading blade can occur.
Wipe inside of chamber and
outside surfaces of machine with a
soft damp cloth if necessary, dry
with a soft cloth.
Do not immerse bottom of bread
pan in water.
Bar
CCoommppoonneennttss
4
Kneading
blade
Wire
handle
Baking pan
Rotating shaft
Start/stop button
Lid
Viewing window
Main body
Inner case
Select button
Control panel
Pan base
5
CCoonnttrrooll ppaanneell sseettttiinnggss && ffuunnccttiioonnss
BBrreeaadd sseelleecctt bbuuttttoonn
The bread select button lets you choose between
two bread settings - brown and white. With each press
of the bread select button, the light will alternate
between the two bread settings.
The white setting can be used for almost any bread
recipe containing mostly bread flour. If a recipe
contains up to 50% whole wheat flour, use the brown
setting.
SSttaarrtt//ssttoopp bbuuttttoonn
Use the start/stop button to turn the breadmaker
on and off. Before starting the machine, you must
program the bread select setting required. Then press
start/stop button once to turn machine on.
When the machine in on, the green ‘operation’
light will glow. When baking is complete, light will
change to red to let you know machine is in ‘keep
warm‘ mode for one hour. An alert will also sound
when baking is complete. Turn off by pressing and
holding start/stop until the alert sounds and the ‘keep
warm‘ light goes out. If the breadmaker is not turned
off after completion of the one hour ‘keep warm’
period, the breadmaker will automatically turn itself
off.
HHooww ttoo uussee yyoouurr bbrreeaaddmmaakkeerr
1
Fit the kneading blade onto the
rotating shaft in the bottom of
the pan. You may need to twist
bar slightly to fit into place.
Make sure the kneading blade is
pushed down onto the shaft all
the way.
2
Add ingredients to the baking pan in the order
listed in the recipe; liquids first, then the butter or
margarine, next the dry ingredients and finally the
yeast. It is best to level the dry ingredients before
adding the yeast.
3
Place the baking pan into
breadmaker and turn
anticlockwise, in the direction
of arrow to lock in place. If the
pan does not lock securely,
remove and reposition until
secured. The pan must always
be locked in place when in
use. Close cover.
4
Plug in your breadmaker. An alert will sound. Press
bread select button for type of bread being made.
Press start/stop once to turn the breadmaker on.
The green ‘operation‘ light on control will glow.
• Once the breadmaker has been turned on, the
programmed setting cannot be changed. To change
setting, press and hold start/stop until alert sounds
and green ‘operation‘ light glows. The dough will
be kneaded , allowed to rise and then baked, all in
a total of 55 minutes.
• WARNING: Do not touch cover, window,
vent or side walls of breadmaker during
the baking cycle as these surfaces will be
hot.
5
When baking is complete, an alert will sound and
the red light for ‘keep warm‘ will glow. Turn the
breadmaker off by pressing and holding start/stop
until alert sounds and the red ‘keep warm‘ light
goes out. Unplug mains lead from electrical socket.
• It is best to remove the bread immediately for a
crispier crust. Open cover and remove pan using an
oven mitt, turning clockwise to unlock. Handle the
bread pan carefully as it will be hot.
• WARNING: Always
use an oven mitt to
remove the hot
bread pan from the
breadmaker and
when removing the
baked loaf from the
baking pan as these
surfaces will be hot.
6
Invert the baking pan and shake gently until loaf
falls out. Place on a rack to cool for 15 to 20
minutes. The kneading blade will normally stay in
the pan when bread is removed, but may
occasionally slide out in the bread. If blade is inside
loaf, remove before slicing.
• If bread is not removed immediately after the cycle
is complete, it will automatically go into one hour
‘keep warm‘ mode. If the breadmaker is not turned
off after the ‘keep warm’ period, it will turn itself
off.
• WARNING: Do not put hands inside oven
chamber or touch heating unit on
completion of the baking cycle as these
surfaces will be hot.
If making another loaf of bread straight away, be
sure the breadmaker is turned off and allowed to cool
for 20 to 30 minutes with cover open. This will ensure
correct temperature sensing which is critical for the 55
minute cycle.
If the breadmaker will not switch on after the
cooling period, it is still too hot and the bread select
light will flash. Unplug, open the lid and allow to cool
for a further 10 minutes or until breadmaker can be
switched on when plugged back into the socket.
SSlliicciinngg aanndd ssttoorriinngg bbrreeaadd
For best results place bread on a wire rack and
allow to cool for 15 to 30 minutes before slicing. Use
an electric knife for even slices, otherwise, use a sharp
knife with a serrated blade.
Store unused bread tightly covered at room
temperature for up to three days. If weather is hot and
humid, store in the refrigerator overnight. For longer
storage (up to one month), place bread in a tightly
covered container in the freezer. If you store the bread
in the refrigerator, leave it out to bring it to room
temperature before serving. Since homemade bread
has no preservatives it tends to dry out and become
stale faster than commercially made bread.
Leftover slightly hardened bread may be cut into
1.3 cm (half inch) or 2.5cm (1 inch) cubes and used in
favourite recipes to make croutons, bread pudding, or
stuffing.
6
CClleeaanniinngg aanndd mmaaiinntteennaannccee
1
Unplug from electrical socket and allow
breadmaker to cool before cleaning.
2
After the bread has been removed from the baking
pan, fill pan half full with warm water and a small
amount of washing up liquid. Place baking pan in
an empty sink and allow pan to soak for 5 to 10
minutes or until kneading blade can be lifted off
the shaft. You may need to twist bar slightly to
loosen. The pan with kneading blade may need to
soak in hot water for 30 minutes before it can be
removed. If the kneading blade is difficult to
remove after soaking, hold cross bar on underside
of pan while twisting kneading blade to loosen.
Wash inside of pan and kneading blade with a soft
cloth, rinse and dry. Replace the kneading blade on
shaft.
• Do not immerse bread pan in
water or wash in automatic
dishwasher as damage to the
bearing that turns the kneading
blade can occur.
• Be sure the rotating shaft in bottom of pan is kept
clean to ensure that kneading blade fits properly.
Add a little sunflour oil to the shaft. Do not use any
type of utensil or tool to clean the gasket around
the shaft, as damage will occur and result in
leakage.
• Do not use any abrasive scouring pads or cleansers
on bread pan or kneading blade as damage to
coating or finish can occur. The coating on the
inside of bread pan may change colour over time
which is normal and does not affect the bread.
Do not use any of these
when cleaning your
breadmaker:
• Paint thinner
• Benzine
• Steel wool pads
• Polishing powder
• Chemical dustcloth
• WARNING: Do not immerse breadmaker base, its
cord or plug in water or other liquid.
3
when completely cold, wipe inside of chamber and
outside surfaces of breadmaker with a damp cloth
if necessary.
• For easy cleaning the lid can be removed by
opening to a near vertical position and pulling off.
SSttoorriinngg tthhee uunniitt
Be sure to dry all components before storing
including wiping any moisture from the viewing
window. Close the lid and do not store anything on
top of the breadmaker.
TTrroouubblleesshhoooottiinngg
Specific questions about the breadmaker functions
and problems with ingredients or recipes are addressed
in the ‘Troubleshooting’ section.
7
KKnnoowwiinngg yyoouurr iinnggrreeddiieennttss
8
IInnttrroodduuccttiioonn
Although bread making seems very basic, it is a
science and the proportions of ingredients are critical.
Read the following information to better understand
the importance each ingredient plays in the bread
making process. Also, always make sure the ingredients
are fresh.
Bread flour should be used in your breadmaker as it
contains more gluten forming proteins than all
purpose flour and will provide well-formed loaves with
good structure. Several different brands of bread flour
are available. Do not use self-raising or cake flour in
your breadmaker.
Whole wheat flour can be used in combination with
bread flour on the wheat bread setting. Up to 50%
wheat flour can be used in recipes. Do not attempt to
use all whole wheat flour in recipes as you may get
poor results.
UUnnddeerrssttaannddiinngg bbaakkiinngg
It is often said that cooking is an art relying on the
creativity of the chef while baking bread is much more
of a science. This means that the process of combining
flour, water and yeast results in a chemical reaction
that produces bread. You have to remember that
when the ingredients combine with each other they
produce a specific result. Read the following
information carefully to gain a better understanding
of the importance each ingredient plays in the
breadmaking process.
IImmppoorrttaanntt ssppeecciiaall nnoottee oonn
fflloouurrss
Flours, while visibly similar, can be very different by
virtue of how they were grown, milled, stored, etc.
You may find that you will have to experiment with
different brands of flour to help you make that perfect
loaf. Storage is also very important, as all flours should
be kept in a secure, airtight container.
Strong plain flour/bread flour
Bread flour is a high gluten/protein flour that has
been treated with conditioners that give dough a
greater tolerance during kneading. Bread Flour
typically has a higher gluten concentration than All
purpose flour; however, depending on different
milling practices, this may vary. Strong plain flour or
bread flour are recommended for use with this
breadmaker.
Whole wheat flour/wholemeal flour
Whole wheat flour/wholemeal flour is milled from
the entire wheat kernel which contains the bran and
germ and makes it heavier and richer in nutrients than
All purpose flour. Breads made with this flour are
usually smaller and heavier than white loaves due to
the sharp edges of the bran and the germ cutting the
gluten strands. To overcome this whole wheat
flour/wholemeal flour is usually mixed with Bread flour
or strong plain flour to produce a high light textured
bread.
Self-raising flour
Self-raising Flour contains unnecessary leavening
ingredients that will interfere with bread making. It is
not recommended for use.
Bran
Bran (unprocessed) & Wheat Germ are the coarse
outer portions of the wheat or rye grains separated
from flour by sifting or bolting. They are often added
in small quantities to bread for nutritional enrichment,
heartiness and flavour. They are also used to enhance
the texture of bread.
Oatmeal
Oatmeal comes from rolled or steel-cut oats. They
are used primarily to enhance flavour and texture.
Yeasts (fast acting or easybake)
Yeast is a living organism, which, through
fermentation, feeds on carbohydrates in flour and
sugar to produce carbon dioxide gas that makes the
bread rise. Fast rising or bread machine yeast must be
used in your breadmaker for best results in the 55
minute cycle.
Do not use active dry or compressed yeast as poor
results may occur.
Fresh or compressed cake yeast is not
recommended as they will produce poor results. Store
yeast according to manufacturers instrutions. Ensure
your yeast is fresh by checking its expiration date. Once
a package or can of yeast is opened it is important that
the remaining contents be immediately resealed and
refridgerated as soon as possible for future use. Often
bread or dough, which fails to rise, is due to stale yeast
being used. The following test can be used to
determine whether your 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 mixture
and start again with another packet of dried yeast.
9
Sugar (granulated)
Sugar is important for the colour and flavour of
breads. It is also food for the yeast as it supports the
fermentation process. Artificial sweeteners cannot be
used as a substitute for sugar as the yeast will not react
properly with them.
Some recipes use castor sugar, which improves the
action of the yeast.
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 even be
eliminated entirely, however, your bread may overproof and rise higher than normal.
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 quick
breads and 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.
CCiinnnnaammoonn aanndd ggaarrlliicc
Adding too much cinnamon or garlic can affect the
texture and size of the loaf. Cinnamon can break down
the structure of the dough, affecting height and
texture, whereas, too much garlic can inhibit the yeast
activity. Use only the amount of cinnamon and garlic
recommended in the recipe, do not be generous.
MMeeaassuurriinngg yyoouurr iinnggrreeddiieennttss
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. 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. 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 spoons which
are provided must be used.
Measurements must
be level, not heaped as this small difference could
throw out the critical balance of the recipe.
Your breadmaker produces delicious baked goods
with ease. This machine asks 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
(especially yeast and water) for best results.
10
IInnggrreeddiieenntt tteemmppeerraattuurreess
All ingredients, including the machine and
pan, should be warmed to room temperature
21-28°C.
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.
The water must be warm 35-40ºC.
CCrreeaattiinngg yyoouurr oowwnn yyeeaasstt
bbrreeaaddss
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 electronic
brain, the dough is mixed, kneaded, proofed and
baked without you being present. The automatic
breadmaker can also just prepare the dough, and
when it's ready, you shape and bake in a conventional
oven. The recipes on the following pages are ‘tailored’
for this breadmaker. Each recipe features ingredients
that best compliment a particular loaf of bread, and
each was tested in our machines.
It is extremely
important not to exceed the amounts of flour
specified in each of the recipes or else it
could result in unsatisfactory baking
performance.
When creating your own yeast bread
recipes or baking an old favourite, use the recipes in
this cookbook as a guide for converting portions from
your recipe to your breadmaker.
The most important step in using your breadmaker
is to measure the ingredients precisely and accurately.
You may need to change your measuring habits, but
the rewards for doing so will be great loaves of bread
to serve with dinner.
OOtthheerr ttiippss
1
Do not remove the baking pan or touch any
moving parts when breadmaker is in operation. If
you need to stop the breadmaker during operation,
press the start/stop button for four seconds or until
the alert sounds.
2
Ensure adequate ventilation around the
breadmaker when in use. Keep it out of drafts and
direct sunlight and at least four inches away from
walls, cabinets and other appliances, especially
heating and cooling appliances which will interfere
with the internal breadmaker temperatures and
affect the loaf of bread.
3
Always place breadmaker on a dry, stable, heat
proof countertop or table during use. SInce the
breadmaker contains a motor, some vibration
occurs during the knead cycle.
4 WARNING: Avoid touching breadmaker
during the bake cycle as exterior surfaces
will become hot. Always use oven mitts
when removing and handling the baking
pan after baking.
5
The most important step in successful breadmaking
is to measure ingredients accurately. See
‘Measuring’ section in this booklet.
6
Do not exceed the ingredient capacity of the
breadmaker. See ‘Ingredients‘ section in this book.
Use only fresh ingredients.
7
Always add ingredients in the order listed in
recipes. Add liquid ingredients first, then butter or
margarine, followed by dry ingredients and finally
the yeast.
8
Do not cover the breadmaker with anything during
use.
9
Do not touch the control panel buttons after the
breadmaker has started as this can interrupt the
cycle. Turn the breadmaker off after completion of
the baking cycle.
10
Do not leave breadmaker plugged into electrical
socket when not in use to prevent it from being
turned on accidentally.
SSppeecciiaall ggllaazzeess ffoorr yyeeaasstt bbrreeaaddss
Give your just baked bread a professional finish.
Select one of the following special glazes to enhance
your bread.
Melted Butter Crust
Brush melted butter over just baked bread for a
softer, tender crust.
Milk Glaze
For a softer, shiny crust, brush just baked bread
with milk or cream.
Sweet Icing Glaze
Mix 1 cup sifted icing sugar with 1 to 2 tablespoons
of milk to make a glaze consistency and drizzle over
raisin bread or sweet breads.
Poppy/Sesame/Caraway Seed/Oatmeal
Sprinkle your choice of these seeds generously over
just glazed bread.
RReecciippeess
11
RReecciippee mmeetthhoodd
All of the following recipes use this same general
method:
1
Measure ingredients into baking pan.
2
Use warm water 35-40ºC.
3
Insert baking pan securely into unit, close lid.
4
Select appropriate bread setting.
5
Push start button.
6
After 3 to 4 minutes of kneading, check the dough
for any minor adjustments that may be needed, as
flour varies slightly by brand. The dough should
gather into a ball. Do not turn the machine off,
look through the window and assess the dough mix
as follows.
If the dough is too dry
(powdery), lift the lid
and add 1 teaspoon of lukewarm water at a time,
until the dough becomes soft and pliable - up to 3
teaspoons may be required.
If the dough is too wet
(clinging to the sides of
the pan), lift the lid and add 1 tablespoon of flour
allowing it to be mixed into the dough before
adding more if needed.
Do not put your hand into the baking pan.
7
When bread is done, remove pan from unit using
oven mitts.
8
Remove bread from baking pan, (and kneading
blade from bread if necessary).
9
Allow to cool before slicing.
This method is modified by notes, if applicable, at
the end of each recipe.
BBaassiicc wwhhiittee bbrreeaadd
Water
1
/
2
cup
Skimmed milk powder 1 tsp
Sugar 1 tbsp
Salt
1
/
4
tsp
Oil 2 tbsp
Strong white bread flour 1
1
/
2
cups
Dry yeast fast acting 2 tsp
Use setting White
FFrreenncchh bbrreeaadd
Water
1
/
2
cup
Castor sugar 1 tbsp
Salt
1
/
4
tsp
Oil 1
1
/
2
tbsp
Strong white bread flour 1
1
/
2
cups
Dry yeast fast acting 2 tsp
Use setting White
SSttaannddaarrdd bbrroowwnn llooaaff
Water
1
/
2
cup
Skimmed milk powder 1 tsp
Soft brown sugar 1 tbsp
Salt
1
/
4
tsp
Oil 2 tbsp
Strong brown bread flour 1
1
/
2
cups
Dry yeast fast acting 2 tsp
Use setting White
GGrraannaarryy mmaalltteedd wwhheeaatt bbrreeaadd
Water
1
/
2
cup
Skimmed milk powder 1 tsp
Soft brown sugar 1
1
/
2
tbsp
Salt
1
/
4
tsp
Oil 2 tbsp
Strong brown bread flour
3
/
4
cup
Granary flour
3
/
4
cup
Dry yeast fast acting 2 tsp
Use setting Brown
WWhhoolleemmeeaall wwiitthh vviittaammiinn CC
Water
1
/
2
cup
Skimmed milk powder 1 tsp
Soft brown sugar 1
1
/
2
tbsp
Salt
1
/
4
tsp
Oil 2 tbsp
Vitamin C tablet crushed 50mg
Strong brown bread flour
3
/
4
cup
Wholemeal flour
3
/
4
cup
Dry yeast fast acting 2 tsp
Use setting Brown
Vitamin C (ascorbic acid) is a ‘bread improver’ and
helps improve the rise of the loaf
IIttaalliiaann hheerrbb bbrreeaadd
Water
1
/
2
cup
Dried skimmed milk 1 tsp
Castor sugar 1 tbsp
Salt
1
/
4
tsp
Oil 2 tbsp
Dried mixed herbs
1
/
2
tsp
Dried basil
1
/
2
tsp
Strong brown bread flour 1
1
/
2
cup
Dry yeast fast acting 2 tsp
Use setting White
12
SSuunnddrriieedd ttoommaattoo bbrreeaadd
Water
1
/
2
cup
Dried skimmed milk powder 1 tsp
Castor sugar 1 tbsp
Salt
1
/
4
tsp
Oil 2 tbsp
Sundried tomatoes 1 tbsp
Dried basil
1
/
2
tsp
Strong white bread flour 2 cups
Dry yeast fast acting 2 tsp
Use setting White
SSuunnddrriieedd ttoommaattoo bbrreeaadd wwiitthh
mmiixxeedd hheerrbbss
Water
1
/
2
cup
Dried skimmed milk powder 1 tsp
Castor sugar 1 tbsp
Salt
1
/
4
tsp
Oil 2 tbsp
Sundried tomatoes 2 tbsp
Dried mixed herbs 1 tsp
Strong white bread flour 1
1
/
2
cups
Dry yeast fast acting 2 tsp
Use setting White
OOnniioonn bbrreeaadd
Water
1
/
2
cup
Dried skimmed milk 1 tsp
Castor sugar 1 tbsp
Salt
1
/
4
tsp
Onion granules
1
/
2
tsp
Sunflower oil 2 tbsp
Sundried tomatoes 2 tbsp
White bread flour 1
1
/
2
cups
Dry yeast fast acting 2 tsp
Use setting White
CChhooccoollaattee aanndd wwaallnnuutt bbrreeaadd
Ingredients 1
Water
1
/
2
cup
Egg (beaten) 1 medium
Dried skimmed milk 1
1
/
2
tsp
Butter (melted) 1 tsp
Castor sugar 12 tbsp
Salt
1
/
4
tsp
Walnuts (chopped) 2 tbsp
Ingredients 2
Strong white bread flour 1
1
/
4
cups
Cocoa powder
1
/
4
cup
Dry yeast fast acting 2 tsp
Use setting White
1
Mix ingredients 1 together in a mixing bowl then
add to the bread pan.
2
Mix flour and cocoa powder together and add to
bread pan then pour on yeast last.
CCiinnnnaammoonn aanndd rraaiissiinn bbrreeaadd
Water
1
/
2
cup
Skimmed milk 1 tsp
Sugar 1 tsp
Salt
1
/
4
tsp
Sunflower oil 2 tbsp
Cinnamon
1
/
2
tsp
Raisins 1 tbsp
White bread flour 1
1
/
2
cups
Dry yeast fast acting 2 tsp
Use setting White
MMiixxeedd ssppiiccee aanndd rraaiissiinn bbrreeaadd
Water
1
/
2
cup
Skimmed milk powder 1 tsp
Sugar 1 tsp
Salt
1
/
4
tsp
Sunflower oil 2 tbsp
Ground mixed spice
1
/
4
tsp
Raisins 3 tbsp
Grated orange peel
1
/
2
tsp
White bread flour 1
1
/
2
cups
Dry yeast fast acting 2 tsp
Use setting White
13
TTrroouubblleesshhoooottiinngg
Following are some typical problems that can occur when making bread in your breadmaker. Please review the
problems, their possible causes and the corrective action that should be taken to ensure successful results.
PPOOSSSSIIBBLLEE CCAAUUSSEE SSOOLLUUTTIIOONN
LLooaaff ssiizzee aanndd sshhaappee
Short loaves. On average, dinner size loaves will be between 75-100mm (3-4 inches) high
Wheat breads will be shorter than white breads Normal situation, no solution
due to less gluten forming protein in whole
wheat flour.
Not enough liquid Increase liquid by 1 to 2 teaspoons
Sugar omitted or not enough added Assemble ingredients as listed in recipe
Wrong type of flour used Do not use plain flour
Not enough yeast used or too old Measure amount recommended and check ‘best
before’ date on packet
Wrong type of yeast used Use correct type of yeast, fast rising or bread machine
yeast. Do not use an active dry yeast
Flat loaves, no rising
Yeast omitted Assemble ingredients as listed in recipe
Yeast too old Check ‘best before’ date
Liquid too hot Use lukewarm liquids*, 35-40°C (95-105ºF)
Too much salt added Use amount recommended
Sugar or other sweetener omitted Assemble ingredients as listed in recipe
Top and sides cave in
Too much liquid Reduce liquid by 1 to 2 teaspoons
Too much yeast Use amount recommended in recipe
Gnarly, knotted top, not smooth
Not enough liquid Increase liquid by 1 to 2 teaspoons
Too much flour Measure flour accurately, levelling off measuring cup
Collapsed while baking
May be caused from baking in high altitude Make recommended adjustment for high altitude
baking by reducing yeast by
1
/
4
teaspoon and reducing
liquid by 1 to 2 teaspoons
Exceeding capacity of bread pan Do not use more ingredients than recommended for
dinner sized loaf
Not enough salt used or omitted Use amount of salt recommended in recipe
Too much yeast Measure yeast accurately
Warm, humid weather Reduce liquid by 1 to 2 teaspoons and reduce yeast by
1
/
4
to
1
/
2
teaspoon
* Do not use water above 45ºC (113ºF) as this could kill the yeast and prevent rise.
14
Loaves uneven, shorter on one end
Dough too dry, preventing even rise in pan Increase liquid by 1 to 2 teaspoons
BBrreeaadd tteexxttuurree
Heavy, dense texture
Too much flour Measure accurately, levelling off measuring cup
Not enough yeast Measure correct amount of recommended yeast
Not enough sugar Measure accurately
Open, coarse, holey texture
Salt omitted Assemble ingredients as listed in recipe
Too much yeast Measure correct amount of recommended yeast
Too much liquid Reduce liquid by 1 to 2 teaspoons
Centre of loaf is raw, not baked through
Too much liquid Reduce liquid by 1 to 2 teaspoons
Power-cut during operation If power goes off during operation, breadmaker will
remain off when power is restored. You will need to
remove unbaked loaf from pan and start over with
fresh ingredients
Forgot to put kneading blade in pan Always make sure kneading blade is on the shaft in
bottom of baking pan before adding ingredients
Bread doesn’t slice well, very sticky
Sliced while too hot Allow bread to cool on a rack at for least 20 to 30
minutes before slicing to release steam
Not using correct knife Use a good bread knife or electric knife
CCrruusstt ccoolloouurr aanndd tthhiicckknneessss
Dark crust colour/too thick
Too much sugar Reduce sugar by half
Crust too light
Not enough sugar or oil Increase sugar or oil by half amount recommended
15
PPaann pprroobblleemmss
Kneading blade cannot be removed
You must add hot water to bread pan and allow Follow cleaning instructions after use. You may need to
kneading blade to soak before it can be removed. twist bar slightly after soaking to loosen
Bread sticks to pan/difficult to shake out
Can happen over prolonged use Wipe inside of bread pan, from ribs down, lightly with
vegetable oil. Or, add 1 teaspoon vegetable oil to
liquid in pan before adding dry ingredients. Do not use
a vegetable spray as sticking can worsen. Leave bread
in baking pan for 10 minutes before shaking out
MMaacchhiinnee mmeecchhaanniiccss
Ingredients not mixed
Did not start breadmaker After programming control panel, press start/stop
button to switch breadmaker on
Forgot to put kneading blade in pan Always make sure kneading blade is on the shaft in
bottom of pan before adding ingredients
Burning odour noted during operation
Ingredients spilled inside oven Be careful not to spill ingredients when adding to pan.
Ingredients can burn onto heating unit and cause
smoke
Pan leaks Obtain a replacement. See ‘guarantee’ section
Exceeding capacity of bread pan Do not use more ingredients that recommended in
recipe and always measure ingredients accurately
Machine unplugged by mistake or power lost during use. How can I save the bread?
If machine in knead cycle, reprogram to the same bread setting and turn machine back on
If machine in rise cycle, preheat conventional oven to 175ºC (350°F). Carefully remove pan from machine and
bake on rack in centre of oven for 20 to 25 minutes or until golden brown
If machine in bake cycle, preheat conventional oven to 175ºC (350°F). Carefully remove pan from machine and
place on rack in centre of oven. Bake until golden brown
Bread select light flashes and machine cannot be turned on
Breadmaker too hot to make consecutive loaves Unplug from socket and allow to cool with pan
removed and cover open 15 to 20 minutes. Plug back
into socket, fit baking pan and start machine
Breadmaker malfunctioning See ‘guarantee’ section for service information
444/8502/49 Rev 1
Morphy Richards products are intended for
household use only.
Morphy Richards has a policy of continuous
improvement in product quality and design. The
Company, therefore, reserves the right to change
the specification of its models at any time.
The After Sales Division, Morphy Richards Ltd,
Mexborough, South Yorkshire, England, S64 8AJ
Helpline (office hours): UK (local rate) 08450
777700, Republic of Ireland 1800 409119
For additional information on Morphy Richards products
www.morphyrichards.co.uk
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