Important note on flours

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 an airtight container.

All purpose flour/plain flour All purpose Flour is a blend of refined hard and soft wheat flours especially suitable for making cake. This type of flour should be used for recipes in the cake/quick bread section.

Strong white flour/bread flour Bread flour is a high gluten/protein flour that has been treated with conditioners that give dough a greater suitability for 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 white flour. Breads made with this flour are usually smaller and heavier than white loaves. To overcome this, whole wheat flour/wholemeal flour can be 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 and cake 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.

Other ingredients

Yeasts (active dry yeast) Yeast, through a fermentation process, produces gas (carbon dioxide) necessary to make the bread rise. Yeast must be able to feed on sugar and flour carbohydrates in order to produce this gas. Fast action granular yeast is used in all recipes that call for yeast.

There are basically three different types of yeast available: fresh, traditional dry active and fast action. It is recommended that fast action yeast is used. Fresh or compressed cake yeast are not recommended as they will produce poor results. Store yeast according to manufacturer’s instructions. Ensure your yeast is fresh by checking it’s expiration date. Once a package or can of yeast is opened, it is important that the remaining contents be immediately resealed and refrigerated 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:

1Place half a cup of lukewarm water into a small bowl or cup.

2Stir 1 tsp. of sugar into the water then sprinkle 2 tsp. of yeast over the surface.

3Place bowl or cup in a warm area and allow to sit for 10 minutes undisturbed.

4The 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.

Sugar

Sugar is important for the colour and flavour of breads. It is also food for the yeast as it is part of the fermentation 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. It may be reduced for dietary reasons, 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

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.

Vitamin C - Ascorbic acid Ascorbic acid helps improve the volume of the loaf. Vitamin C powder or tablets should be used. You can also use the orange flavour vitamin C supplement tablet. These are usually marked in mg (milligrams) strength. If they are 200mg tablets, use 1/2 tablet for

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Morphy Richards BM48268 MUK Rev4 manual Important note on flours, Other ingredients

BM48268 MUK Rev4 specifications

The Morphy Richards BM48268 MUK Rev4 is a versatile and efficient bread maker that brings the artisan baking experience right into your kitchen. Designed for both novice bakers and seasoned experts, this model incorporates a range of features and advanced technologies, making it a popular choice for anyone looking to create homemade bread with ease.

At the heart of this bread maker is a powerful motor and a durable kneading blade, which work in tandem to mix and knead the dough to perfection. With multiple loaf sizes and crust settings, users can customize the final product to their personal preference. Whether you prefer a small loaf for personal consumption or a larger one for family gatherings, the BM48268 provides flexible options.

One of the standout features of this model is its 12 programmable settings, catering to various types of bread, including gluten-free, whole grain, and sweet bread settings. This versatility allows users to experiment with different recipes and ingredients, ensuring that each loaf can be tailored to suit individual tastes.

The Morphy Richards BM48268 is equipped with an intuitive control panel that makes operation straightforward. The LCD display clearly indicates the status of the baking process, allowing users to monitor the progress without lifting the lid. The delay timer adds further convenience, enabling bakers to set their machines to start at a later time. This feature is particularly useful for those who want to wake up to the enticing aroma of freshly baked bread.

In addition to its baking capabilities, the BM48268 also doubles as a dough maker. This means that users can create pizza dough, cakes, or even jams, expanding the kitchen’s culinary possibilities without the need for additional appliances.

Safety is another priority in the design of the Morphy Richards BM48268. It comes with a non-slip base to prevent movement during operation and an automatic shut-off feature to avert overheating.

In conclusion, the Morphy Richards BM48268 MUK Rev4 is a highly functional and reliable bread maker that brings innovation and flexibility to the baking process. With its comprehensive features, user-friendly design, and commitment to safety, it stands out as an excellent addition to any home kitchen, allowing everyone to enjoy the delights of freshly baked bread with minimal effort. Whether you're a beginner or a baking enthusiast, this model has something to offer for everyone, making it a worthwhile investment for your culinary adventures.