Morphy Richards BM48324 Speciality breads prog, Gluten free bread prog, Malt loaf, Corn bread

48324 rev1_x 27/10/2011 12:12 Page 19

Speciality breads (prog. 9)

Malt loaf

	11⁄2 lb (680g)	2 lb (907g)
Water	1 cup (240ml)	11⁄4 cup (300ml)
Salt	1 tsp	1 tsp
Sunflower oil	2 tbsp	3 tbsp
Black treacle	11⁄2 tbsp	21⁄2 tbsp
Malt extract	2 tbsp	3 tbsp
Plain flour	3 cup (432g)	4 cup (576g)
Fast action yeast	1 tsp	11⁄4 tsp
Sultanas*	1⁄2 cup (75g)	3⁄4 cup (100g)
* Place in the fruit and nut dispenser

Corn bread

	11⁄2 lb (680g)
Milk	120 ml
Eggs (beaten)	3
Margarine or butter	1⁄3 cup (33g)
Sugar	1⁄4 cup (57g)
Salt	1 tsp
All-purpose flour	23⁄8 cup (350g)
Cornmeal	140g
Baking Powder	5 tsp

Irish soda bread

	2 lb (907g)
Butter milk	220ml
Eggs (beaten)	2 medium
Oil	2 tbsp
All-purpose flour	31⁄2 cup (500g)
Sugar	1⁄2 cup (113g)
Baking soda	1 tbsp
Salt	1⁄2 tsp
Raisins	1 cup (150g)

Gluten free bread (prog. 10)

Gluten free breads are yeast leavened breads, where gluten (the protein part of the wheat, also found in Oats, Barley and Rye) is removed. For flour blends and the recipes below use programme 10 (gluten free)

People who cannot tolerate gluten in their diet (known as Coeliacs) can obtain gluten free bread mixes on prescription. It is found in most high street chemists and health food stores. We recommend baking these on the programme 1 (basic) setting.

Contact the Morphy Richards Helpline (0844 871 0960) for further recipes when available.

Gluten free bread is excellent on the day it is made, but with all Gluten free breads when older than one day will need ‘refreshing’. 2 slices placed in a microwave for 10-15 seconds will usually do this. Any remaining fresh bread can be frozen for storage. To store Gluten free bread (or any bread) slice the bread, re-assemble the slices back together, wrap the assembled loaf in aluminium foil and place it in a plastic bag. Store in the freezer until required. The slices will ‘snap’ apart when required and quickly thaw, use the microwave if required.

Due to the nature of gluten free dough, it may be necessary to help ensure the ingredients are mixed correctly during the first kneading process.

To do this, open the Lid during the first kneading process (when the icon is displayed on screen) and scrape any unmixed ingredients which may have become stuck to the side of the Baking Pan down in to the mixture.

Do this using a wooden or plastic spatula to avoid damaging the non-stick coating on the Baking Pan

Gluten free sun dried tomato loaf

	11⁄2 lb (680g)
Eggs	3
Buttermilk	284ml
Milk	5 tbsp
Lemon Juice	2 tsp
Honey	11⁄2 tbsp
Sun dried tomato paste	1 tbsp
Sun dried tomatoes (antipasti)	50g
Oil from antipasti	1 tbsp
Salt	1 tsp
Doves farm gluten free
white bread flour blend	31⁄4 cups (470g)
Dried yeast	1 tbsp

Gluten free cheese and mustard loaf

11⁄2 lb (680g)

Eggs	1
Water	11⁄3	cup (320ml)
Sunflower Oil	4 tbsp
Lemon juice	1 tsp
Salt	11⁄2	tsp
Caster sugar	11⁄2	tbsp
Grated strong cheddar cheese	3⁄4 cup (86g)
Gluten free English mustard	1 tsp
Doves farm gluten free
white bread flour blend	3 cup (430g)
Xanthan gum	1 tbsp
Dried yeast	1 tbsp

For details of other Morphy Richards products, please see our website: 19