Morphy Richards Fastbake manual Ingredient temperatures Other tips, Creating your own yeast bread

•There are 2 spoons provided to cover all combinations of quantities in the recipes. Tablespoon tbsp, teaspoon and 1/2 teaspoon (marked with line) and a 1/4 tsp.

1tsp = 5 millilitres

1 tbsp = 3 tsp = 15 millilitres

Hint measure dry ingredients first with the tablespoon, then wet (oil) last.

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.

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.

Ingredient temperatures Other tips

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 bread

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, allow to rise 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. Do not exceed 4 cups of flour and 1/2 cup fruit and nut.

Special glazes for yeast breads

Give your just baked bread a professional finish. Select one of the following special glazes to enhance your bread.

Egg glaze

Beat 1 large egg and 1 tablespoon of water together, brush generously. Note: apply only to doughs before baking.

•Place all recipe ingredients into the baking pan so that yeast is not touching any liquid.

•After completing the process of making dough in your breadmaker, typically when letting dough rise outside the breadmaker, allow 30 minutes or until dough doubles in size. Dough should be lightly greased and covered with grease proof paper and a dry towel. It should be placed in a warm area free from drafts.

•Humidity can cause problems, therefore humidity and high altitudes require adjustments. For high humidity, add an extra tablespoon of flour if consistency is not right. For high altitudes, decrease yeast amount by approximately 1/4 teaspoon, and decrease sugar and/or water or milk slightly.

•The DOUGH setting is great for mixing, kneading and proofing (allowing dough to rise). Use the automatic breadmaker to prepare this dough.

•When recipes call for a ‘lightly floured surface,’ use about 1 to 2 tablespoons of flour on the surface. You may want to lightly flour your fingers or rolling pin for easy dough manipulation.

•When you let dough ‘rest’ and ‘rise’ according to a recipe, place it in a warm, draught-free area. If the dough does not double in size, it may not produce a good texture.

•If the dough you are rolling shrinks back, let it rest covered for a few minutes before rolling again.

•Dough may be wrapped in plastic and stored in a freezer for later use. Bring the dough to room temperature before using.

•After 5 minutes of kneading, open the lid and check the dough consistency. The dough should form a soft, smooth ball. If too dry, add liquid. If too wet, add flour (1/2 to 1 tablespoon at a time).

•When using honey, malt extract, golden syrup or treacle, coat the spoon or cup with oil first, this will prevent these ingredients from sticking, to the spoon or cup.

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