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Please read and keep these instructions

getting the best from yournew breadmaker...Accurate measuring is essential

It is essential to measure ingredient quantities carefully, even slightchanges may effect loaf quality

Yeast content

If loaf rises too high and then collapses ensure the ingredients weremeasured accurately. If problem persists, reduce yeast by half ateaspoon

www.morphyrichards.co.uk

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WHEN USING ELECTRICAL APPLIANCES, BASICSAFETY PRECAUTIONS SHOULD ALWAYS BEFOLLOWED, 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 anycircumstances.

3 To protect against electrical shock, do notimmerse cord or plug in water or other liquid.

4 Close supervision is necessary when anyappliance is used near children.

5 Unplug the power supply cord when theappliance is not in use, or before cleaning.Allow to cool before putting on or taking offany parts, and before cleaning the appliance.

6 If the mains lead of this appliance is damaged donot use it. The lead may only be replaced byMorphy Richards Ltd or an agent of thecompany, since special purpose tools arerequired. Telephone Morphy Richards helplinefor advice.

7 The use of accessory attachments notrecommended by the manufacturer may causedamage 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, orburners.

11 Extreme caution must be given when moving anappliance containing hot contents or liquids.

12 To disconnect, press and hold STOP, then switchsocket off and remove plug from wall socket. Never pull on the cord.

13 Do not use the breadmaker for other thanintended use.

14 Avoid contact with moving parts.15 Put ingredients into the baking pan, then fit the

baking pan into the breadmaker. The bakingpan must be in place prior to switching on theappliance.

16 Do not operate this appliance in the presence ofexplosive and/or flammable fumes.

17 This appliance is intended for household useonly and not for commercial or industrial use.

18 To avoid damaging the machine, do not placethe baking pan or any object on top of the unit.

19 Do not clean with scouring pads. Do not washthe baking pan, kneading blade measuring cupor spoon in a dishwasher.Refer to ‘Cleaning’ section of this book.

20 Do not use breadmaker for storage purposes norinsert any utensils, as they may create a fire orelectric shock.

SSAAVVEE TTHHEESSEEIINNSSTTRRUUCCTTIIOONNSS

3

EElleeccttrriiccaall rreeqquuiirreemmeennttss

Check that the voltage on the rating plate of yourappliance corresponds with your house electricitysupply which must be A.C. (Alternating Current).

If the socket outlets in your home are not suitablefor the plug supplied with this appliance, the plugshould be removed and the appropriate one fitted.

Note: The plug removed from the mains lead, if

severed, must be destroyed as a plug with baredflexible cord is hazardous if engaged into a live socketoutlet.WARNING: THIS APPLIANCE MUST BE EARTHED.

Should the fuse in the 13 amp plug requirechanging a 13 amp BS1362 fuse must be fitted.

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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 ithandy for reference.

Pay particular attention to the safety instructionswe have provided for your protection.

Carefully unpack the breadmaker and remove allpackaging materials. To remove any dust that mayhave accumulated during packing, wipe the bakingpan, kneading blade and outside surface of thebreadmaker with a clean, damp cloth. Do not usescouring pads or any abrasives on any part of thebreadmaker.

NOTE: In manufacture it is necessary tolightly grease some parts of the appliance.This may result in the unit emitting somevapour when first used, this is normal.

IInnttrroodduuccttiioonn

Waking to the smell of homemade bread baking inthe kitchen is one of the most comforting memories ofchildhood. Can you remember rushing downstairs totaste the bread, fresh out of the oven, with buttermelting on top? What a great way to start themorning. The breadmaker can create that sameexperience every morning.

There's very little effort on the part of the baker,because this automatic breadmaker is a sophisticated

counter top appliance with a computer memory thatdoes all the work for you. Just follow the recipeinstructions, and wake up to fresh baked bread in yourautomatic breadmaker. But don't stop at baking breadin this appliance. Besides being able to do all kinds ofspeciality breads, including wholemeal, you can alsoprepare doughs for hot cross buns, bread rolls andbraids. Everything is easy and tastes homemade,because it is.

CCoommppoonneennttss

4

Kneading bladeMeasuring cup

andSpoon

Wirehandle

Baking pan

Rotatingshaft

Lid handle

Lid

Viewing window

Vent

Power supplycord

Main body

Side vents(on both sides)

Baking pan(installed in case)

Control panel

Inner case

Back vents(not visible here)

Tablespoonmeasure

Teaspoonmeasure

CCoonntteennttss

5

OOppeerraattiinngg iinnssttrruuccttiioonnssImportant Safeguards 2Before first use 3Components 4Control panels settings and functions 6Setting descriptions 7How to use your breadmaker 8Using the timer for delayed completion 8Slicing and storing bread 8Care and cleaning 9Knowing your ingredients 10-11Measuring your ingredients 11-12Ingredient temperatures 12Creating your own yeast breads 12Other tips 12Special glazes for yeast breads 12

RReecciippeess

Yeast breadsBasic white bread 13Brown bread 13Soft grain bread 13Granary bread 13Italian herb bread 13Cheese ‘n’ onion bread 13Olive bread 14French bread 14Sun-dried tomato bread 14Peanut butter bread 14Chunky nut bread 14Sunny orange bread 14Raisin bread 14Malt loaf 15Mixed fruit bread 15Cranberry nut bread 15Chocolate bread 15Spicy cheddar bread 15100% wholemeal bread 15

Dough recipesRussian kulich 16Pizza dough 16White rolls 16Wholemeal rolls 16Raspberry braid 16Hot cross buns 17Croissants 17Doughnuts 18

Cake recipesStandard cake mix 18Banana nut bread 18Apple and walnut cake 19

Gluten free recipesGluten free bread 19Gluten free cake 19Fast bake bread 20

FFuurrtthheerr iinnffoorrmmaattiioonnNeed help? (questions and answers) 20-21Troubleshooting 22-23

6

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Program settingsLight indicates the setting you have chosen.

Start/stopTells the breadmaker to begin operation. To stopeverything, press and hold until you hear the beep tostop operation or to cancel incorrect timer setting.

Display windowShows bake time and countdown.

SettingChooses the program setting for each particular type ofbread.

Timer setAllows you to set the timer for delay bake function.Has up and down arrows to set time.

Crust colourSelects your choice of the appropriate colour of yourcrust.

Basic white

Quick

French

Cake

Wholemeal

Fastbake

Dough

Extra bake

DARK

LIGHT

TIMER SET

MEDIUM

SETTING

STARTSTOP

CRUSTCOLOUR

7

SSeettttiinngg ddeessccrriippttiioonnss

Your breadmaker makes a (1.5lb) 680gm loaf or insome recipes a larger (2lb) 900gm loaf (approx weight).

The breadmaker has a choice of 8 settings, whichcan be selected by pressing the SETTING button.

When connecting the breadmaker, the displayshows the pre-set time 3.00 = 3 hours.

Setting 1 – Basic white (3 hours)For preparation of white bread and mixed bread.

This program is used the most frequently. Thebreadmaker will knead the dough three times. Afterthe second kneading the breadmaker will beep. Thisbeep indicates that additional ingredients may now beadded.

Setting 2 – Quick (2 hours 20 minutes)For preparation of white bread and mixed bread.

The breadmaker kneads the dough twice and beepsduring the second kneading process in order to addother ingredients. The period of dough rising isshortened so the bread requires less time, but will besmaller than normal.

Setting 3 – French (3 hours 50 minutes)For preparation of French white bread. The

breadmaker will knead twice, but has longer risingtimes and bakes longer, so the bread gets a thickercrust.

Setting 4 – Cake (1 hours 50 minutes)For preparation of recipes with baking powder and

cake. The breadmaker stirs once and then bakes themixture.

Setting 5 – Wholemeal/wholewheat (3 hours 40minutes)

For preparation of wholemeal bread. Breads madewith wholewheat/wholemeal flour are lower in volumeand have a dense texture compared to breads madewith white flour. The breadmaker will knead twice, thedough rises and bakes longer.

Setting 6 – Fastbake (58 minutes)For preparation of a white loaf in a reduced time

period. Loaves made on this setting can be shorter andthe texture more moist.

Setting 7 – Dough (1 hours 30 minutes)For preparation of different types of dough, for

shaping and baking elsewhere. The pan is not heatedand the degree of crust colour must NOT be selected(leave on medium crust setting).

Setting 8 – Extra bake At the end of any baking program, press the stop

button. If required remove the bread from the pan(see how to use your breadmaker 10, 11 page 8). If yourequire the bread to be baked longer to give it a crispycrust put it back in the machine (remove kneadingblade from bread or pan), close the lid, select Extrabake. The default time is 0:10 minutes, press start toaccept this time or press left timer set button toincrease this time period in 10 minute steps, press start.10 to 20 minutes will normally be sufficient, when youare happy with the bake press stop button.

Once the operating time has ended, thebreadmaker starts the keep warm function for 1 hour,bleeping every 5 minutes, press stop at any time tostop this function.

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Except for Dough program or Rebake program eachprogram offers 3 different degrees of crust colour,which you can select by pressing the CRUST COLOURbutton.

- crust medium- crust dark- crust lightWe recommend you choose the medium crust

colour setting on all recipes unless otherwise stated inthe recipe. The dark crust setting will give a thickerhard crust.

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This button serves to start or stop the program.Only press the button once you have selected the

SETTING program, CRUST COLOUR and the DELAYTIMER if required. As the button is pressed you willhear a beep, the machine will start and the timer willcount down.

To stop the breadmaker push this button for 3seconds. Only do this in an emergency as the machinewill then reset to the beginning of its program. Youmust then begin again, the ingredients may be ruinedand need replacement.

If the temperature in the breadmaker for a newprogram is still too high from the previous use, thedisplay shows “H:HH” after programming and thebreadmaker will beep without interruption. If thishappens remove the pan and wait until thebreadmaker has cooled down (leave lid open).

8

HHooww ttoo uussee yyoouurr bbrreeaaddmmaakkeerr

1 Open the lid and remove the baking pan by raisingthe handle and twisting anti-clockwise and then liftout. Place baking pan on the work surface.

2 Ensure that the paddle is attached inside thebaking pan (this simply pushes on).

3 Measure the ingredients required and add them allinto the pan in the order listed.

4 When adding the yeast to the baking pan, takecare that the yeast does not come into contact withthe water or any other liquid, as it will start toactivate immediately.

5 Using the pan handle, place the baking pan in thebreadmaker and twist clockwise to the LOCKposition. Close the lid of the breadmaker.

6 Plug into the power supply (you will hear one longbeep). It will automatically be set to the BASIC WHITEprogram with the crust colour setting to MEDIUM.

7 Now select the required program pressing theSETTING button until the light corresponding to theprogram becomes illuminated. Don’t forget toselect the crust colour also.

8 Press the START/STOP program to start the machine.When the program is completed the display shows0:00 and you will hear the appliance beep 10 times.

9 When the program is completed and the bread isbaked the “keep warm” function will operate for afurther hour. To remind you of this, the appliancewill beep 5 times, every 5 minutes for a period of 1hour and then switch off. For best results, removethe baking pan within this period or when theinitial program is completed.

10 Take care when removing the bread. The bakingpan is very hot. To remove the baking pan, openthe lid of the appliance. As the appliance will stillbe hot, use oven gloves to remove the pan. Usingthe handle, simply twist the pan anti-clockwise tothe REMOVE position and lift out.

11 Turn the pan upside down, and gently tap thebread from the pan. Occasionally the paddle willstay in the loaf, wait until the loaf is cool and thenremove the paddle with a wooden utensil to avoiddamage to the non-stick surface.

12 If the paddle becomes stuck in the bread pan, pourwarm water over it and allow to soak. This willenable you to remove the paddle more easily.

13 Leave the bread on a rack to cool.14 Always unplug the appliance after use.

Note: Do not open the lid whilst the breadmaker isoperating as this will affect the quality of the bread,especially its ability to rise properly. Only open the lidwhen the recipe needs you to add additionalingredients, see recipe.

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ccoommpplleettiioonn

All programs can be combined with the time delayfunction. However, this is not recommended forprogram CAKE. If the dough contains fresh milk, fruitor onions, do not select the time delay function butbake dough immediately.

The upper DELAY TIMER button will add 10minutes to the start time.

Each subsequent time it is pressed it adds a further10 minutes up to a maximum delay and cooking timeof 13 hours.

The right DELAY TIMER button will make the totaldelay and cooking times to be 13 hours. Eachsubsequent time it is pressed the total time is reducedby 10 minutes. The timer display shows in hours andminutes the total time left until the bread is finished(including the delay added and the program time). Itdoes not include the 1 hour “keep warm” time afterthe program is finished.

For example, if it is 8.00pm and you want to havefresh white bread at 7.00am in the morning: Youselect the BASIC WHITE program, which takes 3 hoursto bake. (8.00pm - 7.00am = 11 hours delay).

The display for the BASIC WHITE program shows3:00, you want to add 8 hours delay time to this - sopress the left button of the delay timer until thedisplay shows 11:00

Remember to press the START button to commencethe timer countdown - otherwise nothing will happen!

If you set the timer incorrectly and START has beenpressed, you are able to switch off (press the stopbutton for 3 seconds) and reset the delay period againonly if mixing has not started.

SSlliicciinngg aanndd ssttoorriinngg bbrreeaadd

For best results place bread on a wire rack andallow to cool for 20-40 minutes before slicing. Youmay use an electric knife for even slices. Otherwise, usea sharp knife with a serrated blade.

Store unused bread tightly covered at roomtemperature for up to three days. If weather is hotand humid, store in the refrigerator overnight. Forlonger storage (up to one month), place bread in atightly covered container in the freezer. If you storethe bread in the refrigerator, leave it out to bring it toroom temperature before serving. Since homemadebread has no preservatives it tends to dry outand become stale faster than commerciallymade bread.

Leftover slightly hardened bread may be cut into1.3 cm (half inch) or 2.5cm (1 inch) cubes and used infavourite recipes to make croutons, bread pudding, orstuffing.

9

CCaarree aanndd cclleeaanniinngg

CautionTo prevent electrical shock, unplug the unit before

cleaning. Wait until the breadmaker has cooled priorto cleaning. Do not immerse or splash either the bodyor lid in any liquid as this may cause damage and/orelectric shock.

For best performance and maintenance, itis recommended to clean the breadmakerafter each use as follows:

• Never use metal utensils with this appliance. Thesecan scratch the non-stick surface of the baking pan.It is normal for the colour of the non-stick coatingto change after some use and the function is notaffected.

• Keep all air vents and openings clear of dust.

• Unplug the appliance from the power sourcebefore using a damp cloth or sponge to wipe theinterior of the breadmaker.

• Do not wash the baking pan, measuring cup orspoon or kneading blade in the dishwasher. Thebaking pan should be cleaned with warm, soapywater. Avoid scratching the non-stick surface. Drythe baking pan thoroughly before placing it back inthe baking chamber.

• Do not soak the baking pan for long periods as thiscould interfere with the working of the drive shaft.

• Be sure the appliance is completely cooled beforestoring away.

• For easy cleaning the lid can be removed byopening it in a 45° angle and pulling it off.

• If the paddle becomes stuck in the bread pan, pourwarm water over it and allow to soak for 30minutes. This will enable you to remove the paddlemore easily.

• Wipe the lid and outer body of the unit with adamp cloth or slightly dampened sponge. Use adamp sponge or cloth to wipe out any flour,crumbs, or other materials from the inner case.

Do not use any of these when cleaning yourbreadmaker:• Paint Thinner• Benzine• Steel Wool

Pads• Polishing

Powder• Chemical

Dustcloth

Special care for the non-stick finishAvoid damaging the coating. Do not use metal

utensils such as spatulas, knives or forks.The coating may change colour after long use, this

is only caused by moisture and steam and will notaffect the performance of the unit or quality of yourbread.

The hole in the centre of the kneading bladeshould be cleaned, then add a drop of cooking oil andreplace it on the spindle in the baking pan. This willprevent sticking of the blade.

SSttoorriinngg tthhee uunniitt

Be sure to dry all parts before storing includingwiping any moisture from the viewing window. Closethe lid and do not store anything on top of the lid.

TTrroouubblleesshhoooottiinngg

Specific questions about the breadmaker functionsand problems with ingredients or recipes are addressedin the ‘Need Help?’ section starting on page 21.

10

KKnnoowwiinngg yyoouurr iinnggrreeddiieennttss

UUnnddeerrssttaannddiinngg bbaakkiinngg

It is often said that cooking is an art relying on thecreativity of the chef while baking bread is much moreof a science. This means that the process of combiningflour, water and yeast results in a chemical reactionthat produces bread. You have to remember thatwhen the ingredients combine with each other theyproduce a specific result. Read the followinginformation carefully to gain a better understandingof the importance each ingredient plays in thebreadmaking process.

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Flours, while visibly similar, can be very different byvirtue of how they were grown, milled, stored, etc.You may find that you will have to experiment withdifferent brands of flour to help you make that perfectloaf. Storage is also very important, as all flours shouldbe kept in a secure, airtight container.

All purpose flour/plain flourAll purpose Flour is a blend of refined hard and soft

wheat flours especially suitable for making cakebreads. This type of flour should be used for recipes inthe cake/quick bread section.

Strong plain flour/bread flourBread flour is a high gluten/protein flour that has

been treated with conditioners that give dough agreater tolerance during kneading. Bread Flourtypically has a higher gluten concentration than Allpurpose flour; however, depending on differentmilling practices, this may vary. Strong plain flour orbread flour are recommended for use with thisbreadmaker.

Whole wheat flour/wholemeal flourWhole wheat flour/wholemeal flour is milled from

the entire wheat kernel which contains the bran andgerm and makes it heavier and richer in nutrients thanAll purpose flour. Breads made with this flour areusually smaller and heavier than white loaves due tothe sharp edges of the bran and the germ cutting thegluten strands. To overcome this whole wheatflour/wholemeal flour is usually mixed with Bread flouror strong plain flour to produce a high light texturedbread.

Self-raising flourSelf-raising Flour contains unnecessary leavening

ingredients that will interfere with bread and cakemaking. It is not recommended for use.

BranBran (unprocessed) & Wheat Germ are the coarse

outer portions of the wheat or rye grains separatedfrom flour by sifting or bolting. They are often addedin small quantities to bread for nutritional enrichment,heartiness and flavour. They are also used to enhancethe texture of bread.

OatmealOatmeal comes from rolled or steel-cut oats. They

are used primarily to enhance flavour and texture.

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 flourcarbohydrates in order to produce this gas. Active drygranular yeast is used in all recipes that call for yeast.There are basically three different types of yeastavailable, fresh, dry and instant quick rising. It isrecommended that traditional dry yeast be used,however, instant quick rising can also be used in lesseramounts. (Note: The recipes in this cookbook weredeveloped using traditional dry yeast except forfastbake setting which uses a fast action or easybakeyeast which is usually sold in packets). Fresh orcompressed cake yeast is not recommended as theywill produce poor results. Store yeast according tomanufacturers instructions. Ensure your yeast is freshby checking its expiration date. Once a package or canof yeast is opened it is important that the remainingcontents be immediately resealed and refrigerated assoon as possible for future use. Often bread or dough,which fails to rise, is due to stale yeast being used. Thefollowing test can be used to determine whether youryeast 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 mixtureand start again with another packet of dried yeast.

Sugar (granulated)Sugar is important for the colour and flavour of

breads. It is also food for the yeast as it supports thefermentation process. Artificial sweeteners cannot beused as a substitute for sugar as the yeast will not reactproperly with them.

SaltSalt is necessary to balance the flavour of breads

and cakes, as well as for the crust colour that developsduring baking. Salt also limits the growth of yeast sothe amounts shown in the recipes should not beincreased. For dietary reasons it may even beeliminated entirely, however, your bread may over-proof and rise higher than normal.

11

Liquids/milkLiquids such as milk or a combination of powdered

milk and water, can be used when making bread. Milkwill improve flavour, provide a velvety texture andsoften the crust, while water alone will produce acrispier crust. Some liquids call for juice (orange, apple,etc) to be added as a flavour enhancer. Note: Formost recipes we suggest the use of dryskimmed milk.

EggsEggs 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. Ifbutter or margarine is used direct from the refrigeratorit should be softened for easier blending during themixing cycle.

Baking powderBaking powder is a raising agent used in quick

breads and cakes. This type of raising agent does notrequire rising time before baking as the chemicalreaction works when liquid ingredients are added.

Bicarbonate of sodaBicarbonate of soda is another raising agent not to

be confused or substituted for baking powder. It alsodoes not require rising time before baking as thechemical reaction works during the baking process.

MMeeaassuurriinngg yyoouurr iinnggrreeddiieennttss

The key and most important step when using yourbreadmaker is measuring your ingredients preciselyand accurately. It is extremely important to measureeach liquid and dry ingredient properly or it couldresult in a poor or unacceptable baking result. Theingredients must also be added into the baking pan inthe order in which they are given in each recipe. Liquidand dry measurements are done somewhat differentlyand are as follows:

Liquid MeasurementsUse the cup provided. When reading amounts, the

measuring cup must be placed on a horizontal flatsurface and viewed at eye level (not on an angle). Theliquid level line must be aligned to the mark ofmeasurement. A ‘guesstimate’ is not good enough as itcould throw out the critical balance of the recipe.

Dry MeasurementsDry measurements (especially flours) must be done

using the measuring cup provided. Dry measuring mustbe done by gently spooning ingredients into themeasuring cup and then once filled, levelling off witha knife. Scooping or tapping a measuring cup will packthe ingredients and you will end up with more than isrequired. This extra amount could affect the balance ofthe recipe. Do not sift the flour, unless stated.

When measuring small amounts of dry or liquidingredients (ie yeast, sugar, salt, powdered milk,honey, molasses) the standard measuring spoon whichis provided must be used. Measurements must belevel, not heaped as this small difference could throwout the critical balance of the recipe.

Your breadmaker produces delicious baked goodswith ease. This machine asks only that you carefullyfollow the recipe instructions. In basic cooking,normally ‘a pinch of this and a dash of that’ is fine, but

12

not for breadmakers. Using an automatic breadmakerrequires you accurately measure each ingredient(especially yeast and water) for best results. For bestresults, have your ingredients andbreadmaker at room temperature unlessotherwise specified.

IInnggrreeddiieenntt tteemmppeerraattuurreess

All ingredients, including the machine andpan, 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.

CCrreeaattiinngg yyoouurr oowwnn yyeeaasstt

bbrreeaaddss

With the breadmaker, even the most inexperiencedbaker can achieve the satisfying experience of baking aloaf of bread. All of the mystery and hard work isgone. Inside this talented machine with an electronicbrain, the dough is mixed, kneaded, proofed andbaked without you being present. The automaticbreadmaker can also just prepare the dough, andwhen it's ready, you shape and bake in a conventionaloven. The recipes on the following pages are ‘tailored’for this breadmaker. Each recipe features ingredientsthat best compliment a particular loaf of bread, andeach was tested in our machines. It is extremelyimportant not to exceed the amounts of flourspecified in each of the recipes or else itcould result in unsatisfactory bakingperformance. When creating your own yeast breadrecipes or baking an old favourite, use the recipes inthis cookbook as a guide for converting portions fromyour recipe to your breadmaker.

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

• After completing the process of making dough inyour breadmaker, typically when letting dough riseoutside the breadmaker, allow 30 minutes or untildough doubles in size. Dough should be lightlygreased and covered with waxed paper and a drytowel. It should be placed in a warm area free fromdrafts.

• Humidity makes dough more moist, thereforehumidity and high altitudes require adjustments.For high humidity, add an extra tablespoon of flourif consistency is not right. For high altitudes,decrease yeast amount by approximately 1/4

teaspoon, and decrease sugar and/or water or milkslightly.

• The DOUGH setting is great for mixing, kneadingand proofing (allowing dough to rise) richer doughlike croissant doughs. Use the automaticbreadmaker to prepare this dough so all you needto do is shape and bake it according to your recipe.

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

• When you let dough ‘rest’ and ‘rise’ according to arecipe, place it in a warm, draught-free area. If thedough does not double in size, it may not producea tender product. Dough is ready when anindentation remains when it is touched.

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

• Dough may be wrapped in plastic and stored in afreezer for later use. Bring the dough to roomtemperature before using.

SSppeecciiaall ggllaazzeess ffoorr yyeeaasstt bbrreeaaddss

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

Egg GlazeBeat 1 large egg and 1 tablespoon of water

together, brush generously (Note: apply only todoughs before baking).

Melted Butter CrustBrush melted butter over just baked bread for a

softer, tender crust.

Milk GlazeFor a softer, shiny crust, brush just baked bread

with milk or cream.

Sweet Icing GlazeMix 1 cup sifted icing sugar with 1 to 2 tablespoons

of milk to make a glaze consistency and drizzle overraisin bread or sweet breads.

Poppy/Sesame/Caraway Seed/OatmealSprinkle your choice of these seeds generously over

just glazed bread.

13

YYeeaasstt bbrreeaadd rreecciippeess

RReecciippee mmeetthhoodd

All of the following recipes use this same generalmethod:1 Measure ingredients into baking pan. 2 Use tepid water 21-28ºC.3 Insert baking pan securely into unit, close lid.4 Select appropriate bread setting.5 Push start button.6 When bread is done, remove pan from unit using

oven mitts.7 Remove bread from baking pan, (and kneading

blade from bread if necessary).8 Allow to cool before slicing.

This method is modified by notes, if applicable, atthe end of each recipe.

BBaassiicc wwhhiittee bbrreeaadd

1.5lbs 2lbsWater 11/8 cups 11/2 cupsSkimmed milk powder 21/2 tbsp 3 tbspSugar 2 tbsp 21/2 tbspSalt 11/4 tsp 2 tspOil 21/2 tbsp 3 tbspStrong white bread flour 3 cups 4 cupsDry yeast 11/4 tsp 2 tspUse setting Basic white Basic whiteOr reduced bake time* Quick

BBrroowwnn bbrreeaadd

Water 1 cupSkimmed milk powder 2 tbspSoft brown sugar 21/2 tbspSalt 11/4 tspOil 2 tbspStrong plain brown flour 3 cupsDry yeast 11/4 tspUse setting Basic white

SSooffttggrraaiinn bbrreeaadd

1.5lb 2lbWater 11/8 cups 11/2 cupsSkimmed milk powder 21/2 tbsp 4 tbspSugar 21/4 tbsp 3 tbspSalt 11/4 tsp 2 tspOil 21/2 tbsp 4 tbspStrong white softgrain flour 3 cups 4 cupsDry yeast 11/4 tspFast action yeast 11/4 tspUse setting Basic white Basic whiteOr reduced bake time* Quick

GGrraannaarryy bbrreeaadd

Water 11/8 cupsSkimmed milk powder 2 tbspSoft brown sugar 2 tbspSalt 11/4 tspOil 2 tbspStrong granary flour 3 cupsDry yeast 11/4 tspUse setting Wholemeal

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Water 1 cupsSkimmed milk powder 2 tbspSugar 2 tbspSalt 1 tspOil 2 tbspTomato pureé 1/4 cupDried basil 2 tspStrong white bread flour 3 cupsDry yeast 11/4 tspChopped chives † 2 tbspUse setting Basic whiteOr reduced bake time* Quick

† Add the chives approximately 40 minutes into thecycle when the beeper goes off.

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Water 1 cupMilk 2 tbspSugar 2 tbspSalt 1 tspOnion powder 3 tbspMature cheddar (grated) 11/4 cupsStrong white flour 31/4 cupsDry yeast 11/2 tspUse setting Basic whiteOr reduced bake time* Quick

Using cheese with a high fat and moisture contentmay result in a slightly collapsed loaf.

* The quick setting reduces the bake time, but mayresult in a shorter loaf.

14

OOlliivvee bbrreeaadd

Water 1 cupSkimmed milk powder 21/2 tbspSugar 21/4 tbspSalt 11/4 tspOil 21/2 tbspMixed herbs 11/2 tspStrong white flour 21/2 cupsStrong wholemeal flour 1/2 cupDry yeast 11/4 tspChopped olives † 1/2 cupUse setting Basic whiteOr reduced bake time* Quick

† Add the olives approximately 40 minutes into thecycle when the beeper goes off (otherwise they willbecome somewhat ‘chopped’).

FFrreenncchh bbrreeaadd

Water 1 cupSkimmed milk powder 2 tbspSugar 1 tbspSalt 1 tspOil 1 tbspStrong white bread flour 3 cupsDry yeast 1 tspUse setting French

SSuunn--ddrriieedd ttoommaattoo bbrreeaadd

Water 1 cupsOlive Oil 2 tbspSugar 21/4 tbspSalt 11/4 tspOil 21/2 tbspDry mixed herbs 11/2 tspSun-dried tomatoes 3/8 cupStrong white bread flour 3 cupsDry yeast 11/4 tspUse setting Basic whiteOr reduced bake time* Quick

* The quick setting reduces the bake time, but mayresult in a shorter loaf

PPeeaannuutt bbuutttteerr bbrreeaadd

Water 11/8 cupsBrown sugar 1/4 cupSalt 1 tspPeanut butter 1/2 cupStrong white bread flour 31/4 cupsDry yeast 11/2 tspUse setting Basic whiteOr reduced bake time* Quick

CChhuunnkkyy nnuutt bbrreeaadd

Water 1 cupOlive oil 2 tbspHoney 2 tbspSalt 11/2 tspSunflower seeds 1/4 cupChopped walnuts 1/4 cupStrong white bread flour 3 cupsDry yeast 11/4 tspUse setting Basic whiteOr reduced bake time* Quick

SSuunnnnyy oorraannggee bbrreeaadd

Freshly squeezed Orange Juice 11/4 cups(approx 3 oranges,depending on size)

Butter 1 tbsp.Honey 2 tbsp.Salt 1 tsp.Strong white flour 31/4 cupsSunflower seeds (optional) 2 tbsp.Orange rind (grated/zested) 3 orangesDry yeast 11/2 tsp.Use setting Basic whiteOr reduced bake time* Quick

RRaaiissiinn bbrreeaadd

Water 11/8 cupSkimmed milk powder 21/2 tbspSugar 1/4 cupSalt 11/4 tspOil 21/2 tbspCinnamon 3/4 tspStrong white bread flour 3 cupsDry yeast 11/4 tspRaisins † 5/8 cupUse setting Basic whiteOr reduced bake time* Quick

† Add the raisins when the first beeper goes off(otherwise the fruit will get completely chopped up).

15

MMaalltt llooaaff

Water 1 cupSalt 1 tspSunflower oil 2 tbspBlack treacle 2 tbspMalt extract 2 tbspPlain white flour 3 cupsDry yeast 11/4 tspUse setting Basic white

MMiixxeedd ffrruuiitt bbrreeaadd

Water 11/8 cupSkimmed milk powder 21/2 tbspSugar 1/4 cupSalt 11/4 tspOil 21/2 tbspNutmeg 3/4 tspStrong white bread flour 3 cupsDry yeast 11/4 tspMixed fruit* 1/2 cupUse setting Basic white

*Add the mixed fruit approximately 40 minutesinto the cycle when the beeper goes off. (Otherwisethe mixed fruit will get completely chopped up.)

CCrraannbbeerrrryy nnuutt bbrreeaadd

Cranberry juice (room temperature) 1 cupButter (melted) 2 tbspHoney 2 tbspSalt 1 tspDried cranberries 1/2 cupStrong white bread flour 3 cupsLemon juice 1 tspWalnuts (chopped) 1/4 cupDry yeast 11/2 tspUse setting Basic white

CChhooccoollaattee bbrreeaadd

Water 1 cupEgg (beaten) 1 mediumSkimmed milk powder 1 tbspButter (melted) 1 tbspCaster sugar 1/2 cupSalt 1/2 tspWalnuts (chopped) 1/4 cupStrong white bread flour 21/8 cupsCocoa powder 1/2 cupDry yeast 1 tspUse setting Basic white

SSppiiccyy cchheeddddaarr bbrreeaadd

Water 1 cupSkimmed milk powder 2 tbspSugar 2 tbspSalt 11/2 tspOil 1 tbspWorcester sauce 2 tspBlack pepper 1/4 tspDry mustard 1 tspStrong cheddar (grated) 1/4 cupStrong white bread flour 3 cupsDry yeast 11/4 tspUse setting Basic whiteOr reduced bake time* Quick

110000%% wwhhoolleemmeeaall bbrreeaadd

1.5lb 2lbWater 1 cup 15/8 cupSkimmed milk powder 2 tbsp 3 tbspSoft brown sugar 2 tbsp 31/2 tbspSalt 11/2 tsp 11/2 tspOil 2 tbsp 3 tbspStrong wholemeal flour 3 cups 4 cupsVitamin C tablet (crushed) 1/2 x 100mg 1 x 100mgDry yeast 11/2 tspFast action yeast 11/2 tspUse setting Wholemeal Wholemeal

* The quick setting reduces the bake time, but mayresult in a shorter loaf.

DDoouugghh rreecciippeess

16

RRuussssiiaann kkuulliicchh

Water 1 cupSkim milk powder 3 tbspEggs (beaten) medium 2 mediumButter 1/4 cupSalt 11/2 tspFlaked almonds 2 tbspRaisins 1/4 cupMixed fruit 1/3 cupStrong white bread flour 31/4 cupsDry yeast 11/2 tspUse setting Basic white

PPiizzzzaa ddoouugghh

Water 1 cupOil 1 tbspSugar 2 tbspSalt 1 tspStrong white flour 23/4 cupsDry yeast 1 tbspUse setting Dough

Makes one deep pan pizza base.1 Place water, butter, sugar and salt into baking pan.2 Add flour. Sprinkle yeast into centre of flour.3 Select setting dough and push Start Button.4 When dough is ready, preheat your oven to 200°C

(400°F) gas mark 6.6 Remove dough from pan and press dough into a

lightly greased 30cm (12") pizza pan. Brush lightlywith vegetable oil. Cover dough and allow to stand15 minutes in a warm draft free area.

7 Spoon tomato or pizza sauce over dough, top withyour favourite ingredients and grated Mozzarellacheese.

8 Bake at 200°C (400°F) gas mark 6 for 25-30 minutesor until crust is golden brown and cheese is bubbly.NOTE: For a thinner crust pizza, divide dough in half

and press into 2 x 30cm (12") pans.

WWhhiittee rroollllss

Water 11/4 cupsSkimmed milk powder 1 tbspButter (melted) 2 tbspSugar 2 tbspSalt 11/2 tspStrong white bread flour 31/4 cupsStrong dry yeast 11/2 tspUse setting Dough

MethodMakes 12 rolls.1 Add ingredients in order as listed2 Select Dough setting and push start button..3 When dough is ready, remove dough from pan and

turn dough out onto a lightly floured surface.4 Divide into 12 equal pieces.5 Shape each into a ball.6 Place on a well greased baking tray7 Brush lightly with melted butter8 Let stand, covered for 20-25 minutes or until double

in size.9 Bake at 190°C (375°F) gas mark 5 for 15-20 minutes.

WWhhoolleemmeeaall rroollllss

Water 11/4 cupsSkimmed milk powder 1 tbspButter (melted) 2 tbspHoney 2 tbspMolasses 1 tbspSalt 11/2 tspStrong wholemeal flour 31/4 cupsDry yeast 11/2 tspUse setting Dough

MethodMakes 12 rolls.Follow method given for white rolls.

RRaassppbbeerrrryy bbrraaiidd

Water 1 cupEgg (beaten) 1 mediumButter (melted) 2 tbspSugar 1/4 cupSalt 3/4 tspStrong white bread flour 33/4 cupsDry yeast 2 tspUse setting Dough

Method Makes 2 braids.1 Measure ingredients

into baking pan.2 Insert baking pan

securely into baking unit,close lid.

3 Select dough setting.4 Push start button.5 When dough is ready,

remove dough frompan and on a lightlyfloured surface dividedough into half.

6 Roll each half into a 36 x20cm (14 x 8inch) rectangle.

7 Spread 3/8 cup raspberry jam lengthways down

centre third of each rectangle.8 Make diagonal cuts from the outer edges 2.5cm

(1inch) apart and 7.5cm (3inches) long.9 Fold alternate strips of dough over filling.10 Place on greased baking sheets.11 Brush with melted and cooled butter.12 Let rise 30 minutes (until well risen).13 Brush with an egg yolk and 1 tbsp water mixture.14 Combine until crumbly:

2 tbsp soft butter2 tbsp brown sugar1/4 ground almonds1/8 cup flour1 tsp nutmeg

15 Sprinkle half over each dough.16 Bake at 175°C (350°F) gas mark 4 for 30-35 minutes.

HHoott ccrroossss bbuunnss

Milk 1 cupButter 1/4 cupSugar 1/3 cupEgg (beaten) 1 largeSalt 1 tspStrong white bread flour 33/4 cupsCinnamon 1 tspGround cloves 1/2 tspNutmeg 1/4 tspRaisins* 1 cupDry yeast 2 tspUse setting Dough

MethodMakes 12 buns.1 Measure ingredients into baking pan.2 Insert baking pan securely into unit, close lid.3 Select dough setting.4 Push start button.5 When bread is done, remove dough from pan and

divide into 12 pieces.6 Shape into round, slightly flattened buns.7 Place 5cm (2”) apart on greased baking sheets.8 Cover and let rise 30 minutes or until double in size.9 Combine (and brush on buns) 1 slightly beaten egg

with 1 tbsp water.10 Slash top of bun to form a cross.11 Bake at 190°C (375°F) gas mark 5 for 16-18 minutes.12 Drizzle ‘cross’, while hot, with icing sugar glaze

consisting of:3/4 cup sifted icing sugar1 tbsp milk2 drops almond flavouring*Add raisins approximately 20 mins into the cycle

(otherwise they will become somewhat ‘chopped’).

CCrrooiissssaannttss

Water 3/4 cupSkim milk powder 2 tbspSugar 1 tbspSalt 1 tspButter 1 tbspStrong white flour 2 cups(1) Dry yeast 3 tspButter chilled and sliced 1/2 cupEgg 1 large (whisked together

with 1 tbsp of cold water)Use setting Dough

Method Makes 12 croissants.1 Measure water, dry milk, sugar, salt, butter, flour

into baking pan. Sprinkle yeast into centre of flour.2 Insert baking pan securely into unit, close lid.3 Select setting 9 and push start button.4 Meanwhile, roll 1/2 cup of chilled butter slices

between two sheets of waxed paper into a 25 x18cm (10 x 7 inch) rectangle. Chill at least 1 hour.

5 The breadmaker will beep 3 times and the displaywill show ‘END’ when dough is ready.

6 Remove dough frompan and roll dough outto 7mm (1/4 inch)thickness on a lightly-floured surface into a30cm (12 inch) square.

7 Place chilled butter oncentre third of dough.Fold each side over thebuttered side. Rolldough to 50 x 36cm (20x 14 inch) rectangle.

8 Fold dough into third,seal edges. Roll into a 50x 36cm (20 x 14inch)rectangle. Fold and rolltwice more. Coversecurely with plasticwrap. Chill in freezer for20 minutes. Repeatfolding and rolling 3times.

9 Roll dough to 3mm(1/8") thickness into a 25x 37.5cm (10 x 15”)rectangle. Cut into 6squares. Cut eachsquare in half to form12 triangles.

10 Roll each triangle loosely, starting from the wideend. Place seam side down on greased baking pan.

11 Curve ends. Sprinkle water on top. Cover lightlywith damp cloth and allow to rise in a warm areafree from drafts 45 to 50 minutes or until doubledin size.

17

CCaakkee rreecciippeess

18

12 Brush lightly with beaten egg and water.13 Bake at 190°C (375°F) gas mark 5 for 10 to 15

minutes, or until golden brown and flaky.

DDoouugghhnnuuttss

Milk 11/4 cupsEgg (beaten) 1 mediumButter 1/4 cupSugar 1/4 cupSalt 1 tsp.Strong white flour 33/4 cupsDry yeast 11/2 tsp.Use setting Dough

MethodMakes 2 dozen doughnuts.1 Measure ingredients into baking pan.2 Insert baking pan securely into unit, close lid.3 Select dough setting.4 Push start button.5 The breadmaker will beep 3 times and the display

will flash ‘END’ when bread is done.6 Roll dough to 12mm (1/2”) thick.7 Cut with a 6.5cm (21/2”) doughnut cutter.8 Let rise, covered, 30 minutes or until double in size.9 Deep fat fry at 190°C (375°F) gas mark 5.10 Turn doughnuts as they rise to the surface. Fry until

brown on both sides.11 Drain on absorbent paper.12 Dip in caster sugar (or caster sugar mixed with

1/2tsp cinnamon)

SSttaannddaarrdd ccaakkee mmiixx

Ingredients group 1Softened/melted butter 3/4 cupVanilla essence 1/2 tspEggs (beaten) 4 mediumTepid water 3/8 cup

Ingredients group 2Plain white flour 2 cupsBaking powder 2 tspCaster sugar 1/4 cups

Use setting Cake

Method 1 Mix group 1 together.2 Sieve group 2 together.3 Combine groups 1 and 2 together.4 Put into breadpan.5 Select cake setting.6 Push start button.7 When cake is done, unplug breadmaker.8 Using oven mitts, remove pan from unit and allow

to cool.9 Carefully remove cake from pan.

VariationsCherries - 1/2 cup of cherries, halved (wash thoroughly

to remove the excess syrup) and allow them todrain and dry on absorbent paper.

or Mixed fruit - 1/2 cup. or Chocolate chips - 1/4 cup.

Add any of these variations into the breadpan last, ontop of the other ingredients.

BBaannaannaa nnuutt ccaakkee

Premeasure ingredient groups (sieve togetheringredient Group 2). Place in bowls near breadmaker.

Ingredient group 1Butter 2 tbspMilk 1 tbspBanana (mashed) 1 cupEgg (beaten) 1 largeWalnuts (chopped) 1/2 cupLemon rind 1 tsp

Ingredient group 2Plain white flour 11/2 cupsBicarbonate of soda 1/2 tspBaking powder 1/4 tspGranulated sugar 1/2 cupSalt 1/4 tspUse setting Cake

Method Follow method given for standard cake mix.

GGlluutteenn ffrreeee rreecciippeess

19

AAppppllee && wwaallnnuutt ccaakkee

Premeasure ingredient groups (sieve togetheringredient group 2). Place in bowls near breadmaker.

Ingredient group 1Softened butter 2 tbspMilk 1 tbspRaw, grated, peeled, Granny Smith apples 11/4 cupsEgg 1 largeChopped walnuts 1/2 cupChopped dates (optional) 1/2 cup

Ingredient group 2Plain white flour 2 cupsBicarbonate of soda 1/2 tspBaking powder 1/4 tspGranulated sugar 1/2 cupSalt 1/4 tspGround cinnamon 1/4 tsp.Ground nutmeg 1/4 tsp.Use setting Cake

MethodFollow method given for standard cake mix.

NOTE: Drain apples to remove excess juice beforemixing with other ingredients.

Gluten free breads are yeast-leavened breads,where Gluten a protein part of the wheat (also foundin Oats, Barley and Rye) is removed.

People who cannot tolerate Gluten in their diet(known as Coeliac’s) can obtain this flour onprescription. It is found in most high street chemistsand health food stores, it is expensive!

Morphy Richards has developed a range of Glutenfree recipes for bread, cakes and dough which can beprocessed and are unique to this breadmaker.

There are many brands of these Gluten free floursavailable, Morphy Richards have developed theserecipes using one particular brand ‘NutriciaGlutafin’ Gluten free White flour mix andfibre mix. Other brands have not been testedtherefore Morphy Richards cannot list these brands.

Contact the Morphy Richards Helpline (08450777700) if you require a copy of these special recipes.

The bread is excellent on the day it is made, butwith all Gluten free breads when one day old or moreit will need ‘refreshing’. 2 slices placed in themicrowave for 10-15 seconds will usually do this.

Any remaining fresh bread can be frozen forstorage. 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 itin a plastic bag. Store in the freezer until required. Theslices will ‘snap’ apart when required and quicklythaw, use the microwave if required.

GGlluutteenn ffrreeee bbrreeaadd

Water 15/8 cupSkimmed milk powder 4 tbspButter 4 tbspSugar 3 tbspSalt 2 tspGluten free flour (fibre mix) Packet (500g)Dry yeast (supplied with flour) PacketUse setting Quick

GGlluutteenn ffrreeee mmiixxeedd ffrruuiitt ccaakkee

Group 1Softened butter 3/4 cupVanilla essence 1/4 tspEggs (beaten) 3 mediumLemon Juice 2 tspWater 1/4 cupMixed fruit 5/8 cup

Group 2Gluten free flour (white mix) 15/8 cupBaking powder 2 tspSugar (caster) 1/4 cupUse setting Cake

20

NNeeeedd hheellpp??

Question 1 How do I make doughnuts with my

breadmaker?How does it make the hole?The breadmaker only makes the dough for the

doughnuts. You must form and fry the doughnuts in aconventional deep fryer.

Question 2What should I do if the kneading blade

comes out with the bread?Remove it with a pair of plastic tongs before slicing

the bread. Since the blade can be disconnected from thepan, it is not a malfunction if it comes out in your bread.

Question 3Why does my bread sometimes have some

flour on the side crust?In some cases, the flour mix may remain on the

corners of the baking pan. When this happens, itusually can be eaten or simply trim off that portion ofthe outer crust with a sharp knife.

Question 4 Why isn't the dough mixing? I can hear the

motor running.The Kneading Blade or baking pan may not be

inserted properly. Make sure the pan is facing the rightway and that it has ‘clicked’ and seated into thebottom of the breadmaker.

Question 5How long does it take to make bread?Timings for each setting are outlined on page 7.

Question 6 Why can't I use the timer when baking

with fresh milk?The milk will spoil if left sitting in the machine too

long. Fresh ingredients such as eggs and milk shouldnever be used with the delayed timer feature.

Question 7Why do I have to add the ingredients in a

certain order?This allows the breadmaker to mix the ingredients

in the most efficient manner possible. It also serves tokeep the yeast from combining with the liquid beforethe dough is mixed.

Question 8 When setting the timer for morning, why

does the machine make sounds late at night?The machine must start operation several hours

before the bread will be ready. These sounds are madeby the motor when kneading the dough. It is a normaloperation, not a malfunction.

Question 9The kneading blade is stuck in the bread

pan. After baking how do I get it out?The kneading blade may ‘stick’ in place after

FFaassttbbaakkee

The Fastbake programme (58 mins) is designed toproduce a traditional white loaf in a fraction of thetime it takes with the standard programme. Quality oftaste and texture is generally retained using thismethod. The cycle time is reduced by starting thedough mixture at higher temperature so theingredients and temperature are more critical.

• As the Fastbake programme is dependent on thecorrect water temperature, it is recommended thatyou do not use the delay timer.

• Use lukewarm water at 30-32°C. If cooler liquid isused a short loaf of bread will be obtained. Ifhotter liquid is used, the yeast can be killed.

• All ingredients should be at room temperature.• Do not attempt to make 100% whole wheat or

other natural grain breads, as this setting isunsuitable.

• Always use strong white bread flour, recipes usingFastbake should contain at least 65% white breadflour.

• Do not open the lid.• The keep warm function operates as usual with this

programme (bread will be kept warm for 1 hour).

• If baking several loaves, turn off, remove the panand allow to cool with the lid open for at least 30minutes between makings. This will allow thecontrol to cool down for accurate temperaturesensing which is critical for Fastbake.

• A crack may form on top of the crust caused by thehigher temperature which is a feature of traditionalbread.

• Loafs of bread made on this setting can be shorterand the texture moister.

Fastbake white bread11/2lb 2lb

Water 11/8 cups 11/2 cupsSugar 4 tsp 5 tspSalt 1 tsp 11/2 tspMilk powder 2 tbsp 3 tbspOil 4 tbsp 5 tbspStrong white bread flour 3 cups 4 cupsEasy bake yeast (fast action) 3 tsp 31/2 tspUse setting Fastbake Fastbake

baking. Running warm or hot water over the bladeshould loosen it enough to be removed. If still stuck,soak in hot water for about 30 minutes.

Question 10Can I wash the baking pan in the

dishwasher?No. The baking pan and kneading blade must be

washed by hand.

Question 11What will happen if I leave the finished

bread in the baking pan?Whilst still in the breadmaker for the first hour

after baking is complete the bread ’keeps warm’ toprevent it becoming ‘soggy’.

It may result in a ‘soggy’ loaf of bread as excesssteam (moisture) would not be able to escape. Allowto cool on a wire rack after baking to prevent this.

Question 12Why did the dough only partially mix?

Why didn't it mix completely?The batter may be too heavy or dry. Also, the

kneading blade or baking pan may not be insertedproperly. Ingredients may have been added in thewrong order.

Question 13Why didn't the bread rise?The yeast could be bad, past it’s sell by date or

possibly no yeast was added at all. Also, if the mixingwas not complete, rising problems could develop.Gluten free flour will also affect the amount of rising.

Question 14Why can't the delayed finish be set for

more than 12 hours? What is the minimumtime a cycle may be delayed?

The maximum length of delay is 12 hours plus theparticular cycle time. For example, setting 3 has a cyclethat takes 3:25 hours, so it may be delayed up to 15.25hours. The minimum length of delay for each setting is10 minutes, as the delay clock increases in 10 minuteincrements.

Question 15How do I know when to add raisins, nuts,

etc. to the bread?There is a beeper tone to signal that you may add

raisins, nuts, etc. after the initial kneading cycle iscomplete. (NOTE: The beeper sounds after 20 minutes).

In most cases, ingredients can be broken up duringthe initial kneading cycle. However, if it is moreconvenient for you to add them at the start, resultswill be fine.

Question 16How come my bread comes out too moist?

What can I do?

Humidity may affect the dough. Add an extratablespoon of flour. Also, high altitude may have thesame effect. Decrease the amount of yeast by 1/4

teaspoon and decrease the sugar and/or water/milkslightly.

Question 17Why do I get air bubbles at the top of the

bread?This can be caused by using too much yeast.

Question 18Why does my bread rise and then collapse

or crater?The bread may be rising too much. To reduce the

rate of rising, reduce the amount of water and/orincrease the amount of salt and/or decrease theamount of yeast.

Question 19Can I use my favourite bread recipes

(traditional yeast bread) in my breadmachine?

Yes, but you will need to experiment to get theright proportion of ingredients. Become familiar withthe unit and make several loaves of bread before youbegin experimenting. Never exceed a total amount of42/3 cups dry ingredients (that includes flours, oats,oatmeal, bran). Use the recipes in this book to helpdetermine the ratio of dry ingredients to liquid andamounts of yeast, sugar, salt, and butter/margarine touse.

Question 20Is it important for ingredients to be at

room temperature before adding them to thebaking pan?

Yes, even when the delay timer is being used.

Question 21Why do the loaves vary in height and

weight? The whole wheat/wholemeal breadsare always shorter. Am I doing somethingwrong?

No, it is normal for Whole Wheat and Wholemealbreads to be shorter and denser than Basic or Frenchbreads. Whole Wheat and Wholemeal flour are heavierthan white bread flour, therefore they don’t rise asmuch during the bread making process. They alsotypically have added ingredients, such as oats, bran,nuts and raisins, which contribute to the shorter heightand denser texture. This is also true for breadcontaining fruit and nuts.

Question 22Can I premix the yeast with water?No, the yeast must be kept dry and put into the

baking pan last, above the flour.

21

22

TTrroouubblleesshhoooottiinngg

PPoossssiibbllee ccaauussee SSoolluuttiioonn

Bread sinks in the centre

Too much liquid or liquid too warm Measure ingredients accurately. Use liquids attemperatures between 21°C and 27°C

Salt was not added, causing bread to Measure ingredients accuratelyover rise and collapse

Too much yeast was added Measure ingredients accurately. If problem persists,reduce yeast by 1/2 a teaspoon

High humidity and hot ambient temperatures Bake during the coolest part of the day,can cause bread to over rise and collapse Try reducing the yeast by 1/4 teaspoon or use liquids

direct from the refrigerator.Do not use the timer function

High altitudes can cause the bread to over rise Try reducing the yeast by 1/4 teaspoonand then collapse during baking

Lid is open during baking Do not open the lid during baking

Bread did not rise enough

Not enough yeast was added Measure ingredients accurately

Yeast is outdated or inactive Never use outdated yeast. Store in a cool, dark place

Too little sugar was added Measure ingredients accurately

Too much salt was added, reducing the Measure ingredients accuratelyaction of the yeast

Water was too hot and killed the yeast Use liquids at temperatures between 21°C and 28°C

Yeast has been activated before program has started Take care that yeast does not come in contact withliquid before program has started

Bread rises too much

High humidity and hot ambient temperatures can Bake during the coolest part of the day. Try reducing cause bread to over rise the yeast by 1/4 teaspoon or use liquids directly from

the refrigerator. Do not use the Timer function

Too much yeast Measure ingredients accurately

Too much liquid Measure ingredients accurately

Hot liquids accelerated the yeast action Use liquids at temperatures between 21°C and 27°C

Too much flour or not enough salt Measure ingredients accurately

Bread dry with dense texture

Not enough liquid added Measure ingredients accurately

Flour may be passed use by date, or be dry causing Try increasing liquid by 1 tablespoon at a timewet/dry imbalance

Bread under baked with soggy centre

Too much liquid from fresh or canned fruit Always drain liquids well as specified in the recipe. Water may have to be reduced slightly

23

Large amounts of rich ingredients like nuts, butter, Measure ingredients accurately. Never exceed the dried fruits, syrups and grains will make dough heavy. stated amounts in the recipeThis will slow down the rising and prevent the bread from baking through

Bread over browned

Too much sugar Measure ingredients accurately

Crust colour set too high Set crust colour to light

Bread has large holes in texture

Water was too hot and killed the yeast Use liquids at temperatures between 21°C and 27°C

Too much liquid Measure ingredients accurately

Too much yeast Measure ingredients accurately

High humidity and hot ambient temperatures Bake during the coolest part of the day. Try reducing and increase yeast activity the yeast by 1/4 teaspoon or use liquids direct from the

refrigerator. Do not use the Timer function

Water was too hot and killed the yeast Use liquids at temperatures between 21°C and 28°C

Bread surface is sticky

Bread was left in the machine too long and Whenever possible, remove bread from the baking pan condensation collected on the baking pan and cool on a wire rack

The wet/dry balance of the ingredients may Measure ingredients accuratelybe incorrect

H:HH message on LED and beep

Breadmaker is being used in a very cold or a The breadmaker is programmed to only operatevery hot room between 10°C and 50°C room temperatures. Beyond

these temperatures yeast will not be activated correctlyand therefore the breadmaker would not bake anacceptable loaf

Temperature in breadmaker is too high from Remove the bread pan and wait until the breadmaker previous use has cooled down, leave the lid open

Difficult to remove the bread from the pan

The bread is sticking to the pan If it is found that the bread is sticking and is difficult toremove from the pan, it is recommended that thesurface of the pan is oiled before every use.Wash the pan in hot soapy water and thoroughly dry,using a piece of scrunched paper kitchen roll, liberallycoat the inner surface of the non stick pan with oil,butter or margarine of your choice. Follow the guideon page 8, ‘how to use your breadmaker’. When thebread pan is removed from the machine after thebaking programme allow the bread to cool in the panfor 15 minutes before turning out onto a rack to cool.Only slice the bread when fully cooled after 20-40minutes

TTwwoo yyeeaarr gguuaarraanntteeee

• It is important to retain the retailers receiptas proof of purchase. Staple your receipt tothis back cover for future reference.Please quote the following information if the

product develops a fault. These numbers can be foundon the base of the product.

Model no. Serial no.

All Morphy Richards Products are individuallytested before leaving the factory. In the unlikely eventof any appliance proving to be faulty within 28 daysof purchase it should be returned to the place ofpurchase for it to be replaced.

If the fault develops after 28 days and within 24months of original purchase, you should contact thehelpline number quoting model number and serialnumber on the product, or write to Morphy Richardsat the address shown. You will be asked to return theproduct (in secure, adequate packaging) along with acopy of proof of purchase. Subject to the exclusionsset out below (1-6), the faulty appliance will then berepaired or replaced and dispatched usually withinseven working days of receipt.

If for any reason this item is replaced during thetwo-year guarantee period, the guarantee on the newitem will be calculated from original purchase date.Therefore it is vital to retain your original receipt orinvoice to indicate the date of initial purchase.

To qualify for the two-year guarantee theappliance must have been used according to themanufacturers instructions. For example kettles shouldhave been regularly descaled.

Morphy Richards shall not be liable to replace orrepair the goods under the terms of the Guaranteewhere:1 The fault has been caused or is attributable to

accidental use, mis-use, negligent use or usedcontrary to the manufacturers recommendationsor where the fault has been caused by powersurges or damage caused in transit.

2 The appliance has been used on a voltage supplyother than that stamped on the products.

3 Repairs have been attempted by persons otherthan our service staff (or authorised dealer).

4 Where the appliance has been used for hirepurposes or non-domestic use.

5 Morphy Richards are not liable to carry out anytype of servicing work, under the guarantee.This guarantee does not confer any rights other

than those expressly set out above and does not coverany claims for consequential loss or damage. Thisguarantee is offered as an additional benefit and doesnot affect your statutory rights as a consumer.• This guarantee is valid in the UK and Ireland only.

The After Sales Division, Morphy Richards Ltd, Mexborough, South Yorkshire, England, S64 8AJ

Helpline (office hours)UK (local rate) 08450 777700Republic of Ireland 1800 409119

Morphy Richards products are intended forhousehold use only

Morphy Richards has a policy of continuousimprovement in product quality and design. TheCompany, therefore, reserves the right tochange the specification of its models at anytime.

444/8502/72 Rev1 9/01