Rise 3
45 minutes appears on the clock as the default time for this
stage of the process. The length of the 3rd Rise cycle can be
increased or decreased by between 2 – 120 minutes by
pressing the Increase
Ô or Decrease buttons. Confirm the
time you want by pressing the Accept/Start button
Ò and the
Bake symbol will flash on the Screen.
Bake
35 minutes appears on the clock as the default time for this
stage of the process.
The length of the Baking cycle can be increased or decreased
between 0 –1 hour and 20 minutes by pressing the Increase
Ô
and Decrease buttons. Confirm the time you want by
pressing the Accept/Start button
Ò the Crust Control symbol
will flash on the screen.
Crust Setting
At this stage the clock disappears from the screen. Scroll to
select the crust colour you want and press green tick button to
confirm and the total cooking time programmed, appears on
the screen. You can either start the programme baking
immediately by pressing the Accept button
Ò for 3 seconds or
use the Delay Timer function.
Hints and Tips
• Place all recipe ingredients into the Baking Pan so that yeast is
not touching any liquid.
• If you are using the machine on the Dough setting (programme
6), after the cycle is complete, remove the dough from the
breadmaker, cover in a thin coating of sunflower oil and cover
with greaseproof paper and a dry tea towel. The dough should
then be left in a warm area free from draughts, for
approximately 30 minutes or until it has roughly doubled in size.
• 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 the mixing, kneading and proofing
(allowing dough to rise) of richer doughs like croissant dough.
Use the breadmaker to prepare this dough so all you need to do
is shape and bake it according to your recipe.
• 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 tender product.
• 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).
• Since homemade bread has no preservatives it tends to dry out
and become stale faster than commercially made bread.
• Do not open the Lid whilst the breadmaker is operating as this
will affect the quality of the bread, especially its ability to rise
properly. Only open the Lid when the recipe needs you to add
additional ingredients (see recipes.)
•
Room temperature
The breadmaker will work well in a wide range of temperatures,
but there could be a difference in loaf size between a very warm
room and a very cold room. We recommend the room
temperature should be between 15ºC and 34ºC
.
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. Hot liquids,
above 40°C (104°F), may kill the yeast.
•
Glazing
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: this glaze is only for bread where the dough
has been prepared in the breadmaker and is then being baked
in the oven. The glaze should be applied when the dough is
removed from the breadmaker. Do not apply this glaze to
doughs in the breadmaker.
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.
Understanding Baking
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 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.
In all of the recipes you create yourself, never exceed a total
amount of 5 cups of dry ingredients (that includes the total
amount of flour, oats, oatmeal, bran.) Also do not exceed the
total amount of 3 tsp of yeast and 5 tsp of baking powder.
Using the Right Ingredients
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.
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