Twin loaf

breadmaker
Please read and save these instructions

Two year guarantee Exclusions

This guarantee is valid in the UK and Ireland only. It is in Morphy Richards shall not be liable to replace or repair the
your interest to retain the retailers receipt as proof of purchase. goods under the terms of the Guarantee where:
Please quote the following information if the product develops a 1 The fault has been caused or is attributable to accidental use,
fault. These numbers can be found on the base of the product. mis-use, negligent use or used contrary to the manufacturers
recommendations or where the fault has been caused by power
Model No. Serial No. surges or damage caused in transit.
2 The appliance has been used on a voltage supply other than
All Morphy Richards Products are individually tested before that stamped on the products.
leaving the factory. In the unlikely event of any appliance proving 3 Repairs have been attempted by persons other than our service
to be faulty within 28 days of purchase it should be returned to the staff (or authorised dealer).
place of purchase for it to be replaced. 4 Where the appliance has been used for hire purposes or non-
If the fault develops after 28 days and within 24 months of domestic use.
original purchase, you should contact the helpline number quoting 5 Morphy Richards are not liable to carry out any type of servicing
Model number and Serial number on the product, or write to the work, under the guarantee.
address below. You will be asked to return the product (in secure, 6 Plastic filters for all Morphy Richards kettles and coffee makers
adequate packaging) to the address below along with a copy of are not covered by the guarantee.
proof of purchase. Subject to the exclusions set out below (see This guarantee does not confer any rights other than those
‘Exclusions’) the faulty appliance will then be repaired or replaced expressly set out above and does not cover any claims for
and dispatched usually within 7 working days of receipt. consequential loss or damage. This guarantee is offered as an
If for any reason this item is replaced during the 2 year additional benefit and does not affect your statutory rights as a
guarantee period, the guarantee on the new item will be calculated consumer.
from original purchase date. Therefore it is vital to retain your
original till receipt or invoice to indicate the date of initial purchase.
To qualify for the 2 year guarantee the appliance must have
been used according to the manufacturers instructions. For example
kettles should have been regularly descaled or an iron cord should
have been stored as recommended by the instructions.

The After Sales Division, Morphy Richards Ltd, Mexborough, South Yorkshire, England, S64 8AJ
Helpline (office hours): UK (local rate) 08450 777700, Republic of Ireland 1800 409119
www.morphyrichards.co.uk
 IMPORTANT SAFEGUARDS
WHEN USING ELECTRICAL APPLIANCES, BASIC SAFETY PRECAUTIONS SHOULD ALWAYS BE
FOLLOWED, 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 any circumstances.
3 To protect against electrical shock, do not immerse cord or plug in water or other liquid.
4 Close supervision is necessary when any appliance is used near children.
5 Unplug the power supply cord when the appliance is not in use, or before cleaning.
Allow to cool before putting on or taking off any parts, and before cleaning the appliance.
6 If the mains lead of this appliance is damaged do not use it. The lead may only be replaced
by Morphy Richards Ltd or an agent of the company, since special purpose tools are required.
Telephone Morphy Richards helpline for advice.
7 The use of accessory attachments not recommended by the manufacturer may cause damage
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, or
burners.
11 Extreme caution must be given when moving an appliance containing hot contents or
liquids.
12 To disconnect, press and hold STOP, then switch socket off and remove plug from wall
socket.
Never pull on the cord.
13 Do not use the breadmaker for other than intended use.
14 Avoid contact with moving parts.
15 Put ingredients into the baking pan, then fit the baking pan into the breadmaker. The
baking pan must be in place prior to switching on the appliance.
16 Do not operate this appliance in the presence of explosive and/or flammable fumes.
17 This appliance is intended for household use only and not for commercial or industrial use.
18 To avoid damaging the machine, do not place the baking pan or any object on top of the
unit.
19 Do not clean with scouring pads. Do not wash the baking pan, kneading blade measuring
cup or spoon in a dishwasher.
Refer to ‘Cleaning’ section of this book.
20 Do not use breadmaker for storage purposes nor insert any utensils, as they may create a fire
or electric shock.

SAVE THESE INSTRUCTIONS

2
 Contents
Operating instructions Recipes
Important Safeguards 2 Yeast breads
Introduction 4 Basic white bread 13
Before first use 4 Brown bread 13
Electrical requirements 4 Granary bread 13
About this breadmaker 4 French bread 14
About the recipes 4 100% wholemeal bread 15
Components 5 Soft grain bread 13
Control panels settings and functions 6 Onion bread 13
Setting descriptions 7 Italian herb bread 14
Use your breadmaker 8 Raisin bread 14
Using the timer 8 Sun-dried tomato bread 14
Slicing and storing bread 8 Sunny orange bread 14
Care and cleaning 9 Chocolate bread 15
Knowing your ingredients 10 Mixed fruit bread 15
Measuring your ingredients 11 Malt loaf 15
Ingredient temperatures 12
Creating your own yeast breads 12 Fast breads
Other tips 12 Basic white bread 15
Special glazes for yeast breads 12 Wholemeal 15
Raisin 15

Rapide breads
Basic white bread 15
Wholemeal 15
Raisin 15

Cake recipes
Standard cake mix 16
Apple and walnut cake 16
Banana nut bread 16

Dough recipes
White rolls 16
Wholemeal rolls 16
Hot cross buns 17
Pizza dough 17
Raspberry braid 17
Bagels 17
Pasta 18

Jams
Marmalade 18
Raspberry and apple marmalade 18

Further information
Baking cycle times 19
Need help? (questions and answers) 20

3
Introduction
The smell of homemade bread wafting around the It’s as simple as one-two-three.
home is one of those great smells. Bread, fresh out of 1 Put in the ingredients.
the oven, with melting butter is a memorable taste 2 Select program and press start.
sensation. The Morphy Richards automatic breadmaker 3 Wait for your bread.
can create that experience every morning. But don't stop at baking bread in this appliance.
There's very little effort on the part of the baker, Besides being able to do all kinds of speciality breads,
because the breadmaker is a sophisticated appliance including wholemeal, you can also prepare doughs for
with a computer memory that does all the work for hot cross buns, bread rolls, pasta, cake and jams.
you. Everything is easy and tastes homemade - because it is.

Before first use

Before first use, please take a few minutes to read during packing
this instruction book and to find a place to keep it 3 Wipe the baking pan, kneading blade and outside
handy for reference. Pay particular attention to the surface of the breadmaker with a clean, damp
safety instructions. cloth. Do not use scouring pads or any abrasives on
1 Carefully unpack the breadmaker and remove all any part of the breadmaker.
packaging materials. The kneading blades, cup In manufacture it is necessary to lightly
and spoon are packed inside the bread grease some parts of the appliance. This may
pans. result in the unit emitting some vapour when
2 Remove any dust that may have accumulated first used, this is normal.

Electrical requirements
Check that the voltage on the rating plate of your severed, must be destroyed as a plug with bared
appliance corresponds with your house electricity flexible cord is hazardous if engaged into a live socket
supply which must be A.C. (Alternating Current). outlet.
If the socket outlets in your home are not suitable WARNING: THIS APPLIANCE MUST BE EARTHED.
for the plug supplied with this appliance, the plug Should the fuse in the 13 amp plug require
should be removed and the appropriate one fitted. changing a 13 amp BS1362 fuse must be fitted.
Note: The plug removed from the mains lead, if

About this breadmaker

• It can make one or two 450g (1lb) loaves (approx short-term power loss.
weight). • Viewing window enables you to watch the
• It has a special Rapide setting. breadmaking process
• A Fruit and Nut beep signals when extra • Do not cover the breadmaker with towels or other
ingredients can be added so they don’t get materials that may prevent steam from escaping.
chopped by the kneading blade. Some steaming from vents is normal.
• Power loss memory feature - program resumes after

About the recipes

The recipes in this booklet have been thoroughly • Always add ingredients in the order they
tested to ensure best results. Recipes have been are listed in the recipe.
created by home economists specifically for this • Accurate measuring of ingredients is vital.
machine and may not produce acceptable results in Do not use larger amounts.
other similar machines.

4
 Components

Control panel

Viewing window

Lid

Lid handle

Air vents

Main body

Kneading blade

Wire handle

Baking pan
Rotating shaft

5
Control panel settings & functions
Mode Menu

Mode descriptions Normal 1 Basic Menu descriptions

2 Sweet
Fast
3 French
Rapide 4 Wheat
Timer controls
Use when setting the 1 Pasta Display window
2 Dough
timer to delay the start of Dough 3 Pizza The top and bottom of
4 Bagel
baking. Press ➤ and ➤ the display shows the
buttons to set timer, 1
2
Jam
Quick
mode selected.
arrows move time up or Special 3 Cake The central display is
4 Extra bake
down in 10-minute divided into 2 sections for
increments. Press and hold Normal Fast Rapide the 2 pans and shows:
buttons for faster • Timer delay baking time
movement. Timer is not and the minute-by-
available on some cycles - minute baking time
please see section ‘Baking countdown
cycle times’. Note: If MENU MENU • The menu numbers
making two loaves selected
simultaneously, both • The crust colour selected
programs will start at the • Temperature too high or
same time. Dough Special too low

Left/Right control Menu Menu button

Press to choose left pan For choosing the program
only, right pan only or menu setting listed on the
Colour
both pans. Left/Right control panel above

Mode select button Colour button

Press to select from the Mode Start For selecting crust colour.
modes listed on the select Stop Choose from Light,
control panel above. medium or dark
Choose from Normal, Fast
or Rapide for making Start
bread; Dough; and Special Press to start; or if time
for jam, quick, cake and delay selected, begins
bake. countdown to begin
operation.
Stop
Press to stop or to cancel
incorrect timer setting.
Hold until you hear the
beep. Note: Do not press
Stop when just checking
the progress of bread.

6
 Setting descriptions
Bread settings Dough settings

Normal Pasta, Dough, Pizza, Bagel

Choose this setting for bread in less than 3 hours, These settings only make dough and will not bake
and the best results. the final bread. Remove the dough and shape it to
make pasta, pizza, rolls and round or braided breads.
Fast Then bake in a conventional oven, fry in a deep
Choose for bread in less than 2 hours. Only suitable fryer (ie doughnuts), or dry and prepare pasta as
for certain recipes, these recipes call for very warm directed. You can make the same or different doughs
water at 30-35°C, see fast breads recipes page 15. at the same time. Menu combinations of 1+4 and 2+3
cannot be used.
Rapide The pasta setting is a 14 minute knead which can
Choose for bread in less than 1 hour. Only specially be used for general mixing of other flour based recipes
designed recipes are appropriate for the rapide setting. - do not exceed 21/2 cups of dry mix in each pan.
These recipes call for very warm water at 30-35ºC and a
larger amount of fast rising yeast. Bread baked on this
setting is usually smaller with a dense texture. Only Special settings
suitable for certain recipes, see Rapide bread recipes
page 15. Speciality settings are used to make non-yeast
products, such as quick breads, jams, cakes and other
Basic baked goods. Your machine is preprogrammed to run
This setting is used for breads that primarily use only one type of speciality setting at a time.
strong white bread flour, although some recipes may
include small amounts of whole wheat flour. The Quick
settings have the minimum number of rising cycles and This setting can be used for recipes that contain
the shortest overall times until baking is completed. baking powder or baking soda rather than yeast to
Therefore, loaves will be slightly denser than French or make quick breads or cake rise.
sweet breads.
Jam
Sweet Use this setting for making jam or marmalade from
Use this setting for recipes that use fruit juice, fresh fruits. Do not double recipe quantities or allow
additional sugar, or added sweet ingredients such as ingredients to boil over the pan into the baking
coconut flakes, raisins, dried fruit, or chocolate. Baking chamber. Should this happen, stop the machine
temperature is reduced to prevent burning and a immediately. Allow to cool, and clean thoroughly.
longer rise cycle gives the loaves a light, airy texture.
Cake
French This setting will mix ingredients and then bake for
Traditionally, French bread has a crispier crust and a preset amount of time.
lighter texture than basic breads. Not suitable to be
baked on fast or rapide. Extrabake
This setting will bake only for 1 hour and can also
Wheat be used to increase baking time on the selected cycle.
Use the whole wheat setting for recipes with When started, the default time is 1 hour and counts
significant amounts of whole wheat or rye flour, oats, down in 1 minute intervals. You will have to manually
or bran. The settings have a longer third rise cycle to switch this off by pressing the stop button when you
allow heavy wheat and grains to expand. Generally, have completed the extrabake process. You will
whole wheat and multi-grain breads are shorter and probably only require 10-20 minutes of of extrabake
denser than basic, French, or sweet breads. Due to the time.
wholegrain needing to soak water to expand, it is not
advised to use the delay timer - can produce poor
results.

7
Using your breadmaker
1 Take out the pans in both sides of the window. Keep pressing until
Open the lid and remove the baking pans by raising the display shows the two menu numbers you
the handles and lifting out. Place baking pans on require.
the work surface. It is important that they are filled • There are 10 preset combinations with Normal, Fast,
with ingredients outside the machine so that any Rapide; 8 preset combinations with Dough; 4 preset
accidental spillage is not ignited by the heating menus with Special.
elements.
EXAMPLE
2 Attach the blades
Attach the kneading blades to the shaft by lining To bake a white and wholemeal loaf simultaneously:
up the flat sides and pushing on. • Select pans Press Left/Right button until left
and right are shown in the black bar in the
3 Measure ingredients display.
Measure the ingredients required and add them all • Select mode Press mode button until Normal
into the pan in the order listed. See later section is selected by an arrow.
‘Measuring your ingredients’. • Select program Press Menu button until 1
• When adding the yeast to the baking pan, take appears on the left of the screen and 4 on the
care that the yeast does not come into contact with right.
the water or any other liquid, as it will start to
activate immediately. 9 Select colour
• Use tepid water 21-28ºC for normal, dough and Choose desired crust colour by pressing Colour
special. Fast and Rapide require 30-35°C water. button. An underline indicates if you have chosen
LIGHT, MED. or DARK. If you are using both pans, the
4 Put pans back in display will scroll through 9 preset combinations in
Place the baking pan back in the breadmaker and each side of the window. This setting is only
push down until you hear it click firmly into place. available on Normal and Fast modes.
Close the lid.
10 Select the delay time
5 Plug in If you wish the bread to be ready later, set the time
Plug into the power supply (you will hear a beep). delay now, as described in next section.
The breadmaker will automatically be set to basic
bread menu and normal time. 11 Start
Press the Start Stop button to start the machine. The
• Every time you press a button you will hear a beep to remaining time will count down in one minute
confirm. increments.

6 Select pans 12 Finish

Press Left/Right button to choose to use the left, When the program is completed and the bread is
right or both pans. When selected, the words LEFT baked the display shows 0:00 and will beep 5 times.
and RIGHT are displayed as appropriate in the black
bar. Remove the blade from the pan you are not 13 Keep warm
using as the motor blade will still turn. The keep warm function will circulate hot air for a
further 60 minutes on most settings (see ‘Baking
7 Select mode cycle times’ section). For best results, remove the
Press Mode Select button. An arrow in the display baking pan within this period or when the initial
points at the chosen selection, Normal, Fast, Rapide program is completed.
at the top of the window, Dough or Special at the
bottom of the window. Mode is the same for both 14 Remove the food
pans. Press Stop. Open the lid. Remove the baking pan
using oven gloves (taking care as it is very hot).
8 Select program setting
Choose by pressing the Menu button. 15 Turn out the bread
Turn the pan upside down and tap the bread from
If you are using one pan only: the pan onto a rack to cool. Fill the pan with warm
The display for the chosen pan will scroll through water immediately to prevent the blade from
the menu numbers 1, 2, 3, 4. Keep pressing until sticking to the shaft.
the display shows the menu number you require. • Occasionally the kneading blade will stay in the
loaf. Wait until the loaf is cool and then remove the
If you are using both pans: blade with a wooden or plastic utensil to avoid
The display will scroll through preset combinations damage to the non-stick surface.

8
 Care and cleaning
16 Always unplug the appliance after use. 1 Caution: To prevent electrical shock,
unplug the unit before cleaning.
• Do not open the lid whilst the breadmaker is 2 Wait until the breadmaker has cooled.
operating as this will affect the quality of the • Do not immerse or splash either the body or lid in
bread, especially its ability to rise properly. Only any liquid as this may cause damage and/or electric
open the lid when the recipe needs you to add shock.
additional ingredients, see recipes. • For easy cleaning the lid can be removed by
opening it in a 90° angle and pulling it off.
3 Exterior: Wipe the lid and outer body of the unit
Using the timer with a damp cloth or slightly dampened sponge.
4 Interior: Use a damp cloth or sponge to wipe the
Follow steps 1-9 first. Use the timer when you want interior of the breadmaker.
the bread ready later, or in the morning. The timer 5 Baking pan: Clean the baking pan with warm,
operates with Normal and Fast settings up to approx soapy water. Avoid scratching the non-stick
13 hours later. Check if function is available by surface. Dry it thoroughly before placing it back in
consulting Baking cycle times section. Do not use this the baking chamber.
function with recipes that use perishable ingredients • Do not wash the baking pan, measuring cup or
such as eggs, fresh milk, sour cream, or cheese. spoon or kneading blade in the dishwasher.
1 Decide when you want the bread to be ready and • Do not soak the baking pan for long periods as this
calculate the difference in time between now and could interfere with the working of the drive shaft.
then. For example, if you want two loaves of Sweet • If the paddle becomes stuck in the bread pan, pour
bread at 8am, and it is now 7.30pm, the difference hot water over it and allow to soak for 30 minutes.
is 12 1/2 hours. This will enable you to remove the paddle more
2 Enter this time by pressing right arrow button (➤). easily.
Arrows will move time in 10-minute increments. • Be sure the appliance is completely cooled before
Press and hold for faster movement. If you pass the storing away.
desired time press left arrow button ( ➤ ) to go
back. After you have pressed Start, the colon (:) will Do not use any of these when cleaning
flash. • Paint thinner
It is advised that you select a suitable delay time so • Benzine
you can remove the bread at the end of this time or at • Steel wool pads
least soon after the 60 minute keep warm time. If not • Polishing powder
the trapped moist air will make the bread soggy. • Chemical dustcloth
Note: If making two loaves simultaneously, both
programs will start at the same time. Special care for the non-stick finish
Avoid damaging the coating. Do not use metal
utensils such as spatulas, knives or forks.
Slicing and storing bread The coating may change colour after long use, this
is only caused by moisture and steam and will not
For best results place bread on a wire rack and affect the performance of the unit or quality of your
allow to cool for 15-30 minutes before slicing. bread.
Use an electric knife or a sharp knife with a The hole in the centre of the kneading blade
serrated blade for even slices. should be cleaned, then add a drop of cooking oil and
Store unused bread tightly covered in a plastic bag replace it on the spindle in the baking pan. This will
at room temperature for up to three days. If weather is prevent sticking of the blade.
hot and humid, store in the refrigerator overnight. • Keep all air vents and openings clear of dust.
For longer storage (up to one month), place bread
in a tightly covered container in the freezer.
If you store the bread in the refrigerator, leave it Storing the unit
out to bring it to room temperature before serving.
Since homemade bread has no preservatives it Be sure to dry all parts before storing including
tends to dry out and become stale faster than wiping any moisture from the viewing window. Close
commercially made bread. the lid and do not store anything on top of the lid.
Leftover slightly hardened bread may be cut into
1.3 cm (half inch) or 2.5cm (1 inch) cubes and used in
favourite recipes to make croutons, bread pudding, or
stuffing.

9
Know your ingredients
Understanding baking Oatmeal
Oatmeal comes from rolled or steel-cut oats. They
It is often said that cooking is an art relying on the are used primarily to enhance flavour and texture.
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 Other ingredients
produces bread. You have to remember that when the
ingredients combine with each other they produce a
specific result. Read the following information Yeasts (active dry yeast)
carefully to gain a better understanding of the Yeast through a fermentation process produces gas
importance each ingredient plays in the breadmaking (carbon dioxide) necessary to make the bread rise.
process. Yeast must be able to feed on sugar and flour
carbohydrates in order to produce this gas. Active dry
granular yeast is used in all recipes that call for yeast.
Important note on flours There are basically three different types of yeast
available, fresh, dry and instant quick rising. It is
Flours, while visibly similar, can be very different by recommended that traditional dry active yeast be used,
virtue of how they were grown, milled, stored, etc. however, instant quick rising can also be used in lesser
You may find that you will have to experiment with amounts. (Note: The recipes in this cookbook were
different brands of flour to help you make that perfect developed using traditional dry yeast and fast acting
loaf. Storage is also very important, as all flours should yeast). Fresh or compressed cake yeast is not
be kept in an airtight container. recommended as they will produce poor results. Store
yeast according to manufacturers instructions. Ensure
All purpose flour/plain flour your yeast is fresh by checking its expiration date. Once
All purpose Flour is a blend of refined hard and soft a package or can of yeast is opened it is important that
wheat flours especially suitable for making cake. This the remaining contents be immediately resealed and
type of flour should be used for recipes in the refrigerated as soon as possible for future use. Often
cake/quick bread section. bread or dough, which fails to rise, is due to stale yeast
being used. The following test can be used to
Strong plain flour/bread flour determine whether your yeast is stale and inactive:
Bread flour is a high gluten/protein flour that has 1 Place half a cup of lukewarm water into a small
been treated with conditioners that give dough a bowl or cup.
greater suitability for kneading. Bread Flour typically 2 Stir 1 tsp. of sugar into the water then sprinkle 2
has a higher gluten concentration than All purpose tsp. of yeast over the surface.
flour; however, depending on different milling 3 Place bowl or cup in a warm area and allow to sit
practices, this may vary. Strong plain flour or bread for 10 minutes undisturbed.
flour are recommended for use with this breadmaker. 4 The mixture should foam and produce a strong
yeast aroma. If this does not occur, discard mixture
Whole wheat flour/wholemeal flour and start again with another packet of dried yeast.
Whole wheat flour/wholemeal flour is milled from
the entire wheat kernel which contains the bran and Sugar
germ and makes it heavier and richer in nutrients than Sugar is important for the colour and flavour of
white flour. Breads made with this flour are usually breads. It is also food for the yeast as it is part of the
smaller and heavier than white loaves. To overcome fermentation process. Artificial sweeteners cannot be
this whole wheat flour/wholemeal flour can be mixed used as a substitute for sugar as the yeast will not react
with Bread flour or strong plain flour to produce a properly with them.
high light textured bread. We recommend castor sugar as this blends in better
with the other ingredients. Some recipes call for honey
Self-raising flour which has been found to be more suitable.
Self-raising Flour contains unnecessary leavening
ingredients that will interfere with bread and cake Salt
making. It is not recommended for use. Salt is necessary to balance the flavour of breads
and cakes, as well as for the crust colour that develops
Bran during baking. Salt also limits the growth of yeast so
Bran (unprocessed) & Wheat Germ are the coarse the amounts shown in the recipes should not be
outer portions of the wheat or rye grains separated increased. For dietary reasons it may be reduced,
from flour by sifting or bolting. They are often added however, your baking may suffer.
in small quantities to bread for nutritional enrichment,
heartiness and flavour. They are also used to enhance
the texture of bread.

10
Liquids/milk Measuring ingredients
Liquids such as milk or a combination of powdered
milk and water, can be used when making bread. Milk The key and most important step when using your
will improve flavour, provide a velvety texture and breadmaker is measuring your ingredients precisely
soften the crust, while water alone will produce a and accurately. It is extremely important to measure
crispier crust. Some liquids call for juice (orange, apple, each liquid and dry ingredient properly or it could
etc) to be added as a flavour enhancer. Note: For result in a poor or unacceptable baking result. The
most recipes we suggest the use of dry ingredients must also be added into the baking pan in
skimmed milk. the order in which they are given in each recipe. Liquid
and dry measurements are done somewhat differently
Eggs and are as follows:
Eggs add richness and a velvety texture to bread
doughs and cakes. Liquid Measurements
Use the cup provided. When reading amounts, the
Sunflower oil measuring cup must be placed on a horizontal flat
‘Shortens’ or tenderises the texture of yeast breads. surface and viewed at eye level (not on an angle). The
Butter or margarine can be used as a substitute. If liquid level line must be aligned to the mark of
butter or margarine is used direct from the refrigerator measurement. A ‘guesstimate’ is not good enough as it
it should be softened for easier blending during the could throw out the critical balance of the recipe.
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 Dry Measurements
chemical reaction works during the baking process. Dry measurements (especially flours) must be done
using the measuring cup provided. Dry measuring must
be done by gently spooning ingredients into the
measuring cup and then once filled, levelling off with
a knife. Scooping or tapping a measuring cup will pack
the ingredients and you will end up with more than is
required. This extra amount could affect the balance of
the recipe. Do not sift the flour, unless stated.

When measuring small amounts of dry or liquid

ingredients (ie yeast, sugar, salt, powdered milk,
honey, molasses) the measuring spoon which is
provided must be used. Measurements must be level,
not heaped as this small difference could throw out
the critical balance of the recipe.
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

11
 fine, but not for breadmakers. Using an automatic Sweet Icing Glaze
breadmaker requires you accurately measure each Mix 1 cup sifted icing sugar with 1 to 2 tablespoons
ingredient for best results. of milk to make a glaze consistency and drizzle over
raisin bread or sweet breads.

Ingredient temperatures Poppy/Sesame/Caraway Seed/Oatmeal

Sprinkle your choice of these seeds generously over
All ingredients, including the machine and just glazed bread.
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), Other tips
they will not activate the yeast. Extremely hot liquids,
above 40°C (104°F), may kill the yeast. • Place all recipe ingredients into the baking pan so
that yeast is not touching any liquid.
• After completing the process of making dough in
Creating your own yeast your breadmaker, typically when letting dough rise
outside the breadmaker, allow 30 minutes or until
breads dough doubles in size. Dough should be lightly
greased and covered with grease proof paper and a
With the breadmaker, even the most inexperienced dry towel. It should be placed in a warm area free
baker can achieve the satisfying experience of baking a from drafts.
loaf of bread. All of the mystery and hard work is • Humidity can cause problems, therefore humidity
gone. Inside this talented machine with an electronic and high altitudes require adjustments. For high
brain, the dough is mixed, kneaded, proofed and humidity, add an extra tablespoon of flour if
baked without you being present. The automatic consistency is not right. For high altitudes, decrease
breadmaker can also just prepare the dough, and yeast amount by approximately 1/4 teaspoon, and
when it's ready, you shape, allow to rise and bake in a decrease sugar and/or water or milk slightly.
conventional oven. The recipes on the following pages • The DOUGH setting is great for mixing, kneading
are ‘tailored’ for this breadmaker. Each recipe features and proofing (allowing dough to rise) richer dough
ingredients that best compliment a particular loaf of like croissant doughs. Use the automatic
bread, and each was tested in our machines. It is breadmaker to prepare this dough so all you need
extremely important not to exceed the to do is shape and bake it according to your recipe.
amounts of flour specified in each of the • When recipes call for a ‘lightly floured surface,’ use
recipes or else it could result in about 1 to 2 tablespoons of flour on the surface.
unsatisfactory baking performance. When You may want to lightly flour your fingers or
creating your own yeast bread recipes or baking an old rolling pin for easy dough manipulation.
favourite, use the recipes in this cookbook as a guide • When you let dough ‘rest’ and ‘rise’ according to a
for converting portions from your recipe to your recipe, place it in a warm, draught-free area. If the
breadmaker. dough does not double in size, it may not produce
a tender product.
• If the dough you are rolling shrinks back, let it rest
Special glazes for yeast breads covered for a few minutes before rolling again.
• Dough may be wrapped in plastic and stored in a
Give your just baked bread a professional finish. freezer for later use. Bring the dough to room
Select one of the following special glazes to enhance temperature before using.
your bread. • After 5 minutes of kneading, open the lid and
check the dough consistency. The dough should
Egg Glaze form a soft, smooth ball. If too dry, add liquid. If
Beat 1 large egg and 1 tablespoon of water too wet, add flour (1/2 to 1 tablespoon at a time).
together, brush generously. Note: apply only to
doughs before baking.

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.

12
 Recipes
All these bread types are processed and baked in French bread
the machine. Water 3/
4cup
Castor sugar 2 tsp
Salt 1 tsp
Recipes for yeast breads Sunflower oil 1 tsp
Strong white bread flour 2 cups
All of the following recipes use this same general Traditional dried active yeast 13/4 tsp
method: Use Mode Normal
1 Measure ingredients into baking pan. Use Menu French
2 Use tepid water 21-28ºC. Use Colour Medium
3 Insert baking pan securely into unit, close lid.
4 Select appropriate bread setting.
5 Push start button. Wholemeal bread
6 When bread is done, remove pan from unit using with honey with sugar
oven mitts. Water 7/ cup
8
7/ cup
8
7 Remove bread from baking pan, (and kneading Skimmed milk powder 1 tbsp
blade from bread if necessary). Honey 1 tbsp
8 Allow to cool before slicing. Brown sugar 21/2 tbsp
This method is modified by notes, if applicable, at Salt 1 tsp 1 tsp
the end of each recipe. Sunflower oil 11/2 tbsp 11/2 tbsp
Strong wholemeal flour 2 cups 2 cups
Basic white bread Traditional dried active yeast 1 tsp 1 tsp
with honey with sugar Vitamin C tablet 1 x 100mg 1 x 100mg
Water 3/ cup 2/ cup + 1 tsp Use Mode Normal Normal
4 3
Skimmed milk powder 2 tbsp 1 tbsp Use Menu Wheat Wheat
Honey 1 tsp Use Colour Medium Medium
Castor sugar 1 tbsp
Salt 1/ tsp 1/ tsp
2 2
Sunflower oil 2 tbsp 2 tbsp Soft grain bread
Strong white bread flour 2 cups 2 cups Water 3/ cup
4
Traditional dried active yeast 1 tsp 1 tsp Skimmed milk powder 2 tbsp
Use Mode Normal Normal Honey 1 tsp
Use Menu Basic Basic Salt 1/ tsp
2
Use Colour Medium Medium Sunflower oil 2 tbsp
Strong white softgrain flour 2 cups
Traditional dried active yeast 1 tsp
Brown bread Use Mode Normal
Water 3/ cup Use Menu Basic
4
Skimmed milk powder 11/2 tbsp Use Colour Medium
Brown sugar 1 tbsp
Salt 1/ tsp
2
Sunflower oil 11/2 tbsp Onion bread
Strong brown bread flour 2 cups with honey with sugar
Traditional dried active yeast 1 tsp Water 3/ cup 2/ cup + 1 tsp
4 3
Use Mode Normal Skimmed milk powder 2 tbsp 1 tbsp
Use Menu Basic Honey 1 tsp
Use Colour Medium Castor sugar 11/2 tbsp
Salt 1/ tsp 1/ tsp
2 2
Onion granules 1 tbsp 1 tbsp
Granary bread Sunflower oil 2 tbsp 2 tbsp
Water 7/ cup Strong white bread flour 2 cups 2 cups
8
Brown sugar 1 tbsp Traditional dries active yeast 1 tsp 1 tsp
Salt 1 tsp Use Mode Normal Normal
Sunflower oil 11/2 tbsp Use Menu Basic Basic
Granary flour 2 cups Use Colour Medium Medium
Traditional dried active yeast 3/ tsp
4
Vitamin C tablet 100mg 1 x 100mg
Use Mode Normal
Use Menu Wheat
Use Colour Medium

13
 Italian herb bread Chocolate bread
Water 3/ cup Water 3/ cup
4 4
Skimmed milk powder 2 tbsp Skimmed milk powder 1 tbsp
Honey 1 tsp Caster sugar 6 tbsp
Salt 1/ tsp Salt 1/ tsp
2 2
Sunflower oil 2 tbsp Sunflower oil 1 tsp
Dried marjoram 3/ tsp Egg (beaten) 1 medium
4
Dried basil 3/ tsp Strong white bread flour* 13/4 cups
4
Dried thyme 3/ tsp Cocoa powder* 1/ cup
4 4
Strong white bread flour 2 cups Traditional dried active yeast 1 tsp
Traditional dried active yeast 1 tsp Use Mode Normal
Use Mode Normal Use Menu Sweet
Use Menu Basic Use Colour Medium
Use Colour Medium * Sieve the flour and cocoa together before adding to pan.
Check the mixture 5 minutes into the cycle and if mixture
looks uneven, turn the breadmaker off at the mains socket
Raisin bread and use a plastic spatula to help combine the ingredients.
Water 3/ cup Either resume the program or restart it.
4
Skimmed milk powder 2 tbsp
Castor sugar 1/ cup
8 Mixed fruit bread
Salt 1/ tsp Water 3/ cup
2 4
Sunflower oil 2 tbsp Skimmed milk powder 2 tbsp
Cinnamon 1/ tsp Castor sugar 1/ cup
2 8
Strong white bread flour 2 cups Salt 1/ tsp
2
Traditional dried active yeast 1 tsp Sunflower oil 2 tbsp
Raisins* 3/ cup Nutmeg 1/ tsp
8 2
Use Mode Normal Strong white bread flour 2 cups
Use Menu Sweet Traditional dried active yeast 1 tsp
Use Colour Medium Mixed fruit* 3/ cup
8
* Add the raisins when the beeper sounds. Use Mode Normal
Use Menu Sweet
Use Colour Medium
Sun-dried tomato bread * Add the mixed fruit approximately 20 minutes into the
Water 3/ cup cycle.
4
Skimmed milk powder 2 tbsp
Honey 1 tsp Malt loaf
Sunflower oil 2 tbsp Water 5/ cup
8
Strong white bread flour 2 cups Salt 1/ tsp
2
Traditional dried active yeast 1 tsp Sunflower oil 11/2 tbsp
Sun-dried tomatoes 1/ cup Strong white bread flour 1 cup
4
Use Mode Normal Black treacle 1 tbsp
Use Menu Basic Malt extract 11/2 tbsp
Use Colour Medium Strong white bread flour 1 cup
Traditional dried active yeast 3/ tsp
4
Sultanas* 3/ cup
8
Sunny orange bread Use Mode Normal
Freshly squeezed Orange Juice 3/ cup Use Menu Sweet
4
(approx 2 oranges, depending on size) Use Colour Medium
Honey 1 tbsp * Add when bleep indicates add fruit.
Salt 1/ tsp The black treacle and malt extract is to be placed between 2
2
Sunflower oil 1 tbsp layers of flour, hence 2 lots of flour.
Orange rind (grated zest) 2 oranges
Strong white bread flour 2 cups
Traditional dried active yeast 1 tsp
Use Mode Normal
Use Menu Sweet
Use Colour Medium

14
 Fast and rapide breads
Fast breads Rapide breads
These recipes require very warm water 30 to 35ºC. These recipes require very warm water 30 to 35ºC.
Use fast acting yeast. Use fast acting yeast.

Basic white bread Basic white bread

Water 3/ cup with honey with sugar
4
Castor sugar 11/4 tsp Water 7/ cup
8
7/ cup
8
Salt 1/ tsp Skimmed milk powder 11/2 tbsp
2
Skimmed milk powder 1 tbsp Honey 1 tsp
Sunflower oil 2 tbsp Castor sugar 11/2 tsp
Strong white bread flour 13/4 cups Salt 1/
4tsp 1/ tsp
4
Fast acting yeast 11/2 tsp Sunflower oil 2 tbsp 21/2 tbsp
Use Mode Fast Strong white bread flour 2 cups 2 cups
Use Menu Basic Fast acting yeast 2 tsp 2 tsp
Use Colour Medium Use Mode Rapide Rapide
Use Menu Sweet Sweet

Wholemeal bread
Water 7/
8cup Wholemeal bread
Honey 1 tbsp Water 7/ cup
8
Salt 1 tsp Honey 1 tbsp
Sunflower oil 11/2 tbsp Salt 1 tsp
Strong wholemeal flour 2 cups Sunflower oil 11/2 tbsp
Fast acting yeast 13/4 tsp Strong wholemeal flour 2 cups
Use Mode Fast Fast acting yeast 2 tsp
Use Menu Wheat Use Mode Rapide
Use Colour Medium Use Menu Wheat

Raisin bread Raisin bread

Water 3/ cup Water 3/ cup
4 4
Skimmed milk powder 1 tbsp Skimmed milk powder 2 tbsp
Castor sugar 11/4 cup Castor sugar 2 tbsp
Salt 1/ tsp Salt 1/ tsp
2 2
Sunflower oil 2 tbsp Sunflower oil 2 tbsp
Strong white bread flour 13/4 cups Cinnamon 1/ tsp
2
Traditional dried active yeast 13/4 tsp Strong white bread flour 2 cups
Raisins* 3/ cup Fast acting yeast 2 tsp
8
Use Mode Fast Raisins* 3/ cup
8
Use Menu Sweet Use Mode Rapide
Use Colour Medium Use Menu Sweet
*Add the raisins after 3 minutes *Add the raisins after 4 minutes

15
 Cake recipes Apple & walnut cake
Ingredient group 1
These cake type recipes require some group mixing Egg 1 medium
outside the machine and mix/bake in the machine. Use Milk 1 tbsp
tepid water at 21-28ºC. Sunflower oil 2 tbsp
Peeled, cored and grated, Granny Smith apples 1 cup
Standard cake mix Walnuts, in pieces/chopped 1/ cup
2
Ingredients group 1
Softened butter 1/ cup Ingredient group 2
2
Vanilla essence 1/ tsp Castor sugar 1/ cup
4 2
Eggs (beaten) 2 medium All purpose flour 11/2 cups
Lemon juice 11/2 tsp Baking soda 1/ tsp
2
Baking powder 1/ tsp
4
Ingredients group 2 Salt 1/ tsp
4
Plain flour 11/8 cup Nutmeg 1/ tsp
4
Baking powder 11/2 tsp Cinnamon 1/ tsp
4
Caster sugar 1/ cup
2
Use Mode Special
Use Mode Special Use Menu Quick
Use Menu Cake
Method
Method Follow method given for standard cake mix.
1 Mix group 1 together in a separate bowl.
2 Sieve group 2 together in a second bowl.
3 Combine groups 1 and 2 together until mixed. Dough recipes
4 Pour mixture into breadpan.
Use tepid water at 21-28ºC. Quantities are for
Banana nut loaf one pan.
Ingredient group 1
Butter 1 tbsp White rolls
Milk 1/ tbsp Water 5/ cups
2 8
Banana (mashed) 1/ cup Skimmed milk powder 1/ tbsp
2 2
Egg (beaten) small or medium 1 Sunflower oil 1 tbsp
Walnuts (chopped) 3/ cup Castor sugar 1 tbsp
8
Lemon (grated zest) 1 tsp Salt 1 tsp
Strong white bread flour 2 cups
Ingredient group 2 Traditional dried active yeast 1 tsp
All purpose flour 3/ cups Use Mode Dough
4
Bicarbonate of soda 1/ tsp Use Menu Dough
4
Baking powder 1/ tsp
4
Castor sugar 1/
4cup Method
Salt Pinch 1 Knead and shape the dough into 6 rolls
2 Place on a greased baking tray
Use Mode Special 3 Allow to rise until they are double in size and glaze
Use Menu Quick 4 Bake for approx 15 minutes at 200°C

Method Wholemeal rolls

Follow method given for standard cake mix. Water 5/
8cup
Skimmed milk powder 1 tbsp
Sunflower oil 1 tbsp
Honey 11/2 tbsp
Salt 1 tsp
Strong wholemeal flour 2 cups
Traditional dried active yeast 1 tsp
Use Mode Dough
Use Menu Dough

Method
Follow method given for white rolls.

16
Hot cross buns surface divide dough into half.
Milk 1/
4 cup 2 Roll each half into a 35 x 20cm (14” x 8”) rectangle.
Butter (softened) 1/
8 cup 3 Spread 3/8 cup of raspberry jam down (lengthways)
Castor sugar 2 tbsp centre third of each rectangle.
Egg (beaten) 1 medium 4 Make diagonal cuts from the outer edges 2.5cm (1”)
Salt 1/ tsp
2 apart and 8cm (3”) long.
Cinnamon 3/ tsp
4 5 Fold alternate strips of dough over filling.
Strong white bread flour 11/2 cups 6 Place on greased baking sheets.
Traditional dried active yeast 1 tsp 7 Let rise for 30 minutes.
Use Mode Dough 8 Brush with an egg yolk and 1 tablespoon water
Use Menu Dough glaze.
9 Combine until crumbly: 2 tbsp soft butter, 2 tbsp
Mixed dried fruit (knead into dough)* 1/
2cup brown sugar, 1/4 cup ground almonds, 1/8 cup flour
Egg for glaze 1 medium and 1 tsp nutmeg.
Milk for glaze 2 tbsp 10 Sprinkle half over each braid.
11 Bake at 175°C (350°F) for 30-35 minutes.
Method
1 Remove the dough from the breadpan. Bagels
2 Knead the fruit into the dough*. Water 2/
3 cup
3 Divide the mixture into 6 and shape into buns. Castor sugar 1 tsp
4 Place the buns on a greased baking tray and cut a Salt 3/ tsp
4
cross on the top of each one. Strong white bread flour 2 cups
5 Cover and leave to rise until they double in size. Traditional dried active yeast 3/ tsp
4
6 Glaze with egg and water mixture, leaving the cross Use Mode Dough
unglazed. Use Menu Bagel
7 Bake in a pre-heated oven at approx 190ºC for
approx 15 minutes. Method
1 When the dough is ready, remove from pan and
Pizza dough turn dough out onto lightly-floured surface.
Water 1/
2 cup 2 Divide into 10 equal portions. Roll into smooth
Castor sugar 1 tbsp balls. Use thumbs to make a 4 cm (11/2”) hole in the
Salt 1/ tsp
2 centre of each ball.
Sunflower oil 1 tsp 3 Place on a greased baking sheet.
Strong white bread flour 13/8 cups 4 Grease top of each bagel with vegetable oil. Cover
Fast acting yeast 3/ tsp
4 with wax paper and dry towel. Place in a warm
Use Mode Dough area free from drafts and allow to rise for 30
Use Menu Pizza minutes or until doubled in size.
5 Meanwhile, bring 2 litres (31/2pt) of water and 1
Method tablespoons sugar to boil.
1 Knead the dough. 6 Simmer 3 to 4 bagels at a time in water for 1 to 2
2 Shape into a flat round shape. Place on a greased minutes, turning once or twice.
baking tray. 7 Remove with slotted spoon. Drain on paper towels.
3 Cover and allow to rise. Place on greased baking sheet dusted with
4 Add your desired topping. oatmeal.
5 Bake in a pre-heated oven at approx 200ºC for 8 Brush lightly with egg yolk and water mixture.
approx 15 minutes. 9 Sprinkle with poppy or sesame seeds, diced onion,
garlic chips, or shredded cheddar cheese, if desired.
Raspberry braid 10 Bake at 200ºC (400ºF) for 25 to 30 minutes.
Water 1/ cup
2
Egg (beaten) 1 medium
Sunflower oil 1 tbsp
Castor sugar 2 tbsp
Salt 1/ tsp
2
Strong white bread flour 2 cups
Traditional dried active yeast 1 tsp
Use Mode Dough
Use Menu Dough

Method
1 Remove dough from pan and on a lightly floured

17
 Basic pasta dough
Egg (beaten) 3 medium
Pasta flour 11/2 cups
Use Mode Dough
Use Menu Pasta

Comments
1 When the cycle is complete turn dough onto a
lightly floured surface.
2 Using a hand cranked pasta machine or rolling pin,
roll dough out to desired thickness.
3 Cut into desired width, 3mm (1/8”) strips for narrow
width).
4 Leave to dry out.
5 Cook in boiling water for approximately 3 minutes.
6 Use both pans for double quantity.

Jams

Marmalade
Juice of Seville oranges 3
Rind/skin of Seville oranges 2
Preserving sugar 1 cup
Water 3/ cup
4
Use Mode Special
Use Menu Jam

Comments
1 Warm the jars before filling.
2 Use extrabake time if needed, according to the set
of the marmalade and the size of the oranges.
3 Use tongs to remove the paddles before pouring
the marmalade into prepared jars.
4 Do not allow paddles to fall into the jar - the jar
could break.

Raspberry and apple jam

Raspberries 1 cup
Chopped baking apples (peeled and cored) 1 cup
Preserving sugar 2/ cup
3
Lemon juice 2 tbsp
Use Mode Special
Use Menu Jam

Comments
1 Warm the jars before filling.
2 Use extrabake time if needed, according to the set
of the jam and the condition of fruit.
3 Use tongs to remove the paddles before pouring
the jam into prepared jars.
4 Do not allow paddles to fall into the jar - the jar
could break.

18
 Baking cycle times

Timer Total
Mode Menu delay time Knead 1 Rise 1 Knead 2 Rise 2 Punch Rise3 Bake Warm Fruit &
Process Process up to nut disp*
Normal Basic 12:20 2:20 5m 5m 20m 40m 30s 22m 48m 60m 2:00
Sweet 12:30 2:30 5m 5m 20m 40m 30s 25m 55m 60m 2:10
French 12:40 2:40 5m 5m 20m 40m 30s 30m 60m 60m 2:20
Wheat 12:50 2:50 5m 5m 20m 40m 30s 50m 50m 60m 2:30
Fast Basic 12:20 1:20 15m 20m 45m 60m 1:10
Sweet 12:30 1:30 15m 25m 50m 60m 1:25
Wheat 12:50 1:50 15m 35m 60m 60m 1:45
Rapide Basic N/a 0:45 10m 8m 27m 60m n/a
Sweet N/a 0:50 10m 10m 30m 60m n/a
Wheat N/a 0:58 10m 13m 35m 60m n/a
Dough Pasta N/a 0:14 14m n/a
Dough N/a 1:30 14m 15m 11m 50m 5s 1:22
Bagels N/a 1:50 20m 90m 5s 1:45
Special Jam N/a 1:05 15m 50m n/a
Quick N/a 1:43 3m 5m 5m 90m 60m n/a
Cake N/a 1:34 8m 86m n/a
Bake N/a 1:00 60m 60m n/a

m = minutes
s = seconds
X:XX = hours and minutes
*The fruit and nut dispensing column shows time on display when ingredients are to be added.

19
Need help?
Questions about general Question 7
When setting the timer for morning, why
performance and operation does the machine make sounds late at night?
The machine must start operation when the time
delay reaches the start time of the program so that the
Question 1 bread will be ready. These sounds are made by the
What should I do if the kneading blade motor when kneading the dough. It is a normal
comes out with the bread? operation, not a malfunction.
Remove it with a pair of plastic tongs before slicing
the bread. Since the blade can be disconnected from the Question 8
pan, it is not a malfunction if it comes out in your bread. The kneading blade is stuck in the bread
pan. After baking how do I get it out?
Question 2 The kneading blade may ‘stick’ in place after
Why does my bread sometimes have some baking. Running warm or hot water over the blade
flour on the side crust? should loosen it enough to be removed. If still stuck,
In some cases, the flour mix may remain on the soak in hot water for about 30 minutes.
corners of the baking pan. When this happens, it
usually can be eaten or simply trim off that portion of Question 9
the outer crust with a sharp knife. Can I wash the baking pan in the
dishwasher?
Question 3 No. The baking pan and kneading blade must be
Why isn't the dough mixing? I can hear the washed by hand.
motor running.
The Kneading Blade or baking pan may not be Question 10
inserted properly. Make sure the pan is facing the right What will happen if I leave the finished
way and that it has ‘clicked’ and seated into the bread in the baking pan?
bottom of the breadmaker. Whilst still in the breadmaker for the first hour
after baking is complete the bread ’keeps warm’ to
Question 4 prevent it becoming ‘soggy’.
How long does it take to make bread? Leaving the bread in the breadmaker after the
Timings for each setting are outlined on page 7. keep warm period may result in a ‘soggy’ loaf of bread
as excess steam (moisture) would not be able to
Question 5 escape. Remove and allow to cool on a wire rack after
Why can't I use the timer when baking baking to prevent this.
with fresh milk?
The milk will spoil if left sitting in the machine too Question 11
long. Fresh ingredients such as eggs and milk should Why did the dough only partially mix?
never be used with the delayed timer feature. Why didn't it mix completely?
The dough may be too heavy or dry. Also, the
Question 6 kneading blade or baking pan may not be inserted
Why do I have to add the ingredients in a properly. Ingredients may have been added in the
certain order? wrong order.
This allows the breadmaker to mix the ingredients
in the most efficient manner possible. It also serves to Question 12
keep the yeast from combining with the liquid before Why didn't the bread rise?
the dough is started to mix, which is essential on the The yeast could be bad, past it’s sell by date or
time delay. possibly no yeast was added at all. Also, if the mixing
was not complete, rising problems could develop.

Question 13
Why can't the delayed finish be set for
more than 13 hours? What is the minimum
time a cycle may be delayed?
The maximum length of delay is 10 hours plus the
particular cycle time. For example, Normal Basic has a
cycle time that takes 2:20 hours, so it may be delayed
up to 12:20 hours. The minimum length of delay for
each Normal and Fast mode setting is 10 minutes. The
clock increases and decreases in increments of 10
minutes.

20
Questions about ingredients Question 19
Is it important for ingredients to be at
and recipes room temperature before adding them to the
baking pan?
Yes, even when the delay timer is being used.
Question 14 (Water for fast bake and rapide must be 30-35°C).
How do I know when to add raisins, nuts,
etc. to the bread? Question 20
There is a beeper tone to signal that you may add Why do the loaves vary in height and
raisins, nuts, etc. after the initial kneading cycle is weight? The whole wheat/wholemeal breads
complete. Note: The beeper sounds after 20 minutes. are always shorter. Am I doing something
For Normal mode see ‘Baking cycle times’ chart other wrong?
“Add nuts & raisins” time. No, it is normal for Whole Wheat and Wholemeal
In some cases, ingredients can be broken up during breads to be shorter and denser than Basic or French
the initial kneading cycle. Each recipe indicates the breads. Whole Wheat and Wholemeal flour are heavier
best time to add fruit and nuts to the dough. than white bread flour, therefore they don’t rise as
much during the bread making process. This is also
Question 15 true for bread containing fruit, nuts, oats and bran.
How come my bread comes out too moist?
What can I do? Question 21
Humidity may affect the dough. Add an extra Can I premix the yeast with water?
tablespoon of flour. Also, high altitude may have the No, the yeast must be kept dry and put into the
same effect. Decrease the amount of yeast by 1/4 baking pan last, above the flour. this is especially
teaspoon and decrease the sugar and/or water/milk important when the delay timer is being used.
slightly.
Question 22
Question 16 Why can’t I use pasta and bagels menu
Why do I get air bubbles at the top of the together?
bread? These menu settings are not compatible to run at
This can be caused by using too much yeast. the same time because the kneading and rise times are
Decrease the yeast by 1/4 tsp. different. This also applies to dough and pizza.

Question 17 Question 23
Why does my bread rise and then collapse Why can’t I combine Menu settings from
or crater? different Mode settings?
The bread may be rising too much. To reduce the The cycle times for these menus are different and
rate of rising, reduce the amount of yeast and/or cannot be combined.
increase the amount of salt.
Question 24
Question 18 When I select to use one pan only (left or
Can I use my favourite bread recipes right), both blades turn.
(traditional yeast bread) in my bread The motor drives both pans at the same time. We
machine? advise you to remove the blade from the pan not
Yes, but you will need to experiment to get the being used - do not put your hand in this pan when
right proportion of ingredients. Become familiar with running.
the unit and make several loaves of bread before you
begin experimenting. Never exceed a total amount of
2 cups dry ingredients (that includes the total amount
of flour, oats, oatmeal, bran). Use the recipes in this
book to help determine the ratio of dry ingredients to
liquid and amounts of yeast, sugar, salt, and
oil/butter/margarine to use. We advise creating your
own bread recipes using the Normal mode.

21
Troubleshooting
Possible cause Solution

Bread sinks in the centre

Too much liquid or liquid too warm Measure ingredients accurately. Use liquids at
temperatures between 21°C and 28°C
(between 30-35°C for fast and rapide)
Salt was not added, causing bread to Measure ingredients accurately
over rise and collapse
Too much yeast was added Measure ingredients accurately
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 teaspoon
and 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 accurately
action of the yeast
Water was too hot and killed the yeast Use liquids at temperatures between 21°C and 28°C
(between 30-35°C for fast and rapide)
Yeast has been activated before program has started Take care that yeast does not come in contact with
liquid 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 28°C
(between 30-35°C for fast and rapide)
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 time
wet/dry imbalance

22
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
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 recipe
This 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 28°C
(between 30-35°C for fast and rapide)
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
(between 30-35°C for fast and rapide)

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 before keep warm period ends
The wet/dry balance of the ingredients may Measure ingredients accurately
be incorrect

E01 or E00 message on display

Breadmaker is too cold or too hot The breadmaker is programmed to only operate
between -10ºC (14°F) and 50ºC (122°F) in the chamber.
Allow to warm or cool
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

23
Morphy Richards products are intended for household
use only.

Morphy Richards has a policy of continuous

improvement in product quality and design. The
Company, therefore, reserves the right to change the
specification of its models at any time.

The After Sales Division, Morphy Richards Ltd,

Mexborough, South Yorkshire, England, S64 8AJ
Helpline (office hours): UK (local rate) 08450
777700, Republic of Ireland 1800 409119

For additional information on Morphy Richards products

www.morphyrichards.co.uk 444/8502/51 Rev 1 3/01