Morphy Richards Bread Maker
Morphy Richards Bread Maker
Morphy Richards Bread Maker
Breadmaker
Please read and keep these instructions for future use
www.morphyrichards.co.uk/blog @loveyourmorphy
* Register online for your 2 year guarantee. See the back of this instruction book for details (UK and Ireland customers only).
BM48281 MUK REV 9.qxp_Layout 1 22/10/2019 11:11 Page 2
2
BM48281 MUK REV 9.qxp_Layout 1 22/10/2019 11:11 Page 3
Introduction
Thank you for your recent purchase of a Morphy Richards Breadmaker. As you will soon find out there is nothing like
the aroma of fresh homemade bread throughout your home.
We understand you will be keen to get cracking with your new breadmaker but please contain that excitement for a
little longer and take some time to familiarise yourself with your new breadmaker, what you need to do before you first
use your machine and review our baking hints and tips to create perfect breads and cakes. If you carefully read
through this instruction booklet we are confident you will be able to produce fantastic results time after time.
Contents Recipes
3
BM48281 MUK REV 9.qxp_Layout 1 22/10/2019 11:11 Page 4
10
(5) Main Unit
15 8
11 (6) Baking Pan
16
12 (7) Kneading Blade
13 2 3 4 (8) Rotating Shaft
14 1
(9) LCD Screen
(10) Time Increase Button
(11) Time Decrease Button
(12) Loaf Size Button
(13) Start / Stop Button
6
5 (14) Baking Light
(15) Crust Button
(16) Menu Button
17
(17) Measuring Cup
(18) Measuring Spoons
18
4
BM48281 MUK REV 9.qxp_Layout 1 22/10/2019 11:11 Page 5
1 2 3
Water 11⁄ 8 cup(270ml)
Skimmed milk powder 21⁄ 2 tbsp
Sunflower oil 21⁄ 2 tbsp
Sugar 21⁄ 4 tbsp
Salt 11⁄ 4 tsp
Strong white bread flour 3 cup (432g)
Fast action yeast 11⁄ 4 tsp
Twist the Baking Pan (6) anti clockwise Attach the Kneading Blade (7) to the Carefully measure the ingredients and
to unlock. Remove from the Main Unit Rotating Shaft (8) by pushing it on. add to the Baking Pan in the order listed
(5). in the recipe.
4 5 6
Important: Use tepid water (21-28oC). Put the Baking Pan back into the Main Close the Lid (4).
When adding the yeast, ensure it doesnt Unit, turning clockwise to lock into
come into contact with the water, or it place. Ensure it is secured correctly.
will activate.
7 8 9
Plug the Breadmaker into the mains Select the desired programme by Press the Loaf Size Button (12), to choose
outlet. The Breadmaker will automatically pressing the Menu Button (16). Every between the small (1.5lb) or large (2lb.)
default to the basic setting and normal time you press a button you will hear a loaves. For 1lb loaves use the small
time. beep to confirm. setting.
7 Fastbake II
10 11 12
start
stop
Choose the desired crust colour by If you wish to delay the start time, set Press the Start/Stop Button (13) to start
pressing the Crust Button (15). the delay now. Use the Increase and the machine, the Breadmaker will beep,
Decrease Time Buttons (10), (11) to the colon (:) will flash and the Baking
adjust the time. Light (14) will illuminate.
7 Fastbake II
13 14 15
The Breadmaker will beep when finished WARNING: USE OVEN GLOVES Remove the loaf and allow to cool fully
and the display will show 0:00. It will Switch the Breadmaker off at the wall. Lift on a wire rack. Remove the Kneading
automatically switch to Keep Warm for 60 the Lid and remove the Baking Pan. Allow Blade from the base of the loaf using
minutes. to cool. a non metal implement before cutting.
5
BM48281 MUK REV 9.qxp_Layout 1 22/10/2019 11:11 Page 6
6
BM48281 MUK REV 9.qxp_Layout 1 22/10/2019 11:11 Page 7
• If the dough you are rolling shrinks back, let it rest covered for each ingredient for best results.
a few minutes before rolling again. • Always add ingredients in the order they are listed in the
• Dough may be wrapped in plastic and stored in a freezer for recipe.
later use. Thaw and bring to room temperature before using. • Please note that the measuring cups are based on the
• After 5 minutes of kneading, open the Lid (4) and check the American standard 8 fluid ounce cup, NOT the 10 fluid ounce
dough consistency. The dough should form a soft, smooth British cup.
ball. If too dry, add liquid. If too wet, add flour (1/2 to 1 • Accurate measuring of ingredients is vital. Do not use larger
tablespoon at a time). amounts.
• Since homemade bread has no preservatives it tends to dry
out and become stale faster than commercially made bread. Understanding Baking
• Do not open the Lid whilst the Breadmaker is operating as It is often said that cooking is an art relying on the creativity of
this will affect the quality of the bread, especially its ability to the chef, while baking bread is much more of a science. This
rise properly. Only open the Lid when the recipe needs you to means that the process of combining flour, water and yeast,
add additional ingredients (see recipes). results in a reaction that produces bread. You have to
remember that when the ingredients combine with each other
Temperatures they produce a specific result. Read the following information
The Breadmaker will work well in a wide range of carefully to gain a better understanding of the importance
temperatures, but there could be a difference in loaf size each ingredient plays in the breadmaking process. In all of the
between a very warm room and a very cold room. We recipes you create yourself, never exceed a total amount of 5
recommend the room temperature should be between 15ºC cups of dry ingredients (that includes the total amount of flour,
and 34ºC. All ingredients, and liquids (water or milk), should oats, oatmeal, bran.) Also do not exceed the total amount of 3
be warmed to room temperature 21°C (70°F). If ingredients teaspoons (tsp) of yeast and 5 teaspoons of baking powder.
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. Using The Right
Ingredients - Flour
Measuring Ingredients Flours, while visibly similar, can be very different by virtue of
The most important step when using your Breadmaker is how they were grown, milled and stored. You may find that
measuring your ingredients precisely and accurately. It is you will have to experiment with different brands of flour to
extremely important to measure liquid and dry ingredients help you make that perfect loaf. Storage is also very
properly or it could result in a poor baking result. Do not use important, as all flours should be kept in an airtight container.
normal kitchen teaspoons (tsp) or tablespoons (tbsp). The
All Purpose Flour/Plain Flour
ingredients must also be added into the Baking Pan in the
order in which they are given in each recipe. Liquid and dry All purpose flour is a blend of refined hard and soft wheat
ingredients should be measured as follows: flours especially suitable for making cake. This type of flour
should be used for recipes in the cake/quick bread section.
Measuring Cup (17)
Strong White Flour/Bread Flour
The cup is marked in various ‘volume measurement’ scales.
The recipes in this book use the ‘cup’ volume which is equal Bread flour is a high gluten/protein flour that has been treated
to 8 floz and is marked in 1/16 divisions. with conditioners that give dough a greater suitability for
kneading. Bread flour typically has a higher gluten
If you want to use weight measurement you must use a good concentration than All purpose flour; however, depending on
quality set of digital scales, we prefer to use the ‘cup’ different milling practices, this may vary. Strong plain flour or
measure for consistency and accuracy. bread flour are recommended for use with this Breadmaker.
Liquid Measurements Wholewheat Flour/ Wholemeal Flour
Use the Measuring Cup (17) provided. When reading Wholewheat flour/wholemeal flour is milled from the entire
amounts, the measuring cup must be placed on a horizontal wheat kernel which contains the bran and germ and makes it
flat surface and viewed at eye level (not on an angle). The heavier and richer in nutrients than white flour. Breads made
liquid level line must be aligned to the mark of measurement. with this flour are usually smaller and heavier than white
loaves.
Dry Measurements
Dry measurements must be done using the Measuring Cup To overcome this wholewheat flour/wholemeal flour can be
provided or using a set of digital weighing scales. Dry mixed with Bread flour or strong plain flour to produce a
measuring must be done by gently spooning ingredients into lighter textured bread.
the measuring cup and then once filled, levelling off with a
Self-Raising Flour
knife. Tapping a measuring cup will pack the ingredients and
you will end up with more than is required. This extra amount Self-raising Flour contains unnecessary leavening ingredients
could affect the balance of the recipe. Do not sift the flour, that will interfere with bread and cake making.
unless stated. It is not recommended for use.
7
BM48281 MUK REV 9.qxp_Layout 1 22/10/2019 11:11 Page 8
Bicarbonate Of Soda
Using The Right
Bicarbonate of soda is another raising agent, not to be
Ingredients - Others confused or substituted with baking powder. It also does not
require rising time before baking as the chemical reaction
Yeasts (Active Dry Yeast) works during the baking process.
Yeast through a fermentation process produces gas (carbon
dioxide) necessary to make the bread rise. Yeast must be able Glazes
to feed on sugar and flour carbohydrates in order to produce
this gas. There are three different types of yeast available: Give your just baked bread a professional finish. Select one of
fresh, traditional dry active, and fast action. It is the following special glazes to enhance your bread.
recommended that fast action yeast be used for the recipes in
this book. Fresh or compressed cake yeast is not Egg Glaze
recommended as they will produce poor results. Store yeast Beat 1 large egg and 1 tablespoon of water together,
according to manufacturers instructions. Ensure your yeast is brush generously.
fresh by checking its expiration date. Once a package or can Note: apply only to doughs before baking.
of yeast is opened it is important that the remaining contents *Not recommended for Gluten Free Breads.
be immediately resealed and refrigerated for future use. Often
bread or dough, which fails to rise is due to stale yeast being Melted Butter Crust
used. The following test can be used to determine whether Brush melted butter over just baked bread for a softer, tender
your yeast is stale and inactive: crust.
1 Place half a cup of lukewarm water into a small bowl or cup.
Milk Glaze
2 Stir 1 tsp. of sugar into the water then sprinkle 2 tsp. of yeast
For a softer, shiny crust, brush just baked bread with milk or
over the surface.
cream.
3 Place bowl or cup in a warm area and allow to sit for 10
minutes undisturbed. Sweet Icing Glaze
4 The mixture should foam and produce a strong yeast aroma. Mix 1 cup sifted icing sugar with 1 to 2 tablespoons of milk to
If this does not occur, discard mixture and start again with make a glaze consistency and drizzle over raisin bread or
another packet of dried yeast. sweet breads.
Sunflower Oil
‘Shortens’ or tenderises the texture of yeast breads. Butter or
margarine can be used as a substitute. If butter or margarine
is used direct from the refrigerator it should be softened first
for easier blending during the 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.
8
BM48281 MUK REV 9.qxp_Layout 1 22/10/2019 11:11 Page 9
With a Breadmaker, even the most inexperienced baker can achieve the satisfying experience of baking a loaf of
bread. Inside the Breadmaker, the dough is mixed, kneaded, proved and baked without you being present. The
Breadmaker can also just prepare dough, and when it's ready, you shape, allow to rise and bake in a conventional
oven. The recipes on the following pages are ‘tailored’ for this Breadmaker.
Each recipe features ingredients that best compliment a particular loaf of bread, and each was tested in our
machines.
It is extremely important not to exceed the amounts of flour specified in each of the recipes or else it could result in
unsatisfactory baking performance. When creating your own yeast bread recipes or baking an old favourite, use
the recipes in this book as a guide for converting your recipe to your Breadmaker.
9
BM48281 MUK REV 9.qxp_Layout 1 22/10/2019 11:11 Page 10
10
BM48281 MUK REV 9.qxp_Layout 1 22/10/2019 11:11 Page 11
11
BM48281 MUK REV 9.qxp_Layout 1 22/10/2019 11:11 Page 12
12
BM48281 MUK REV 9.qxp_Layout 1 22/10/2019 11:11 Page 13
13
BM48281 MUK REV 9.qxp_Layout 1 22/10/2019 11:11 Page 14
14
BM48281 MUK REV 9.qxp_Layout 1 22/10/2019 11:11 Page 15
Gluten Free White Loaf Gluten Free Cheese and Mustard loaf
Loaf size: 11⁄2 lb (680g) Loaf size: 11⁄2 lb (680g)
Gluten free white bread flour blend 450g Medium eggs (beaten) 2
Gluten free yeast 7g (2 level tsp) Water between 21°C – 28°C 360ml
Medium eggs (beaten) 2 Sunflower oil 4 tbsp
Sunflower oil 6 tbsp Lemon juice 1 tsp
White wine vinegar 1 tsp Salt 1½ level tsp
Semi skimmed milk between 21ºC - 28ºC 345 ml Caster sugar 1½ level tbsp
Salt ½ level tsp Gluten free white bread flour blend 430g
Caster sugar 2 level tbsp Gluten free Xanthan Gum 1½ level tsp
Gluten free English mustard powder 1 level tsp
Method Gluten free yeast 1level tbsp
1 Mix the flour and yeast together in a bowl and set aside. Strong Cheddar Cheese, (grated) 86g
2 Beat the eggs, oil, vinegar and 325ml milk in a large jug and pour
into the baking pan. Method
3 Add the salt and sugar. 1 Place the eggs in a large measuring jug and beat well with a fork.
4 Place the pan into the Breadmaker, select medium crust, 1½lb loaf 2 Add the water, oil and lemon juice and mix well. Pour into the
size and basic programme 1. With the lid up, press start. baking pan.
5 Add the flour and yeast mixture a tablespoon or two at a time 3 Add the salt and sugar to the pan.
whilst the paddle is mixing. This should take about 1-1½ minutes. 4 In a bowl, mix the flour, Xanthan gum, mustard powder and yeast
When all the flour has been added to the pan, add the remaining together.
20ml milk, scrape any flour from the pan sides with a silicone
spatula and close the lid. The mixture will resemble a thick smooth 5 Add the flour mixture and the cheese to the pan.
batter. 6 Select loaf size 1.5lb, medium crust, Basic programme 1
6 After baking, turn out of the baking pan immediately and allow to and press start.
cool on a wire rack. 7 Within the first two minutes, while the bread is mixing, use a
silicone spatula to scrape the pan sides and base, to ensure all the
flour has been incorporated and then close the lid.
8 After baking, turn out of the pan immediately and leave to cool on
a wire rack.
15
BM48281 MUK REV 9.qxp_Layout 1 22/10/2019 11:11 Page 16
Method
1 Place the eggs in a large measuring jug and beat well with a fork.
2 Add the buttermilk, 5 tbsp of the milk and lemon juice and mix
well. Pour into the baking pan.
3 Add the honey, sun dried tomato paste, chopped sundried
tomatoes, oil and salt to the pan.
4 In a bowl, mix the flour and yeast together.
5 Place the pan into the Breadmaker, select loaf size 1.5lb, medium
crust, Basic programme 1 and press start.
6 With the lid open add the flour and yeast mixture a spoonful or two
at a time. After a minute or so once all the flour has been added,
add the last tablespoon of milk. Using a silicone spatula to scrape
the pan sides, ensure all the flour has been incorporated and close
the lid.
7 After baking, turn out of the pan immediately and leave to cool on
a wire rack.
Method Method
1 Melt the butter in a pan over a low heat, cool slightly. 1 Melt the butter in a pan over a low heat, cool slightly.
2 Beat the eggs in a jug, add the vanilla extract, lemon juice and 2 Beat the eggs and milk together in a jug.
water. 3 Place the flour into a mixing bowl and sieve in the baking powder,
3 Place the flour in a mixing bowl and sieve in the baking powder mixed spice and Xanthan Gum. Stir in the dried fruit so that it is
and cocoa powder. Make a well in the middle, pour in the egg well coated.
mixture followed by the melted butter and mix well with a spatula 4 Stir in the brown sugar. Make a well in the middle of the
or wooden spoon. ingredients, pour in the egg mixture followed by the melted butter
4 Pour into the baking pan. and mix well with a spatula or wooden spoon.
5 Select Programme 10 (Cake). 5 Pour into the baking pan.
6 After baking, leave the cake to cool for 10 minutes in the pan 6 Select Programme 10 (Cake).
before turning out onto a wire rack to cool completely. 7 After baking, leave the cake to cool for 10 minutes in the pan
before turning out onto a wire rack to cool completely.
16
BM48281 MUK REV 9.qxp_Layout 1 22/10/2019 11:11 Page 17
Others
Preserving Or
55g 110g 165g 220g 440g
Caster Sugar
Chopped Fresh
31g 62g 93g 124g 248g
Apple 1/2 Cube
Frozen Raspberries
25g 50g 75g 100g 200g
Or Fresh Plums
17
BM48281 MUK REV 9.qxp_Layout 1 22/10/2019 11:11 Page 18
• The delay timer is available on all programmes except 6 and 7 Fastbake. Maximum delay is 13 hours
• An ‘add ingredients’ beep signals when more ingredients can be added such as fruit and nuts, which needs to be added after the
kneading cycles have ended.
† The heating is switched on and off only if the temperature is lower than 121ºC
Question 6
F.A.Q.s Why do I have to add the ingredients in a
Question 1 certain order?
This allows the Breadmaker to mix the ingredients in the most
What should I do if the kneading blade comes
efficient manner possible. It also serves to keep the yeast
out with the bread? from combining with the liquid before the dough has started
Remove it with a pair of plastic tongs before slicing the bread. to mix, which is essential on the time delay.
Since the Kneading Blade (7) can be disconnected from the
Baking Pan (6), it is not a malfunction if it comes out in your Question 7
bread.
When setting the timer for morning, why does
Question 2 the Breadmaker make sounds late at night?
Why does my bread sometimes have some The Breadmaker must start operation when the delay timer
flour on the side crust? reaches the start time of the program so that the bread will be
ready. These sounds are made by the motor when kneading
In some cases, the flour mix may remain on the corners of the
the dough. It is a normal operation, not a malfunction.
Baking Pan (6). When this happens, it usually can be eaten or
simply trim off that portion of the outer crust with a sharp Question 8
knife.
The Kneading Blade (7) is stuck in the Baking
Question 3 Pan (6). After baking how do I get it out?
Why isn't the dough mixing? I can hear the The Kneading Blade may ‘stick’ in place after baking. Running
motor running. warm or hot water over the blade should loosen it enough to
be removed. If still stuck, soak in hot water for about 20
The Kneading Blade or Baking Pan (6) may not be inserted
minutes.
properly. Make sure the pan is facing the right way and that it
has seated correctly into the bottom of the Breadmaker. Question 9
Question 4 Can I wash the Baking Pan (6) in the
How long does it take to make bread? dishwasher?
Timings for each setting are outlined on page 15. No. The Baking Pan and Kneading Blade (7) must be washed
by hand. Do not use scouring pads during cleaning.
Question 5
Why can't I use the timer when baking with
fresh milk?
The milk will spoil if left sitting in the Breadmaker too long.
Fresh ingredients such as eggs and milk should never be
used with the delay timer feature.
18
BM48281 MUK REV 9.qxp_Layout 1 22/10/2019 11:11 Page 19
Question 10
What will happen if I leave the finished bread in Question 18
the Baking Pan (6)? Can I use my favourite bread recipes
Whilst still in the Breadmaker for the first hour after baking is (traditional yeast bread) in my bread machine?
complete the bread ’keeps warm’ to prevent it becoming Yes, but you will need to experiment to get the right proportion
soggy. Leaving the bread in the Breadmaker after the keep of ingredients. Become familiar with the unit and make several
warm period may result in a ‘soggy’ loaf of bread as excess loaves of bread before you begin experimenting. Never exceed
steam (moisture) would not be able to escape. Remove and a total amount of 5 cups dry ingredients (that includes the total
allow to cool on a wire rack after baking to prevent this. amount of flour, oats, oatmeal, bran). Use the recipes in this
Question 11 book to help determine the ratio of dry ingredients to liquid
and amounts of yeast, sugar, salt, and oil/butter/margarine to
Why did the dough only partially mix? use. We advise creating your own bread recipes using the
The dough may be too heavy or dry. Also, the Kneading Blade basic mode, then progress to the others, using the ‘Baking
(7) or Baking Pan (6) may not be inserted properly. Ingredients cycle times’ chart (page 15) as a guide.
may have been added in the wrong order.
Question 12 Question 19
Why didn't the bread rise? Is it important for ingredients to be at room
The yeast could be bad, past it’s sell by date or possibly no
temperature before adding them to the baking
yeast was added at all. Also, if the mixing was not complete, pan?
rising problems could develop. Yes, even when the delay timer is being used, (water must be
between 21°C and 28°C).
Question 13
Why can't the delayed finish Question 20
be set for more than 13 hours? What is the Why do the loaves vary in height and weight?
minimum time a cycle may be delayed? The wholewheat / wholemeal breads are
The maximum length of delay is 13 hours including the total always shorter. Am I doing something wrong?
cycle time. For example, Setting 1 (basic small) has a cycle No, it is normal for wholewheat and wholemeal breads to be
time of 3:20. This start is delayed by a maximum of 9:40. The shorter and denser than basic or french breads. wholewheat
minimum length of delay for each setting is 10 minutes. and wholemeal flour are heavier than white bread flour,
The delay clock increases and decreases in increments of 10 therefore they may not rise as much during the bread baking
minutes. process. This is also true for bread containing fruit, nuts, oats
and bran.
Question 14
How do I know when to add raisins, nuts, etc. Question 21
to the bread? Can I premix the yeast with water?
There is a beeper tone to signal that you may add raisins, No, the yeast must be kept dry and put into the baking pan
nuts, etc. during the second kneading cycle. Note: See last above the flour, this is especially important when the
‘Baking cycle times’ chart for ‘Add nuts & raisins’ time. In delay timer is being used.
some cases, ingredients can be broken up during the initial
kneading cycle. Each recipe indicates the best time to add
Question 22
fruit and nuts to the dough. Why is there a large hole in the base of the
bread?
Question 15 This hole has been created by the Kneading Blade.
How come my bread comes out too moist? Sometimes this hole is larger than normal. This is because the
What can I do? dough has rested to the side of the blade after the second
Humidity may affect the dough. Add an extra tablespoon of kneading cycle - normal with bread makers. You could
flour. Also, high altitude may have the same effect. Decrease position the dough evenly in the base of the pan.
the amount of yeast by 1/4 teaspoon and decrease the sugar
and/or water/milk slightly. Troubleshooting
Question 16 Bread Sinks in the centre.
Why do I get air bubbles at the top of the Too much liquid or liquid too warm.
bread? Measure ingredients accurately. Use liquids at temperatures
This can be caused by using too much yeast. Decrease the between 21°C and 28°C.
yeast by 1/4 tsp.
Salt was not added, causing bread to over rise
Question 17 and collapse.
Why does my bread rise and then collapse or Measure ingredients accurately.
crater?
The bread may be rising too much. To reduce the rate of Too much yeast was added.
rising, reduce the amount of yeast and/or increase the Measure ingredients accurately, if problem persists, reduce
amount of salt. yeast by 1⁄4 teaspoon.
High altitudes can cause the bread to over rise Large amounts of rich ingredients like nuts,
and then collapse during baking. butter, dried fruits, syrups and grains will make
Try reducing the yeast by 1⁄4 teaspoon. dough heavy. This will slow down the rising and
prevent the bread from baking through.
Lid (4) is open during baking.
Measure ingredients accurately. Never exceed the amounts in
Do not open the lid during baking.
the recipe.
Too much salt was added, reducing the action Water was too hot and killed the yeast.
Use liquids at temperatures between 21°C and 28°C
of the yeast.
Measure ingredients accurately. Too much liquid.
Measure ingredients accurately.
Water was too hot and killed the yeast.
Use liquids at temperatures between 21°C and 28°C. Too much yeast.
Measure ingredients accurately.
Yeast has been activated before programme
has started. High humidity and hot ambient temperatures
Take care that yeast does not come in contact with liquid increase yeast activity.
before programme has started. Bake during the coolest part of the day. Try reducing the yeast
by 1⁄4 teaspoon or use liquids direct from the refrigerator. Do
Bread rises too much not use the timer function.
High humidity and hot ambient temperatures Bread surface is sticky.
can cause bread to over rise. Bread was left in the machine too long and condensation
Bake during the coolest part of the day. Try reducing the yeast collected on the baking pan. Whenever possible, remove
by 1⁄4 teaspoon or use liquids directly from the refrigerator. bread from the baking pan and cool on a wire rack before
Do not use the Timer function. keep warm period ends.
Flour may have passed the use by date, or be Difficult to remove from the Baking Pan (6)
dry causing wet/dry imbalance. The bread is sticking to the pan.
Try increasing liquid by 1 tbsp at a time. The surface of the pan needs to be oiled before everyday use.
Wash the pan in hot soapy water and thoroughly dry. Liberally
Bread under baked with soggy centre coat the inner surface of the pan with oil, butter or margarine.
Follow the guide on page 5, ‘Using your Breadmaker’. When
Too much liquid from fresh or canned fruit. the bread pan is removed from the machine after the baking
Always drain liquids well as specified in the recipe. Water may programme allow the bread to cool in the pan for 15 minutes
have to be reduced slightly. before turning out onto a rack. Only slice the bread when fully
cooled after 20-40 minutes.
20
BM48281 MUK REV 9.qxp_Layout 1 22/10/2019 11:11 Page 21
21
BM48281 MUK REV 9.qxp_Layout 1 22/10/2019 11:11 Page 22
Notes
22
BM48281 MUK REV 9.qxp_Layout 1 22/10/2019 11:11 Page 23
Notes
23
BM48281 MUK REV 9.qxp_Layout 1 22/10/2019 11:11 Page 24