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TROUBLE SHOOTING
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.
Salt was not added, causing bread to over rise and collapse.
Measure ingredients accurately.
Too much yeast was added Measure ingredients accurately, if problem persists, reduce
yeast by ¼ teaspoon.
High humidity and hot ambient temperatures can cause bread to over rise and collapse.
Bake during the coolest part of the day, Try reducing the yeast by ¼ teaspoon or use liquids
direct from the refrigerator. Do not use the timer function.
High altitudes can cause the bread to over rise and then collapse during baking.
Try reducing the yeast by ¼ teaspoon.
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Yeast is outdated or inactive.
Never use outdated yeast.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 action of the yeast.
Measure ingredients accurately.
Water was too hot and killed the yeast.
Use liquids at temperatures between 21°C and 28°C
Yeast has been activated before programme has started.
Take care that yeast does not come in contact with liquid before programme has started.
Bread rises too much
High humidity and hot ambient temperatures can cause bread to over rise.
Bake during the coolest part of the day. Try reducing the yeast by ¼ 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.
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 the use by date, or be dry causing wet/dry imbalance.
Try increasing liquid by 1 tbsp at a time.
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, dried fruits, syrups and grains will
make dough heavy. This will slow down the rising and prevent the bread from baking
through.
Measure ingredients accurately. Never exceed the amounts in the recipe.
Bread over browned
Too much sugar.
Measure ingredients accurately.
Crust colour set too high.
Set crust colour to a lighter setting.
Bread has large holes in texture
Water was too hot and killed the yeast.
Use liquids at temperatures between 21°C and 28°C
Too much liquid.
Measure ingredients accurately.
Too much yeast.
Measure ingredients accurately.
High humidity and hot ambient temperatures increase yeast activity.
Bake during the coolest part of the day. Try reducing the yeast by ¼ 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 condensation collected on the baking pan.
Whenever possible, remove bread from the baking pan and cool on a wire rack before keep
warm period ends.
The wet/dry balance of the ingredients may be incorrect. Measure ingredients accurately.
H:HH Message on display
Temperature in breadmaker is too high.
Press the Stop button. Remove the baking pan, leave lid open and allow to cool. When
cool, put the baking pan back in, set programme and start the programme again.
E:EE Message on display
Temperature sensor is disconnected. Refer to Morphy Richards Helpline or local distributor.
Difficult to remove bread from the pan
The bread is sticking to the pan.
The surface of the pan needs to be oiled before everyday use. Wash the pan in hot soapy
water and thoroughly dry. Liberally coat the inner surface of the pan with oil,
butter or margarine. Follow the guide, ‘Using your breadmaker’. When the bread pan is
removed from the machine after the baking programme allow the bread to cool in the pan
for 15 minutes before turning out onto a rack. Only slice the bread when fully cooled after
20-40 minutes.
Condensation in the Fruit and Nut dispenser
Please note that if your machine has a fruit & nut dispenser, during the baking process,
condensation will form on the inside of the dispenser. This is totally normal and does not
affect the quality of the bread.
RECIPES
The recipes in this booklet have been thoroughly tested to ensure best results. Recipes
have been created by home economists specifically for this machine and may not produce
acceptable results in other similar machines.
• Always add ingredients in the order they are listed in the recipe.
• Accurate measuring of ingredients is vital. Do not use larger amounts
• All of the following recipes use this same general method:
1 Measure ingredients into baking pan.
2 Use tepid water 21-28°C.
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, at the end of each recipe. These recipes
have been developed using leading brands of flour and fast action yeast.
RECIPES FOR BASIC BREAD (1)
Basic white bread
1 lb 1½ lb 2 lb
Water ¾ cup 1¹⁄
8
cup 1½ cup
Skimmed milk powder** 2 tbsp 2½ tbsp 4 tbsp
Sunflower oil 2 tbsp 2½ tbsp 4 tbsp
Sugar 1¼ tbsp 2¼ tbsp 3 tbsp
Salt 1 tsp 1¼ tsp 2 tsp
Strong white bread flour 2 cup 3 cup 4 cup
Fast action yeast 1 tsp 1¼ tsp 1¼ tsp
Use setting 1 Basic
Soft grain bread
1½ lb 2 lb
Water 1¹⁄
8
cup 1½ cup
Skimmed milk powder** 2½ tbsp 4 tbsp
Sunflower oil 2 tbsp 2½ tbsp
Sugar 2¼ tbsp 3 tbsp
Salt 1¼ tsp 2 tsp
Strong white soft grain bread flour 3 cup 4 cup
Fast action yeast 1 tsp 1 tsp
Use setting 1 Basic
**If skimmed milk not available, it can be omitted (from the recipe).
Ingredient Temperatures
All ingredients, including the machine and pan, and especially liquids (water or milk),
should be warmed to room temperature 21°C (70°F). If ingredients are too cold, below
10°C (50°F), they will not activate the yeast. Extremely hot liquids, above 40°C (104°F),
may kill the yeast.
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.
Conversion Chart
Liquids, flour and others
We recommend that you use the cup provided for all recipes for consistency between
brands and types of flour.
The cup provided is based on the American cup measurement of 8 Floz.
For people who prefer to use their own measuring utensils, alternative measurements are in
millilitres (ml) and cubic centimetres (cc) for liquid measurement and grams (gm) for
weight of flour, sugar and fruit.
Note: A good quality set of accurate kitchen scales with divisions and accuracy to 2 grams
are required.
A measuring jug with divisions of 2 ml is required.
The tablespoon and teaspoon provided are required to measure the smaller quantities.
A set of British standard spoons with ‘scrape’ level tops can be used.
Do not use a kitchen tablespoon or teaspoon as they are inaccurate.
F.A.Q.
Questions about general performance and operation.
Question 1
What 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 the pan, it is not a malfunction if it comes out in your bread.
Question 2
Why 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, it usually can be eaten or simply trim off that portion of the outer crust with a
sharp knife.
Question 3
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 right way and that it has ‘clicked’ and seated into the bottom of the breadmaker.
Question 4
How long does it take to make bread?
Timings for each setting are outlined earlier.
Question 5
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 should never be used with the delayed timer feature.
Question 6
Why 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 to keep the yeast from combining with the liquid before the dough has started
to mix, which is essential on the time delay.
Question 7
When setting the timer for morning, why does the machine make sounds late at night?
The machine must start operation when the time delay reaches the start time of the
programme so that the bread will be ready. These sounds are made by the motor when
kneading the dough. It is a normal operation, not a malfunction.
Question 8
The kneading blade is stuck in the bread pan. After baking how do I get it out?
The kneading blade may ‘stick’ in place after baking. Running warm or hot water over the
blade should loosen it enough to be removed. If still stuck, soak in hot water for about 30
minutes.
Question 9
Can I wash the baking pan in the dishwasher?
No. The baking pan and kneading blade must be washed by hand.
Question 10
What 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’ to prevent it becoming ‘soggy’. Leaving the bread in the breadmaker after the keep
warm period may result in a ‘soggy’ loaf of bread as excess steam (moisture) would not be
able to escape. Remove and allow to cool on a wire rack after baking to prevent this.
Question 11
Why did the dough only partially mix? Why didn't it mix completely?
The dough may be too heavy or dry. Also, the kneading blade or baking pan may not be
inserted properly. Ingredients may have been added in the wrong order.
Question 12
Why 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 mixing was not complete, rising problems could develop.
Question 13
What is the minimum and maximum time a cycle may be delayed?
The maximum length of delay is 13 hours including the total cycle time. For example,
Setting 1 (basic small) has a cycle time of 3:20. This start is delayed by a maximum of
9:40. The minimum length of delay for each setting is 10 minutes. The delay clock
increases and decreases in increments of 10 minutes.
Question 14
How 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. during the second
kneading cycle.
Note: See ‘Baking cycle times’ chart for ‘Add nuts & raisins’ time.
* Only applicable to model 48321 without fruit & nut dispenser.
In some cases, ingredients can be broken up during the initial kneading cycle. Each recipe
indicates the best time to add fruit and nuts to the dough.
Question 15
Why does my bread comes out too moist? What can I do?
Humidity may affect the dough. Add an extra tablespoon of flour. Also, high altitude may
have the same effect. Decrease the amount of yeast by ¼ teaspoon and decrease the sugar
and/or water/milk slightly.
Question 16
Why do I get air bubbles at the top of the bread?
This can be caused by using too much yeast. Decrease the yeast by ¼ tsp.
Question 17
Why 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 yeast
and/or increase the amount of salt.
Question 18
Can I use my favourite bread recipes (traditional yeast bread) in my bread machine?
Yes, but you will need to experiment to get the right proportion of ingredients. Become
familiar with the unit and make several loaves of bread before you begin experimenting.
Never exceed a total amount of 5 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 basic mode, then progress to the
others, using the Baking cycle times chart as a guide.
Question 19
Is it important for ingredients to be at room temperature before adding them to the
baking pan?
Yes, even when the delay timer is being used. (Water must be between 21°C and 28°C).
Question 20
Why do the loaves vary in height and weight? The whole wheat/wholewheat breads are
always shorter. Am I doing something wrong?
No, it is normal for wholewheat and wholemeal breads to be shorter and denser than basic
or French breads. Wholewheat and wholemeal flour are heavier than white bread flour,
therefore they don’t rise as much during the bread baking process. This is also true for
bread containing fruit, nuts, oats and bran.
Question 21
Can I premix the yeast with water?
No, the yeast must be kept dry and put into the baking pan last, above the flour. This is
especially important when the delay timer is being used.
Question 22
Why is there a large hole in the base of the bread?
This hole has been created by the kneading blade. Sometimes this hole is larger than
normal. This is because the dough has rested to the side of the blade after the second
kneading cycle - normal with bread makers. You could position the dough evenly in the
base of the pan.
g
14 15
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