Morphy Richards BM48280 - Manual (Page 8)

UK Helpline 0844 871 0944 Replacement Parts 0844 873 0710 Ireland Helpline 1800 409 119 8
Special care for the
non-stick finish
Avoid damaging the coating.
Do not use metal utensils such
as spatulas, knives or forks.
The coating may change
colour after long use, this is
only caused by moisture and
steam and will not affect the
performance of the unit or
quality of your bread.
The hole in the centre of the
kneading blade should be
cleaned, then add a drop of
cooking oil and replace it on
the spindle in the baking pan.
This will prevent sticking of the
blade.
• Keep all air vents and openings
clear of dust.
Storing the unit
Be sure to dry all parts before
storing including wiping any
moisture from the viewing
window. Close the lid and do
not store anything on top of
the lid.
UNDERSTANDING
BAKING
It is often said that cooking is
an art relying on the creativity
of the chef while baking bread
is much more of a science. This
means that the process of
combining flour, water and
yeast results in a reaction that
produces bread. You have to
remember that when the
ingredients combine with each
other they produce a specific
result. Read the following
information carefully to gain a
better understanding of the
importance each ingredient
plays in the breadmaking
process.
Important note on
flours
Flours, while visibly similar, can
be very different by virtue of
how they were grown, milled,
stored, etc. You may find that
you will have to experiment
with different brands of flour to
help you make that perfect
loaf. Storage is also very
important, as all flours should
be kept in an airtight container.
All purpose flour/plain flour
All purpose flour is a blend of
refined hard and soft wheat
flours especially suitable for
making cake.
This type of flour should be
used for recipes in the
cake/quick bread section.
Strong white flour/bread
flour
Bread flour is a high
gluten/protein flour that has
been treated with conditioners
that give dough a greater
suitability for kneading. Bread
flour typically has a higher
gluten concentration than All
purpose flour; however,
depending on different milling
practices, this may vary. Strong
plain flour or bread flour are
recommended for use with this
breadmaker.
Whole wheat flour/
wholemeal flour
Whole wheat flour/wholemeal
flour is milled from the entire
wheat kernel which contains
the bran and germ and makes
it heavier and richer in nutrients
than white flour. Breads made
with this flour are usually
smaller and heavier than white
loaves. To overcome this whole
wheat flour/wholemeal flour
can be mixed with Bread flour
or strong plain flour to produce
a high light textured bread.
Self-raising flour
Self-raising flour contains
unnecessary leavening
ingredients that will interfere
with bread and cake making. It
is not recommended for use.
Bran
Bran (unprocessed) & Wheat
Germ are the coarse outer
portions of the wheat or rye
grains separated from flour by
sifting or bolting. They are often
added in small quantities to
bread for nutritional
enrichment, heartiness and
flavour. They are also used to
enhance the texture of bread.
Oatmeal
Oatmeal comes from rolled or
steel-cut oats. They are used
primarily to enhance flavour
and texture.
Other ingredients
Yeasts (active dry yeast)
Yeast through a fermentation
process produces gas (carbon
dioxide) necessary to make the
bread rise. Yeast must be able
to feed on sugar and flour
carbohydrates in order to
produce this gas. Fast action
granular yeast is used in all
recipes that call for yeast.
There are basically three
different types of yeast
available, fresh, traditional dry
active and fast action. It is
recommended that fast action
yeast be used. Fresh or
compressed cake yeast is not
recommended as they will
produce poor results. Store
yeast according to
manufacturers instructions.
Ensure your yeast is fresh by
checking its expiration date.
Once a package or can of
yeast is opened it is important
that the remaining contents be
immediately resealed and
refrigerated as soon as
possible for future use. Often
bread or dough, which fails to
rise is due to stale yeast being
used. The following test can be
used to determine whether
your yeast is stale and inactive:
1 Place half a cup of lukewarm
water into a small bowl or cup.
2 Stir 1 tsp. of sugar into the
water then sprinkle 2 tsp. of
yeast over the surface.
3 Place bowl or cup in a warm
area and allow to sit for 10
minutes undisturbed.
4 The mixture should foam and
produce a strong yeast aroma.
If this does not occur, discard
mixture and start again with
another packet of dried yeast.
Sugar
Sugar is important for the
colour and flavour of breads. It
is also food for the yeast as it
is part of the fermentation
48280 rev4:x 13/11/2009 11:12 Page 8