Morphy Richards Fastbake breadmaker - Manual (Page 12)

Liquids/milk
Liquids such as milk or a combination of
powdered milk and water, can be used when making
bread. Milk will improve flavour, provide a velvety
texture and soften the crust, while water alone will
produce a crispier crust. Some liquids call for juice
(orange, apple, etc) to be added as a flavour
enhancer. Note: For most recipes we suggest the use
of dry skimmed milk.
Eggs
Eggs add richness and a velvety texture to bread
doughs and cakes.
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 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.
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
chemical reaction works during the baking process.
Measuring ingredients
The key and most important step when using your
breadmaker is measuring your ingredients precisely
and accurately. It is extremely important to measure
each liquid and dry ingredient properly or it could
result in a poor or unacceptable baking result. The
ingredients must also be added into the baking pan
in the order in which they are given in each recipe.
Liquid and dry measurements are done somewhat
differently and are as follows:
Liquid measurements
Use the cup provided. When reading amounts, the
measuring cup must be placed on a horizontal flat
surface and viewed at eye level (not on an angle). The
liquid level line must be aligned to the mark of
measurement. A ‘guesstimate’ is not good enough as
it could throw out the critical balance of the recipe.
Dry measurements
Dry measurements (especially flours) must be
done using the measuring cup provided. The
measuring cup is based on the American standard 8
fluid oz cup - British cup is 10 fluid oz. 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.
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