Currently using morphy richards 48220 breadmaker and the recipies book included for a basic white bread loaf.
My problem is that loaf is not rising to level of baking tin and has a quality nearer to cake than bread.
Any thoughts or suggestions greatly appreciated
Hello, I am currently a 2nd year design student at The University of Huddersfield, and have recently been set a new project by a well known electronic kitchenware company to help them re-design their existing range of breadmakers.
To help me research for the project, and identify the problems that need addressing I have created a very short survey.
It would be a great help to me if you could take a couple of minutes to fill it in via the link below:
Hello, I am currently a 2nd year design student at The University of Huddersfield, and have recently been set a new project by a well known electronic kitchenware company to help them re-design their existing range of breadmakers.
To help me research for the project, and identify the problems that need addressing I have created a very short survey.
It would be a great help to me if you could take a couple of minutes to fill it in via the link below:
