Morphy Richards Easy Bake Bread Machine
Hi,
I am new to this bread making forum and am having the same problems as many of your contributors with regard to rising, or more accurately producing a solid lump of bread. I followed the M. R. instructions to the letter, the bread is delicious but it is dense and heavy. The recipe for a both a 1.5lb & 2lb loaf states 3/4 tsp of fast acting yeast to 2.1/2 tbsp of sugar. I have tried teasing up the amount of yeast (the sachets are 7gr) but all it has done is make the top of the loaf like a balloon whilst the rest is a dense consistency. On another posting a suggestion was made about over proving but since a breadmaker works to specific times there is little I can do and I don't understand how reducing the amount of yeast will make a lighter loaf. I started using 4 cups of wholemeal flour and have since tried reducing this and making up with white flours but even with a 3 part white/ 1 part wholemeal the results are still the same. If anyone could help perhaps with a tried and tested recipe that would be great. If I don't get results soon my wife has threatened to bin the bread maker.
Sorry you are struggling. Where are you based? Here in the UK, supermarkets sell ready made bread mixes you just add water to, many of which suit bread machines. I used these a lot when my twins were babies and in my Panasonic made pretty good loaves. Perhaps try this and if you still have a brick then perhaps the machine is destined for the bin or returned under warranty as something is clearly not right? Hope you get sorted.
Thank you for your suggestion but I Really want to get to the bottom of the problem. My MR bread maker is little more than a year old and I doubt whether the hardware is the issue, it is more likely to do with the ingredients.
Sorry, perhaps should've been clearer but the mixes are clear about the amount of water to add to suit that exact mixture, (standard recipes are pretty much a guide as flour, temp, climate etc all affect how things turn out) limiting the variables a little. If that works out you can rule out any fault with the machine and then work to tweak hydration going forward. Just an idea but Lazy Loafers comment is spot on!
Watch the dough while it is mixing (you should be able to open the lid during the mix cycle without a problem). Is the dough a hard, dry looking lump? By the end of the cycle it should be quite soft and stretchy looking. If not, try adding water, a tablespoon at a time, while it is still mixing until you get that consistency. It's difficult to get a light, airy loaf if the dough is too hard and dry.
Will give this a try and revert to the forum with the outcome.
i use my bread machine when I want less mess. Just use it on dough cycle. Liquids go in first (butter, oil, milk, eggs water ectera) add flour salt around edges and yeast on top. If I'm doing a starter I add that with the water. I do open lid and check on dough consistently maybe add water or flour.
if I want a longer rise I just transfer dough when cycle is finished. Never have a problem.. Bread comes out wonderful. I never bake in machine. I always shape dough by hand Hop this helps