Questions about ingredients and recipes – Morphy Richards 4Stainless steel breadmaker User Manual

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Questions about ingredients and recipes

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.

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

How come 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

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

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 Whole Wheat and Wholemeal

breads to be shorter and denser than Basic or French
breads. Whole Wheat and Wholemeal flour are heavier
than white bread flour, therefore they don’t rise as
much during the bread making 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.