Morphy Richards Bread Maker Bm48268 Muk Rev4 Users Manual 48268 Rev 4

Morphy Richards Bread Maker BM48268 MUK Rev4 IB48267

BM48268 MUK Rev4 to the manual 5ebc3bb2-c3f5-4011-a527-255803a11fcf

2015-02-04

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Upon registration with Morphy Richards
(UK & ROI only)

Register online for your 2 year
guarantee. See back of this
instruction book for details.
(UK and Ireland customers only)

www.morphyrichards.co.uk

Breadmaker
Please read and keep these instructions

Making your own bread easily...
The smell of homemade bread wafting around the home is one of
those great smells. Bread, fresh out of the oven, with melting
butter is a memorable taste sensation. The Morphy Richards
breadmaker can create that experience every morning.
There's very little effort on the part of the baker, because the
breadmaker does all the work for you.
Besides being able to do all kinds of speciality breads, including
wholewheat, you can also prepare doughs for bread rolls, pizza,
cake and jam.
Everything is easy and tastes homemade - because it is.

BM48268 MUK Rev4

If you have a problem or complaint, please call our dedicated UK based helpline before
returning your product to the retailer from where it was purchased.
UK Helpline: 0844 871 0944
Replacement Parts: 0844 873 0710
Ireland Helpline: 1800 409 119

Important safety
instructions

Personal safety
•

The use of any electrical appliance
requires the following common sense
safety rules.
Primarily there is danger of injury or
death and secondly the danger of
damage to the appliance. These are
indicated in the text by the following
two conventions:

•

Treating scalds

WARNING: To protect against fire,
electric shock and personal injury, do
not immerse cord, plug and
appliance in water or any other
liquid.
WARNING: Do not touch hot surfaces.
Use oven mitts or oven gloves when
removing the hot bread pan. Do not
cover the steam vent openings under
any circumstances.

•

Other safety
considerations
•

If the mains lead of this appliance is
damaged do not use it. The lead may
only be replaced by Morphy Richards
Ltd or an agent of the company, since
special purpose tools are required.
Telephone Morphy Richards helpline for
advice.

WARNING: Danger to the person!
•

WARNING: Avoid contact with moving
parts.

•

To protect against electrical shock, do
not immerse cord or plug in water or
other liquid.

•

The use of accessory attachments not
recommended by the manufacturer may
cause damage to the breadmaker.

Extreme caution must be observed
when moving an appliance with hot
contents.

•

Do not place the appliance on or near
heat sources such as gas or electric
stove ovens, or burners.

•

To avoid damaging the appliance, do
not place the baking pan or any object
on top of the unit.

•

Do not clean with scouring pads. Do
not wash the baking pan, kneading
blade measuring cup or spoon in a
dishwasher.

•

Keep the appliance and the cable away
from heat, direct sunlight, moisture,
sharp edges and the like.

•

The baking pan must be in place prior
to switching on the appliance.

•

Always remove the plug from the
socket whenever the machine is not in
use, when attaching accessory parts,
cleaning the machine or whenever a
disturbance occurs. Pull on the plug,
not the cable.

•

This appliance is not intended to be
operated by means of an external timer
or separate remote control.

IMPORTANT: Damage to the appliance!
In addition, we offer the following safety
advice.

Location
• This appliance is intended to be used
in household and similar applications
such as:

•

farm houses;
by clients in hotels, motels and other
residential type environments;
•

Do not use the appliance with wet or
moist hands.

It is not suitable for use in staff
kitchen areas in shops, offices and
other working environments.

•

This appliance is not intended for use
by persons (including children) with
reduced physical, sensory or mental
capabilities, or lack of experience and
knowledge, unless they have been
given supervision or instruction
concerning the use of the appliance by
a person responsible for their safety.

Always locate your appliance away
from the edge of a worktop.

•

Ensure that the appliance is used on a
firm, flat surface.

•

Do not use the appliance outdoors, or
near water.

Children
•

Never allow a child to operate this
appliance.

•

Children are vulnerable in the
kitchen, particularly when unsupervised
and if appliances are being used or
cooking is being carried out.

Mains cable
•

•

Do not use breadmaker for storage
purposes nor insert any utensils, as
they may create a fire or electric shock
hazard.

bed and breakfast type
environments.

•

The mains cable should reach from the
socket to the base unit without straining
the connections.
Do not let the mains cable hang over
the edge of a worktop where a child
could reach it.

•

Do not let the cable run across an open
space e.g. between a low socket and
table.

•

Do not let the cable run across a
cooker or toaster or other hot area
which might damage the cable.

•

If the supply cable is damaged, it must
be replaced by the manufacturer, it’s
service agent or similarly qualified
persons in order to avoid a hazard.

UK Helpline 0844 871 0944

Run cold water over the affected area
immediately. Do not stop to remove
clothing, get medical help quickly.

Teach children to be aware of dangers
in the kitchen, warn them of the
dangers of reaching up to areas where
they cannot see properly or should not
be reaching.

Electrical
requirements
Check that the voltage on the rating
plate of your appliance corresponds
with your house electricity supply
which must be A.C. (Alternating
Current).

•

Children should be supervised to
ensure that they do not play with the
appliance.

•

This appliance is not intended to be
operated by means of an external timer
or separate remote control system.

Replacement Parts 0844 873 0710

If the socket outlets in your home are
not suitable for the plug supplied with
this appliance, the plug should be
removed and the appropriate one
fitted.

Ireland Helpline 1800 409 119

Note: The plug removed from the mains
cable, if severed, must be destroyed as
a plug with bared flexible cord is
hazardous if engaged into a live socket
outlet.
WARNING: THIS APPLIANCE MUST
BE EARTHED.
Should the fuse in the 13 amp plug
require changing a 13 amp BS1362
fuse must be fitted.

Contents
Safety instructions
Electrical requirements
Features
Introduction
Before first use
About this breadmaker
Programme descriptions
Using your breadmaker
Using the timer
Beeper
Power Interruption
Slicing and storing bread
Drop down blade
Care and cleaning
Storing the unit
Understanding baking
Important note on flours
Other ingredients
Measuring ingredients
Ingredients temperatures
Creating your own yeast breads
Special glazes for yeast breads
Other tips
Programme baking times
Conversion charts
Need help?
Trouble shooting
Helpline
Website

Recipes
2
2
3
4
4
4
4
5
6
7
7
7
7
7
7
7
8
8
9
9
9
10
10
17
18
19
20
21
22

For details of other Morphy Richards products, please see our website:

About the Recipes
General Method

10
10

Basic breads - 1
Basic white bread
Soft grain bread
Brown loaf
Italian herb bread
Cheese & onion bread
Raisin bread
Sun-dried tomato loaf

11
11
11
11
11
11
11
12

French bread - 2
French bread

12
12

Wholemeal breads - 3
Wholewheat bread
Granary loaf

12
12
12

Cake - 4
Maderia cake
Mixed fruit cake
Banana and nut bread
Porridge oats bread

12
12
13
13
13

Sweet - 5
Mixed fruit loaf
Chocolate bread

13
13
13

Fastbake 1- 6
Fastbake small white

14
14

Fastbake 2 - 7
Fastbake large white

14
14

Dough - 8
White bread rolls
Wholewheat bread rolls
Hot cross buns
Pizza base

14
14
14
14
15

Jams - 9
Marmalade
Raspberry and apple

15
15
15

Speciality breads - 10
Malt loaf

15
15

Sandwich - 4
Sandwich loaf
Softgrain sandwich loaf

15
15
16

Gluten free
Gluten free white bread -1
Gluten free madeira cake -4

16
16
16

Bread mixes

Features

⁄

⁄ Viewing window
¤ Cover
ﬁ

‹ Lid handle
› Main body

‹

ﬁ Control panel
ﬂ
›

ﬂ Air vents
‡ Handle
· Baking pan
‚ Kneading blade
„ Rotating shaft

Blade has two positions

‡

Upright position

Down position

‚

„
‰ Display window
Shows browning level selected
Shows weight selected
Shows the programme number
Shows time left before completion
(for example, 3:20 is 3 hours and
20 minutes; 0:20 is 20 minutes)
Shows temperature warning - see
‘Troubleshooting’

‰
Â

Ë
È

Â Timer delay buttons
Use to delay the start of bread
making (all programmes except
Fastbake)
Colour button
For selecting crust colour from
light, medium or dark (certain
programmes only)
Ê Colour button
For selecting crust colour from
light, medium or dark (certain
programmes only)

UK Helpline 0844 871 0944

Replacement Parts 0844 873 0710

Á Loaf size button
For selecting small (1.5lb) or large
(2lb) loaf size (certain programmes
only)For choosing the bread
making programme from the list 1
to 12

Ë Start
Press to start, for approximately 1
second, a beep sounds and the
colon (:) flashes and the
programme starts
Stop
Press to stop, for approximately 2
seconds, a beep sounds to
confirm.

È Menu button
For choosing the bread making
programme from the list 1 to 12

Ireland Helpline 1800 409 119

Introduction
The smell of homemade bread
wafting around the home is one of
those great smells. Bread, fresh out
of the oven, with melting butter is a
memorable taste sensation. The
Morphy Richards automatic
breadmaker can create that
experience every morning.
There's very little effort on the part
of the baker, because the
breadmaker is a sophisticated
appliance with a computer memory
that does all the work for you.
It’s as simple as one-two-three.
1 Put in the ingredients.
2 Select programme from the menus
and press start.
3 Wait for your bread.
But don't stop at baking bread in
this appliance.
Besides being able to do all kinds
of speciality breads, including
wholewheat, you can also prepare
doughs for bread rolls, pizza, cake
and jam. Everything is easy and
tastes homemade - because it is.

Before First Use
Before first use, please take a few
minutes to read this instruction
book and to find a place to keep it
handy for reference. Pay particular
attention to the safety instructions.
1 Carefully unpack the breadmaker
and remove all packaging
materials.
2 Remove any dust that may have
accumulated during packing.
3 Wipe the baking pan, kneading
blade and outside surface of the
breadmaker with a clean, damp
cloth. The bread pan is non-stick
coated. Do not use scouring pads
or any abrasives on any part of the
breadmaker.
4 For first time, use oil, butter or
margarine to grease the bread pan
and bake empty for about 10
minutes (select the Extrabake
programme).
5 Clean once more.

6 Place the kneading blade on the
axle in the baking pan.
During manufacturing, it is
necessary to lightly grease some
parts of the appliance. This may
result in the unit emitting some
vapour when first used, this is
normal.

About This
Breadmaker
• It has two settings to make a small
680g (1.5lb) or large 907g (2lb) loaf
(approximate weight - depends on
recipe).
• A Fruit and Nut beep signals when
extra ingredients can be added so
they don’t get chopped by the
kneading blade.
• The 1.5lb setting can be used to
make a 1lb loaf for some of the
recipes.

About the Recipies
The recipes in this booklet have
been thoroughly tested to ensure
best results. Recipes have been
created by home economists
specifically for this machine and
may not produce acceptable
results in other similar machines.
• Always add ingredients in the order
they are listed in the recipe.
• Accurate measuring of ingredients
is vital. Do not use larger amounts.

Programme
Descriptions
1 Basic white (3:00 and 2:53)
For white and brown bread. Also
for flavoured breads with added
herbs and raisins.
2 French (3:50 and 3:40)
For the baking of light weight
bread, such as french bread which
has a crisper crust and light
texture.
3 Wholewheat (3:40 and 3:32)
For the baking of bread containing
significant amounts of wholewheat.
This setting has longer preheat
time to allow the grain to soak up
the water and expand. It is not
advised to use the delay timer as
this can produce poor results.
Wholewheat usually produces a
crispy thick crust.

For details of other Morphy Richards products, please see our website:

4 Cake (1:40)
This setting will mix ingredients and
then bake for a preset time. It is
required to mix two groups of
ingredients in bowls before adding
to the breadmaker (see cake
recipes).
5 Sweet (2:55 and 2:50)
For the baking of sweet type bread
which gives a crisper crust than on
basic setting. The crisper crust is
produced by the sugar ‘burning’.
6 Fastbake I (1:10)
For preparation of a 1.5lb white loaf
in a reduced time period. Loaves
made on this setting can be shorter
and the texture more moist.
7 Fastbake II (1:15)
For preparation of a 2lb white loaf
in a reduced time period. Loaves
made on this setting can be shorter
and the texture more moist.
8 Dough (1:30)
This setting only makes the dough
and will not bake the final bread.
Remove the dough and shape it to
make bread rolls, pizza, etc. Any
dough can be prepared on this
setting. Do not exceed 1kg (2lb) of
combined ingredients.
9 Jam (1:20)
Use this setting for making jam
from fresh fruits and marmalade
from Seville oranges. Do not
increase the quantity or allow the
recipe to boil over the pan into the
baking chamber. Should this
happen, stop the machine
immediately. Remove the pan
carefully, allow to cool a little and
clean thoroughly.
10 Speciality (2:50)
For bread types that are required in
a shorter time. Bread baked on this
setting is usually smaller with a
dense texture.
11 Sandwich (3:00 and 2:55)
This is to bake light texture bread
but with a softer but thicker crust.
12 Extra bake (1:00)
This setting is bake only and can
be used to increase the baking
time on selected settings. This is
especially useful to help ‘set’ jams
and marmalade. When started, the
default time is 1 hour (1:00) and
counts down in 1 minute intervals.
You will have to manually switch
this off, by pressing the stop

button, when you have completed
the extrabake process. It is advised
that you check the condition of the
bread or jam after 10 minutes and
at 10 minute intervals. Pressing p
takes the display to 0:10, (10
minutes), and pressing again
increases by 1 minute intervals,
0:10, 0:11, 0:12 etc. to a maximum
of 59 minutes.
When the button q is pressed, the
display will show 0:59 minutes, and
pressing again will decrease the
time by 1 minute intervals, 0:59,
0:58, 0:57 etc.
Do not use the extrabake
programme for more than 1 hour,
as over heating of the product may
occur.

Using Your
Breadmaker
1 Take out the pan
Open the lid and remove the pan
by lifting the handle, turning anticlockwise and lifting out. Place on
the work surface. It is important
that the pan is filled with
ingredients outside the machine so
that any accidental spillage is not
ignited by the heating elements.
2 Attach the blade
Attach the kneading blade to the
shaft by pushing on. Ensure the
blade is in the upright position
before adding ingredients shown
on page 9.
3 Measure ingredients
Measure the ingredients required
and add them all into the pan in the
order listed. See later section
(‘Measuring your ingredients’).
• When adding the yeast to the
baking pan, take care that the
yeast does not come into contact
with the water or any other liquid,
as it will start to activate
immediately.
• Use tepid water 21-28oC.
4 Put pan back in
Place the baking pan back in the
breadmaker, turning clockwise to
lock into place. Close the lid.
5 Plug in
Plug into the power supply. The
breadmaker will automatically be
set to basic bread menu and
normal time.

UK Helpline 0844 871 0944

for 15 minutes, then turn the pan
upside down and tap the bread
from the pan onto a rack to cool.
Fill the pan with warm water
immediately to prevent the blade
from sticking to the shaft.

• Everytime you press a button you
will hear a beep to confirm.
6 Select programme
Choose the desired setting from
the list by pressing the Menu
button.

• Occasionally the kneading blade
will stay in the loaf. Wait until the
loaf is cool and then remove the
blade with a wooden or plastic
utensil to avoid damage to the nonstick surface.

7 Select weight
Press Loaf size button to choose
between small or large.
8 Select colour
Choose desired crust colour by
pressing Colour button.

16 Always unplug the appliance
after use.

9 Select the delay time
If you wish the bread to be ready
later, set the time delay now, as
described in next section.
10 Start
Press the Start Stop button to start
the machine. The remaining time
will count down in one minute
increments.
11 Progress
The breadmaker will automatically
proceed through the programmed
stages as shown in the ‘Baking
cycle times’ section. If the
breadmaker has a programme
selected that has a second
kneading process, beeps sound to
inform that fruits and/or nuts may
be added.

12 Finish
When the programme is completed
and the bread is baked, the display
shows 0:00 and the beeper will
sound.

14 Remove the food
Press Stop. Open the lid.
WARNING: Use oven gloves
when removing the baking pan
and take care as it is very hot.
15 Turn out the bread
Allow the bread to cool in the pan

Replacement Parts 0844 873 0710

Room temperature note
The breadmaker will work well in a
wide range of temperatures, but
there could be a difference in loaf
size between a very warm room
and a very cold room. We
recommend the room temperature
should be between 15oC and 34oC.

Using the timer

• It is possible that steam will escape
through the vents during baking,
this is normal.

13 Keep warm
The keep warm function will
circulate hot air for a further 60
minutes on most settings (see
‘Baking cycle times’ section). For
best results, remove the baking
pan and loaf within this period or
when the initial programme is
completed. 10 beeps will be heard
when the keep warm period is
finished.

• Do not open the lid whilst the
breadmaker is operating as this will
affect the quality of the bread,
especially it’s ability to rise
properly. Only open the lid when
the recipe needs you to add
additional ingredients, see recipes.

Use the timer when you want the
bread ready later, or in the morning.
A maximum of 13 hours can be set.
Check if function is available by
consulting ‘Baking cycle times’
section. Do not use this function
with recipes that use perishable
ingredients such as eggs, fresh
milk, sour cream, or cheese.
1 Decide when you want the bread to
be ready and calculate the
difference in time between now and
then. For example, if you want a
loaf at 8am, and it is now 7.30pm,
the difference is 12 1/2 hours.
2 Enter this time by pressing ‘Time
▼’ and ‘Time ▲’ buttons. Arrows
will move time up or down in 10minute increments. After you have
pressed Start, the colon (:) will
flash.
• If you have selected the wrong
time, press stop for 2 seconds. The
timer will go back to the
programme time, repeat step 1 and
2.

Ireland Helpline 1800 409 119

3 The timer delay is up to a
maximum of 13 hours. This is when
the bread will be ready to remove
from the machine, see page 8, item
14 ‘Remove the food’.

or 2.5cm (1 inch) cubes and used
in favourite recipes to make
croutons, bread pudding, or
stuffing.

Drop down blade
Beeper
The beeper sounds:
• when pressing any button;
• during the second kneading cycle
of certain programmes to indicate
that cereals, fruit, nuts or other
ingredients can be added;
• when the programme finishes;
• when keep warm finishes.

Power interruption
After a brief power supply failure
• if the programme has not yet
reached rise 1, press start and the
programme will continue using the
automatic repeat function;
• if it has gone beyond this point, the
process must be started from the
very beginning. The ingredients will
have to be discarded and you must
start again with fresh ingredients.

Slicing and storing
bread
For best results, place bread on a
wire rack and allow to cool for 1530 minutes before slicing.
Use an electric knife or a sharp
knife with a serrated blade for even
slices.
Store unused bread tightly covered
in a plastic bag at room
temperature for up to three days. If
weather is hot and humid, store in
the refrigerator overnight.
For longer storage (up to one
month), place bread in a tightly
covered container in the freezer.
If you store the bread in the
refrigerator, leave it out to bring it
to room temperature before
serving.
Since homemade bread has no
preservatives, it tends to dry out
and become stale faster than
commercially made bread.
Leftover slightly hardened bread
may be cut into 1.3 cm (half inch)

The breadmaker has a unique
kneading blade which folds down
flat at the end of the 2nd rise cycle,
this ‘punches’ the dough ready for
the final rise 3 and allows the blade
to fold flat to minimise the hole size
left in the base of the baked loaf.
Ensure the blade is in the upright
position before adding the
ingredients. If it falls over, lift it back
to the upright position.
Clean the blade every time after
use, ensure the blade rotates freely
on the spindle before each use,
you can add a little sunflower oil to
the joint before putting it back into
the pan. This will then be ready for
next use.

Care and cleaning
1 WARNING: To prevent electrical
shock, unplug the unit before
cleaning.
2 Wait until the breadmaker has
cooled.
• IMPORTANT: Do not immerse or
splash either the body or lid in any
liquid as this may cause damage
and/or electric shock.
3 Exterior: Wipe the lid and outer
body of the unit with a damp cloth
or slightly dampened sponge.
4 Interior: Use a damp cloth or
sponge to wipe the interior of the
breadmaker.
5 Baking pan: Clean the baking pan
with warm water, soap is not
necessary. Avoid scratching the
non-stick surface. Dry it thoroughly
before placing it back in the baking
chamber.
• Do not wash the baking pan,
measuring cup, spoon or kneading
blades in the dishwasher.
• Do not soak the baking pan for
long periods, as this could interfere
with the working of the drive shaft.
• If the kneading blade becomes
stuck in the bread pan, pour hot
water over it and allow to soak for

For details of other Morphy Richards products, please see our website:

30 minutes.
This will enable you to remove the
kneading blade more easily.
• Be sure the appliance is completely
cooled before storing away.
Do not use any of these when
cleaning
• Paint thinner
• Benzine
• Steel wool pads
• Polishing powder
• Chemical dustcloth
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 the
blade sticking.
• 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 proces

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

UK Helpline 0844 871 0944

bread.

will not react properly with them.

Oatmeal
Oatmeal comes from rolled or
steel-cut oats. They are used
primarily to enhance flavour and
texture.

Salt
Salt is necessary to balance the
flavour of breads and cakes, as
well as for the crust colour that
develops during baking. Salt also
limits the growth of yeast, so the
amounts shown in the recipes
should not be increased. It may be
reduced for dietary reasons,
however, your baking may suffer.

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 is used. Fresh or
compressed cake yeast are not
recommended as they will produce
poor results. Store yeast according
to manufacturer’s instructions.
Ensure your yeast is fresh by
checking it’s 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 process. Artificial
sweeteners cannot be used as a
substitute for sugar as the yeast

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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
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.
Vitamin C - Ascorbic acid
Ascorbic acid helps improve the
volume of the loaf. Vitamin C
powder or tablets should be used.
You can also use the orange flavour
vitamin C supplement tablet.
These are usually marked in mg
(milligrams) strength. If they are
200mg tablets, use 1/2 tablet for

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100mg dose. The tablet must be
crushed between 2 spoons to
create a powder. If using powder,
refer to the packet instructions, but
a 1/4 of a teaspoon is usually
recommended.

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 A. 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. A
Dry measuring must be done by
gently spooning the 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.

DO NOT USE NORMAL KITCHEN
TEASPOONS OR
TABLESPOONS.

Hints on measuring ingredients
• The cup is marked in various
‘volume measurement’ scales. The
recipes in this book use the ‘cup’
volume which is based on the
‘American’ cup of 8floz and is
conveniently marked in 1/16
divisions.

• If you prefer to use weight (gms) as
a measurement, fill and weigh the
required number of cups and
record this conversion. ie: 2 cups =
xx gms 3 cups = xxx gms
You must use a good quality set of
accurate scales, we prefer to use
the ‘cup’ measure for consistency
and accuracy.

A conversion table is provided on
page 18.
• There are 2 spoons provided to
cover all combinations of quantities
in the recipes B:
Tablespoon (tbsp) and teaspoon
(tsp).
For 1/2 teaspoon measurements,
use the 1/4 tsp twice.
1 tsp = 5 millilitres
1 tbsp = 3 tsp = 15 millilitres
Hint: measure dry ingredients first
with the tablespoon, then wet (oil)
last.
Your breadmaker produces
delicious baked goods with ease.
This machine requires only that you
carefully follow the recipe
instructions. In basic cooking,
normally ‘a pinch of this and a
dash of that’ is fine, but not for
breadmakers. Using an automatic
breadmaker requires you accurately
measure each ingredient for best
results.

Ingredient
temperatures
All ingredients, including the
machine and pan, and especially
liquids (water or milk), should be
warmed to room temperature
21°C (70°F).
If ingredients are too cold, below
10°C (50°F), they will not activate

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the yeast. Extremely hot liquids,
above 40°C (104°F), may kill the
yeast.

Creating your own
yeast breads
With the breadmaker, even the
most inexperienced baker can
achieve the satisfying experience of
baking a loaf of bread. All of the
mystery and hard work is gone.
Inside this talented machine with
an electronic brain, the dough is
mixed, kneaded, proofed and
baked without you being present.
The automatic breadmaker can
also just prepare the dough, and
when it's ready, you shape, allow to
rise and bake in a conventional
oven. The recipes on the following
pages are ‘tailored’ for this
breadmaker. Each recipe features
ingredients that best compliment a
particular loaf of bread, and each
was tested in our machines. It is
extremely important not to exceed
the amounts of flour specified in
each of the recipes or else it could
result in unsatisfactory baking
performance. When creating your
own yeast bread recipes or baking
an old favourite, use the recipes in
this cookbook as a guide for
converting portions from your
recipe to your breadmaker.

Special glazes for
yeast breads
Give your just baked bread a
professional finish. Select one of
the following special glazes to
enhance your bread.
Egg glaze
Beat 1 large egg and 1 tablespoon
of water together, brush
generously. Note: apply only to
doughs before baking.
Melted butter crust
Brush melted butter over just
baked bread for a softer, tender
crust.
Milk glaze
For a softer, shiny crust, brush just
baked bread with milk or cream.
Sweet icing glaze
Mix 1 cup of sifted icing sugar with
1 or 2 tablespoons of milk to make
a glaze consistency and drizzle
over raisin bread or sweet breads.
Poppy/Sesame/Caraway
seed/Oatmeal
Sprinkle your choice of these
seeds generously over just glazed
bread.

Other tips
• Place all recipe ingredients into the
baking pan so that yeast is not
touching any liquid.
• After completing the process of
making dough in your breadmaker,
typically when letting dough rise
outside the breadmaker, allow 30
minutes or until dough doubles in
size. Dough should be lightly
greased and covered with grease
proof paper and a dry towel. It
should be placed in a warm area
free from draughts.

• The DOUGH setting is great for
mixing, kneading and proofing,
allowing dough to rise. Use the
automatic breadmaker to prepare
this dough so all you need to do is
shape and bake it according to
your recipe.

Recipes
All of the following recipes use this
same general method:
1 Measure ingredients into the
baking pan.

• When recipes call for a ‘lightly
floured surface,’ use 1 or 2
tablespoons of flour on the surface.
You may want to lightly flour your
fingers or rolling pin for easy dough
manipulation.

2 Use tepid water 21-28oC.

• When you let dough ‘rest’ and ‘rise’
according to a recipe, place it in a
warm, draught-free area. If the
dough does not double in size, it
may not produce a tender product.

5 Push the start button.

• If the dough you are rolling shrinks
back, let it rest covered for a few
minutes before rolling again.

7 Remove the bread from the baking
pan (and the kneading blade from
the bread if necessary).

• Dough may be wrapped in plastic
and stored in a freezer for later use.
Bring the dough to room
temperature before using.

8 Allow to cool before slicing.

• After 5 minutes of kneading, open
the lid and check the dough
consistency. The dough should
form a soft, smooth ball. If too dry,
add liquid. If too wet, add flour (1/2
to 1 tablespoon at a time).

3 Insert the baking pan securely into
the unit, close the lid.
4 Select the appropriate bread
setting.

6 When the bread is done, remove
the pan from the unit using oven
mitts.

This method is modified by notes,
if applicable, at the end of each
recipe.
These recipes have been
developed using Allinson flours and
Easybake Allinson yeast.

• When using honey, malt extract,
golden syrup or treacle, coat the
spoon or cup with oil first, this will
prevent these ingredients from
sticking to the spoon or cup.

• Humidity can cause problems,
therefore humidity and high
altitudes require adjustments. For
high humidity, add an extra
tablespoon of flour if consistency is
not right. For high altitudes,
decrease yeast amount by
approximately 1/4 teaspoon, and
decrease sugar and/or water or
milk slightly.

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Recipes for basic breads -1

Italian herb bread

Basic white bread

11/2 lb

2 lb

Water

11/8

11/2 cup

Skimmed milk powder

21/2 tbsp

3 tbsp

Sunflower oil

21/2

tbsp

3 tbsp

Sugar

21/4

tbsp

21/2 tbsp

cup

1 lb*

11/2 lb

2 lb

3/
4

cup

11/8

11/2

Skimmed milk powder

2 tbsp

21/2

Sunflower oil

2 tbsp

21/2 tbsp 4 tbsp

Salt

11/2 tsp

2 tsp

21/4

Strong white bread flour

3 cups

4 cups

Dried marjoram

11/2

tsp

2 tsp

Dried basil

11/2

tsp

2 tsp

Dried thyme

11/2

tsp

2 tsp

Fast action yeast

11/4

tsp

11/2 tsp

Use setting

1 Basic

11/2 lb

2 lb

Water

1/
4

Sugar
Salt

tbsp

Fast action yeast
Use setting

cups

tbsp 4 tbsp

tbsp 3 tbsp

1/
4

1 tsp

Strong white bread flour

cup

tsp

2 tsp

2 cups

3 cups

4 cups

1 tsp

11/4

1 Basic

tsp

1 Basic

tsp

1 Basic

*Use 11/2 lb loaf size setting for 1 lb loaf

Softgrain bread
11/2 lb

2 lb

Water

11/8

cup

11/2

Skimmed milk powder

21/2

tbsp

4 tbsp

Water

1 cup

11/4 cup

Sunflower oil

2 tbsp

21/2 tbsp

Skimmed milk powder

2 tbsp

21/2 tbsp

Sugar

21/4 tbsp

3 tbsp

Sugar

1 tbsp

2 tbsp

Salt

11/4

Salt

1/
2

1 tsp

tsp

Cheese & onion bread
cups

2 tsp

tsp

Strong white softgrain bread flour

3 cups

4 cups

Onion granules

11/2

Fast action yeast

1 tsp

Mature grated cheddar cheese

1 cup

11/2 cups

Use setting

1 Basic

Strong white bread flour

3 cups

4 cups

Fast action yeast

11/2

tsp

13/4 tsp

Use setting

1 Basic

3 tbsp

11/2 lb

2 lb

3 tbsp

Water

11/4

11/2 cup

Skimmed milk powder

3 tbsp

4 tbsp

2 tsp

Sunflower oil

3 tbsp

4 tbsp

Sugar

1 tbsp

2 tbsp

Salt

11/2

2 tsp

Cinnamon

3/
4

Strong white bread flour

3 cups

4 cups

Fast action yeast

1 tsp

11/4 tsp

Raisins*

5/
8

3/
4

Use setting

1 Basic

tbsp

2 tbsp

Brown loaf
1 lb*

11/2 lb

2 lb

Water

3/
4

1 cup

11/2 cups

Skimmed milk powder

11/2

Sunflower oil

11/2

Sugar

21/2 tbsp 21/2 tbsp 4 tbsp

cup

tbsp 2 tbsp
tbsp 2 tbsp

Salt

1 tsp

11/4

Strong brown bread flour

2 cups

3 cups

4 cups

1 tsp

11/4

11/2

Fast action yeast
Use setting
*Use

11/2

1 Basic

lb loaf size setting for 1 lb loaf

tsp

1 Basic

tsp

1 Basic

Raisin bread
cup

tsp

cup

1 tsp

cup

1 Basic

* Add the fruit when the beeper sounds.

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Sun-dried tomato loaf

Granary loaf
11/2

2 lb

11/2 lb

2 lb

Water

1 cup

11/3

Water

11/8

15/8 cup

Skimmed milk powder

21/2 tbsp

3 tbsp

Skimmed milk powder

2 tbsp

3 tbsp

Sunflower oil

21/4

3 tbsp

Sunflower oil

2 tbsp

3 tbsp

Sugar

21/4

tbsp

3 tbsp

Soft brown sugar

21/2

tbsp

5 tbsp

Salt

11/4

tsp

11/2

Salt

11/4

tsp

2 tsp

Dried mixed herbs

11/2

tsp

2 tsp

tbsp

cups

tsp

cup

Granary malted brown bread flour

3 cups

4 cups
3/
4

Strong white bread flour

3 cups

4 cups

Fast action yeast

3/
4

Fast action yeast

11/4

11/2

*Vitamin C tablet

1 x 100mg

Sun-dried tomatoes

3/
8

Use setting

3 Wholewheat

Use setting

1 Basic

tsp

1/
2

cup

tsp

cup

1 Basic

tsp

1 x 100mg

*Optional: By adding a vitamin C tablet, the rise of the bread can be
improved. Crush tablet between 2 teaspoons and add.

Recipes for cake and quick
bread - 4

Recipes for french bread - 2
French bread
1 lb*

11/2 lb

2 lb

Water

3/
4

1 cup

11/4 cup

Skimmed milk powder

11/2 tbsp 2 tbsp

21/2 tbsp

Sugar

3/
4

1 tbsp

11/4 tbsp

Salt

1 tsp

11/4 tsp

Sunflower oil

1 tbsp

11/2 tbsp

Strong white bread flour

2 cups

3 cups

4 cups

Fast action yeast

1 tsp

11/4 tsp

Use setting

2 French 2 French 2 French

*Use

11/2

cup

tbsp

lb loaf size setting for 1 lb loaf

Important
The cakes produced in this breadmaker will not rise to
fill the pan completely, they will be approximately 55mm
(2'') tall. The standard cake is a Madeira type which is
moist, rich and dense in texture. Adjustments to the
recipe may be required for personal taste - less butter
and sugar to reduce the richness, less water and/or
eggs to reduce moisture.
Variations
Cherries - 1/2 cup cherries halved (wash thoroughly to
remove the excess syrup) and allow them to drain and
dry on absorbent paper;
or mixed fruit - 1/2 cup or chocolate chips - 1/4 cup
Add any of these variations into the breadpan last, on
top of the other ingredients.
Maderia cake mix

Recipes for wholewheat breads
-3
Wholewheat bread
1 lb*

11/2

2 lb

3/
4

cup

11/8

cup

15/8

Skimmed milk powder

1 tbsp

11/2

tbsp 3 tbsp

Sunflower oil

11/2

Brown sugar

3/
4

Salt

3/
4

Water

tbsp 2 tbsp

3 tbsp

tsp

11/2

tsp

Strong wholemeal bread flour

2 cups

3 cups

4 cups

Fast action yeast

1/
2

3/
4

Vitamin C tablet (crushed)

Use setting

3 Wholewheat

*Use

11/2

tsp

3/
4

cup

Vanilla essence

1/
4

tsp

Eggs (beaten)

3 medium

Lemon juice

2 tsp

Ingredients group 2
Plain flour

15/8 cup

Baking powder

2 tsp

Granulated sugar

1 cup

Use setting

4 Cake

tsp

1x100mg 1x100mg

lb loaf size setting for 1 lb loaf

Butter (melted)

cup

tbsp 21/2 tbsp 21/2 tbsp
11/4

Ingredients group 1

Method
1 Mix group 1 together in a separate bowl.
2 Sieve group 2 together in a second bowl.
3 Combine groups 1 and 2 together until mixed.
4 Pour mixture into breadpan.

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Porridge oats bread

Mixed fruit cake
Ingredient group 1

Milk

Butter (melted)

3/
4

Vanilla essence

1/
4

Eggs

cup

1 cup

Eggs (beaten)

Sunflower oil

1/
2

Golden syrup

2 tbsp

Lemon juice

2 tsp

Porridge oats

1 cup

Dried mixed fruit

5/
8

Sugar

1/
4

Salt

1 tsp

tsp

cup

Ingredient group 2

tsp

cup

Plain flour

2 cups

Baking powder

1/
2

tsp

2 tsp

Bicarbonate of soda

1/
2

tsp

Sugar

1 cup

Use setting

4 Cake

Ground cinnamon

1/
4

tsp

Ground nutmeg

1/
4

tsp

Use setting

4 Cake

15/8

Plain flour
Baking powder

cups

Sweet - 5
Mixed fruit loaf

Method

1 lb*

11/2 lb

Water

3/
4

11/8

Banana and nut bread

Skimmed milk powder

2 tbsp

21/2 tbsp 3 tbsp

Ingredients group 1

Sunflower oil

2 tbsp

21/2 tbsp 3 tbsp

Sugar

5 tbsp

1/
4

Follow method given for madeira cake mix.

Butter (melted)

2 tbsp

cup

2 lb

cups 11/3 cups

cup

1/
3

cup

Milk

1 tbsp

Salt

1 tsp

11/4

Mashed banana

1 cup

Strong white bread flour

2 cups

3 cups

4 cups

Nutmeg

1/
2

3/
4

1 tsp

Egg

Walnuts (chopped)

1/
2

Lemon rind

1 tsp

cup

Ingredients group 2
Plain flour
Bicarbonate of soda

1/
2

tsp

Baking powder

1/
4

tsp

Sugar

1/
2

cup

Salt

1/
4

tsp

Use setting

4 Cake

cup

tsp

Fast action yeast

1 tsp

11/4

Dried mixed fruit †

1/
4

1/
2

Use setting

5 Sweet 5 Sweet 5 Sweet

* Use
11/2

tsp

11/2

cup

tsp

cup

11/2 tsp
2/
3

cup

lb loaf size setting for 1 lb loaf

† Add the fruit when the beeper sounds

Chocolate bread
11/2 lb

2 lb

Water

1 cups

11/2 cups

Egg (beaten)

1 medium

Method

Skimmed milk powder

1 tbsp

11/2 tbsp

1 Mix group 1 together in a separate bowl.

Sunflower oil

1 tbsp

11/2 tbsp

2 Mix group 2 together in a second bowl.

Sugar

1/
2

cup

3/
4

Salt

1/
2

tsp

1 tsp

Walnuts (chopped) *

1/
4

cup

1/
4

Strong white bread flour

21/8

Cocoa powder

1/
2

Fast action yeast

1/
2

Use setting

5 Sweet

3 Pour mixture into breadpan.

cups

cup

3 cups

cup

3/
4

cup

tsp

1/
2

tsp

5 Sweet

* Add the walnuts when the beeper sounds

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Recipes for Fastbake I - 6

Wholewheat bread rolls

Fastbake small white

Water

11/4 cups

Skimmed milk powder

2 tbsp

Water

270ml

Butter (melted)

2 tbsp

Skimmed milk powder

2 tbsp

Honey

2 tbsp

Salt

1 tsp

Brown sugar

1 tbsp

Sugar

4 tsp

Salt

11/2 tsp

Sunflower oil

2 tbsp

Strong wholewheat bread flour

31/4 cups

Strong white bread flour

3 cups

Fast action yeast

11/2 tsp

Fast action yeast

3 tsp

Use setting

8 Dough

Use setting

6 Fastbake

Method
Follow method given for white rolls.

Recipes for Fastbake II - 7
Hot cross buns
Fastbake large white
Water

360ml

Water

1 cup

Butter (melted)

1/
4

cup
cup

Skimmed milk powder

3 tbsp

Sugar

1/
4

Salt

11/2

Egg (beaten)

Sugar

5 tsp

Salt

1 tsp

Sunflower oil

3 tbsp

Strong white bread flour

33/4 cups

Strong white bread flour

4 cups

Fast action yeast

2 tsp

Fast action yeast

3 tsp

Cinnamon

1 tsp

Nutmeg

1/
4

Raisins

1 cup

Use setting

8 Dough

Use setting

tsp

7 Fastbake

tsp

Recipes for dough - 8
Method
1 Divide into 8-12 pieces. Shape and flatten slightly.

White bread rolls
Water

11/4 cups

Skimmed milk powder

1 tbsp

Butter melted

2 tbsp

Sugar

2 tbsp

Salt

11/2 tsp

Strong white bread flour

31/4 cups

Fast action yeast

11/2 tsp

Use setting

8 Dough

2 Glaze with egg and milk (but not the cross).
3 Cover and allow to rise for 30 minutes.
4 Bake in oven 375oF (190oC) for 16-18 minutes.
5 Glaze with egg and milk if required.

Method
1 Knead and shape the dough into 6 rolls.
2 Place on a greased baking tray.
3 Brush lightly with melted butter.
4 Cover for 20-25 minutes.
5 Allow to rise until they are double in size, then glaze.
6 Bake for approximately 15-20 minutes at 190oC.

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Raspberry and apple jam

Pizza base
Water

1 cup

Raspberries, frozen, measured before defrosting

2 cups

Butter (melted)

1 tbsp

Chopped baking apples (peeled and cored)

1 cup

Sugar

2 tbsp

Preserving sugar

1 cup

Salt

1 tsp

Lemon juice

3 tbsp

Strong white bread flour

23/4

Use setting

9 Jam

Fast action yeast

1 tsp

Use setting

8 Dough

cups

Comments
• Warm the jars before filling.

Method

• Use tongs to remove the paddle before pouring the

1 Pre-heat oven.

jam into prepared jars.

2 Shape into a flat round shape. Place on a greased

• Do not open lid during mixing.

baking tray. Brush lightly with oil.
3 Cover for 15 minutes and allow to rise.

Speciality - 10

4 Add your desired topping.
5 Bake at approximately 200oC until golden brown.

Recipes for jams - 9
Marmalade

Malt loaf
11/2 lb

2 lb

Water

1 cup

11/4 cup

Salt

1 tsp

Sunflower oil

2 tbsp

3 tbsp
21/2 tbsp

Juice from oranges

3 medium

Black treacle

11/2

Rind of oranges grated

Malt extract

2 tbsp

3 tbsp

Preserving sugar

1 cup

Plain flour

3 cups

4 cup

Water

1 tbsp

Fast action yeast

1 tsp

11/4 tsp

Pectin if needed

2 tsp

Sultanas*

1/
2

3/
4

Use setting

9 Jam

Use setting

10 Speciality 10 Speciality

tbsp

cup

* Add the fruit when the beeper sounds

Comments
• Warm the jars before filling.

Recipes for sandwich breads - 11

• Use extra bake time, if needed, according to set of the
marmalade and the size of the oranges.
• Remove the paddle with tongs before pouring the
marmalade into the jars.
• Do not lift the lid during mixing.
• Seville oranges should be used for marmalade but are
only available in January. If using other oranges, pectin
will be needed to firm up the marmalade.
• This recipe will fill approximately 1 medium (400g) jar.

Sandwich loaf
11/2 lb

2 lb

Water

11/16

11/3 cups

Soft margarine or butter

11/2 tbsp

2 tbsp

Salt

1/
2

1 tsp

Skimmed milk powder

11/2

Sugar

3 tbsp

31/2 tbsp

Strong white bread flour

3 cups

4 cups

Fast action yeast

3/
4

1 tsp

Use setting

11 Sandwich

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cups

tsp
tbsp

tsp

2 tbsp

Madeira gluten free cake

Softgrain sandwich loaf
11/2 lb

2 lb

Water

11/16

11/3

Butter (melted)

11/2 tbsp

2 tbsp

Salt

1/
2

1 tsp

Skimmed milk powder

11/2

Sugar

3 tbsp

31/2 tbsp

Strong white softgrain bread flour

3 cups

4 cups

Fast action yeast

3/
4

1 tsp

Use setting

11 Sandwich

cups

tsp
tbsp

cups

2 tbsp

tsp

Ingredients group 1
Butter (melted)
Vanilla essence
Eggs (beaten)
Lemon juice
Water
Ingredients group 2
Nutricia glutafin gluten free (white mix)
Baking powder
Caster sugar
Use setting

3/
4
1/
2

cup
tsp
3 medium
2 tsp
1/ cup
4
15/8 cup
2 tsp
1/ cup
2
4 Cake

Method
1 Mix group 1 together in a separate bowl.

Gluten free recipes

2 Sieve group 2 together in a second bowl.

Gluten free breads are yeast leavened breads, where
Gluten (a protein part of the wheat, also found in Oats,
Barley and Rye) is removed.
People who cannot tolerate Gluten in their diet (known
as Coeliacs) can obtain this flour on prescription. It is
found in most high street chemists and health food
stores, however, it is expensive!
Morphy Richards has developed these recipes using
one particular brand: ‘Nutricia Glutafin’ Gluten free white
flour mix and fibre mix. Other brands have not been
tested, therefore Morphy Richards cannot list these
brands.
Contact the Morphy Richards Helpline
(0844 871 0944 in the UK, and 1800 409 119 in the
Republic of Ireland) for further recipes when available.
The bread is excellent on the day it is made, but with all
Gluten free breads when one day old or more it will
need ‘refreshing’. 2 slices placed in a microwave for 1015 seconds will usually do this. Any remaining fresh
bread can be frozen for storage. To store Gluten free
bread (or any bread) slice the bread, re-assemble the
slices back together, wrap the assembled loaf in
aluminium foil and place it in a plastic bag. Store in the
freezer until required. The slices will ‘snap’ apart when
required and quickly thaw, use the microwave if
required.

3 Combine groups 1 and 2 together until mixed.
4 Pour mixture into breadpan.

Bread mixes
Use the ‘basic white setting’
Follow the information for bread mixes on the bread mix
packet. There are two types of bread mixes currently
available.
1 Just add water
These mixes are complete and they have all the
necessary ingredients provided, even the yeast. You only
add water.
IMPORTANT: Follow the packet instructions as some
mixes contain more than the normal amount of yeast,
which could over rise in the pan. Use 3 cups of mix
maximum.
These mixes are more prone to over-rising and
collapsing when the weather is hot and humid. Since
these mixes are complete, we cannot advise how to
adjust, as with our own recipes. Bake in the coolest part
of the day, use water between 21-28oC.
2 Just add flour and water
These mixes have the necessary ingredients in separate
sachets. Just add water and flour. Remember strong
white bread flour is required. A packet of this mix will
produce a 500g loaf, just over 1 lb.

Gluten free white bread
Water
Skimmed milk powder
Granulated sugar
Salt
Sunflower oil
Nutricia glutafin gluten free
fibre mix
Dry yeast (supplied with flour)
Use setting
The loaf is nearly 2lb in weight.

UK Helpline 0844 871 0944

2 lb
15/8 cups
4 tbsp
3 tbsp
2 tsp
4 tbsp
1 packet
tsp
1 basic

3/
4

Replacement Parts 0844 873 0710

Ireland Helpline 1800 409 119

Programme Baking Times

Programme no.

Knead 1

Rise 1

Times in minutes
1

Knead 2

Rise 2

Rise 3

Bake

Ten beeps
indicate
ingredients
can be
added •

Bread type
and size

Total
time

Keep
warm

Hours:
minutes

Basic, small

14 •