Morphy Richards RAPID COOK Operations Instructions download pdf (Page 10)

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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 sifted icing sugar

with 1 to 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.

• 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.

• The DOUGH setting is great for

the mixing, kneading and

proofing (allowing dough to

rise) richer doughs like

croissant dough. Use the

automatic breadmaker to

prepare this dough so all you

need to do is shape and bake

it according to your recipe.

• When recipes call for a ‘lightly

floured surface,’ use about 1 to

2 tablespoons of flour on the

surface. You may want to lightly

flour your fingers or rolling pin

for easy dough manipulation.

• 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.

• If the dough you are rolling

shrinks back, let it rest covered

for a few minutes before rolling

again.

• Dough may be wrapped in

plastic and stored in a freezer

for later use. Bring the dough

to room temperature before

using.

• 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).

RECIPES

All of the following recipes use

this same general method:

1 Measure ingredients into

baking pan.

2 Use tepid water 21-28ºC.

3 Insert baking pan securely into

unit, close lid.

4 Select appropriate bread

setting.

5 Push start button.

6 When bread is done, remove

pan from unit using oven mitts.

7 Remove bread from baking

pan, (and kneading blade from

bread if necessary).

8 Allow to cool before slicing.

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.

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Morphy Richards RAPID COOK Operations Instructions Page 10

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