Morphy-richards 48220 User Manual download pdf (Page 27)

Question 16

Why didn't the bread rise?

The yeast could be bad, past it’s sell by date or

possibly no yeast was added at all. Also, if the mixing

was not complete, rising problems could develop.

Gluten free flour will also affect the amount of rising.

There are numerous reasons for this problem and are

outlined in the Baking Tips Guide on page 28-29).

Question 17

Why can't the delayed finish be set for

more than 12 hours? What is the minimum

time a cycle may be delayed?

The maximum length of delay is 12 hours plus the

particular cycle time. For example, setting 3 has a cycle

that takes 3:25 hours, so it may be delayed up to 15.25

hours. The minimum length of delay for each setting is

10 minutes, as the delay clock increases in 10 minute

increments.

Questions about ingredients and

recipes

Question 18

How do I know when to add raisins, nuts,

etc. to the bread?

On setting 2, 3 and 8, there is a beeper tone to

signal that you may add raisins, nuts, etc. after the

initial kneading cycle is complete. (NOTE: The beeper

sounds after 32 minutes).

In most cases, ingredients can be broken up during

the initial kneading cycle. However, if it is more

convenient for you to add them at the start, results

will be fine.

Question 19

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. (See Baking Tips Guide on page 28-29).

Question 20

Why do I get air bubbles at the top of the

bread?

This can be caused by using too much yeast.

Question 21

When using raisins, the Breadmaker

crushes them. How can I avoid this?

Ingredients such as raisins, nuts, etc., should be

added when the signal time comes on approximately

32 minutes into the cycle (after initial kneading) to

prevent this from occurring.

Question 22

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 water and/or

increase the amount of salt and/or decrease the

amount of yeast. (See Baking Tips Guide on page 28-

29).

Question 23

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

cups dry ingredients (that includes flours, 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 butter/margarine to

use.

Question 24

Is it important for ingredients to be at

room temperature before adding them to the

baking pan?

Yes, unless the delay timer is being used when it is

better if ingredients are cool.

Question 25

Why do the loaves vary in height and

weight? The whole wheat/wholemeal 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. They also

typically have added ingredients, such as oats, bran,

nuts and raisins, which contribute to the shorter height

and denser texture.

Question 26

Can I premix the yeast with water?

No, the yeast must be kept dry and put into the

baking pan last, above the flour.

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Morphy-richards 48220 User Manual Page 27

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