User manual MORPHY RICHARDS 48265

[. . . ] Long loaf breadmaker Please read and save these instructions Two year guarantee This guarantee is valid in the UK and Ireland only. It is in your interest to retain the retailers receipt as proof of purchase. Please quote the following information if the product develops a fault. Serial No. Exclusions Morphy Richards shall not be liable to replace or repair the goods under the terms of the Guarantee where: 1 The fault has been caused or is attributable to accidental use, mis-use, negligent use or used contrary to the manufacturers recommendations or where the fault has been caused by power surges or damage caused in transit. [. . . ] 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 will not react properly with them. We recommend castor sugar as this blends in better with the other ingredients. 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. For dietary reasons it may be reduced, however, your baking may suffer. 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 plain 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. 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 bread. 11 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. [. . . ] 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. [. . . ]