markg wrote:
They want me to put milk powder in. The recipes that come with it are in here:
http://www.morphyrichards.co.uk/Downloa ... B48267.pdfRight, must be the same as mine then. They're very USian-style breads.
For a 2lb loaf using fast action yeast on the normal white loaf setting (unless using a high wholemeal proportion):
4 cups flour
360ml "hand-hot" water
2tbsp vegetable oil (olive oil is nice in 'gourmet'-style loaves, but not a white one)
2tbsp sugar (I just use granulated/caster)
2tsp salt
2tsp yeast
Put the water in the bucket, add the oil. Add the flour, then salt and sugar. Make a well in the top of the flour, put in the yeast. Hit start.
Keep an eye on it during the initial intermittent mix, to see if you need more flour (if it stays really sloppy/wet, shake in a bit more flour and wait a few secs, if it doesn't mix properly, consider a few ml more water). I keep a desert spoon handy for scraping oily bits off the sides. Once it hits the constant mix part, it's too late to rescue a very imbalanced mix, but 4cup:360ml will never be that far out.
The only problem I have with that recipe and method is that it can remain too dense at the base, and over-rise at the top. I'm pretty sure that's down to the water not being warm enough, especially because I keep the yeast in the fridge.
If I'm using less white, but not enough wholemeal to go for the wholemeal bake, I sometimes add a bit more yeast, less than 1/2tsp extra.
It's a bit of a learning experience and frustrating, but satisfying once you start to get your eye in. Some of these problems are probably down to mine being quite old, they've probably improved the design since.