user manual

UK Helpline 0844 871 0944 Replacement Parts 0844 873 0710 Ireland Helpline 1800 409 119
16
Softgrain sandwich loaf
1
1
/
2
lb 2 lb
Water 1
1
/
16
cups 1
1
/
3
cups
Butter (melted) 1
1
/
2
tbsp 2 tbsp
Salt
1
/
2
tsp 1 tsp
Skimmed milk powder 1
1
/
2
tbsp 2 tbsp
Sugar 3 tbsp 3
1
/
2
tbsp
Strong white softgrain bread flour 3 cups 4 cups
Fast action yeast
3
/
4
tsp 1 tsp
Use setting 11 Sandwich
Gluten free recipes
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 10-
15 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.
Gluten free white bread
2 lb
Water 1
5
/
8
cups
Skimmed milk powder 4 tbsp
Granulated sugar 3 tbsp
Salt 2 tsp
Sunflower oil 4 tbsp
Nutricia glutafin gluten free
fibre mix 1 packet
Dry yeast (supplied with flour)
3
/
4
tsp
Use setting 1 basic
The loaf is nearly 2lb in weight.
Madeira gluten free cake
Ingredients group 1
Butter (melted)
3
/
4
cup
Vanilla essence
1
/
2
tsp
Eggs (beaten) 3 medium
Lemon juice 2 tsp
Water
1
/
4
cup
Ingredients group 2
Nutricia glutafin gluten free (white mix) 1
5
/
8
cup
Baking powder 2 tsp
Caster sugar
1
/
2
cup
Use setting 4 Cake
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.
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 21-28
o
C.
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.