If you have any questions please  e-mail me.

Thank you, Paul

 

Suggested recipe for all bread flours used in breadmakers (if you have a square shaped Morphy Richards please scroll to the bottom of the page)
7grams of dried fast acting yeast
500gms of flour
10gms of butter
11/2 teaspoons of salt
300-320 mls of water
NB * You do not have to add sugar to the recipe it will work without.
*Always use white bread program with our flour on normal time or rapid.*

*** All flour is unbleached, it as been illegal to bleach flour for quite some time. It is also illegal to advertise flour as unbleached because all flour is unbleached.
*** Granary is a malted wheat bread flour, the trade name belongs to Rank Hovis Ltd.
Our malted wheat flour is called Wessex Cobber.
*** Read your machine manual and do not always believe what it says!
*** Keep salt and yeast apart as salt will kill the yeast.
*** The most common fault with the cheaper machines is that the machine doesn't kneed the flour. it just sits in a lump on top of the paddle.
*** Check the consistency of the dough after a few minutes mixing. If the dough is not sticking to the sides and working the dough add a little water. If it looks too slack add a little flour. I must admit that I always give my machine a head start (if not on the delay program) by stirring the ingredients with a wooden spoon handle to form a rough ball.The dough does need to be quite slack, slacker than you would for a hand baked method.
*** Flour will keep for up to a year in a cool dry place.
*** I always use the white flour progam on normal baking and or the rapid program for all our flours (wholemeal as well). Carole our quality control disagrees with me on this one ( program length). She says that for some people and some machines the rapid progam can give better results.
*** I do not add sugar to our doughs. It only gives you a little more lift and a darker crust.
*** All you need for bread making is yeast, fat, water and flour. Dried yeast already has vitamin c added and so does the flour. Vitamin C helps oxidise the dough and give the yeast more gasing power.
*** Water temperature is very important. Too hot will kill the yeast and too cold will slow it down. The water should be about body temperature. So when you put your finger in the water it should feel neither hot nor cold.
*** You can use vegetable oils or butter but not low fat spreads or margarine as they contain water.
*** If you are making cakes use Strong White Bread Flour for fruit cakes, as it holds the fruit up.
*** You can make good pasta from Strong white Bread Flour.

Morphy Richards Square Shaped Recipe

We find that it needs flour improver to work.
Place the ingredients into the pan in the following order.

1 Water =1Cup =280 mlts
2 Butter = 10 grams
3 1 Cup of flour =150 grams
4 Bread Improver =1 teaspoon
5 Sugar =1 ½ teaspoon
6 Salt = 1 ½ teaspoon
7 2 cup's of flour
8 Make a well of flour in the top
9 Place 7 grams of yeast in well
10 Set machine to no 3 dark
If your Morphy Richards is rectangular you will be ok on the normal recipe.