Bread Makers

Part Nos: BM48319, BM48320, BM48321

Includes 12 delicious recipes

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 Contents Product Information
1 Italian Herb Bread Pages 4-5

2 Raisin Bread Pages 6-7

3 Wholemeal Seeded Pages 8-9

4 Orange & Cranberry Loaf Pages 10-11

5 Mixed Fruit Loaf Pages 12-13

6 Croissant Pages 14-15

7 Ciabatta Pages 16-17

8 Raspberry & Apple Jam Pages 18-19

The aroma of homemade bread wafting around the home is one of those great cooking
experiences. Bread, fresh out of the oven, with melting butter is a memorable taste
sensation. The Morphy Richards bread maker can create that experience every morning.
9 Malt Loaf Pages 20-21
There’s very little effort involved, because the bread maker does all the work for you.

Morphy Richards’ ergonomically designed range of bread makers feature a unique

10 Gluten-Free Cheese and Mustard Loaf Pages 22-23 angled touch screen, collapsible blade* for perfect shaped loaves and up to 19 different
programmes for bread and dough. A fruit and nut dispenser* allows you to create a variety
of different types of breads, and the delay timer means you can bake the loaf immediately
11 Pizza Base Pages 24-25 or delay the baking time to finish in a maximum of 12 hours time.

12 Gluten-Free Chocolate Cake Pages 26-27

* Dependent on model.

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1
BASIC
Italian Herb Bread
Ingredients
Water* 11/8 cups
Skimmed milk powder 2½ tbsp
Sunflower oil 2½ tbsp
Sugar 2¼ tbsp
Salt 1½ tsp
Strong white bread flour 3 cups
Dried marjoram 1½ tsp
Dried basil 1½ tsp
Dried thyme 1½ tsp
Fast action yeast 1½ tsp
Programme 1 Basic

*Use tepid water 21-28°C

Method
• Measure the ingredients into the baking pan.
• Insert the baking pan securely into the unit and close the lid.
• Select programme 1 Basic.
• Push the Start button.
• When the programme is complete,
remove the pan from the unit using oven gloves.
• Remove the bread from the baking pan,
(and the kneading blade from the bread if necessary).
• Allow to cool before slicing.

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Raisin Bread 1
BASIC
Ingredients
Water* 1¼ cups
Skimmed milk powder 3 tbsp
Sunflower oil 3 tbsp
Sugar 1 tbsp
Salt 1½ tsp
Cinnamon ¾ tsp
Strong white bread flour 3 cups
Fast action yeast 1 tsp
Raisins 5/8 cup

Programme 1 Basic

*Use tepid water 21-28°C

Method
• Measure the ingredients into the baking pan.
• Place the raisins in the fruit and nut dispenser or add when
the beeper sounds if your model does not have one.
• Insert the baking pan securely into the unit and close the lid.
• Select programme 1 Basic.
• Push the Start button.
• When the programme is complete, remove the baking pan
from the unit using oven gloves.
• Remove the bread from the baking pan,
(and the kneading blade from the bread if necessary).
• Allow to cool before slicing.

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2
WHOLEMEAL
Wholemeal Seeded
Ingredients
Water* 11/8 cups
Skimmed milk powder 1½ tbsp
Sunflower oil 2 tbsp
Brown sugar 2½ tbsp
Salt 1¼ tsp
Strong wholemeal bread flour 3 cups
Fast action yeast ¾ tsp
Vitamin C tablet (crushed) 1 x 100mg
Sunflower seeds 1 tsp
Pumpkin seeds 1 tsp
Sesame seeds 1 tsp
Programme 2 Wholemeal

*Use tepid water 21-28°C

Method
• Measure the ingredients into the baking pan.
• Place the seeds in the fruit and nut dispenser or add when
the beeper sounds if your model does not have one.
• Insert the baking pan securely into the unit and close the lid.
• Select programme 2 Wholemeal.
• Push the Start button.
• When the programme is complete, remove the baking pan
from the unit using oven gloves.
• Remove the bread from the baking pan,
(and the kneading blade from the bread if necessary).
• Allow to cool before slicing.

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Orange & Cranberry Loaf 3

SWEET
Ingredients
Water* ½ cup
Orange juice ½ cup
Rind from 2 oranges
Skimmed milk powder 2 tbsp
Sunflower oil 2 tbsp
Sugar 5 tbsp
Salt 1 tsp
Strong white bread flour 2 cups
Nutmeg ½ tsp
Fast action yeast 1 tsp
Dried cranberries ¼ cup
Programme 3 Sweet

*Use tepid water 21-28°C

Method
• Measure the ingredients into the baking pan.
• Place the cranberries in the fruit and nut dispenser or add
when the beeper sounds if your model does not have one.
• Insert the baking pan securely into the unit and close the lid.
• Select programme 3 Sweet.
• Push the Start button.
• When the programme is complete remove the pan
from the unit using oven gloves.
• Remove the bread from the baking pan,
(and the kneading blade from bread if necessary)
• Allow to cool before slicing.

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3
SWEET
Mixed Fruit Loaf
Ingredients
Water* ¾ cup
Skimmed milk powder 2 tbsp
Sunflower oil 2 tbsp
Sugar 2 tbsp
Salt 1 tsp
Strong white bread flour 2 cups
Nutmeg ½ tsp
Fast action yeast ¾ tsp
Dried mixed fruit ¼ cup
Programme 3 Sweet

*Use tepid water 21-28°C

Method
• Measure the ingredients into the baking pan.
• Place the mixed fruit in the fruit and nut dispenser or add them
when the beeper sounds if your model does not have one.
• Insert the baking pan securely into the unit and close the lid.
• Select programme 3 Sweet.
• Push the Start button.
• When the programme is complete, remove the
pan from the unit using oven gloves.
• Remove the bread from the baking pan,
(and the kneading blade from the bread if necessary).
• Allow to cool before slicing.

12
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Croissant 6
DOUGH
Ingredients
Milk 1 cup
Egg 1
Butter 25g
Salt 1½ tsp
Sugar 4 tsp
White bread flour 3½ cups
Fast action yeast 1½ tsp
Programme 6 Dough

Method
• Place all the ingredients in the baking pan.
• Select programme 6 Dough.
• Push the Start button.
• When ready, roll the dough out into a rectangle.
• Place 250g of butter on one side and fold the other
side over, sealing the edges.
• Roll out into a rectangle and fold the right third into
the centre followed by the left third.
• Seal and wrap in cling film, chill for 20 minutes.
• Repeat previous step (rolling out, folding and chilling) twice more.
• Roll into a long rectangle and cut into triangles.
• Roll into croissant shape and leave to rise for 30 minutes.
• Glaze with egg and milk and bake in an oven for 15-20 minutes
at 200°C (400°F, gas mark 6).

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6
DOUGH
Ciabatta
Ingredients
Water 11/3 cups
Olive oil 1 tbsp
Salt 1½ tsp
Sugar 1 tsp
Strong white bread flour 3 cups
Dried yeast 1½ tsp
Programme 6 Dough

Method
• Place all the ingredients in the pan.
• Select programme 6 Dough.
• Push the Start button.
• When ready, pour the wet dough onto a floured board and
cover with a bowl, leave to rest for 20 minutes.
• Lightly flour two baking trays and place half the dough on each tray.
• Lightly flour, cover and leave to rise for 45 minutes.
• Dimple the dough and bake in an oven at 220°C (425°F, gas mark 7) for
25-30 minutes, spraying with water every 5 minutes to crispen the crust.

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Raspberry & Apple Jam 7JAM

Ingredients
Frozen raspberries 2 cups
Chopped baking apples (peeled and cored) 1 cup
Jam sugar 1 cup
Lemon juice 3 tbsp
Programme 7 Jam

Method
• Measure the ingredients into the baking pan.
• Insert the baking pan securely into the unit and close the lid.
• Select programme 7 Jam.
• Push the Start button.
• When the programme is complete, remove the baking pan
from the unit using oven gloves.
• Use tongs to remove the paddle before pouring into
pre-warmed jars.

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9
SPECIALITY
Malt Loaf
Ingredients
Water* 1 cup
Salt 1 tsp
Sunflower oil 2 tbsp
Black treacle 1½ tbsp
Malt extract 2 tbsp
Plain flour 3 cups
Fast action yeast 1 tsp
Sultanas ½ cup
Programme 9 Speciality

*Use tepid water 21-28°C

Method
• Measure the ingredients into the baking pan.
• Place the sultanas in the fruit and nut dispenser or add when
the beeper sounds if your model does not have one.
• Insert the baking pan securely into the unit and close the lid.
• Select programme 9 Speciality.
• Push the Start button.
• When the programme is complete, remove the pan
from the unit using oven gloves.
• Remove the bread from the baking pan,
(and the kneading blade from the bread if necessary).
• Allow to cool before slicing.

20

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Gluten-Free 10
Cheese and Mustard Loaf GLUTEN-FREE

Ingredients
Eggs 1
Water* 11⁄3 cups
Sunflower Oil 4 tbsp
Lemon juice 1 tsp
Salt 1½ tsp
Caster sugar 1½ tbsp
Grated strong cheddar cheese ¾ cup
Gluten-free English mustard 1 tsp
White gluten-free flour mix 3 cups
Xanthan gum 1 tbsp
Dried yeast 1 tbsp
Programme 10 Gluten-free

*Use tepid water 21-28°C

Method
• Measure the ingredients into the baking pan.
• Insert the baking pan securely into the unit and close the lid.
• Select programme 10 Gluten-free.
• Push the Start button.
• When the programme is complete, remove the baking pan
from the unit using oven gloves.
• Remove the bread from the baking pan,
(and the kneading blade from the bread if necessary).
• Allow to cool before slicing.

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14
PIZZA DOUGH
Pizza Base
Ingredients
Water* 1 cup
Sugar 2 tbsp
Salt ½ tsp
Oil 3 tbsp
Strong white bread flour 3 cups
Fast action yeast 2 tsp
Programme 14 Pizza Dough

*Use tepid water 21-28°C

Method
• Measure the ingredients into the baking pan.
• Insert the baking pan securely into the unit and close the lid.
• Select programme 14 Pizza Dough.
• Push the Start button.
• When the programme is complete, remove the pan from the unit.
• Remove the dough from the baking pan.

To make the Pizza Base:

• Pre-heat the oven.
• Shape the dough into a flat, round shape.
• Place on a greased baking tray and brush lightly with oil.
• Cover for 15 minutes and allow to rise.
• Add your desired topping.
• Bake at approx. 200°C (400°F, gas mark 6) until golden brown.

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Gluten-Free 16
Chocolate Cake * CAKE

Ingredients
Softened margarine ¾ cup
Vanilla essence 1 tsp
Eggs, beaten 3
Lemon juice 2 tsp
Water ¼ cup
White gluten-free flour mix 1¾ cups
Gluten-free baking powder 2 tsp
Gluten-free cocoa 2 tbsp
Programme 16 Cake

Method
• Measure the ingredients into the baking pan.
• Insert the baking pan securely into the unit and close the lid.
• Select programme 16 Cake.
• Push the Start button.
• When the programme is complete, remove the baking pan
from the unit using oven gloves.
• Remove the cake from the baking pan,
(and the kneading blade from the cake if necessary).
• Allow to cool before slicing.

* Only available on models 48319 and 48320

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 Bread Makers

Part Nos: BM48319, BM48320, BM48321

Includes 12 delicious recipes

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