I love making bread but even I admit it’s a baking project best reserved for the weekend as it requires time and effort. But if you’re short of time (and who isn’t?), or a bit of a yeast phobic, then it is worth investing in a breadmaker. These amazing machines can mix, prove and bake a fantastic variety of breads and cakes, and even make jam.
I had the chance to review a Morphy Richards breadmaker and it was pretty much the beginning of a beautiful friendship from the minute I pressed that start button. It’s incredibly easy to use, provided you measure your ingredients accurately and load them into the baking pan in the order they are listed. Always use tepid water (or milk etc) and make sure the yeast is added last and kept away from any liquids and you are good to go!
The three recipes I am sharing here were all immense hits with friends and family.
here's what you'll need...
Seeded Rye Loaf
- 270ml water
- 2 tbsp sunflower oil
- 1 1/2 tbsp skimmed milk powder
- 2 1/2 tbsp brown sugar
- 1 1/2 tsp salt
- 100g rye flour
- 300g strong white bread flour
- 3/4 tsp fast action yeast
- 3 tsp mixed seeds (place in fruit and nut dispenser)
- 240ml water
- 3 tbsp olive oil
- 2 tbsp sugar
- 1 tsp salt
- 430g strong white bread flour plus extra for dusting
- 2 tsp fast action yeast
- 180ml pineapple juice (from a carton or drain from a can)
- 115g unsalted butter, melted and cooled
- 2 large eggs, lightly beaten
- 55g dark brown sugar
- 1 1/2 tsp salt
- 410g strong white bread flour plus extra for dusting
- 1 packet fast action yeast
- 1 tsp ground ginger (optional)
- 1 egg beaten with a splash of milk to glaze
- 2-3 tbsp sesame seeds (or poppy seeds or leave plain)
- Butter to grease the tin
Here's how it's done...
Seeded Rye Loaf
Makes 1 small loaf
Total time: 3h 32m
A wonderful toasting bread, this is fantastic in sandwiches or spread with butter and jam for breakfast. Add a teaspoon of caraway seeds for a more intense flavour.
Load the ingredients in the baking pan in the order they are listed. Make sure the yeast doesn’t touch the water.
Select programme 2 and press the start button. The bread machine will mix, prove and bake the loaf. Once the cycle finishes remove the baking pan from the machine using oven mitts. Leave the bread to cool in the pan for 15 minutes. Carefully remove the loaf from the baking pan and take out the kneading blade (if necessary).
Makes enough dough for 2 large pizzas
Total time: 50m
Oven temperature: 200C
Bake: 15-20 minutes
Pizza dough is a snap to make in this breadmaker and ready in under an hour. Use the dough straight away or keep in a sealed bag in the fridge for up to two days. Add a pinch of dried herbs and a teaspoon of garlic granules for flavoured dough.
Add your favourite toppings and bake for 15-20 minutes or until golden brown.
Makes 9 buns
Total time: 1h 30m in the bread maker plus 45m proving at room temperature
Oven temperature: 180C (160 Fan)
Bake: 20-25 minutes
Bread makers are ideal for mixing and proving enriched dough which tends to be too sticky to knead by hand. These heavenly soft rolls are perfect for burgers or ham sandwiches. They’re just the thing to bring along to a picnic as well.
Load the ingredients in the baking pan in the order they are listed. Make sure the yeast doesn’t touch the liquid ingredients. Select programme 6 and press the start button. The bread machine will mix and prove the dough.
Dust your worktop with a little flour and tip the dough onto it. Dust the top of the dough with flour (it will be a little sticky) then gently press down to deflate. Divide into 9 equal pieces and roll into balls. Grease a 23cm square tin with plenty of butter and place the rolls in it spaced slightly apart. Leave them to rise for 45 minutes, loosely covered with a clean cloth or plastic bag.
Preheat the oven to 180C. Brush the rolls with the beaten egg and then sprinkle with the sesame seeds. Bake the rolls for 20-25 minutes until golden. Cool before serving.
If the Morphy Richards breadmaker has caught your eye you can check it out here.