Locking Bar Eglu Classic

[tiggerlady]

I have a very old morphy richards breadmaker which has never turned out a loaf to my satisfaction and Im not THAT fussy! Hubby is all for dashing out and buying a panny to replace it but Im friends with Prudence Could any of you with a panny let me have the white loaf recipe so that I could try it and eliminate that from the equation..if it doesnt come out too good Ill know its the machine, not the cook!! Then we can get a new one Am just having a go at Egluntines french bread dough to try that one..Many thanks in anticipation..

[..lay a little egg for me]

Well I have adapted the panny recipes that I use and they usually turn out OK, so this is what I do for a large loaf:

 

1 tsp yeast

500 g strong white flour

1 tbsp sugar

1 tsp salt

1 tbsp olive oil

350 ml water

 

I leave out the milk powder as being unnecessary and cut down the salt, and leave out the butter as I think the olive oil is healthier.

 

The normal programme takes 4 hours to do this loaf. If your Morphy Richards has a very different programme, then this loaf may not work. Can you look in your instruction book to see if they tell you how long it takes for each element of the programme? Then you could compare it with the panasonic timings and see if their recipes are likely to work.

[chickencam]

In mine I add 1 and 1/3 cups of water and usually warm the water a little if it is cold in the kitchen.

 

1 tbsp olive oil

1tsp salt

1tsp sugar

4 cups of flour ( I use Carrs breadmaker flour or Waitrose strong Canadian which have a good gluten content and produce a large loaf

1 and 1/2 tsp allinsons dried yeast in the sachets

 

and then I use programme 11 which on mine is the sandwich loaf setting

 

Good luck

[Redwing]

Hi, I have just bought a panasonic and love it already! I would be happy to scan the recipe part of the manual over to you tomorrow if you would like it? just pm me your email address if interested

[tiggerlady]

Many thanks for your replies folks...will try the recipes tomorrow but methinks we will go for the panny 'cos hubby had a look inside at the bottom of ours and saw a bit of rusting so that makes it a bit 'dangerous'!! although theres nothing wrong with the pan or element so I think he'll justify it somehow!!

[Rhapsody]

*coughs*

*stands up*

My name is Rhapsody and I hate bread made in a breadmaker, it always comes out like Madeira Cake.

*sits down looking sheepish*

[Lesley]

Sounds like an operator problem to me

[Rhapsody]

Actually, I mean other peoples' offerings! I wouldnt have one in the house

[tiggerlady]

Now Im really miffed!!!The machine managed to make a prepacked mix(tomato and parmesan...yummy!) absolutely perfect. BUT flushed with success I tried LAEFM's recipe. Anyone need a housebrick? I think Im definately giving in and getting a panny! Cant be doin with all this messing about!!

[Redwing]

You wont regret if you you do go for a Panasonic - I have made bread every day since mine arrived, lovely fluffy beautiful bread

 

Good luck with your choice!

[poachedegg]

You wont regret if you you do go for a Panasonic - I have made bread every day since mine arrived, lovely fluffy beautiful bread

 

Good luck with your choice!

 

I totally agree. We have had ours for over a year now and it's fab! Even DD (7) moans when she goes somewhere and has to eat "shop bread".......and I don't blame her.

[..lay a little egg for me]

Hi, I have just bought a panasonic and love it already! I would be happy to scan the recipe part of the manual over to you tomorrow if you would like it? just pm me your email address if interested

 

Or you can download them free online from panasonic.

 

Sorry you got a brick, but it might just be the timings that are out. Not that I want to put you off buying a new machine! I've had my panny for years and use at least every other day. I do find that there is not much difference between the recipes in taste. The ciabbata and french bread recipes taste pretty much the same as the plain white bread recipe. However, I use different flours and add seeds and fiddle with the salt/sugar content and get a much more home-made tasting loaf without it being a brick! I currently use half strong white flour and half spelt flour which has a lovely nutty taste and is a bit denser than the 50% wholemeal recipe. More spelt than that does create a brick though! I think that the newer pannies have programs for spelt flour but I couldn't justify changing my machine just for that.