Morphy Richards Total Control - Cleaning and Maintenance; Removing and Replacing the Seal

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Method:
1
Stir together the flour, salt and sugar.
2 A
dd the remaining ingredients to the Mixing Bowl.
Attach the Bowl Cover and Dough Hook to the Head Unit.
3 S
et the Mixer to Bread Program 1 and press the
S
tart/Pause Button.
4 The Stand Mixer will run for 10 minutes before stopping.
5 Divide the dough between 2x1lb greased loaf tins or 1x2lb greased
loaf tin. Leave in a warm place to rise for 1½ hours covered with a
piece of lightly greased clingfilm.
6 When the dough has risen above the top of the tins, bake in a
preheated oven at 210˚C / Gas Mark 7 for 25-30 minutes or until
the bread sounds hollow when the base of the loaf is tapped.
7 Allow to cool completely on a wire rack before cutting.
Ingredients:
• 6
50g Strong white bread flour
• 2 level tsp Salt
• 1
level tsp Sugar
• 15g Butter (softened)
• 1(7g) Sachet fast action yeast
• 4
00ml Warm water
White Bread
Method:
1
Stir together the flour, salt and sugar.
2 Add the butter and yeast to the Mixing Bowl, followed by the water.
Attach the Bowl Cover and Dough Hook to the Head Unit.
3 Set the Mixer to Bread Program 2 and press the Start/Pause
Button.
4 The Stand Mixer will run for 10 minutes before stopping.
5 Divide the dough between 2x1lb greased loaf tins or 1x2lb greased
loaf tin. Leave in a warm place to rise for 1½ hours covered with a
piece of lightly greased clingfilm.
6 Bake in a preheated oven at 210˚C / Gas Mark 7 for 30 minutes or
until the bread sounds hollow when the base of the loaf is tapped.
7 Allow to cool completely on a wire rack before cutting.
Ingredients:
• 500g Granary bread flour
• 1¼ level tsp Salt
• 2 level tsp Sugar
• 25g Butter (softened)
• 1½ level tsp Fast action yeast
• 275ml Warm water
Granary Bread
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