I’m talking about the kitchen by the way, not the bedroom.
A good friend of mine produces the most amazing meals using nothing but a sharp knife and a le Creuset casserole dish.
Whereas my kitchen is appliance heaven. But, they do get used.
I’m too mean and Scottish to buy something and not use it. No gym memberships going wasted here.
Scottish-born, thrifty by nature.
Anyway, the latest hard-working appliance in our kitchen is the breadmaker, a Morphy Richards Stainless Steel one. My sisters have been raving about their breadmakers for years. I’d seen my brother-in-law making loaves, it seemed to take about a nanosecond to set the machine off, and the bread tasted great.
So when the opportunity arrived to test out a breadmaker – thank you Kitchenware Direct – I was practically frothing at the mouth with excitement.
I’ve been using it for four weeks now and have definitely got the hang of it.
Not that I didn’t have a few hiccups on the way.
I learned, the hard way, that it’s a great idea to read the manual carefully before flinging the ingredients into the bowl.
This German Grain mix is really great, making dense bread with a fantastic nutty flavour. See photo below.
But I’ve been using other recipes and plain bread flour as well, see recipe below.
Learning to Use The Bread Maker
I have a quibble with Morphy Richards, the text in the instructions is too small! So I was constantly having to hunt around for my glasses when starting out.
The good things though is that when I found the glasses, the information given is comprehensive. So my advice, study that manual!
The basic method is just to measure all the ingredients carefully into the bowl, starting with the water, then flour then yeast. Then pop the bowl into the machine, choose your setting, set the timer if you like and press ‘go.’
Two to three hours later the most delicious smell of baking bread comes wafting through the house.
We’ve often made a loaf just before dinner and then scoffed the whole loaf during the meal.
Warm bread, cut into doorsteps, with heaps of butter… need I say more?
I’ve got a bit of a thing for malt extract. We used to eat it by the spoonful when I was little, and I’ve always craved it when pregnant. The Husky Bakery at Jervis Bay sells a wonderful malt loaf which we’ve scoffed many times.
So a recipe for a malt loaf leapt off the page of the instruction leaflet.
Malt Loaf – To Make a 1 lb (454g) loaf
1 cup lukewarm water (240ml)
1 tsp salt
2 tbs sunflower oil
1.5 tbs black treacle
2 tbs malt extract
3 cups plain strong white flour (432g)
1 tsp fast action yeast
1. Put the ingredients into the bread maker pan in the order above.
2. Put pan into the bread maker. Set for about 2.5 hours. This recipe used the Speciality setting on the Morphy Richards.
3. Set and forget… then suddenly remember when the smell permeates the house/
4. Eat in huge slices drowned in butter.
5. Plan the exercise you will take to burn off all that energy you’ve just ingested.
My aim of eating low carb dinners has been dealt a deadly blow by the arrival of this bread maker.
Clearly, I need to try the delay function, set it to start at about 4am and then eat the yummy bread for breakfast.
If you’ve never felt the need to knead, but you love the idea of making fresh, crusty bread for the family, do try a bread maker.
I keep mine out on the bench top and am using it a lot.
Thank god for a big kitchen for my big hungry family!
Are you a bread maker?
A would-be bread maker?
Any top tips for the novice?