Caprice
I open this Temko for recipes of HP Morphy Richards owners.
Mishanya
Where to download instructions for 48290 in Russian ??
Those who are "killed" on the forum, that is, do not work.
Caprice
There is a related topic
Mishanya
After the end of the HP operation in any mode (the last "beep"), the control lamp does not turn off. Do you have to wait some more time until the stove cools down? And does it turn off completely by itself (the light goes out)?
boriss47
The light goes out after pressing stop.
Mishanya
This is not entirely true. Pressing (normal) does nothing. Today I just tried to leave the bread in the cooling HP with the light on, and it went out on its own after ~ 1 hour. After that, I took out the form with the still warm bread and disconnected the HB from the network.
Counterquestion: Has anyone tried adding (partially) MALT beer (sold throughout Israel as "non-alcoholic") instead of water when baking rye bread?
Caprice
Quote: Mishanya

After the end of the HP operation in any mode (the last "beep"), the control lamp does not turn off. Do you have to wait some more time until the stove cools down? And does it turn off completely by itself (the light goes out)?
The light does not go out because the bread maker operates in the keep warm mode for another hour. There are two options: either wait an hour until it turns itself off without taking out the bread, or long press the "stop" button
Caprice
Quote: Mishanya

This is not entirely true. Pressing (normal) does nothing. Today I just tried to leave the bread in the cooling HP with the light on, and it went out on its own after ~ 1 hour. After that, I took out the form with the still warm bread and disconnected the HB from the network.
What I wrote above.

Quote: Mishanya

Counterquestion: Has anyone tried adding (partially) MALT beer (sold throughout Israel as "non-alcoholic") instead of water when baking rye bread?
In theory, it should turn out delicious. It's a malt drink. But personally, I have not tried ...
Mishanya
Traveling around Lithuania, I visited one old mill, where rye is ground without cleaning it from what envelopes / wraps the grain itself (I don't know how it is in Russian). It turns out a rough rye flour with a good smell. The miller taught me that one of his secrets is, before baking bread, you need to pour 1/3 of the amount of flour with the same amount of very hot water, mix well and let it cool. After a few hours, add the remaining 2/3 of the flour and other ingredients and bake the whole thing. His bread is very tasty. I bought and brought back 3 kg of this flour. Does anyone know if this pre-soak can be used in HP? And how in what sequence to load into the SP (everyone says that the sequence of loading components is very important). Since I have very little of this flour, and the experience of working with HP is even less, I am afraid to experiment without consulting with "experts".
Caprice
Personally, I have not practiced making flour. But it seems that someone on the forum baked bread on choux pastry. Try it. I don't think choux pastry is going to be bad. It should work. When we knead, we add the leaven, and it is also thick.
kisul
Quote: Caprice

There is a related topic
Very, very much I ask you to share the instructions for the 48290 (48291) bread maker at:

Thank you in advance. Kisul.
Natalya 131277
People please share the instruction in Russian for the bread machine 48290. Please, who can. Thanks everyone.
Mishanya
I read on the forum all sorts of tricks for baking rye bread, and one of them is to change the time of kneading, baking, etc. after choosing the baking mode during the work of the HP.
Is it possible to adjust the time (slightly increase or decrease) at different stages for the Morphy Richards 48290 stove?
And one more thing: who knows (remembers) the Rye Bread mode number on Morphy Richards 48290?
Lisichkalal
Irenehow do you like this bread maker? Would you advise to take?
Caprice
Quote: Lisichkalal

Irenehow do you like this bread maker? Would you advise to take?
Lisichkalal, Svetochka, I have been using it for many years. This is my second one. However, in recent years I have been baking less. Occasionally I use it as a kneader.
We have opened a new huge super with our own bakery. They bake their own sourdough bread with different additives and from different flours at reasonable prices. It's easier for me now to jump in the car and go there
Lisichkalal
Irene, thank you so much ! I am just planning to start baking bread. I have 2 budget bread makers, so I have the opportunity to take Morphie Richerds cheaply. I heard that the coolest bread machine is Panasonic. But morphy, as a brand, I like.
Buy Richards in a week and start asking you questions
Caprice
Lisichkalal, Svetochka, no problem
Lisichkalal
Irina, here I am
Please tell me a recipe or technology for baking rye flour bread in Richards. I think I read that your rye comes out best on program 1?

Caprice
Quote: Lisichkalal

Irina, here I am
Please tell me a recipe or technology for baking rye flour bread in Richards. I think I read that your rye comes out best on program 1?

I love this mode the most. But I advise you to "play" with the modes. Perhaps you will like the longer setting better. Everyone's tastes are different, as are the recipes and flour and other ingredients. In any case, you can hardly spoil it. I think so.
MarkMx
I bought a bread maker 48296. No experience. With gratitude I read your advice. I hope with your help I will learn. I would like to bake bread from whole flour, without yeast. And also with various additives for flavor. Cumin, ginger, nuts, raisins ...
Thank you!!!
Caprice
Mark, you will succeed. If you have no experience at all, try starting with a basic recipe. MP 48296 I do not know. I hope it is not much different from other models.
MarkMx
Thank you for your kind wishes!!!! Of course, I'll try and start simple.
Be happy!




I will follow all the tips on the Forum!
Thank you!!

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