There are a few recipes in the instruction leaflet for our Morphy Richards Breadmaker but I remembered when I had my bread making phase previously, these weren't great and I normally just used the machine to mix a dough, then kneaded and baked it separately - far more labour intensive! Fortunately, we kept a great little book that Mum had found for Dave: One Hundred Bread Machine Recipes by Vicki Smallwood. As well as many different loaves and breads - naan, cheese, pizza dough - the book also has recipes for hot cross buns, muffins, croissants, Dave's favourite pain au raisins, and things I've never even heard of before - lamachun, pissaladiere, grissini. Plus one Grandma often spoke of: Lardy Cake.
So there's plenty of experimentation opportunities ahead, but for today I kept it simple and made a loaf of wholemeal bread. The recipe below is pretty much as per the Granary recipe in One Hundred Bread Machine Recipes except +The Co-operative in Polegate only had wholemeal or white flour, and I substituted olive oil for the melted butter.
|Fresh wholemeal bread|
1/2 cup tepid water
1/2 cup tepid milk (I used semi-skimmed)
1 tsp salt
3 tbsp olive oil
1 egg, beaten
3 1/2 cups wholemeal flour
1 sachet of dried yeast (not sure exactly how much but it's +The Co-operative own brand, 8 sachets to a box!)
Bung all the ingredients into the bread machine pan in the order stated above. Remember to put the wretched paddle on the spindle first (guess who forgot!)
I set the bread maker for a 2lb loaf with a dark crust on the wholemeal setting and left it to do its thing for 3 hours and 40 minutes. At the end, out popped the delicious bread pictured above!
OK, there is is room for improvement but overall I was happy with the result. The flavour could have done with a bit more salt. I only put in about half a teaspoon because it looked a lot, but in hindsight a whole teaspoon-full is right. Also, the bread maker has light/medium/dark crust settings and dark is very crunchy so medium would have been the better choice. The beaten egg, which I'd never seen in a bread recipe before, obviously worked though I'm not really sure how it affects the consistency. The finished loaf is quite dense but not too heavy. It's not really a sandwich loaf, but would be perfect thickly sliced with a strong goat's cheese, pickle and an apple for a country ploughman's lunch.