Manual Morphy Richards 48323 (page 22 of 28) (English)

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UK Helpline 0844 871 0944 Replacement Parts 0844 873 0710 Ireland Helpline 1800 409 119

Irish soda bread

2lb

Butter milk 220ml

Eggs (beaten) 2 medium

Oil 2 tbsp

All-purpose flour 3

⁄2

cup

Sugar

⁄2

cup

Baking soda 1 tbsp

Salt

⁄2

tsp

Raisins 1 cup

Use setting 9 Speciality

Corn bread

⁄2

Milk 120 ml

Eggs (beaten) 3

Margarine or butter

⁄3

cup

Sugar

⁄4

cup

Salt 1 tsp

All-purpose flour 2

⁄8

cup (350g)

Cornmeal 140g

Baking Powder 5 tsp

Use setting 9 Speciality

Recipes for Gluten free (10)

Gluten free breads are yeast leavened breads, where

Gluten a protein part of the wheat (also found in Oats,

Barley and Rye) is removed.

People who cannot tolerate Gluten in their diet (known as

Coeliacs) can obtain this flour on prescription. It is found

in most high street chemists and health food stores, it is

expensive!

Contact the Morphy Richards Helpline (0844 871 0944)

for further recipes when available.

The bread is excellent on the day it is made, but with all

Gluten free breads when one day old or more it will need

‘refreshing’. 2 slices placed in a microwave for 10-15

seconds will usually do this. Any remaining fresh bread

can be frozen for storage. To store Gluten free bread (or

any bread) slice the bread, re-assemble the slices back

together, wrap the assembled loaf in aluminium foil and

place it in a plastic bag. Store in the freezer until required.

The slices will ‘snap’ apart when required and quickly

thaw, use the microwave if required.

Due to the nature of gluten free dough, it may be

necessary to help ensure the ingredients are mixed

correctly during the first kneading process.

To do this, open the lid during the first kneading

process (when the icon is displayed on screen) and

scrape any unmixed ingredients which may have

become stuck to the side of the baking pan down in

to the mixture.

Do this using a wooden or plastic spatula to avoid

damaging the non-stick coating on the pan.

Gluten free sun dried tomato loaf

⁄2

Eggs 3

Buttermilk 284ml

Milk 5 tbsp

Lemon Juice 2 tsp

Honey 1

⁄2

tbsp

Sun dried tomato paste 1 tbsp

Sun dried tomatoes (antipasti) 50g

Oil from antipasti 1 tbsp

Salt 1 tsp

Doves farm gluten free white bread flour 3

⁄4

cups

Yeast 1 tbsp

Use setting 10 Gluten free

Gluten free cheese and mustard loaf

⁄2

Eggs 1

Water 1

⁄3

cup

Sunflower oil 4 tbsp

Lemon juice 1 tsp

Salt 1

⁄2

tsp

Caster sugar 1

⁄2

tbsp

Grated strong cheddar cheese

⁄4

cup

Gluten free English mustard 1 tsp

White gluten free flour mix 3 cups

Xanthan gum 1 tbsp

Dried yeast 1 tbsp

Use setting 10 Gluten free

Gluten free chocolate cake*

Softened margarine

⁄4

cup

Vanilla essence 1 tsp

Eggs, beaten 3

Lemon juice 2 tsp

Water

⁄4

cup

White gluten free flour mix 1

⁄4

cup

Guten free baking powder 2 tsp

Gluten free cocoa 2 tbsp

Use setting 16 Cake

Gluten free fruit cake*

Light brown sugar

⁄4

cup

Softened butter

⁄4

cup

Eggs 3

Lemon juice 1 tbsp

Milk 1 tbsp

Dried mixed fruit

⁄3

cup

White gluten free flour mix 2 cups

Gluten free baking powder 1 tbsp

Gluten free mixed spice

⁄2

tsp

Use setting 16 Cake

* Only available on model 48323

The gluten free cake recipes use programme 16 (cake)*

48322 a4:45xxx rev1 11/01/2010 09:26 Page 22

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Morphy Richards 48323 Manual

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