Caprice
I have not a comment, but rather a request.
We do not have bread makers in Israel from the manufacturers listed here on the website. But the bread maker from "Morphy Richards" is very common, in particular, model 48290. The bread maker itself is even very good. I am very pleased with her, and I personally have never had any problems with her. But the instructions for it in Russian are not provided in the kit, only in Hebrew. This creates problems for those who, not knowing Hebrew, bought this bread maker.
So, the essence of the request: is it possible to add this manufacturer of bread makers in the section of producers? Then it will be possible to give links to this forum to those Russian-speaking Israelis who have purchased this model of a bread machine. If you need a translation from Hebrew of recipes from the instructions, I can help with that.
Chef
Well, we will do it in the very near future.
Caprice
Thank you So, in the near future we will start translating recipes into Russian
Zarina
Quote: Caprice

I have not a comment, but rather a request.
We do not have bread makers in Israel from the manufacturers listed here on the website. But the bread maker from "Morphy Richards" is very common, in particular, model 48290. The bread machine itself is even very good. I am very pleased with her, and I personally have never had any problems with her. But the instructions for it in Russian are not provided in the kit, only in Hebrew. This creates problems for those who, not knowing Hebrew, bought this bread maker.
So, the essence of the request: is it possible to add this manufacturer of bread makers in the section of producers? Then it will be possible to give links to this forum to those Russian-speaking Israelis who have purchased this model of a bread machine. If you need a translation from Hebrew of recipes from the instructions, I can help with that.

I want to say something about this, as I myself am the owner of this model. The unit is not bad, but not all types of bread personally turned out well for me in it. In these matters I respect high quality. I have never done a white simple one, we somehow appreciate gray bread more. Once they made a quick white - thrown away Whole grain - there. Italian with herbs - it doesn't matter. With sun-dried tomatoes - not bad. With cheese - you need to refine it. Really fine, according to the instructions, I only get a version of French bread. This is a miracle. It also turns out gorgeous rye bread (I found the recipe here on the forum) and whole grain bread (also, in my opinion, from here). We made a delicious Easter cake. And all kinds of tests that I do in it are excellent. But yesterday I ruined the bread with potato flakes. But I will try again with corrections. The instruction, in my opinion, is terrible. It contains a lot of gross errors and minor inaccuracies. My son and I found instructions for the previous model (48280) in English, so at least we fixed a lot. But still ... maybe our climate affects the quality, so it doesn't always come out well.
Caprice
Quote: Zarina

My son and I found instructions for the previous model (48280) in English, so at least we fixed a lot.
Can you share it? Although, to be honest, I try to bake more according to the recipes I have already tested. Maybe that's why I'm still having problems nearly did not have.
Zarina
I'll send you the soap if you want, because it's in my computer, but I don't have the strength to look for the link again. Throw me your soap in PM.
foxtrader
And I have a book at home "100" recipes for a home oven. So the photo shows that the lady has a Morphy Richards oven. By the way, a book with cool pictures, and generally interesting. I'll have to bake something on it.
Yes, by Vicki Smellwood, if you're interested.
Gypsy
Instructions can be found on the manufacturer's website 🔗
But there, in Russian, I found only the latest stainless steel model with a folding blade 🔗 I use it, the stoves are similar.
I recently had this stove, but so far I also had no problems with baking or kneading. Photos of the first bread from this oven can be found in my posts on this forum. I prefer to bake bread from whole grain flour, as it is healthier.

Yes, the organizers of the site, I would like to see the company of our stoves here. Since, for sure, they should be sold in Russia (I did not find it on the internet), the instructions from the manufacturer have a Russian representative office, guarantees and all that. On the Internet I found a lot of things from Morphy Richards sold in Russia, a well-known company in Russia.
klara49
Quote: gypsy

Instructions can be found on the manufacturer's website 🔗
But there, in Russian, I found only the latest stainless steel model with a folding blade 🔗 I use it, the stoves are similar.
I recently had this stove, but so far I also had no problems with baking or kneading. Photos of the first bread from this oven can be found in my posts on this forum. I prefer to bake bread from whole grain flour, as it is healthier.

Yes, the organizers of the site, I would like to see the company of our stoves here. Since, for sure, they should be sold in Russia (I did not find it on the internet), the instructions from the manufacturer have a Russian representative office, guarantees and all that. On the Internet I found a lot of things from Morphy Richards sold in Russia, a well-known company in Russia.

and so in the instructions for our glass 227 ml see page 129
Gypsy
It cannot be 227 ml, since the last riska on it is 230 ml, after that there is still room in the glass
Gypsy
Quote: TXT

Well, we will do it in the very near future.
Chef, when is it in the near future?
Gypsy
In a dispute, truth is born. And I would also say more carefully you need to read the instructions (I just did not use the tables of measures in it). The table says 1 glass (meaning to the brim) = 240ml. Vsezh not 237ml .. already forgot who persuaded me to 237ml .. like Irina Went to change the "signature"
Zarina

Quote: gypsy

In a dispute, truth is born. And I would also say more carefully you need to read the instructions (I just did not use the tables of measures in it). The table says 1 glass (meaning to the brim) = 240ml. Vsezh not 237ml .. already forgot who persuaded me to 237ml .. like Irina Went to change the "signature"


Well, this is probably not very important - 240 or 237 ml

I heard that our bread makers are of a high level of class, the brand is one of the best in Europe. Despite this, I personally think that it is solid, but not too functional, like Panasonic, for example. But in general, I like it, although at first they spoiled a lot of bread. Now we are used to it, we bake any bread and everything turns out well. In any case, it is very difficult to reach the level of bread baked in a bakery. But in general, I am in love with my bread and my oven, and since January I have baked bread and many types of pastries only myself and according to my favorite recipes.
Gypsy
Zarina, everything that you described is not about my oven and not about my homemade bread! My bread is better than in bakeries, and I absolutely do not strive for the quality of local bakeries, since the bread there is not correct and not tasty. I had a stove not so long ago, and everyone saw my very first bread here. I didn't have any spoiled bread due to the fault of the bread maker. Maybe the wine of bad bread is not your oven, but your damp climate and, sorry, hands?
Caprice
Quote: gypsy

Zarina, everything that you have described is not about my stove and not about my homemade bread! My bread is better than in bakeries, and I absolutely do not strive for the quality of local bakeries,
Exactly! I agree with this completely. The bread is much better in quality and taste.
Zarina
Quote: gypsy

Zarina, everything that you described is not about my oven and not about my homemade bread! My bread is better than in bakeries, and I absolutely do not strive for the quality of local bakeries, since the bread there is not correct and not tasty. I had a stove not so long ago, and everyone saw my very first bread here. I didn't have any spoiled bread due to the fault of the bread maker. Maybe the wine of bad bread is not your oven, but your damp climate and, sorry, hands?

I did not understand why my post did not suit you and did you read it completely ?! I answered you in a personal.
Gypsy
Quote: Zarina

I did not understand why my post did not suit you and did you read it completely ?! I answered you in a personal.
Why should your post suit me? I read it completely. I just didn’t receive an answer in PM, I received only a request and a hit.
Uncle Sam
Unfortunately, Morphy Richards has not seen HP in Russia.
And there is another technique. In quiet delight I have been using the Morphy Richards 43018 electric kettle for 2 years already. For all guests it is a decoration of the kitchen in the style of ART design. And for us it is a reliable and convenient assistant.
Gypsy
Israel sells not only x \ n Morphy Richards, but almost everything that is on the manufacturer's website. Personally, I also have a blender with a coffee grinder and an iron with a steam generator in the house of this company. There are no complaints about the quality.
klara49
and I began to like my x \ n Morphy Richards, and I began to get bread
all bon appetit !!!!!!!!
Caprice
Quote: klara49

and I began to like my x \ n Morphy Richards, and I began to get bread
all bon appetit !!!!!!!!
And I always liked it, and I always got bread in it, from the first day. Although, buying it, I had no experience at all. I bought it at random and just followed the instructions.
swetik
hello
they gave me the same bread maker
but the problem is the instruction in Hebrew and how I understood after reading your posts, the translation is not accurate and I have a lot of questions PLEASE HELP a beginner
1-put the products exactly as written in the instructions (in the recipes) After reading, I noticed that everyone has different
2- why the bread rises to the brim, but when the baking mode starts, it falls and the top crust is not semicircular but flat
3-When slicing, the bread crumbles and the next day is not very tasty
4-Recipes that give here on the form do they fit our stove?
I'm sorry that I ask so many questions, but I want to learn how to bake and please my friends with delicious bread
Thanks in advance
Caprice
swetikto get an answer to all your questions, you need to read whole this forum
For starters, just try to bake something following the instructions exactly. For example, basic bread (lechem bsisi), put the products exactly as in the instructions (first liquid, etc., the penultimate flour, the last component is yeast, on top of the flour)
swetik
Quote: Caprice

swetikto get an answer to all your questions, you need to read whole this forum
For starters, just try to bake something following the instructions exactly. For example, basic bread (lechem bsisi), put the products exactly as in the instructions (first liquid, etc., the penultimate flour, the last component is yeast, on top of the flour)
I tried the first recipe for Lehem Lavan, so it falls off when baking and crumbles when cutting maybe the instruction is not accurate
and another question can you bake French bread for 1 bass?
Gennadii
Quote: swetik

1-put the products exactly as written in the instructions (in the recipes) After reading, I noticed that everyone has different
2- why the bread rises to the brim, but when the baking mode starts, it falls and the top crust is not semicircular but flat
3-When slicing, the bread crumbles and the next day is not very tasty
4-Recipes that give here on the form do they fit our stove?

1.Place products exactly as written in the instructions - absolutely correct - exactly as written in the instructions for Your x / n.
2. Possible problems - https://Mcooker-enn.icdself.com/index.php@option=com_content&task=view&id=56&Itemid=1
(Actually - it's better to read everything from the first page - https://Mcooker-enn.icdself.com - many questions will be resolved)
3. A sharp knife and proper storage will help in this case.
4. No matter what - the principle of action of all c / n - the same (only the baking time and power of the c / n itself differ), therefore almost all recipes are easily adaptable for any c / n.
swetik
Quote: Gennadii

3. A sharp knife and proper storage will help in this case.
what is the correct storage of this bread?
I store ordinary bread from the store in refrigerators and due to high humidity here
Caprice
Quote: swetik

I tried the first recipe for Lehem Lavan, so it falls off when baking and crumbles when cutting maybe the instruction is not accurate
and another question can you bake French bread for 1 bass?
Leave the "lavan" alone for now. Try bsisi and buy kemakh lehem
Gennadii
Quote: swetik

Quote: Gennadii

3. A sharp knife and proper storage will help in this case.
what is the correct storage of this bread?
I store ordinary bread from the store in refrigerators and due to high humidity here

Cut a loaf, put it in a bag and put it in the refrigerator when you feel like eating - remove from the bag exactly as much as you need! The remainder - leave there
swetik
קמח חיטה לבן בהיר
I use this flour, maybe it doesn't fit?
Caprice
Buy kemakh lechem. It is better for baking bread.
klara49
Quote: swetik

קמח חיטה לבן בהיר
I use this flour, maybe it doesn't fit?
קמח חיטה לבן בהיר

in supersal or mega there is Stiebel flour

Shtibel2 is for white bread קמח חיטה לבן בהיר
and there is also естьמח מלה
Shtibel7 is rye flour
everything is written in Russian.
swetik
Thanks everyone for the tips
I tried other flour and watched the bun and the bread turned out to be great
but I removed powdered milk from the recipe
Tell me, do you need to lay eggs and what do they give?
klara49
I have all the recipes with powdered milk + egg

eggs are baked and when you eat them you need to reduce the amount of liquid
Caprice
Quote: swetik

Thanks everyone for the tips
I tried other flour and watched the bun and the bread turned out to be great
Did you put kemah lechem?
Quote: swetik

but I removed powdered milk from the recipe
Tell me, do you need to lay eggs and what do they give?
If you removed powdered milk from the recipe, you have already turned out to be another bread. Maybe they removed it in vain?
And eggs - it depends on what kind of bread you want to bake.
Zarina
Most likely, you shouldn't have removed milk powder if it is in the recipe. It is best to do everything strictly according to the recipe, using only bread flour (Shtibel 2, Shtibel 3, as well as 6 and 7). The yeast should be dry, those that are in such sealed pouches for a pound or 11 gram bags. Pressed or any balls there are not suitable.
Success to you!
Gypsy
They wrote to me that the link to the Russian instruction does not work. I went to the manufacturer's website, I don’t know the link itself has changed, but the instructions are still there (Russian language starts at 121 pages):
Multi-lingual Instruction Book for 48268 Breadmaker (PDF - 2069 KB)
🔗
It opens for me.
This is the link to the page with the stove:
🔗
For those who are interested in having it always at hand, I advise you to open and save this file on your computer, you can also print a paper version.
monogrill
I just bought this 48268 bread maker, so I need to stock up on ingredients and start baking loaves
light
Quote: monogrill

I just bought this 48268 bread maker, so I need to stock up on ingredients and start baking loaves
Congratulations
light
Tell me please, the owners of this stove, how do you get the dome of the bread at least a little brown?
Maybe you need to put a small size and bake a large loaf?
Caprice
I have a normal dome ... What color of the crust do you exhibit?
Elena Bo
Quote: shine

Tell me please, the owners of this stove, how do you get the dome of the bread at least a little brown?
Maybe you need to put a small size and bake a large loaf?

Rather, bake a small loaf instead of a large size. But it's better to set the crust correctly. Alternatively, grease the top of the loaf before baking with milk, egg, etc.
light
Quote: Elena Bo


Rather, bake a small loaf instead of a large size. But it's better to set the crust correctly. Alternatively, grease the top of the loaf before baking with milk, egg, etc.
And how to catch that moment so that you can open the lid and lubricate the dome. As far as I understand that it is impossible to open, otherwise the bread may fall when baking
Elena Bo
Open a couple of minutes before baking and brush the top quickly and gently.
Caprice
In HP Morphy Richards, in basic mode, the baking process lasts exactly one hour.A couple of minutes before that, open the lid and grease with a brush. Although, I almost never do this at all. My HP has no problem with the crust color.
light
Quote: Caprice

In HP Morphy Richards, in basic mode, the baking process lasts exactly one hour. A couple of minutes before that, open the lid and grease with a brush. Although, I almost never do this at all. My HP has no problem with the crust color.
Please tell me if all the recipes are suitable for our stove or if something needs to be changed in them, for example, less water
Caprice
I have not tested absolutely all the recipes from the instructions, and I don't need it. But those that I used in baking, in particular, the basic (basic) recipe - even very good, I experiment with different flavors based on it. Rustic (kafri) is also very good. I have doubts about quick recipes, they still need to be checked.
If you ask about recipes from the forum, then experiment. In principle, all HPs are more or less similar.
light
Quote: Caprice

I have not tested absolutely all the recipes from the instructions, and I don't need it. But those that I used in baking, in particular, the basic (basic) recipe - even very good, I experiment with different flavors based on it. Rustic (kafri) is also very good. I have doubts about quick recipes, they still need to be checked.
If you are asking about recipes from the forum, then experiment. In principle, all HPs are more or less similar.
Thanks for the quick answers
I took the recipe from here from whom I don't remember
water- 1 +1/3
flour - 4st-n
and my dome was constantly falling, and today she poured only 1 glass of water and 4 st-n flour. The bread turned out as in the picture with a convex dome (but pale) medium crust and mode 2
Caprice
Try the basic recipe from the HP instructions. He's not bad in terms of taste too. Personally, I started with him. Then you can experiment with additives on its basis. For example, peeled sunflower seeds or nuts or fried onions or different ratios of flours. But first, nevertheless, do as in the instructions
Good luck
light
Quote: Caprice

Try the basic recipe from the HP instructions. He's not bad in terms of taste too. Personally, I started with him. Then you can experiment with additives on its basis. For example, peeled sunflower seeds or nuts or fried onions or different ratios of flours. But first, nevertheless, do as in the instructions
Good luck
Thanks for the help
dl12101948
Hello! I have a question about the operation of the "Morphy Richards" - the bowl often turns during mixing. Can it be returned to its place, if so, when is it better to do it? Best regards, Dean.

All recipes

New recipe

New Topics

© Mcooker: best recipes.

map of site

We advise you to read:

Selection and operation of bread makers