Morphy Richards 'Homebake' Breadmaker

In the past seventeen years, we have had five different breadmakers. This might seem excessive, but when we bought our first one - the Morphy Richards ‘Fastbake’ - towards the end of 2005 we calculated that making bread at home would save quite a bit of money. And, indeed, that machine lasted us over six years, with regular use, and essentially paid for itself within the first six months.

Our second breadmaker, a Carrefour own brand, was not a success. It was inexpensive, and had probably still paid for itself in six months, but we never really liked it and it lasted less than two years. We bought our third, a Lidl ‘Silvercrest’ breadmaker, in April 2014.  It was equally inexpensive but we liked it, and it lasted us four and a half years. In November 2018 it stopped working.

Breadmakers seemed to have gone a bit out of fashion by then, and our search locally for a replacement was unsuccessful until we spotted a used Philips breadmaker with purple trim in the Thrift Store. It made excellent bread, and was still working three and a half years later, but unfortunately the seal in the bottom was leaking more and more, and occasionally the paddles got stuck. We knew it was time to think about a replacement, but I hate getting rid of appliances that still, basically worked.

IMPETUOUS PURCHASE OF A NEW BREADMAKER

Then, in Stephanis, buying our Roomba, we saw a Morphy Richards ‘homebake’ breadmaker, the last in stock reduced to 139 euros. We’d been given a generous financial gift, and decided to be impetuous and a bit extravagant for once. It was more than we had ever paid for a breadmaker, but it had clear instructions (including recipes), it was guaranteed for two years, and we remembered that our previous Morphy Richards breadmaker had been reliable and had lasted fairly well.

Prices in Cyprus for this kind of thing are often significantly higher than UK prices, partly because the products are imported, partly because they're less popular. We're used to that: there's no easy way to buy one in the UK and ship to Cyprus unless willing to pay even more than the cost of buying one here. And then if there are problems under warranty, no easy way to return the product.

EXAMINING THE NEW BREADMAKER

The basic shape of breadmakers is similar, with a removable metal pan, which has a paddle (or two) that are also removable. The lining is non-stick, so washing has to be done by hand, and no metal tools used. We were expecting that. What we hadn’t quite appreciated was that the paddle (a single one) has a flap, so that after the kneading has finished, it flaps down so there’s less of a hole in the bottom of the loaf, and less likelihood of the paddle getting stuck in the finished loaf.

On the front, the display is digital with a large number of different variations of program (I haven’t used more than three of them), a choice of ‘large’ or ‘medium’ loaves, a few other options I haven’t tried, and a ‘start’ button. I don’t much like touch-sensitive built-in buttons (if ‘buttons’ is the word when there’s nothing physical to push) but many appliances have them nowadays.

TRYING OUT THE NEW BREADMAKER

The instructions for all our previous breadmakers had told us to start with fluids, adding flour next, and leaving the yeast until last. This one instructed us to put the yeast in first, followed by the flour, and the liquids last. I decided to follow the instructions, while realising we might end up with a brick. And since there was a recipe for sundried tomato bread, I decided to start with that.

With all the ingredients in the pan, ensuring the paddle was in the upright position, I slotted it easily into the machine and closed the lid. Then I attempted to push the electronic button for programme 3 (wholewheat).

Nothing happened. 

I wondered if I had grease on my finger, so I washed my hands very thoroughly, dried them carefully, and tried again.

Nothing.

My husband walked into the kitchen and when I explained, he pushed the display, and the numbers changed. He pushed the option to make a medium loaf - with only two of us at home, we don’t need a large one - and then the ‘start’ button. He had to hold his finger down for a bit longer, but it worked.

The programme lasted about three and a half hours; it was quite noisy but no more so than any other breadmakers we’ve had, and to my delight, the loaf came out perfectly.

INSTRUCTION GUIDE

Reviews of this breadmaker are very positive about the instructions and recipes, and I would agree with them. There’s a good introduction to breadmaking in the guide, including some useful troubleshooting points, and recommendations about types of flour and other ingredients.

There are two or three recipes for each of the different settings. I mainly use the one for wholemeal bread, with or without seeds, sometimes with tomatoes. I have adapted it somewhat for our own tastes (less sugar, no milk) and they have almost all come out extremely well.

I've also used the dough setting a few times - I made hot cross buns recently, and pizza dough - and once or twice the 'fast' setting, when I have forgotten to start a loaf in time for lunch. The 'fast' setting requires more yeast and less time; it's also better with more white flour than wholemeal. It works well but feels a bit heavy and yeasty.

I haven't, however, tried using any of the other settings. There are 14 in all, including jam, cake, yogurt, sweet breads, and more. I prefer making cakes in pans in the oven, and jam over the stove, and some of the settings seem little different from the basic wholemeal loaf.

THE BREADMAKER AFTER A YEAR’S USE

I don’t make bread every day. Every other week I make two loaves when we have visiting friends, and freeze, in slices, any that’s left. I often make one other loaf in between times, but we don’t eat a huge amount of bread, unless we have guests.

In the year since we’ve had the breadmaker I’ve probably made eighty loaves, and used it a few times for dough (for pizza base or similar).

I’ve mastered the knack of pressing the electronic buttons although it still sometimes takes me a few attempts to get it going, and the display has faded, so I have to remember what to do, or check the instruction guide.

I think it’s probably more than paid for itself now; the ingredients are no more than 50 euro cents, plus a unit of electricity at about 30 cents. Buying a nice loaf of bread at the bakery is around €2.80.

SLIGHT ISSUES

I said, above, that the loaves have ‘almost’ all come out extremely well. However this breadmaker does seem to be sensitive to high or low ambient temperatures. The instructions say that all ingredients should be at room temperature, and for most of the year that is fine. In the heat of Cyprus summer, however, when the kitchen can be more than 30 degrees Celcius, I find the bread works better if the water is from the fridge rather than room temperature. I’ve had summer loaves rise too much too quickly and then sink, leaving a strange-looking loaf that’s a bit heavy. In the winter, by contrast, I have to use slightly warmer water, if the room temperature is 15 degrees or less.

I’ve also found that sometimes the paddle doesn’t go down properly, and gets stuck in the bread. Since that was my experience of all our other breadmakers, it’s not a huge problem: I have a metal tool from one of our previous breadmakers that allows me to remove the paddle easily. The non-stick surface works well and I’ve had no trouble turning the finished loaves out; it’s best to leave them in the pan for a few minutes before doing so, and sometimes I then forget and leave them to cool in the pan: it doesn’t seem to matter.

CONCLUSION

Although we’ve only had this a year so far, the quality feels better than with either of our more inexpensive breadmakers. If it lasts six years or more like our previous Morphy Richards machine, it will certainly have been worth the extra money. I have no hesitation in recommending this breadmaker if you’re able to find it.