Basic White Loaf on Long Program

Picture below is of my first successful 'long program' loaf with the Morphy Richards. The reason for the lack of success up til now with it has been what my old boss Angus would have called a lack of RTFM. i.e. read the flippin manual. If I had read it properly I would have noticed that there are basically two different types of yeast you tend to use in bread machines - there's traditional dried active yeast and then there's fast acting or rapid dried yeast. In the past I've used rapid dried yeast on the long programs and it would appear it's wholly inappropriate!!

This is the first time I've used Allinson's traditional dried active yeast and it works a bloomin treat - you use more than you do with the quick programs but by my reckoning it costs a little bit less. Tesco's are doing 125g pots for 76p at the moment, which compares well with the rapid stuff which costs 54p for 56g (8 x 7g packets).

Anyroad up, this is the recipe I used which is more or less along the lines of the Morphy Richards basic recipe in the manual (which I'm paying more attention to as you can tell!!!). Do the ingredients into the pan in that order and then set it off on the basic program.

400ml tepid water (100ml boiling, rest cold)
4tbsp of skimmed milk powder
3 tbsp of castor sugar
2 tsp of salt
4 tbps of sunflower oil
550g of strong white bread flour
3 tsp of Allinson's traditional dried active yeast

http://www.allinsonflour.co.uk/products/dried-active-yeast.aspx