Paul Hollywood's Bread

By Paul Hollywood

Paul Hollywood's new booklet is all approximately bread - find out how to make it and the way to take advantage of it. not just does Paul train you precisely the way to make various breads, yet for every one there's a spin-off recipe that indicates you the way to make a phenomenal meal of it.

The e-book has six chapters, every one with 5 bread recipes - plus the spin-off recipes for major classes. not just are Paul's recipes scrumptious yet also they are foolproof, with accomplished step by step pictures. attempt your hand at a easy white bloomer, that are come a savory picnic loaf; stilton and bacon rolls, that are very good served with celery soup; fluffy crumpets, which develop into the bottom for eggs Benedict; spinach doss, that's a average pairing with chickpea masala; ciabatta, which the Italians have frequently used as a base for tomatoey panzanella; pizza bases, which may turn into home-made fig, Parma ham and Gorgonzola pizzas; or white chocolate and raspberry bread, which makes for the simplest bread pudding you have ever tasted.

Get baking with the grasp baker and choose of The American Baking Competition!

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MAKES 1 LOAF Sunflower oil for oiling 550g undeniable wholemeal flour, plus additional for dusting 200g undeniable white flour, plus additional for dusting 2 tsp bicarbonate of soda 2 tbsp darkish brown sugar 1 tsp salt 300ml stout 220ml buttermilk Oil a 1kg loaf tin. placed either flours right into a huge bowl. upload the bicarbonate of soda, sugar and salt and combine jointly. Pour within the stout and buttermilk and combine good with one hand or a wood spoon to shape a sticky dough. Tip the aggregate onto a flippantly floured floor and roll and fold the aggregate lightly yet completely (rather than knead it) to convey the dough jointly and shape it right into a cohesive sausage, approximately the size of the loaf tin.

Upload the ciabatta to the tomatoes, peppers, olives and capers. Tear within the basil leaves and use your fingers to softly mix the entire materials. Grind over a bit extra pepper earlier than serving. Pizza Base > PIZZA BASE Pizza is so uncomplicated to make at domestic and everybody loves it. There are secrets and techniques to nice pizza: get your oven as sizzling as you could and get the bottom as skinny as attainable. when you have a bakestone you could placed that (or your baking tray) within the oven to warmth up – to provide the dough an additional whack of backside warmth.

For the apple purée, area, center and peel the apples, then chop quite small. position in a saucepan with the water and sugar and cook dinner for roughly 10 mins till softened. Blitz in a blender, then move to a bowl and go away to chill thoroughly. Roll out the Danish pastry dough on a frivolously floured floor to a 6–7mm thickness and minimize it into 12cm squares; you need to get 8–12 pastries. Spoon 1 heaped tbsp of chocolate crème pâtissière onto the center of every pastry sq. and spoon 1 heaped tbsp of the apple purée subsequent to it.

Don’t take your eggs instantly from the refrigerator, although, or the sauce may possibly break up. You’ll have extra hollandaise than you would like however it isn’t attainable to make much less; refrigerate the remaining and use inside an afternoon or . SERVES four four very clean huge eggs 2 tbsp white wine vinegar eight rashers of maple-cured again bacon For the hollandaise 250g unsalted butter three huge egg yolks, at room temperature 1 tbsp water Juice of � lemon Salt and white pepper To serve four crumpets (see here), freshly toasted and hot Black pepper First make the hollandaise.

Unfold a few oil on a piece floor and tip the dough onto it. Knead completely for 10 mins, or till you've gotten a soft, elastic dough. form the dough right into a ball and position in a calmly oiled bowl. go away to upward thrust until eventually doubled in measurement, approximately 1½ hours. in the meantime, oil a 1kg loaf tin. Tip the risen dough out onto a flippantly floured floor and flatten it down. Fold the dough in on itself numerous occasions, then fold the perimeters into the center to shape a rectangle and roll as much as right into a sausage, the size of the loaf tin.

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