100 Great Breads by Paul Hollywood

By Paul Hollywood

Paul Hollywood provides the entire knowledge you want to bake scrumptious and weird breads.

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Extra resources for 100 Great Breads

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Croissant 20 g/3⁄4 oz yeast 625 g/1 lb 7 oz strong white flour, plus extra for dusting 11⁄2 teaspoons salt 75 g/3 oz caster sugar water to mix 500 g/1 lb 2 oz butter, chilled 1 egg, beaten, for eggwash Makes about 40 croissants Dilute the yeast with a little warm water and put with the flour, salt and sugar into a large mixing bowl. Using a wooden spoon, slowly mix in a little water until the dough becomes pliable. Tip the dough out onto a lightly floured surface and knead well until it feels elastic.

See all Basic Breads BASIC BREADS This multi-flavoured and coloured bread is ideal for indecisive families – there are rolls of four flavours in each loaf. It’s great for dinner parties, too. The dough can be frozen when made, if not using immediately, and then defrosted overnight before baking. Multi-flavoured Bread 1⁄2 quantity Curried Naan Bread dough 1⁄2 quantity Date and Fig Bread dough 1⁄2 quantity Pepper and Onion Flowerpot Bread dough 1⁄2 quantity Stilton and Walnut Wholemeal Loaf dough For the toppings sesame seeds poppy seeds flour grated cheese Makes 3–4 loaves Line 2 baking trays.

Ovens I have made bread in or on every oven imaginable, from open- flame to fan-assisted to range cookers; all are great for baking bread. Every oven has a character, especially in professional bakeries, and hot spots are common. Be aware of your oven as it may have these elusive hotspots; use them when baking and remember to turn your bread if the oven is a little hot at the back – the main reason for ovens being especially hot at the back is because over-impatient bakers look in the oven too often.

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