100 Great Breads by Paul Hollywood

By Paul Hollywood

Paul Hollywood offers all of the information you must bake scrumptious and strange breads.

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Brush the croissants lightly with the eggwash and bake for 10–15 minutes until golden brown, then transfer to a wire rack to cool. See all French Breads FRENCH BREADS On cold winter nights in the bakery I used to wait patiently for these to come out of the oven, still oozing with cheese. They’re great with coffee or as a light snack. Cheese and Ham Croissant 1 quantity Croissant dough 1 egg, beaten, for eggwash For the filling 200 g/7 oz honey-glazed ham 200 g/7 oz Cheddar cheese, grated Makes 30–40 croissants Make the croissant dough up to the point where it is ready to shape.

Bake for 25 minutes, then transfer to a wire rack to cool. Et voila – multi flavours! See all Basic Breads BASIC BREADS This bread is a very English loaf, traditionally baked on the bottom of the oven, hence its other name: oven bottoms! Farl 500 g/1 lb 2 oz strong white flour, plus extra for dusting 10 g/1⁄4 oz salt 20 g/3⁄4 oz yeast 60 g/21⁄2 oz butter, softened 300 ml/1⁄2 pint water Makes 1 large loaf Put all the ingredients into a bowl and mix for 4 minutes. Tip out onto a lightly floured surface and knead for 5 minutes until the dough is smooth and pliable.

I put most of my breads onto a cooling rack when they come out of the oven – this is to prevent the bread from sweating and going soft. Do not store baked bread in a fridge – it will go stale three times quicker than if left in a bread bin. Wheatsheaf Loaf To help you with the skills needed to make bread, your first task is to make a wheatsheaf loaf, which is a display bread and is pictured here. If you can make a wheatsheaf you can make anything in this book. Before you begin, read the tips on the previous pages.

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