Fruit bread recipe paul hollywood - Cakes and baking

Author: Erik Barnett  

This fruit-enriched bread made with dried fruit, cinnamon and orange zest makes a wonderful afternoon tea loaf drizzled in icing and slathered in butter. Seek out malt extract from a good bakery and make your own dried fruit-packed treacly malt loaf – great for picnics or a yummy afternoon snack for kids.

Tea and fruit loaf

Tea and fruit loaf
This fruit-enriched bread made with dried fruit, cinnamon and orange zest makes a wonderful afternoon tea loaf drizzled in icing and slathered in butter.
Provided by: Paul Hollywood
Total time: 150 minutes
Cook time: 30 minutes
Prep time: 120 minutes
Yields: 1 item
Cuisine: British
Number of ingredients: 12
Ingredients:
  • 400g/14oz strong bread flour, plus extra for dusting
  • 1½ tsp salt
  • 40g/1½oz caster sugar
  • 40g/1½oz butter, softened, plus extra for greasing
  • 10g/¼oz fast-action dried yeast
  • 120ml/4fl oz milk
  • 50g/1¾oz sultanas
  • 60g/2¼oz glacé cherries
  • 1 tsp ground cinnamon
  • 3 oranges, zest only
  • 200g/7oz icing sugar
  • butter, to taste
How to cook:
  1. Put the flour, salt, sugar, butter, yeast, milk and 120ml/4fl oz of water into a bowl and mix together with your hands.
  2. When all the flour has been incorporated, tip the dough onto a lightly floured work surface and knead until smooth and pliable.
  3. Return the dough to the bowl, cover with cling film and set aside to rest for an hour.
  4. Add the sultanas, cherries, cinnamon and orange zest to the dough and, using an electric mixer or your hands, work it in well.
  5. Shape the dough into a sausage shape by flattening out the dough and rolling it up.
  6. Put the dough on a greased baking tray. Slide the baking tray inside a plastic bag, to protect the dough from drafts, taking care not to allow the plastic bag to touch the top of the loaf. Leave to rise for an hour.
  7. Preheat the oven to 220C/425F/Gas 7.
  8. Bake the dough for 25-30 minutes, then transfer to a wire rack to cool.
  9. While the loaf is cooling, make the water icing. Tip the icing sugar into a bowl, add a little water and mix well to form a paste. Gradually add more water until the icing is just thick enough to coat the back of a spoon.
  10. Drizzle or spread the icing over the top of the tea loaf. Cut into slices and eat with lashings of butter.
Notes: Paul Hollywood's Stollen - The Great British Bake Off, A delicious yeasted cake filled with dried fruit and a swirl of marzipan. It takes time to make but is well worth the effort. Serves: 10–12.

Fruit Loaf | Fruit Bread

Today I'm showing you how to make a fruit loaf. Let's get baking shall we?Hey, welcome back Duration: 3:17

Lardy Bread Recipe

Lardy Bread Recipe - Paul Hollywood. Watch later. Share. Copy link. Info. Shopping. Tap to Duration: 7:49

Paul’s Apricot Couronne

Paul’s Apricot Couronne
A recipe by Paul Hollywood, this apricot couronne is a real showstopper. The sweet bread is twisted into a circle of apricots, orange zest, walnuts and raisins.
Provided by: Paul Hollywood
Yields: 1 item
Cuisine: French
Number of ingredients: 19
Ingredients:
  • For the dough:
  • 250g strong white bread flour
  • 5g salt
  • 1x7g sachet fast-action dried yeast
  • 50g unsalted butter, softened
  • 105ml full-fat milk, at room temperature
  • 1 medium egg, at room temperature
  • For the filling:
  • 90g unsalted butter, softened
  • 70g light brown muscovado sugar
  • 120g ready-to-eat dried apricots, chopped and soaked in 100ml orange juice
  • 35g plain flour
  • 60g raisins
  • 65g walnut pieces
  • Finely grated zest of 1 orange
  • To finish:
  • 50g apricot jam
  • 100g icing sugar,sifted
  • 25g flaked almonds
How to cook:
  1. To make the dough, tip the flour into a large mixing bowl.Add the salt to the bowl on one side and the yeast to the other.Add the soft butter, milk and egg and turn the mixture round with your fingers, using them like a paddle. Keep doing this, mixing until you’ve picked up all the flour from the sides of the bowl. Use the mixture to clean the inside of the bowl, picking up all the scraps, and keep going until you have a ball of soft dough.
  2. Turn the dough out on to a lightly floured worktop and knead for 10–12 minutes: work through the initial ‘wet’ stage until the dough starts to develop a soft, smooth skin.When the dough feels smooth and silky put it into a lightly oiled large bowl. Cover the bowl with a dry tea towel and leave to rise for about 1 hour until doubled in size.
  3. While the dough is rising, make the filling. Put the soft butter, sugar, drained apricots, flour, raisins, walnuts and zest into a bowl and mix thoroughly. Set aside until needed.
  4. Turn the risen dough on to the lightly floured worktop.Without punching it down to deflate, roll it out to a rectangle about 25 x 33cm. If necessary turn the dough around so you have a long edge closest to you. Spread the apricot filling mixture evenly over the dough, then roll up like a swiss roll – tack down the edge nearest to you, so it won’t move, then roll up the dough from the other long edge towards you so get a really tight roll. Roll it back and forth slightly to seal the ‘seam’, then cut it lengthways in half. (You can keep one end attached, which will make it easier to shape).
  5. Twist the two strands of dough together, then twist the 2 ends together to finish the ‘crown’. Carefully transfer the crown to the prepared baking sheet. Put the sheet inside a large plastic bag and leave to prove for 30–45 minutes until the dough springs back quickly when you prod it lightly with a fingertip.
  6. While the dough is rising heat your oven to 200°C/400°F/gas 6. When the couronne is ready for baking, uncover the baking sheet and place in the oven. Bake for 25–35 minutes until risen and golden. Transfer to a wire rack.
  7. Gently heat the apricot jam with a splash of water, then push it through a sieve into a bowl. Quickly brush over the warm loaf to glaze. Mix the icing sugar with enough water to make a thin icing. Drizzle over the loaf and sprinkle with the flaked almonds. Leave to cool.
Notes: Lardy Bread Recipe, Lardy Bread Recipe - Paul Hollywood. Watch later. Share. Copy link. Info. Shopping. Tap to Duration: 7:49

Paul Hollywood’s Stollen

Paul Hollywood’s Stollen
A delicious yeasted cake filled with dried fruit and a swirl of marzipan. It takes time to make but is well worth the effort.
Yields: 10 servings
Number of ingredients: 18
Ingredients:
  • 500g strong white flour
  • 100g caster sugar
  • 10g fast action yeast
  • 10g salt
  • 150g unsalted butter, softened
  • 250ml whole milk
  • pinch ground nutmeg
  • pinch ground cloves
  • ½ tsp vanilla extract
  • 2 drops almond extract
  • 55g blanched almonds, finely chopped
  • 200g raisins
  • 100g currants
  • 125g mixed peel
  • 25g butter, melted
  • 225g marzipan
  • 25g butter, melted
  • 2 tbsp icing sugar
How to cook:
  1. Put the flour and sugar in a large bowl. Add the yeast on one side of the bowl and the salt on the other. Add the softened butter and 200ml of the milk and stir together. Add the remaining milk and knead well on a generously floured surface for 6–7 minutes, until smooth and pliable.
  2. Mix together the nutmeg, cloves, vanilla and almond extracts, almonds, dried fruit and mixed peel in a bowl. Add the dough on top and knead from the outside into the centre. When everything has been fully incorporated, return to the bowl, cover with clingfilm and leave to rise for 1–1½ hours in a warm place, until doubled in size.
  3. Flatten the dough and roll out on a lightly floured surface to a rectangle about 45cm x 35cm. Brush with the melted butter. Roll out the marzipan to about 25cm x 15cm and place on top of the dough. Roll the dough up to enclose the marzipan and transfer to a lined baking sheet. Cover and leave to rise for 45 minutes–1 hour, until risen and doubled in size.
  4. Pre-heat the oven to 190°C/170°C fan/375°F/Gas 5 and bake for 1 hour. Remove from the oven, brush with melted butter, and dust with icing sugar. Serve cold.
Notes: Paul Hollywood's Hot Cross Buns Recipe, 500g strong white bread flour, plus extra for dusting · 10g salt · 75g caster sugar · 10g instant yeast · 40g unsalted butter, softened · 2 medium eggs, beaten

Malt loaf

Malt loaf
Seek out malt extract from a good bakery and make your own dried fruit-packed treacly malt loaf – great for picnics or a yummy afternoon snack for kids.
Provided by: Paul Hollywood
Total time: 180 minutes
Cook time: 60 minutes
Prep time: 120 minutes
Yields: 2 items
Cuisine: British
Number of ingredients: 11
Ingredients:
  • 1 tbsp brown sugar
  • 3 tbsp malt extract
  • 2 tbsp black treacle
  • 25g/1oz butter, plus extra for greasing
  • 350g/12oz strong white bread flour, plus extra for flouring
  • 100g/3½oz strong wholemeal flour
  • pinch salt
  • 14g/½oz fast action yeast
  • 225g/8oz sultanas
  • 250ml/9fl oz warm water
  • 1 tbsp warm honey, to glaze
How to cook:
  1. Place the sugar, malt extract, treacle and butter in a pan and heat gently until the butter has melted and the sugar has dissolved. Leave to cool.
  2. Mix the flours, salt, yeast and sultanas in a mixing bowl.
  3. Pour in the cooled malt syrup mixture and the warm water. Mix thoroughly; the mixture will be soft and sticky.
  4. Turn the mixture onto a floured surface and knead gently for a few minutes to bring the mixture together.
  5. Grease two 450g/1lb loaf tins and divide the mixture among them. Smooth the mixture with the back of a spoon so that the top is smooth and level. Cover each tin with a plastic bag so that it is loose and not touching the top of the tin. Leave for a couple of hours, or until the dough has risen to the top of the tins.
  6. Preheat the oven to 190C/375F/Gas 5. Remove the plastic bags and bake for 30-40 minutes. If the top of the loaf starts to brown too quickly, cover with a sheet of foil and continue baking.
  7. Remove from the oven and brush the top with warm honey to glaze. Cool on a wire rack.
  8. Slice and eat with butter.
Notes: Malt loaf recipe, Seek out malt extract from a good bakery and make your own dried fruit-packed treacly malt loaf – great Rate this recipe From Paul Hollywood's Bread.
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