Paul hollywood basic bread recipes - Cakes and baking

Author: Donald Guadian  

It’s easy to make and suitable for everything from dunking in bowls of hearty soup to serving up with cheese and pickles in a homemade Ploughman’s. This recipe from "Paul Hollywoods Breads" shows just how easy it is to make your own superb tasting white bread as good as the professionals, and the aroma it gives out when baking will make it all worthwhile.

Paul Hollywood’s white bread

Paul Hollywood’s white bread
Fresh from the oven with a sliver of butter melting into it, or the next day as toast with anything from marmalade to pâté spread on top, there’s no beating a homemade white loaf.
Provided by: Paul Hollywood
Total time: 180 minutes
Cook time: 60 minutes
Prep time: 120 minutes
Yields: 1 item
Cuisine: British
Number of ingredients: 6
Ingredients:
  • 500g/1lb 2oz strong white flour, plus extra for kneading
  • 10g/¼oz salt
  • 1 x 7g sachet of instant yeast
  • 320ml/11½oz cold water
  • 40ml/1½fl oz olive oil, plus extra for kneading
  • extra oil and flour, for kneading
How to cook:
  1. Place the dry ingredients in a bowl, taking care not to have the salt and yeast touching. Add the oil and 240ml/9fl oz of water.
  2. Using your hands, mix the ingredients together. Gradually add the remaining water (you may not need it all), until all the flour leaves the side of the bowl and you have a soft, rough dough.
  3. Pour a little oil onto a clean work surface. Sit the dough on the oil and begin to knead. Do this for 5-10 minutes, or until the dough becomes smooth and silky. Once the correct consistency is achieved, place the dough into a clean, oiled bowl. Cover with cling film and leave in a warm place until tripled in size.
  4. Once risen, place the dough onto a floured surface. Knock the dough back by folding it in on itself repeatedly. Do this until all the air is knocked out and the dough is smooth.
  5. To shape into the bloomer, flatten the dough into a rectangle. With the long side facing you fold each end into the middle then roll like a Swiss roll so that you have a smooth top with a seam along the base. Very gently roll with the heel of your hands.
  6. Place on a tray lined with parchment paper, cover and leave to prove for 1-2 hours at room temperature, or until doubled in size.
  7. Lightly spray with water and dust with a little flour. Make four diagonal slashes using a sharp knife across the top.
  8. Preheat the oven to 220/425F/Gas 7 and place a baking tray filled with water on the bottom shelf of the oven - this will create steam when the loaf is baking. Place the loaf on the middle shelf and bake for 25 minutes. After this time lower the heat to 200C/400F/Gas 6 and bake for a further 10 minutes. Remove from the oven and leave to cool on a wire rack.
Notes: Paul Hollywood's White Bloomer Bread, Paul Hollywood shows you how to make the perfect white bloomer bread - it's easier than Duration: 8:42

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This week Paul is baking Soda Bread! See below for the full list of ingredients. Happy baking Duration: 6:14

Paul Hollywood's White Bloomer Bread

Paul Hollywood shows you how to make the perfect white bloomer bread - it's easier than Duration: 8:42

Making bread with Paul Hollywood

Watch how Paul Hollywood creates his easy to make bread with a group of pupils at the
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Paul Hollywood's white loaf recipe

Paul Hollywood's white loaf recipe
Paul Hollywood's white farmhouse loaf recipe is a fail-safe way to make the perfect brunch-ready bread every single time.
Provided by: Paul Hollywood
Total time: 100 minutes
Cook time: 30 minutes
Prep time: 40 minutes
Yields: 15 servings
Cuisine: Baking, British
Number of ingredients: 6
Ingredients:
  • 500g/1lb 1oz strong white bread flour, plus a little extra flour for finishing
  • 40g/1½oz soft butter
  • 12g/2 sachets fast-action dried yeast
  • 2 tsp salt
  • About 300ml/10¾fl oz tepid water (warm, not cold – about body temperature)
  • A little olive or sunflower oil
Nutrition:
  • Calories: 140 Kcal
  • Sugar: 0.6 g
  • Fat: 3 g
  • Saturated Fat: 1.5 g
  • Sodium: 0.72 g
  • Protein: 4.9 g
  • Carbohydrate: 22.9 g
How to cook:
  1. Put the flour into a large mixing bowl and add the butter. Add the yeast at one side of the bowl and add the salt at the other, otherwise the salt will kill the yeast. Stir all the ingredients with a spoon to combine.
  2. Add half of the water and turn the mixture round with your fingers. Continue to add water a little at a time, combining well, until you’ve picked up all of the flour from the sides of the bowl. You may not need to add all of the water, or you may need to add a little more – you want a dough that is well combined and soft, but not sticky or soggy. Mix with your fingers to make sure all of the ingredients are combined and use the mixture to clean the inside of the bowl. Keep going until the mixture forms a rough dough.
  3. Use about a teaspoon of oil to lightly grease a clean work surface (using oil instead of flour will keep the texture of the dough consistent). Turn out your dough onto the greased work surface (make sure you have plenty of space).
  4. Fold the far edge of the dough into the middle of the dough, then turn the dough by 45 degrees and repeat. Do this several times until the dough is very lightly coated all over in olive oil.
  5. Now use your hands to knead the dough: push the dough out in one direction with the heel of your hand, then fold it back on itself. Turn the dough by 90 degrees and repeat. Kneading in this way stretches the gluten and makes the dough elastic. Do this for about 4 or 5 minutes until the dough is smooth and stretchy. Work quickly so that the mixture doesn’t stick to your hands – if it does get too sticky you can add a little flour to your hands.
  6. Clean and lightly oil your mixing bowl and put the dough back into it. Cover with a damp tea towel or lightly oiled cling film and set it aside to prove. This gives the yeast time to work: the dough should double in size. This should take around one hour, but will vary depending on the temperature of your room (don’t put the bowl in a hot place or the yeast will work too quickly).
  7. Line a baking tray with baking or silicone paper (not greaseproof).
  8. Once the dough has doubled in size scrape it out of the bowl to shape it. The texture should be bouncy and shiny. Turn it out onto a lightly floured surface and knock it back by kneading it firmly to 'knock' out the air. Use your hand to roll the dough up, then turn by 45 degrees and roll it up again. Repeat several times. Gently turn and smooth the dough into a round loaf shape.
  9. Place the loaf onto the lined baking tray, cover with a tea towel or lightly oiled cling film and leave to prove until it’s doubled in size. This will take about an hour, but may be quicker or slower depending on how warm your kitchen is.
  10. Preheat the oven to 220°C/ 200°C fan/425°F/Gas Mark 7. Put an old, empty roasting tin into the bottom of the oven.
  11. After an hour the loaf should have proved (risen again). Sprinkle some flour on top and very gently rub it in. Use a large, sharp knife to make shallow cuts (about 1cm/½in deep) across the top of the loaf to create a diamond pattern.
  12. Put the loaf (on its baking tray) into the middle of the oven. Pour cold water into the empty roasting tray at the bottom of the oven just before you shut the door – this creates steam which helps the loaf develop a crisp and shiny crust.
  13. Bake the loaf for about 30 minutes.
  14. The loaf is cooked when it’s risen and golden. To check, take it out of the oven and tap it gently underneath – it should sound hollow. Turn onto a wire rack to cool.
Notes: Paul Hollywood's Crusty Round Bread Loaf Recipe!, Paul Hollywood's Crusty Round Bread Loaf CU Loaf Bread Recipe, Loaf Recipes, Bread Recipes Paul Hollywood's Baguettes - Easy French Baguette Recipe.

Paul Hollywood’s Classic Cottage Loaf

Paul Hollywood’s Classic Cottage Loaf
This is a classic British crusty loaf. It’s easy to make and suitable for everything from dunking in bowls of hearty soup to serving up with cheese and pickles in a homemade Ploughman’s.
Yields: 1 serving
Number of ingredients: 5
Ingredients:
  • 500g strong white bread flour, plus extra for dusting
  • 7g fast-action dried yeast
  • 7g fine salt
  • 50g lard, cut into small pieces and softened
  • oil, for greasing
How to cook:
  1. Tip the flour into a large bowl and add the yeast to one side and the salt to the other. Add the lard and pour in about 225–250ml of water. Mix using one hand, then add a further 75–100ml of water (you may not need it all, or you may need a little more), a little at a time, until all the flour is incorporated and the dough is soft but not soggy.
  2. Tip the dough onto a lightly floured work surface and knead for 5–10 minutes, until it is smooth and silky.
  3. Place the dough in a lightly oiled bowl, cover with a clean tea towel and leave to rise until doubled in size. This will take at least 1 hour and can take 2–3 hours, or longer, depending on the room temperature.
  4. Tip the dough onto a lightly floured surface and fold it inwards repeatedly to knock out the air and ensure that it rises upwards, rather than outwards. This is especially important in a freestanding loaf without a tin to support it.
  5. Tear off one third of the dough and set aside. Shape the larger piece into a ball by first flattening the dough into a rough rectangle, then rolling it into a thick oblong. Turn the dough so that the longer edge is running away from you and flatten it slightly. Now fold in the two ends to the centre and press them down, so you end up with a chunky, squarish shape. Turn the dough over, so that the join is underneath.
  6. With your palms turned upwards, put your hands on each side, slightly under the dough. Move the cob around, tucking the dough neatly under itself as it turns. You are gently forcing the sides of the dough down and underneath, to create a smooth, taut top and a rough underside. Avoid using too much extra flour during shaping. Place the ball of dough on the prepared baking tray.
  7. Repeat the rolling and shaping for the smaller piece of dough, then place the smaller ball on top of the larger ball. Flatten the top slightly, then dust your middle finger and forefinger with flour and push them through the centre of the loaf all the way to the bottom. Use a sharp knife to make 8 slashes in the surface of both the top and larger lower part of the loaf.
  8. Place the tray inside a large, clean plastic bag and leave to prove for 1 hour, or until well risen, and springy when prodded. Meanwhile, heat the oven to 230°C/210°C fan/450°F/Gas 8 and put a roasting tray in the bottom of the oven to heat up.
  9. Remove the risen loaf from the bag and dust with flour. Fill the roasting tray with cold water to create steam and put the bread in the oven. Bake for 15 minutes, then lower the oven to 190°C/170°C fan/375°F/Gas 5 and bake for a further 20–25 minutes, until crusty, golden brown and the base sounds hollow when tapped. (If not, put it back into the oven for another 5 minutes.)
  10. Transfer the baked loaf to a wire rack to cool.
Notes: Paul Hollywood's Best Tips for Baking Bread, Evelyn Kennell of Roanoke, Illinois sends the recipe for Ample Brown Betty. It's great for using leftover bread.

Easy Homemade Bread Recipe

Easy Homemade Bread Recipe
This recipe from "Paul Hollywoods Breads" shows just how easy it is to make your own superb tasting white bread as good as the professionals, and the aroma it gives out when baking will make it all worthwhile.
Provided by: GeeDee
Total time: 180 minutes
Cook time: 30 minutes
Prep time: 30 minutes
Yields: 1 serving
Cuisine: British
Number of ingredients: 5
Ingredients:
  • 500 g strong white flour plus extra for kneading
  • 10 g salt
  • 7 g sachet of instant yeast
  • 320 ml cold water
  • 40 ml olive oil plus extra for kneading
Nutrition:
  • Calories: 205 cal
How to cook:
  1. Place the flour in a bowl and add the salt to one side of the bowl and mix a little to incorporate with the flour now add the yeast to the opposite side and mix a little to incorporate with the flour. This prevents the salt and yeast coming in direct contact with each other.
  2. Make a well in the middle of the flour and add the oil and 240ml of water.
  3. Using your hands, mix the ingredients together.
  4. Gradually add the more water as necessary, until all the flour leaves the side of the bowl and you have a soft, rough dough.
  5. Pour a little oil onto a clean work surface. Place the dough on the oil and begin to knead.
  6. This could take up to 10 minutes until the dough becomes smooth and silky.
  7. Once you have a nice silky dough, oil a clean bowl with a very small drop of oil and place the dough in the bowl.
  8. Cover with cling film and leave in a warm place until the dough has tripled in size.
  9. When the dough has risen, flour the worktop and turn the dough out onto the surface and knock the dough back using your fists and by folding it in on itself repeatedly.
  10. Do this until all the air is knocked out and the dough is smooth.
  11. To shape into the bloomer, flatten the dough into a rectangle. With the long side facing you fold in the sides and then from the top, start by just folding the dough slightly over and then roll it up.
  12. Gently press each end flat and tuck under so as to end up with a smooth cylindrical shape with the seam underneath.
  13. Place on a flat baking tray lined with parchment paper, cover with lightly oiled clingfilm and leave to prove for 1 hour or so at room temperature, or until doubled in size.
  14. Once the dough has proved to double its size, remove the clingfilm, lightly spray the top with water and dust with a little flour.
  15. Using a very sharp knife or even a razor blade, make four diagonal slashes across the top.
  16. Preheat the oven to 220/425F/Gas 7 and place a baking tray ¾ filled with water on the bottom of the oven - this will create steam when the loaf is baking.
  17. Place the loaf on the middle shelf and bake for 25 minutes.
  18. After 25 mins lower the heat to 200C/400F/Gas 6 and bake for a further 10 minutes.
  19. Remove from the oven and leave to cool on a wire rack
Notes: Basic White Loaf | Tinned Tomatoes, An easy, basic white loaf with the tastiest crust. print recipe. Basic This loaf comes from 100 Great Breads by Paul Hollywood.
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