Paul hollywood bread recipes

Paul hollywood bread recipes DEFAULT
hellomagazine.comPaul Hollywood, the Great British Bake Off judge, shares his bloomer recipe with Waitrose. Find out how to bake your own bread at home

There's nothing quite like a freshly made loaf of bread and Great British Bake Off star Paul Hollywood has a quick and easy recipe for us to try at home.

The popular TV judge shared his best bloomer recipe with us - and it takes only 40 minutes to bake!

Make sure you allow plenty of time for the dough to prove so it rises and blooms well in the oven.

MORE: The Queen's all-time favourite foods revealed by former royal chef

INGREDIENTS 

Ingredients to make bloomer bread

Makes 1 loaf

  • 500g strong white bread flour, plus extra for dusting
  • 10g salt
  • 7g fast-action dried or quick yeast
  • 40ml olive oil, plus extra for oiling

paul-hollywood-bloomer-bread-recipe

METHOD

Step-by-step guide of how to make bloomer bread

Step 1: Tip the flour into a large mixing bowl and add the salt to one side of the bowl and the yeast to the other, pour in the oil and 240ml cool water and use the fingers of one hand to mix together. Use a clawing action to stir the water into the dry ingredients, so you gather in all the flour.

Step 2: Once you’ve got going, add another 80ml water, a little at a time, until you have a soft, sticky (but not soggy) dough and you’ve picked up all the flour from the sides of the bowl. You may not need to add all the water; it will depend on the absorbency of the flour you’re using. (Bear in mind that the dough will become less sticky as you knead.)

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Paul Hollywood's Bread, £14.99, Amazon

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Step 3: Pour a little oil onto a work surface. I use oil rather than flour to stop the dough sticking to the surface as it keeps the dough soft and does not alter the balance of flour to water. A wetter dough is harder to handle at first, but produces better bread. Knead the dough for 5–10 minutes (or longer if you’re a beginner). It will become less sticky and eventually turn into a smooth ball with an elastic texture. The time this takes depends on how vigorous you are with the dough. It is ready when it is really stretchy: if you pull a piece of the dough between your fingers you should be able to stretch it to at least 20cm.

RELATED: Everything you need to make perfect bread at home

Step 4: Put the dough in a large, lightly oiled bowl. Cover with cling film or a tea towel and leave to rise until tripled in size – at least 1 hour, but it can take up to 3 hours depending on the temperature. A slow rise develops a better flavour, so don’t put it in a warm spot. The ambient temperature in most kitchens is between 18°C and 24°C, which is fine.

Step 5: Put the risen dough on a lightly floured surface; you now need to knock back the dough. Fold it in on itself several times to push the air out with your knuckles and the heels of your hands until the air is all knocked out and the dough smooth.

Step 6: To shape the dough into a bloomer, first flatten it into a rectangle, with a long side facing you. Fold the long side furthest from you into the middle of the rectangle. Then fold the long side closest to you into the middle, on top of the other fold. Turn the loaf over, so you have a smooth top with a seam along the base. Tuck the ends of the loaf under to make a rough oval shape. Rock gently to form the loaf into its bloomer shape.

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Paul Hollywood is a judge on Great British Bake Off

Step 7: The bread is now ready to prove. This second rise of the shaped loaf is one of the secrets of great bread, enabling the dough to develop even more flavour as the yeast ferments, giving it a lighter texture. Put the loaf on a baking tray (lined with baking parchment if it isn’t non-stick). Put the whole tray inside a large, clean plastic bag, making sure there is plenty of space above the dough so it won’t touch the plastic when it rises. Alternatively, cover loosely with oiled clingfilm. Leave the loaf to prove, or rise again, until doubled in size – about 1 hour.

MORE: See more recipes to make at home

Step 8: To check when the bread is ready to bake, gently press it with your finger: the dough should spring back. While the bread is proving, preheat your oven to 220°C, gas mark 7, and put a roasting tray on the bottom shelf to heat up.

Step 9: Lightly spray or sprinkle the bread with water. Dust with a handful of flour, smoothing it all over the top of your loaf with the palm of your hand. Be gentle – you don’t want to knock any air out of the loaf. Using a sharp knife, make a few diagonal slashes across the top, 2–3cm deep at a 45° angle. The loaf expands on baking, so the slashes open up. If you do not slash the top, cracks will form around the bottom of the crust.

Step 10: Just before you put the loaf in the oven, pour about 1-litre water into the roasting tray on the bottom shelf. This will create steam when the loaf is baking and give it a crisp crust and a slight sheen. Put the loaf tray on the middle shelf and bake for 25 minutes. Lower the oven to 200°C, gas mark 6, and bake for 10–15 minutes more, until the crust has a good colour. Hold the loaf in a tea towel and tap the bottom. If it sounds hollow, it’s ready. Leave to cool completely on a wire rack.

This recipe was provided by Waitrose back in 2017. 

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Sours: https://www.hellomagazine.com/cuisine/2017091242328/paul-hollywood-bloomer-bread-recipe/

Paul Hollywood’s Classic Cottage Loaf

Method

Step 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.

Step 2
Tip the dough onto a lightly floured work surface and knead for 5–10 minutes, until it is smooth and silky.

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.)

Step 10
Transfer the baked loaf to a wire rack to cool.

Sours: https://thegreatbritishbakeoff.co.uk/recipes/all/paul-hollywood-classic-cottage-loaf/
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Paul Hollywood’s Baguettes

    Ingredients

  • olive oil, for greasing
  • 500g (1 lb 2 oz) strong white bread flour, plus extra for dusting
  • 10g (¼ oz) salt
  • 10g (¼ oz) fast-action yeast
  • 370ml (13 fl oz) cool water

    Directions

  1. Lightly oil a 2¼ liter (4 pints) square plastic container with olive oil. (It’s important to
  2. use a square tub as it helps shape the dough.)
  3. Put the flour, salt and yeast into the bowl of a freestanding mixer fitted with a dough hook (don’t put the salt directly on top of the yeast). Add three-quarters of the water and begin mixing on a slow speed. As the dough starts to come together, slowly add the remaining water, then continue to mix on a medium speed for 5-7 minutes, until you have a glossy, elastic dough.
  4. Tip the dough into the prepared tub. Cover and leave for 1 hour, or until at least doubled in size.
  5. Dredge a linen couche with flour and lightly dust the work surface with flour.
  6. Carefully tip the dough onto the work surface. Rather than knocking it back, handle it gently so you can keep as much air in the dough as possible. (This helps to create the irregular, airy texture of a really good baguette.) The dough will be wet to the touch but still lively.
  7. Divide the dough into 4 pieces. Shape each piece into an oblong by flattening the dough out slightly and folding the sides into the middle. Then roll each up into a sausage – the top should be smooth with the join running along the length of the base. Now, beginning in the middle, roll each sausage with your hands. Don’t force it
  8. out by pressing heavily. Concentrate on the backwards and forwards movement and gently use the weight of your arms to roll out the dough to 30cm (12 in) long.
  9. Lay a baguette along the edge of the linen couche and pleat the couche up against the edge of the baguette. Place another baguette next to the pleat. Repeat the process until all 4 baguettes are lined up against each other with a pleat between each. Cover the baguettes with a clean tea towel and leave for 1 hour, or until the dough has at least doubled in size and springs back quickly if you prod it lightly with your finger.
  10. Preheat the oven to 464F and put a roasting tray in the bottom of the oven to heat up.
  11. When the baguettes are risen, remove them from the couche and dust lightly with flour. Slash each one 4 times along its length on the diagonal, using a razor blade or a very sharp knife. Transfer to a large baking tray.
  12. Fill the heated roasting tray with hot water, to create steam, and put the bread into the oven. Bake for 20-25 minutes, or until the baguettes are golden-brown and have a slight sheen. Cool on a wire rack.

Tips/Techniques

For this recipe you will need a freestanding mixer with a dough hook attachment, a 2¼ litre/4 pint square plastic container and a linen couche.

Note: This recipe contains U.K. measurements and may require conversions to U.S. measurements. It has also not been professionally tested.
Sours: https://www.pbs.org/food/recipes/paul-hollywoods-baguettes/
Paul Hollywood's British Baking - Soda Bread Recipe

Paul Hollywood’s white bread

  • 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.

  • 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.

  • 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.

  • 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.

  • 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.

  • 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.

  • Lightly spray with water and dust with a little flour. Make four diagonal slashes using a sharp knife across the top.

  • 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.

  • Sours: https://www.bbc.co.uk/food/recipes/paul_hollywoods_bloomer_84636

    Hollywood recipes paul bread

    Paul Hollywood’s crusty cob loaf recipe

  • Weigh out the ingredients. Put the flour into a large mixing bowl and add the butter. Add the yeast to one side of the bowl and add the salt to the other – the salt will kill the yeast if they come into direct contact. Stir all the ingredients with a spoon to combine.

  • 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.

  • 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). Put your dough onto the greased work surface. Make sure you have plenty of space.

  • Fold the far edge of the dough into the middle, then turn the dough by a quarter turn and repeat. Do this several times until the dough is very lightly coated in olive oil.

  • 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 a quarter turn and repeat. Kneading in this way stretches the gluten and makes the dough elastic. Do this for about 4 or 5 mins 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.

  • 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 leave it on one side to prove. This gives the yeast time to work and the dough will double in size. This should take about an hour, but will vary depending on the temperature of your room.

  • Stage two: Line a baking tray with baking parchment or silicone paper.

  • Once the dough has doubled in size you can scrape it out of the bowl to shape it. The texture should be bouncy and shiny. Put it onto a lightly floured surface and knock it back – use your hand to roll the dough up, then turn by a quarter turn and roll it up again. Repeat several times. Then use your hands to gently turn and smooth it into a round loaf shape.

  • Place onto the lined baking tray, cover with a tea towel or lightly oiled cling film and leave to prove again 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.

  • Preheat the oven to 220°C (200°C fan assisted)/425°F/gas mark 7. Put an old, empty roasting tin into the bottom of the oven.

  • Stage three: After an hour the loaf should have risen again. Sprinkle some flour on top and very gently rub it in. Use a large, sharp knife to make shallow cuts about 1cm deep across the top of the loaf to create a diamond pattern.

  • Put the loaf on the 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.

  • Bake the loaf for about 30 mins.

  • 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.

  • Sours: https://www.goodto.com/recipes/paul-hollywood-s-crusty-cob-loaf
    Baking with Paul Hollywood - White Bloomer Bread - Waitrose \u0026 Partners

    Paul Hollywood’s white loaf recipe

  • 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.

  • 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.

  • 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).

  • 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.

  • 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.

  • 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).

  • Line a baking tray with baking or silicone paper (not greaseproof).

  • 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.

  • 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.

  • 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.

  • 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.

  • 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.

  • Bake the loaf for about 30 minutes.

  • 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.

  • Sours: https://www.goodto.com/recipes/paul-hollywood-s-white-loaf

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