Paul Hollywood's 100 Great Breads PDF

By Paul Hollywood

Paul Hollywood provides the entire knowledge you must bake scrumptious and strange breads.

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Extra resources for 100 Great Breads

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See all Basic Breads BASIC BREADS The ubiquitous loaf the Brits have brought to the table. But I shouldn’t mock, made well this is a beautiful bread – served as toast or as a simple sandwich it’s magic! The main recipe is for white bread, but try the wholemeal version to help you understand the different textures. White (or Wholemeal) Tin Bread 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 50 g/2 oz butter, softened 290 ml/91⁄2 fl oz water Makes 1 x 900 g/ 2lb loaf or 2 x 450 g/1 lb loaves Put the flour, salt, yeast and butter into a bowl, then add the water, little by little, folding in with your hands until all the flour has been picked up.

The History of Bread I am a man who has bread in Heliopolis My bread is in heaven with the Sun God, My bread is on earth with Keb. The bark of evening and of morning Brings me the bread that is my meat From the house of the Sun God. (Book Of The Dead, Ancient Egypt) From the depths of time bread has been the one common factor that has linked the world’s cultures together. A recent excavation in Egypt, two miles south of the Sphinx, revealed an ancient bakery, complete with moulds and working tools of the day.

Line a baking tray. 5 cm/1 inch thick. Brush the top of the dough with a little olive oil and make indentations in the top with your fingers. Leave to rise for 1 hour.

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100 Great Breads by Paul Hollywood

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