In 100 great breads, baking bread, basic white bread, basic white loaf, bread, bread making, loaf, paul hollywood, vegetarian - 20 comments
We had a rare day and we were so inspired by our teacher Colin. Saying that, I don't make a lot of bread, because we don't eat bread every day, but I do like to be able to.
Graham was at work and Cooper was with his childminder, so I got stuck into my housework (after a long read of my book) and then made a loaf of bread and a pot of soup before heading out to collect the wee boy.
Eight Strand Plaited Loaf Recipe
From basic breads, through French and Italian breads, on to traditional bread, then herb and seed breads right through to fruit and nut breads and finishing with sweet treats such as Croissant Pudding, Wimbledon Muffins and Normandy Apple Tart.
I decided to start at the beginning and make a simple white loaf, something I haven't tried up to now. The perfect partner to our homemade soup.
It was gone in a flash, so I think that says it all really. It maybe could have done with a few more minutes, but all in all I was very happy with it and Graham and the boy really enjoyed it.
Paul Hollywood's Bloomer
1. Mix all the ingredients in a large bowl, taking care not to put the yeast on top of the salt (if you are using dried or instant yeast, leave it to froth for about 15 minutes in a little warm water before adding it). 2. Knead well with your hands and knuckles, then leave to rise for an hour, I kneaded my dough until it was silky and very elastic. Paul doesn't cover his dough, but I like to cover mine lightly with some oiled clingfilm and then a tea towel.3. Oil a 2 lb loaf tin. Tip the dough out onto a lightly floured surface and mould into a sausage shape . Put back in the tin and leave to rise for 30 minutes to 1 hour. I covered my dough once more.4. Preheat the oven to 230c/210c fan/450f/gas mark 8. Dust the top of the dough with flour, put the tin in the oven and bake for 35 minutes.5. Take out of the oven and turn the loaf out onto a wire rack to cool.
Notes: There was a printing error in the book which has been flagged up. The quantity of salt should be 7.5 to 10g of salt and not 1 tbsp. However I was happy with the flavour of the bread. I think a white loaf needs a bit of flavour.
Disclosure: I was sent this book to review I was not expected to write a positive review and any opinions expressed are my own.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.
Paul Hollywood's Baguettes Recipe
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.
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.
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.
Paul Hollywood's Classic Cottage Loaf
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.
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.
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.
Classic White Bloomer
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.
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.)
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.
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.
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.
Paul Hollywood's Classic Cottage Loaf
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.
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.
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.
Classic White Bloomer
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.
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.)
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