Paul Hollywood's 100 Great Breads PDF

By Paul Hollywood

Paul Hollywood offers the entire knowledge you want to bake scrumptious and weird breads.

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Extra info for 100 Great Breads

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A recent excavation in Egypt, two miles south of the Sphinx, revealed an ancient bakery, complete with moulds and working tools of the day. Meanwhile in London, builders working along the banks of the River Thames unearthed ancient loaves of bread dating back to Roman times. The first breads made were dense and unappealing – the grain was crushed and mixed with water to create a gruel, which was then left over a fire to cook hard. They were ideal for early man, being easy to carry on the hunt or into battle, and they would keep for days at a time, but they were not very appetizing.

Put the dough into a bowl, cover and leave in the fridge overnight. The dough should now be stiff and easily shaped. Cut the dough into 75 g/3 oz pieces and cut a quarter off each piece. Using your hands, shape the quarters and the larger pieces into balls. Put each large piece of dough into a muffin case and push a smaller dough on top of each one. Leave the brioche in a warm place to rise for 1 hour. Preheat the oven to 200°C/400°F/gas mark 6. Brush the brioche with the eggwash and bake for 15 minutes until golden brown.

Push the Brie and basil into the grooves, then rest the dough for 2 hours. Preheat the oven to 200°C/400°F/gas mark 6. Bake the bread for 20 minutes until golden brown, then transfer to a wire rack to cool. See all French Breads FRENCH BREADS A truly French bread. The immortal line uttered by Marie Antoinette, allegedly, ‘Let them eat cake’, should have read ‘Let them eat brioche’, as this was more likely a scenario. You need to start this the day before. Brioche Têtes 375 g/13 oz strong white flour 40 g/11⁄2 oz caster sugar 15 g/1⁄2 oz yeast 1 teaspoon salt 75 ml/3 fl oz milk 3 medium eggs, plus 1 egg, beaten, for eggwash 185 g/61⁄2 oz butter, softened 8–10 paper muffin cases Makes 8–10 brioche Put the flour, sugar, yeast, salt, milk and the 3 eggs in a food processor and process, using the blade, for about 5 minutes to a smooth dough.

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100 Great Breads by Paul Hollywood

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