100 Great Breads by Paul Hollywood

By Paul Hollywood

Paul Hollywood provides all of the knowledge you must bake scrumptious and weird breads.

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Bake for 30 minutes, then serve warm. See all Basic Breads BASIC BREADS Not that I drink a lot of beer (I prefer lager), but this bread is delicious! Serve with a good mature Cheddar cheese. Beer Bread 250 g/9 oz wholemeal flour 250 g/9 oz strong white flour, plus extra for dusting 10 g/1⁄4 salt 20 g/3⁄4 oz yeast 30 g/1 oz butter, softened 300 ml/1⁄2 pint good beer Makes 1 loaf Put all the ingredients into a bowl and mix until all the flour has been picked up. Tip the dough out onto a lightly floured surface and knead for 5 minutes until the dough is smooth and creamy.

E. Guinness). Eat yourself fit! Guinness and Treacle Bread 350 g/12 oz wholemeal flour, plus extra for dusting 150 g/5 oz strong white flour, plus extra for dusting 10 g/1⁄4 oz salt 20 g/3⁄4 oz yeast 20 tablespoons treacle 150 ml/1⁄4 pint Guinness 120 ml/4 fl oz water Makes 1 loaf Put all the ingredients into a large bowl and mix together for a few minutes. Tip the dough out onto a lightly floured surface and knead for 5 minutes, then put the dough back in the bowl and leave to rest for 1 hour.

Serve as a sandwich, piled high with crisp green salad, roasted red and yellow peppers and slivers of mustard-roasted beef. You need to start this the day before. Stilton and Bacon Bread 500 g/1 lb 2 oz strong white flour, plus extra for dusting 500 ml/17 fl oz water 20 g/3⁄4 oz yeast 11⁄2 teaspoons salt 75 g/3 oz Stilton cheese, crumbled 125 g/4 oz bacon, chopped and fried Makes 2 loaves Put 125 g/4 oz of the flour, 120 ml/ 4 fl oz of the water and 15 g/1⁄2 oz of the yeast into a bowl and mix together by hand, then whisk with a hand whisk for 5 minutes.

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