Fold the far edge of the dough into the middle of the dough, then turn the dough by 45 degrees and repeat. The recipe states (in true Paul Hollywood fashion) that making sure it’s fully baked is tricky because the butter in the dough will color the top before the inside is finished. 2 tbsp olive oil, plus extra for brushing. Step 1Grease a 500g Pandoro mould with butter. 350ml warm water. Step 4Tip the risen dough onto a lightly floured surface and fold in on itsself a few times to knock out the air. This recipe, though time consuming, was actually fairly easy to do. 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). Once all the ingredients were ready, it was time to mix. Dust two large baking trays with flour and semolina. I used a metal skewer to test for “underdoneness” and that worked like a charm. Our son kept saying it was “good, good, good” and my husband was raving. (It’s important to use a square tub as it helps shape the dough). Serves: 8-10 This gives the yeast time to work: the dough should double in size. Cut the dough in half lengthways and divide each half lengthways into 2 strips. Keep going until the mixture forms a rough dough. Meet the perfect learner loaf, Episode guide | Cook like an Italian with Silvia Colloca, The eternal appeal of 'doorstopper' slices, Feels like home: You couldn't give big plate chicken a better name, Please "kueh" here for psychedelic treats, BBQ seared Murray cod with lemon myrtle pippies. After taking a short break to handle some family medical matters, I decided it was time (and honestly I was really missing my baking adventures) to tackle another recipe dealing with bread. Mix with your fingers to make sure all of the ingredients are combined and use the mixture to clean the inside of the bowl. Serve this thin-crusted, light-textured bread warm for breakfast, with soups or salads, or split, toasted and filled with salami, prosciutto or cheese for an Italian-style sandwich. Step 5Pre-heat the oven to 190°C/170°C fan/Gas 5. Dust your work surface heavily with flour – add some semolina too, if you have some. Pour over your shaped loaf before baking. Put the flour into a large mixing bowl and add the butter. Clean and lightly oil your mixing bowl and put the dough back into it. Give your bread that bakery look. I used Kerrygold butter and let it sit out several hours on the counter to get good and soft. Fill in your details below or click an icon to log in: You are commenting using your WordPress.com account. 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 onto a wire rack to cool. (It’s important to use a square tub as it helps shape the dough). Uncover the Pandoro and bake for 35–40 minutes. 500g strong white bread flour, plus extra for dusting. Mix 1/2 cup rye flour with 2/3 cup beer. Coat the top of the dough with more flour and/or semolina. Add the salt and caster sugar to one side of the bowl and the yeast to the other side. See Full Schedule. Learn how to make this classic white loaf by celeb chef Paul Hollywood. Lightly oil a 2-3 litre square plastic container. Change ), You are commenting using your Facebook account. Turn out your dough onto the greased work surface (make sure you have plenty of space). Paul Hollywood’s Bread is what you need right now for yourself and your entire family of loved ones. Don't be tempted to add more flour or rush the prove as … SBS acknowledges the traditional owners of country throughout Australia. 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. Ciabatta dough is extremely wet, so difficult to make by hand, but if you have a freestanding mixer it's simple. The next morning, it was time to split and shape the dough. You should now have 4 pieces of dough. For some reason I believed I would need all sorts of tools, machines, and special ingredients like “malt” to make it happen but then Flavia (my cousin in Tuscany) shared her basic bread recipe with me. The top baker and Great British Bake Off judge knows a thing or two about how to bake the perfect white bread. By continuing to use our website you agree to our use of cookies. Then mix for a further 5-8 minutes on a medium speed until the dough is smooth and stretchy. Once it’s all mixed, I put it into a bowl and in the refrigerator to chill overnight…. From Paul Hollywood's Bread. Use a large, sharp knife to make shallow cuts (about 1cm/½in deep) across the top of the loaf to create a diamond pattern. Equipment and preparation: for this recipe you will need a freestanding mixer with a dough hook attachment and a 3 litre/5¼pint square plastic container with a lid. Sprinkle some flour on top and very gently rub it in. I was terrified of the top burning (and honestly it did look a little dark when it came out) but once I took it out of the pan, the color was perfect. Using your hands, mix the ingredients … Carefully tip out the dough (it will be very wet) onto the work surface, trying to retain a rough square shape. Honestly this is the first of my bakes that came out very well the first time and one that I definitely don’t mind doing again. Perfect for a leisurely weekend breakfast or to make lovely big rustic sandwiches out of. ( Log Out /  10g fine salt. Since consistency has been a huge issue for me in the past, I used a small kitchen scale to weigh out the pieces of dough to make sure I get roughly the same size pieces. 500g strong white bread flour, plus extra for dusting. Watch our special video interview to see Paul's top tip for making bread. We earn a commission for products purchased through some links in this article. Add the orange and lemon zest, softened butter, eggs, egg yolks, vanilla and milk. ( Log Out /  https://www.goodtoknow.co.uk/recipes/paul-hollywood-s-white-loaf I actually put them in the oven (no heat just the oven light on) and surprisingly it acts as a makeshift proving drawer. Cool on a wire rack. Method. Use your hand to roll the dough up, then turn by 45 degrees and roll it up again. Paul Hollywood's Bread. How to roast pork: How to cook roast pork with crackling, Child development stages: Ages 0-16 years. Exclusive TV sneak peeks, recipes and competitions, 12 cheesy breads from simple to show-stopper, Paul Hollywood puts the ultimate twist on cheese bread, Making Paul Hollywood's savoury brioche couronne. Bake #4 comes from the king of bread making himself. 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. Bake #4 comes from the king of bread making himself. The loaf is cooked when it’s risen and golden. Line a baking tray with baking or silicone paper (not greaseproof). If the dough is dropping from the dough hook, mix for a further 5 minutes or until the correct consistency is achieved. This straightforward ciabatta recipe is relatively easy and satisfying to make To get that classic ciabatta shape and open texture, you need a very wet and sloppy dough, so you really have to make it in an electric mixer. When you make pittas at home, the oven is like a magician's cave as you watch the dough puff up and transform into bread. Pitta bread recipe. 3. Turn it out onto a lightly floured surface and knock it back by kneading it firmly to ‘knock’ out the air. I followed Paul’s recipe to the letter and it worked out PERFECTLY! Taken from Paul Hollywood’s How to Bake, published by Bloomsbury, Terms & Conditions | Privacy Policy | Cookies. You just need the ingredients, a bowl and a fork along with an oven to bake in. This recipe requires a long chill because of the butter in the dough so I started in the evening the day before. https://www.goodtoknow.co.uk/recipes/paul-hollywood-s-focaccia Coat the top of the dough with more flour and/or semolina. Homemade bread can be wrapped in parchement paper and stored on the kitchen side for up to 3 days. When is the best time to do Christmas food shopping? Preheat the oven to 220C/425F/Gas 8 (200C fan) and bake for 25 minutes, or until the loaves are golden-brown and sound hollow when tapped on the base. After an hour the loaf should have proved (risen again). The texture should be bouncy and shiny. Cover with a damp tea towel or lightly oiled cling film and set it aside to prove. After taking a short break to handle some family medical matters, I decided it was time (and honestly I was really missing my baking adventures) to tackle another recipe dealing with bread. Before serving, trim the base so it will sit flat on a serving plate, and slice into thick horizontal slices. After a family tasting, I’m glad to say it got their seal of approval. Leave to cool completely on a wire rack before serving. 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). Do this several times until the dough is very lightly coated all over in olive oil. Recipe courtesy of Paul Hollywood. This white bread recipe is perfect served with a spread of butter or packed with filling for a hearty lunch. Gently turn and smooth the dough into a round loaf shape. Stretch each piece of dough lengthways a little and place on the prepared baking trays.