Paul Hollywood's Bread: How to Make Great Breads into Even Greater Meals by Paul Hollywood

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  • Bloomer

    • jammydodger on July 22, 2014

      This is currently my go-to white bread recipe, although I've tweaked it quite a bit. I had some issues with the bread not being cooked, particularly if I've put a tray of water in the oven, so I've had upped the temperature, (240c, turning down to 210c after 25 minutes), with much better results. I also tend to mix in the evening and prove overnight in the fridge, which fits in much better with my day to day life. The bread tastes better too.

  • Pitta breads

    • Susan_F on February 15, 2014

      I made pitta!!! And I can't believe how easy it was and how good it tasted. Will definitely do this regularly now.

  • Smoked salmon pâté

    • stephengk on April 13, 2017

      Nice simple starter or nibble - probably at its best eaten not long after making but will keep in fridge if need to do in advance. Suggest allow plenty of time to come up to room temperature. Used a mixture of smoked salmon and hot smoked salmon fillet.

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  • ISBN 10 1408840693
  • ISBN 13 9781408840696
  • Linked ISBNs
  • Published Feb 14 2013
  • Format Hardcover
  • Page Count 192
  • Language English
  • Countries United Kingdom
  • Publisher Bloomsbury Publishing Plc
  • Imprint Bloomsbury Publishing PLC

Publishers Text

Paul Hollywood is Britain's favourite master baker. His new book is all about bread - how to make it and how to use it. But while it's all very well making a lovely loaf of bread, can you guarantee that it won't be wasted? You know those times when you have a lovely crusty loaf, fresh from the oven, and you have a horrible feeling that after the initial excitement is over, half of it's going to get pushed aside and not eaten...? Well, maybe it's time to bring bread back into mealtimes for real. Not only does Paul teach you exactly how to make a variety of breads, but for each one there is a spin-off recipe that shows you how to make a fantastic meal of it. The book has six chapters, each with five bread recipes - plus the spin-off recipes for main courses. Not only are Paul's recipes delicious but they are also foolproof, with comprehensive step-by-step photographs. Try your hand at a basic white bloomer, which can be come a savoury picnic loaf; stilton and bacon rolls, which are excellent served with celery soup; fluffy crumpets, which become the base for eggs Benedict; spinach doss, which is a natural pairing with chickpea masala; ciabatta, which the Italians have traditionally used as a base for tomatoey panzanella; pizza bases, which can become home-made fig, Parma ham and Gorgonzola pizzas; or white chocolate and raspberry bread, which makes for the best summer pudding you've ever tasted. Tying in with the BBC2 television series, Paul Hollywood's Bread is all that you could want from a book and more. Get baking!

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