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Read e-book online 100 Great Breads PDF

By Paul Hollywood

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

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Turn the parcel over and brush the top with some of the eggwash, then place in the fridge for 1 hour. Preheat the oven to 200°C/400°F/gas mark 6. Line a baking tray. Brush the parcel with eggwash again, then, using the back of a knife, score a criss-cross pattern over the parcel. Place on the baking tray and bake for 15 minutes until golden brown. Serve warm. See all French Breads FRENCH BREADS During my time at the Dorchester Hotel in London, this brioche was a great favourite of the Sultan of Brunei.

Bake the brioche for 20 minutes until golden brown, then turn out and cool on a wire rack. Cut into slices, toast and serve with lots of butter. See all French Breads FRENCH BREADS I’ve included croissants – although not essentially a bread – because they are risen with yeast and have become a symbol throughout the world for everything French. Every French pastry chef I’ve met has claimed he has the best recipe for croissants. I’ve tried and tested them all and come to the conclusion that mine are the best!

Add half the Stilton and half the bacon into each piece, then shape them into two rounds, put on the baking tray and leave to prove for 1 hour. Preheat the oven to 200°C/400°F/gas mark 6. Dust the loaves with flour and bake for 30 minutes, then transfer to a wire rack to cool. See all Basic Breads BASIC BREADS This multi-flavoured and coloured bread is ideal for indecisive families – there are rolls of four flavours in each loaf. It’s great for dinner parties, too. The dough can be frozen when made, if not using immediately, and then defrosted overnight before baking.

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100 Great Breads by Paul Hollywood

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