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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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The Bedouin in Petra, Jordan, bake on a bakestone, the modern version of which is a metal dome, lightly oiled and set over a flame. In some European countries families still come together to bake bread and make it a social occasion, and some even have specially made ovens in their back gardens for just such an event. Bread holds a social, religious and gastronomic significance for all of us, but it is not just the act of breaking the bread that we should honour, but also the act of making or creating the bread.

You need to make the dough the day before. Brie and Brioche Parcels 1 quantity Brioche dough flour for dusting 250 g/9 oz Brie cheese 1 egg, beaten, for eggwash Makes 1 brioche Roll out the brioche dough on a lightly floured surface to about 5 mm/1⁄4 inch thick. Place the cheese in the middle of the dough and fold the sides of the dough neatly onto the middle. 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.

Put the dough back in the bowl and leave to rest for 1 hour. Line a baking tray. 5 cm/ 8 inches in diameter. Dust the top with flour, place on the baking tray and leave to rise for 1–2 hours. Preheat the oven to 200°C/400°F/gas mark 6. Bake the loaf for 15–20 minutes, then transfer to a wire rack to cool. See all Basic Breads BASIC BREADS The ubiquitous loaf the Brits have brought to the table. But I shouldn’t mock, made well this is a beautiful bread – served as toast or as a simple sandwich it’s magic!

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