By Paul Hollywood
Paul Hollywood offers all of the knowledge you want to bake scrumptious and strange breads.
Read or Download 100 Great Breads PDF
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Additional info for 100 Great Breads
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. Put the dough back into the bowl to rest for 1 hour. Line a baking tray. Tip the dough out onto your floured surface and shape into a ball, then flatten out with your hands and cut diagonal lines across the top.
Slowly add water, mixing with your hand as you do, until all the flour has been incorporated and your dough feels soft to the touch. Tip the dough out onto a lightly floured surface and knead for 6 minutes until you have a pliable dough. Put back in the bowl and leave to rise for 2 hours. Line a baking tray. Tip the dough out onto your floured surface and, using your hands, shape into a mini baguette, then place on the baking tray. Coat the top with wholemeal flour and make several slashes in the dough lengthways down the middle.
Roll out the remaining piece of dough into a rectangle 1 cm/1⁄2 inch thick and scatter the top with the Brie and basil. Starting from the long side, roll up the rectangle and press lightly on the edge to seal. Cut through the sausage every 5 cm/2 inches and place each piece, cut-side down, on a baking tray. Leave all the rolls to rise for 1 hour. Preheat the oven to 220°C/425°F/gas mark 7. Bake the rolls for 20 minutes, then transfer to a wire rack to cool. See all Basic Breads BASIC BREADS A traditional afternoon tea favourite, served with clotted cream and strawberry jam.