Great British Bake Off judge Paul Hollywood's has the BEST bloomer from www.hellomagazine.com
Introduction
Bread is one of the oldest and most basic foods that humans have been making and eating for thousands of years. Paul Hollywood is a well-known British baker and television personality who has become famous for his bread-making skills. If you want to learn how to make delicious bread like Paul Hollywood, then you have come to the right place. In this article, we will share with you the recipe for Paul Hollywood's bread, along with step-by-step instructions and nutrition information.
Ingredients
The ingredients you will need to make Paul Hollywood's bread recipe are:
500g strong bread flour
10g salt
7g instant yeast
30g unsalted butter, softened
300ml cool water
Notes on Ingredients
Flour: It is important to use strong bread flour for this recipe as it has a higher protein content which helps to give the bread its structure and texture. Salt: Salt is an essential ingredient in bread-making as it enhances the flavour and also helps to control the fermentation process. Yeast: You can use either instant yeast or active dry yeast for this recipe. Instant yeast can be added directly to the flour without activating it first, whereas active dry yeast needs to be activated in warm water before use. Butter: The butter in this recipe helps to give the bread a softer texture and a richer flavour. Water: The water should be cool as this will help to slow down the fermentation process and give the bread a better flavour.
Instructions
Step 1: Mix the Dough
In a large mixing bowl, combine the flour, salt, and yeast. Add the softened butter and mix until the butter is evenly distributed throughout the flour. Gradually add the cool water, mixing as you go, until the dough comes together. Knead the dough for 5-10 minutes until it is smooth and elastic.
Step 2: First Rise
Place the dough in a clean, oiled bowl and cover with a damp cloth or plastic wrap. Leave to rise in a warm place for 1-2 hours, or until the dough has doubled in size.
Step 3: Shape the Dough
Once the dough has risen, turn it out onto a floured surface and knock it back by kneading it for a few minutes. Divide the dough into two equal pieces and shape each piece into a round ball. Place the two balls of dough onto a baking tray lined with parchment paper. Cover the dough with a damp cloth or plastic wrap and leave to rise for a further 30-45 minutes.
Step 4: Second Rise
Preheat your oven to 220°C/425°F/gas mark 7. Once the dough has risen again, use a sharp knife to make a few slashes on the surface of each loaf. Bake the loaves in the preheated oven for 25-30 minutes, or until the crust is golden brown and the loaves sound hollow when tapped on the bottom.
Step 5: Enjoy!
Remove the loaves from the oven and allow them to cool on a wire rack. Once cooled, slice and enjoy your delicious homemade bread!
Nutrition
Here is the approximate nutrition information for Paul Hollywood's bread recipe per serving (based on 12 servings):
Calories: 168
Total fat: 2.6g
Saturated fat: 1.5g
Cholesterol: 6mg
Sodium: 390mg
Total carbohydrate: 31g
Dietary fibre: 1.3g
Sugars: 0.3g
Protein: 4.9g
Notes on Nutrition
Calories: The calorie count may vary depending on the size of your loaf and the type of flour you use. Fat: This recipe is relatively low in fat, with most of the fat coming from the butter. Sodium: The sodium content may be higher or lower depending on the amount of salt you use. Carbohydrates: Bread is a good source of carbohydrates which provide energy for the body. Protein: Bread also contains protein which is essential for the growth and repair of cells in the body.
Conclusion
Making bread from scratch can be a rewarding and satisfying experience, especially when you get to enjoy the delicious results. Paul Hollywood's bread recipe is a great place to start if you are new to bread-making or if you want to improve your skills. With just a few simple ingredients and some patience, you can create a beautiful loaf of bread that is perfect for sandwiches, toast, or just enjoying on its own.
