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 become a savoury picnic
loaf; stilton and bacon rolls, which are excellent served with celery soup;
fluffy crumpets, which become the base for eggs Benedict; flatbreads, which are
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.
Author Biography
The son of a baker, Paul Hollywood has shot to fame with his role as a judge
on The Great British Bake Off. He worked as Head Baker at exclusive hotels
including Cliveden and the Dorchester and he went on to launch The Paul
Hollywood Artisan Bread Company, which now supplies Harrods among others.
