Description
Paul Hollywood’s new book is all about bread – how to make it and how to use it. Not only does Paul teach you exactly how to make numerous breads, but for every one there’s a spin-off recipe that shows you how to make an implausible meal of it.
The book has six chapters, every with five bread recipes – plus the spin-off recipes for main courses. Not only are Paul’s recipes delicious but they’re also foolproof, with comprehensive step by step photographs. Try your hand at a basic white bloomer, which can also be come a savory picnic loaf; stilton and bacon rolls, which are excellent served with celery soup; fluffy crumpets, which turn into the base for eggs Benedict; spinach doss, which is a natural pairing with chickpea masala; ciabatta, which the Italians have traditionally used as a base for tomatoey panzanella; pizza bases, which can turn into home-made fig, Parma ham and Gorgonzola pizzas; or white chocolate and raspberry bread, which makes for the most productive bread pudding you’ve ever tasted.
Get baking with the master baker and pass judgement on of The American Baking Competition!