Paul Hollywood's Bread

All tasty breads are in this perfect book. Ingredients are correct and everything is well explained.I highly recommend it .

Quick and arrived in perfect condition.

I think when it comes to bread making, it's important to find some technique that works for you and a mentor that you feel you can trust. Paul Hollywood comes up with a variety of different breads here and tells the reader a bit about them (for example, what goes well with them). For me, that was exactly what I wanted. I like his style, I like the variety of breads he's coming up with, I love looking at the pictures and just enjoy baking with this recipes. I used to be the absolute opposite of a bread baking expert, but following his advice made me feel a little more confident about it. So, for me, it's a good book!

I have been baking most of the bread that my family eats for more than 50 years. Even though I bake loaves just one or two at a time now that I live alone instead of the half-dozen at a go three times a week that I once produced, baking my own bread is something I still enjoy, it is still the single easiest thing that I know of to do to save a big bundle of money on your grocery bill and I'm still always on the look-out for new recipes and new ways of doing things. Back in early May I acquired a little Kindle sampler for the not-yet-available-in-the-US cookbook companion to the British TV show, "Food, Glorious Food." As luck would have it, even though episodes of "Food, Glorious Food" are available on the BBC website, you cannot watch them from this side of the pond. Youtube came to my rescue and while I was watching episodes of "Food, Glorious Food" I also discovered an episode or two of "Paul Hollywood's Bread", also from the BBC. (I'll put the link to one in the comments for you.) Paul Hollywood knows how to bake bread and he is very good at teaching too. Paul Hollywood's Bread contains the recipes from the show. It's been out in the UK for a bit, but only just made it to this side of the pond a few days ago. Paul Hollywood's mission is not to teach baking to people who will be professional bakers, but to ordinary folk who have perhaps never even thought of baking bread. That focus shows in Paul Hollywood's Bread . You'll find no baker's formulas here and no kitchen math either. Pictures illustrating various techniques are frequent, large and well captioned. Directions are clear. The photography is mouthwatering - a full page picture for every recipe. Interestingly, while most US bread recipes call for a set amount of liquid and a variable amount of flour, Hollywood's recipes are exactly backwards - a set amount of flour and a variable amount of liquid. The book includes recipes for thirty different breads, many of them unusual, each followed by a recipe that uses the bread initially produced to make something else - a Grilled Vegetable Picnic Loaf, an unusual topping for a beef stew, a Limoncello Trifle. (Lemons are in season and inexpensive right now, my fridge is full of them, so the Sicilian Lemon and Orange Sweet Bread is underway in my kitchen.) Recipes are divided into six chapters - Classic Breads, Soda Breads, Flatbreads, Continental Breads, Sourdough and Enriched Breads. Each chapter contains recipes and techniques for five different breads. The top of my list tip - Paul's method for producing perfect Ciabatta. Most recipes call for no special equipment of any kind. Only one or two even require a loaf pan. Most recipes make just one loaf of bread. Thankfully, nobody has been at Paul Hollywood's Bread to "edit it for the US market", something that invariably leads to confusion and mistakes. Thus, ingredients are given in metrics and teaspoons/tablespoons (the same ones that we use). You will need a digital scale that measures in grams if you do not already own one. Liquid measures in ml are on one side of your Pyrex glass measuring cup (they've been there for a couple of decades or so, you probably just haven't noticed) as well as most other liquid measuring vessels sold in the US these days. Baking temperatures are given in Celsius rather than the Fahrenheit used here in the US. If you have a fairly new stove with digital controls, you may be able to use either, but if you are like most of us, conversions will be needed. Luckily, nearly all of the bread recipes in the book bake at 220C, equal to 425F (rounded off to the nearest multiple of 25, just as our ovens are.) Other temps you need to know are 180C = 350F 200C = 400F A few other translations that you may find in order - strong flour - bread flour plain flour - all purpose flour caster sugar - superfine sugar (sometimes labeled bartender's sugar) black treacle - dark molasses Hollywood's recipes call for the same sort of instant yeast that I use in my kitchen. (I prefer Saf Instant Yeast ) I find buying an entire pound far more economical than buying individual packets. Unused yeast can simply be stored in a container in the fridge for about a year or frozen indefinitely. Single packs are usually available at health food stores and co-ops, where you will also find the malt syrup called for in a couple of recipes. Grandma's $0.02 - Whether you just think you might like to bake bread or have been turning out loaves for years like I have, you'll find easy new techniques and unique recipes in Paul Hollywood's Bread . Highly Recommended

buona pubblicazione sul pane. paul Hollywood e' uno chef inglese, proveniente da una famiglia di panificatori oltre che essere un noto conduttore televisivo (the great british bake off). avendo avuto la possibilita' di vederlo all'opera in tv, l'ho trovato molto attento alla spiegazione delle varie ricette e ho deciso di acquistare questo libro. testo completamente in inglese, non molte tipologie di pani, ma ricette curate e soprattutto spiegate sia con parole semplici che con immagini chiare. ad ogni tipo di pane (ma anche biscotti) vengono abbinate ricette. un libro per imparae ma non solo , che consiglio a chi conosce abbastanza la lingua inglese.