By Paul Hollywood
Paul Hollywood offers all of the information you must bake scrumptious and weird breads.
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Extra info for 100 Great Breads
You need to start this the day before. Brioche Têtes 375 g/13 oz strong white flour 40 g/11⁄2 oz caster sugar 15 g/1⁄2 oz yeast 1 teaspoon salt 75 ml/3 fl oz milk 3 medium eggs, plus 1 egg, beaten, for eggwash 185 g/61⁄2 oz butter, softened 8–10 paper muffin cases Makes 8–10 brioche Put the flour, sugar, yeast, salt, milk and the 3 eggs in a food processor and process, using the blade, for about 5 minutes to a smooth dough. If mixing by hand this will take 8 minutes. Add the butter to the dough and mix for a further 5 minutes in the mixer or 10 minutes by hand.
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. I’ve worked in several five-star hotels and, as far as I‘m concerned, afternoon tea is the best snack of the day – especially at Cliveden.
Put the dough back in the bowl and leave to rest for 1 hour. Preheat the oven to 220°C/425°F/gas mark 7. Line a baking tray. Using a knife, cut a slash down the middle on top of the dough and dust the top with flour. Bake for 30 minutes, then transfer to a wire rack to cool. See all Basic Breads BASIC BREADS This bread is a very British shape. It originated some time around the 1500s and still exists in small village bakeries around the country. Cottage Loaf 400 g/14 oz strong white flour, plus extra for dusting 11⁄2 teaspoons salt 20 g/3⁄4 oz yeast 60 g/21⁄2 oz butter, softened 250 ml/81⁄2 fl oz water Makes 1 loaf Put all the ingredients into a bowl and mix until you have a soft, pliable dough.