Download Ebook , by Paul Hollywood
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, by Paul Hollywood
Download Ebook , by Paul Hollywood
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Product details
File Size: 181567 KB
Print Length: 224 pages
Publisher: Bloomsbury Publishing; 1 edition (September 11, 2014)
Publication Date: September 11, 2014
Sold by: Amazon Digital Services LLC
Language: English
ASIN: B00JR9DUG6
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Amazon Best Sellers Rank:
#92,151 Paid in Kindle Store (See Top 100 Paid in Kindle Store)
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 are180C = 350F200C = 400FA few other translations that you may find in order -strong flour - bread flourplain flour - all purpose flourcaster sugar - superfine sugar (sometimes labeled bartender's sugar)black treacle - dark molassesHollywood'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
Best book on bread I have seen so far. Detailed descriptions and photos. It makes it all so easy. I think I am going to try every recipe in the book. I have his other books and would put this one at the top of the list for my favorites. I think by the time I finish the book I will be a very confident bread baker.
First I love the information in Pauls book. Reading it like a novel. BUT I need a conversion table for every recipe. Yes I am from the USA and not familiar with grams - measure by metric weight, so I have to convert all the recipes. A conversion table would make this book so much more delightful. Also addressing kneading using kitchen aid hook attachment would be helpful as well. I did see hook attachment is recommended in one of the recipes near the end of the book. The wealth of information and technique in the book I am finding s very helpful. I watch British Baking Television but am a USA homemaker. I have been searching for a good kitchen conversion app but have not located a user friendly one yet.
I love this book! It has helped my 11 year old daughter get really into making bread. The directions are very clear and she can follow the steps all on her own without my needing to help. I also love the included meal suggestions. It's a great way to learn to plan and prep bread as part of a whole meal plan, and I like the philosophy around that that Paul talks about. There are great photos showing the steps, and he talks about what the purpose behind all the steps are at the very beginning of the book. The orange and chocolate brioche recipe is to die for! My daughter made that (also all on her own) and we could not stop cutting ourselves just one more small slice
I have been baking for 65 years. My first bread was so heavy the birds wouldn't eat it!Many cookbooks later, this is the best baking book I have ever read, illustrated, details and add on recipes.For baking it is a must have.!And you can watch videos online at PBS. better still.
I love this cookbook! I fell in love with the show and decided to try my hand at some of the recipes, so I bought this cookbook, and one from Mary Berry. I couldn't be happier! Paul designed this book like a textbook with each chapter building on the skills you learned in the previous one. I made the first loaf, a bloomer, days after receiving the book and it came out beautifully! Do not let the fact the the measurements aren't converted stop you, it really was easy to do the conversion thanks to google. I not only recommend this book to anyone who wants to learn how to make bread perfectly, I will be buying more of his cookbooks.Amy - Georgia mawmaw
Wow! What a wonderful bread-making book! Plus, recipes that go with the bread! This book has about 6 basic bread recipes with different ways to use the bread & also the recipes of different foods that go with each bread recipe. Plus, take a look on YouTube & see Paul in action!
Wonderful book! The recipes work beautifully! Paul certainly knows baking! The book is beautifully bound, and published. The pictures help too and are again, very high quality. I'm adding more Paul Hollywood books to my Christmas list! Be advised that all measurements are metric. I don't bother with conversion, I weigh and measure in metric. Also, you may need to google some terms because the British do call some things differently.If you want to create better bread this is the book to help you become better!
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