Feel free to use easy bake dried yeast or fresh if you want. I use dried yeast when making wholemeal bread as the re-activation in warm water gives the heavier wholemeal flour a helping hand to rise
He also suggests alternative fillings so feel free to experiment. Posts you might be interested inEasy Irish Soda Bread With PaulHollywoodPaulHollywood Week
I wanted to bake homemade wholemeal pitta bread after watching Stavros Flatley make some in the programme ‘Sugar Free Farm’ so I looked at various recipes online and compared them
Again the bread recipe is based on PaulHollywood’s focaccia recipe, with the quantities halved. Place the two flours, salt, yeast, olive oil and three quarters of the water in a large bowl and use a spoon to mix it together into a sticky dough
It is PaulHollywood’s recipe from the BBC site so I was convinced that he would not lead me astray. - Add the yeast to one side of the bowl and the salt to the other
I'm no PaulHollywood so don't blame me if it doesn't work. For a yeastfreebread I find it does give you the best results in terms of bready texture and taste
Below is a very authentic recipe of flatbread courtesy of Aiyaz, who said that this is method of preparation is not dissimilar to PaulHollywood’s (a renown tv chef) recipe
This is a PaulHollywood recipe, you can find the original recipe here. This indicates that the yeast has created its carbon dioxide and is now exhausted
This weekend I sat down and flicked through a few PaulHollywood books for inspiration and, after considering making a basic white or wholemeal loaf to use for sandwiches, I eventually chose to make a focaccia as its something I've not done before
This weekend I sat down and flicked through a few PaulHollywood books for inspiration and, after considering making a basic white or wholemeal loaf to use for sandwiches, I eventually chose to make a focaccia as its something I’ve not done before
I'm no PaulHollywood so don't blame me if it doesn't work. For a yeastfreebread I find it does give you the best results in terms of bready texture and taste
It would seem he is the New Zealand version of PaulHollywood, judging their version of BakeOff. There are a bounty of sweet and savoury breads, some with conventional yeast and some sourdough
The signature challenge this week was an Apricot Couronne, using a PaulHollywood recipe. Paul and Mary loved the deep citrus flavour and thought it looked great
