The Weekend Baker

The Weekend Baker

Language: English

Pages: 288

ISBN: 0718184017

Format: PDF / Kindle (mobi) / ePub


The brand new cookery book from Britain's favourite baker, Paul Hollywood Containing both sweet and savoury recipes inspired by cities from around the world including Paris, Copenhagen, Miami, New York, London and Naples, Paul takes classic bakes and gives them his own twist. From Madeleines to Kale, cherry and cheese scones, Caprese cake to Chelsea buns and Polish cheesecake to Marble bundt cake, take some weekend time out in the kitchen to discover some new favourite bakes. As Paul found on his travels, baking is very much a family activity and so many of the world's recipes have been passed down from generation to generation. Now he wants to pass them on to you and your families. 'I have wanted to write this book for a long time. It sees me discovering baking cultures of the world in ten of its most amazing cities [...] the experience will stay with me forever.'

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

‘book turn’. Wrap it again and chill for an hour in the fridge. Roll the dough out again and repeat the book turn. Wrap and chill for another hour. When you are ready to shape the croissants, line two or three baking trays with parchment paper. Place the dough on a lightly floured surface and roll into a rectangle approximately 42cm x 30cm x 0.7cm thick. Trim the edges to neaten. Cut the rectangle lengthways, then cut triangles along the length of each strip. The base of each triangle should be

1666, so I had to name this chapter after that. Although back then, ‘pudding’ referred to the offal that would fall off the carts on their way to the docks, instead of the delicious bakes we eat as puddings these days. Also in 1666, Cliveden House was built just outside London. One of the UK’s finest country houses, it serves a fantastic afternoon tea. I used to work in the kitchens at Cliveden so wanted to venture back there to take a look at some of the classic cakes they serve today. For

knocked out. Shape into an oblong by flattening the dough and folding the sides into the middle. Roll up so the top is smooth and you have a join in the middle on the underside. Put the dough into the prepared tin with the join underneath. Place the tin inside a clean plastic bag and leave to prove until it has risen and fills three quarters of the tin. This can take 12 hours depending on the room temperature. Preheat your oven to 220°C/Gas 7 and place a roasting tin in the bottom. Dust the

syrup in a pan with the caster sugar. Mix the cornflour with a little cold water to slacken, then add to the warm syrup in the pan. Heat until it begins to boil and thicken. Remove from the heat and add the drained cherries. Place the flour for the dough in a large bowl, add the yeast to one side and the sugar and salt to the other. Crack the egg into the middle and gradually add the warm milk and butter (make sure the milk is warm and not hot). Using your hand, bring the mixture together until a

W Broadway, New York, NY 10012, United States www.sadelles.com Sullivan St Bakery (various locations) 533 W 47th St, New York, NY 10036, United States www.sullivanstreetbakery.com MIAMI El Brazo Fuerte Bakery 1697 SW 32nd Ave, Miami, FL 33145, United States www.ebfbakery.com Joe’s Stone Crab 11 Washington Ave, Miami Beach, FL 33139, United States www.joesstonecrab.com Pincho Factory (various locations) 30 Giralda Ave, Coral Gables, FL 33134, United States pinchofactory.com The Biltmore

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