Makes two small loaves/bake at 400 F for 25 min, lower to 350F and bake for a further 10/ Paul Hollywood recipe
- 250g bread flour, plus extra for dusting
- 5g salt
- 5g fast action/instant dried yeast
- 2 Tbsp olive oil, plus extra for oiling
- 180ml/6fl oz cool water
- Place the flour, salt, yeast, olive oil and most of the water in a food mixer with a dough hook attached, taking care not to let the yeast touch the salt until you begin mixing.
- Start mixing on a slow speed, gradually adding the rest of the water until you have a smooth dough. This should take about five minutes.
- Tip the dough into an oiled bowl, cover and leave the dough to prove for two hours.
- Tip the dough out onto an oiled surface. Dust your hands in a little flour and divide the dough in two.
- Knock back the dough and stretch and fold, and then roll the dough into a baguette shape.
- Place on a baguette tray or a large baking tray, cover and leave to prove until it has doubled in size.
- Heat a roasting dish in the bottom of the oven and pour in some water to create some steam (this will help form the crust). Preheat the oven to 400 F
- Just before baking, slash the top of each baguette three times.
- Bake the baguettes for 30 minutes at 400F Then drop the temperature to 350F and cook for 10 minutes. The baked baguettes should be golden-brown and have a slight sheen to them.
Makes 6-12 depending on size of cutter/ Bake at 325 F for 12-14 min./Paul Hollywood
- 275 g All-purpose flour, extra for dusting
- 220 g unsalted butter, cut into dice
- 100g icing sugar, sifted
- 2 medium eggs
- A pinch of salt
- 140 g of seedless raspberry jam
1. Place the flour, butter, icing sugar and salt in a mixing bowl. Rub together until the mixture resembles breadcrumbs. Add the egg and bring together to form a ball.
2. On a lightly floured surface, knead gently to form a smooth ball of dough. Wrap this in clingfilm and place in the fridge for at least 30 minutes.
3. Line two baking trays with parchment.
4. On a lightly floured surface, roll out the dough to 0.5cm thick. Using a 9cm square cutter, cut out 12 squares. You will need to re-roll the trimmings. Using a 4.5cm sure cutter, make a square hole in the middle of six of the large square biscuits. Place the biscuits on the prepared trays and put into the fridge to rest for 30 minutes.
5. Preheat your oven to 170°C/Gas 3/325F
6. Bake the biscuits for 12 to 14 minutes until pale and just beginning to color but cooked through. The biscuits will be soft whilst warm, so leave on the trays for a few minutes until they have set, then transfer them to a wire rack to cool.
7. Once cooled, take the whole biscuits and turn them upside down. Place a dollop of jam in the middle of each one. Spread it out a little, being careful not to go into the edges. Top each one with a biscuit with a hole in and gently push together.