Are you ready to take your bread-making skills to the next level? Look no further! Renowned baker and TV personality Paul Hollywood has shared his most mouthwatering bread recipes with us, and we can’t wait for you to try them. From classic white bloomers to savory focaccias and sweet babkas, these 20 irresistible recipes are sure to satisfy any bread lover’s cravings.
Whether you’re a seasoned pro or just starting out in the world of bread baking, Paul Hollywood’s signature style and attention to detail will guide you through each step of the process. With his expert tips and tricks, you’ll be whipping up crusty baguettes, soft sandwich loaves, and decadent sweet treats in no time.
In this article, we’ll dive into Paul Hollywood’s bread-making world and explore some of his most popular recipes, from his signature sourdough to his indulgent sticky toffee banana bread. Whether you’re looking for a quick breakfast fix or a show-stopping centerpiece for your next dinner party, these recipes are sure to impress.
Paul Hollywood’s Classic White Bloomer
A timeless favorite among bakers, Paul Hollywood’s Classic White Bloomer is a moist and flavorful bread that’s perfect for serving with soups or as a side to your favorite meals.
Ingredients:
– 1 x 7g sachet fast action dried yeast
– 350g strong white flour
– 175g warm water
– 10g salt
– 20g unsalted butter, melted
Instructions:
1. In a large mixing bowl, combine yeast and warm water. Leave for 5-10 minutes until the mixture becomes frothy.
2. Add flour, salt, and melted butter to the bowl. Mix until a shaggy dough forms.
3. Knead the dough on a floured surface for 10 minutes, until smooth and elastic.
4. Place the dough in a greased bowl, cover with cling film, and let rise in a warm place for 1-2 hours, or until doubled in size.
5. Preheat oven to 220°C (425°F). Shape the dough into a bloomer shape and place on a baking sheet lined with parchment paper.
6. Bake for 25-30 minutes, or until golden brown.
Cooking Time: 25-30 minutes
Paul Hollywood’s Sourdough with a Crispy Crust
Paul Hollywood’s recipe for sourdough bread with a crispy crust is a game-changer. This classic bread gets an extra boost of flavor and texture from the addition of a simple sourdough starter.
Ingredients:
– 500g strong white bread flour
– 350g water
– 10g salt
– 100g sourdough starter (fed with flour and water for 7-10 days)
– Optional: sesame seeds or poppy seeds for topping
Instructions:
1. Mix the sourdough starter with 150g of warm water to create a smooth batter.
2. Add the bread flour, salt, and another 200g of water to the bowl. Mix until just combined.
3. Knead the dough on a floured surface for 10 minutes, until it becomes smooth and elastic.
4. Place the dough in a lightly oiled bowl, cover with plastic wrap or a damp cloth, and let it rest at room temperature for 24 hours.
5. Preheat your oven to 220°C (425°F).
6. Shape the dough into a round or oblong loaf, and place on a baking sheet lined with parchment paper.
7. Bake for 35-40 minutes, or until the crust is golden brown and crispy.
Cooking Time: 35-40 minutes
Paul Hollywood’s Cheese and Onion Plait
This classic British bread recipe from Paul Hollywood combines the rich flavors of cheese and onion with a beautiful, flaky pastry crust. Perfect for a comforting snack or as part of a satisfying meal.
Ingredients:
– 1 x 250g pack of puff pastry, thawed
– 2 large onions, thinly sliced
– 200g grated Cheddar cheese
– 1 tsp salt
– 1/4 tsp black pepper
Instructions:
1. Preheat oven to 220°C (425°F).
2. Roll out the puff pastry on a lightly floured surface to a thickness of about 3mm.
3. Arrange the sliced onions over the center third of the pastry, leaving a 1-inch border at either end.
4. Sprinkle the grated cheese evenly over the onions.
5. Fold the left and right sides of the pastry towards the center, then roll up the plait tightly.
6. Place on a baking sheet lined with parchment paper and bake for 25-30 minutes or until golden brown.
Cooking Time: 25-30 minutes
Paul Hollywood’s Focaccia with Rosemary and Sea Salt
Paul Hollywood’s classic Italian flatbread, infused with the aromatic flavors of rosemary and sea salt.
Ingredients:
– 1 x 500g strong white bread flour
– 1 x 10g fast-action dried yeast
– 1 x 1.25g fine sea salt
– 1 x 350ml lukewarm water
– 2 tablespoons olive oil
– Fresh rosemary leaves, chopped (about 2 tablespoons)
– Extra-virgin olive oil, for serving
Instructions:
1. In a large mixing bowl, combine flour, yeast, and sea salt.
2. Gradually add the lukewarm water, stirring with a wooden spoon until a shaggy dough forms.
3. Knead the dough on a floured surface for 10 minutes, until smooth and elastic.
4. Place the dough in a lightly oiled bowl, cover with cling film, and let rise in a warm place for about 1 hour, or until doubled in size.
5. Preheat your oven to 220°C (425°F).
6. Punch down the dough, shape into a rectangle, and transfer to a baking sheet lined with parchment paper.
7. Dimple the dough with your fingers, then sprinkle with chopped rosemary leaves and drizzle with olive oil.
8. Bake for 15-20 minutes, or until golden brown.
9. Remove from oven, brush with extra-virgin olive oil, and serve warm.
Cooking Time: 15-20 minutes
Paul Hollywood’s Cinnamon and Raisin Swirl Loaf
This sweet bread is infused with the warmth of cinnamon and the natural sweetness of raisins, creating a delightful breakfast or snack option. The swirl design adds a touch of visual appeal to this delicious loaf.
Ingredients:
– 1 cup (200g) strong white bread flour
– 1/2 cup (100g) granulated sugar
– 1/2 teaspoon salt
– 1/4 teaspoon instant dried yeast
– 1/2 cup (120ml) lukewarm milk
– 1 large egg, beaten
– 2 tablespoons unsalted butter, melted
– 1/2 cup (60g) raisins
– 1 tablespoon ground cinnamon
– Confectioners’ sugar, for dusting
Instructions:
1. Preheat the oven to 375°F (190°C). Grease a 9×5-inch loaf tin.
2. In a large mixing bowl, combine flour, sugar, and salt.
3. Add yeast, milk, beaten egg, and melted butter. Mix until smooth.
4. Fold in raisins and cinnamon.
5. Pour the mixture into the prepared loaf tin and smooth the top.
6. Create a swirl design by placing fingers under the dough and gently lifting it to create folds.
7. Bake for 35-40 minutes or until golden brown.
8. Dust with confectioners’ sugar before serving.
Cooking Time: 35-40 minutes
Paul Hollywood’s Wholemeal Seeded Sandwich Bread
A crusty loaf packed with nutritious wholemeal flour, sesame seeds, and sunflower seeds, perfect for serving with your favorite fillings or as a snack on its own.
Ingredients:
– 500g wholemeal flour
– 10g salt
– 5g instant yeast
– 350ml lukewarm water
– 20g sesame seeds
– 20g sunflower seeds
Instructions:
1. In a large mixing bowl, combine the wholemeal flour, salt, and instant yeast.
2. Gradually add the lukewarm water to the dry ingredients, mixing until a shaggy dough forms.
3. Knead the dough for 10 minutes until smooth and elastic.
4. Place the dough in a lightly oiled bowl, cover with cling film, and let it rise in a warm place for 1 hour, or until doubled in size.
5. Preheat your oven to 220°C (425°F).
6. Punch down the dough, shape into a round loaf, and sprinkle with sesame seeds and sunflower seeds.
7. Bake for 35-40 minutes, or until golden brown.
Cooking Time: 35-40 minutes
Paul Hollywood’s Sticky Toffee Banana Bread
This sweet bread is a game-changer, with the natural sweetness of bananas perfectly balanced by the richness of sticky toffee sauce and the warmth of caramelized bananas on top. It’s a show-stopping dessert that’s sure to impress your friends and family.
Ingredients:
– 3 large ripe bananas, mashed
– 1 cup brown sugar
– 1/2 cup granulated sugar
– 1/2 cup all-purpose flour
– 1 tsp baking powder
– 1/4 tsp salt
– 1/2 cup unsalted butter, melted
– 2 large eggs
– 1 tsp vanilla extract
– Sticky toffee sauce (store-bought or homemade)
– Caramelized bananas (see note)
Instructions:
1. Preheat oven to 350°F (180°C). Grease a 9×5-inch loaf pan.
2. In a large bowl, whisk together flour, sugar, baking powder, and salt.
3. Add mashed bananas, melted butter, eggs, and vanilla extract. Mix until just combined.
4. Pour batter into prepared loaf pan.
5. Drizzle sticky toffee sauce over the top of the bread.
6. Bake for 50-60 minutes or until a toothpick inserted comes out clean.
7. Remove from oven and let cool in pan for 10 minutes before transferring to a wire rack to cool completely.
Note: To caramelize bananas, place sliced bananas on a baking sheet lined with parchment paper and bake at 400°F (200°C) for 15-20 minutes or until golden brown.
Paul Hollywood’s Garlic and Herb Fougasse
This classic Provençal bread, fougasse, is infused with the pungency of garlic and the brightness of herbs, making it a perfect accompaniment to any meal.
Ingredients:
– 500g strong white bread flour
– 1 x 7g sachet fast-action dried yeast
– 1 tsp salt
– 15g unsalted butter, softened
– 3 cloves garlic, minced
– 2 tbsp chopped fresh rosemary leaves
– 1 tbsp chopped fresh thyme leaves
Instructions:
1. In a large mixing bowl, combine flour, yeast, and salt.
2. Add the softened butter, garlic, rosemary, and thyme. Mix until a shaggy dough forms.
3. Knead the dough for 10 minutes until smooth and elastic.
4. Place the dough in a lightly oiled bowl, cover, and let it rise in a warm place for about 1 hour, or until doubled in size.
5. Preheat oven to 220°C (425°F).
6. Punch down the dough and shape into a long, thin rectangle.
7. Bake for 20-25 minutes or until golden brown.
Cooking Time: 20-25 minutes
Paul Hollywood’s Olive and Sun-Dried Tomato Bread
This savory bread is perfect for serving with soups or as a side dish, and its rich flavors will fill your kitchen with the aroma of Italy.
Ingredients:
– 1 x 500g strong white bread flour
– 1 x 10g salt
– 1 x 7g instant yeast
– 350ml lukewarm water
– 2 tbsp olive oil
– 1/4 cup pitted green olives, sliced
– 1/4 cup sun-dried tomatoes, chopped
– Fresh parsley leaves, for garnish (optional)
Instructions:
1. In a large mixing bowl, combine flour, salt, and yeast.
2. Gradually add lukewarm water to form a dough, then knead for 5 minutes until smooth.
3. Place the dough in a lightly oiled bowl, cover with cling film, and let rise in a warm place for 1-2 hours or until doubled in size.
4. Preheat oven to 200°C (400°F). Line a baking sheet with parchment paper.
5. Punch down the dough, shape into a round or oblong loaf, and place on the prepared baking sheet.
6. Drizzle with olive oil, sprinkle with sliced olives and chopped sun-dried tomatoes.
7. Bake for 35-40 minutes or until golden brown.
Cooking Time: 35-40 minutes
Paul Hollywood’s Soft Milk Buns with a Shiny Glaze
These tender milk buns are infused with the richness of milk and topped with a sweet, shiny glaze that’s sure to impress. Perfect for breakfast or as a snack, they’re a delightful addition to any meal.
Ingredients:
- 300g strong white bread flour
- 15g salt
- 10g sugar
- 1 x 7g sachet fast action dried yeast
- 350ml whole milk, lukewarm
- 2 large eggs, beaten
- 20g unsalted butter, melted
- Shiny Glaze (recipe below)
Instructions:
- Mix flour, salt, sugar, and yeast in a bowl.
- Gradually add milk, beaten eggs, and melted butter. Mix until a smooth dough forms.
- Knead for 10 minutes. Place in a greased bowl, cover, and let rise in a warm place for 1 hour.
- Punch down the dough and shape into 12-15 buns.
- Place on a baking sheet lined with parchment paper, leaving space between each bun. Let rise for another 30 minutes.
- Bake at 200°C (180°C fan) for 18-20 minutes or until golden brown. Allow to cool before glazing.
Shiny Glaze
Mix together 100g powdered sugar and 2 tablespoons milk until smooth. Brush over cooled buns.
Cooking Time: 18-20 minutes
Yield: 12-15 buns
Paul Hollywood’s Spiced Pumpkin Loaf with Walnuts
Paul Hollywood’s Spiced Pumpkin Loaf with Walnuts Recipe
This warm-spiced loaf is a perfect autumn treat, packed with the comforting flavors of pumpkin, cinnamon, and nutmeg. The addition of crunchy walnuts adds a delightful texture to this moist and aromatic bread.
Ingredients:
– 1 cup all-purpose flour
– 1 tsp baking powder
– 1 tsp salt
– 1/2 cup granulated sugar
– 1/2 cup canned pumpkin puree
– 1/4 cup unsalted butter, melted
– 1 large egg
– 1 tsp ground cinnamon
– 1/2 tsp ground nutmeg
– 1/4 tsp ground ginger
– 1/2 cup chopped walnuts
– Confectioners’ sugar for dusting (optional)
Instructions:
1. Preheat oven to 350°F (180°C). Grease a 9×5-inch loaf pan and set aside.
2. In a large bowl, whisk together flour, baking powder, salt, and sugar.
3. In a separate bowl, whisk together pumpkin puree, melted butter, egg, cinnamon, nutmeg, and ginger.
4. Add the wet ingredients to the dry ingredients and stir until just combined.
5. Fold in chopped walnuts.
6. Pour batter into prepared loaf pan and smooth top.
7. Bake for 50-60 minutes or until a toothpick inserted comes out clean.
8. Let cool on wire rack before dusting with confectioners’ sugar (if desired).
Cooking Time: 50-60 minutes
Paul Hollywood’s Rustic Rye Bread with Caraway Seeds
This classic rye bread recipe from Paul Hollywood is a staple of Eastern European baking, and the addition of caraway seeds gives it a distinctive flavor. This hearty loaf is perfect for sandwiches or served on its own with cheese and charcuterie.
Ingredients:
– 250g strong white flour
– 150g wholemeal rye flour
– 10g salt
– 7g sugar
– 1 x 7g sachet active dry yeast
– 350ml water
– 15g caraway seeds
Instructions:
1. In a large mixing bowl, combine flours, salt, sugar, and yeast.
2. Gradually add water, stirring to form a sticky dough.
3. Knead the dough for 10 minutes until smooth and elastic.
4. Place the dough in a lightly oiled bowl, cover with cling film, and let rise in a warm place for about 1 hour, or until doubled in size.
5. Preheat oven to 220°C (425°F).
6. Punch down the dough and shape into a round or oblong loaf.
7. Sprinkle caraway seeds on top of the loaf.
8. Bake for 35-40 minutes, or until the bread is golden brown and sounds hollow when tapped.
Cooking Time: 35-40 minutes
Paul Hollywood’s Chocolate and Hazelnut Babka
This decadent babka is a chocolate lover’s dream come true, with rich chocolate and hazelnut flavors wrapped up in a tender, buttery dough.
Ingredients:
– 1 cup warm milk (105°F to 115°F)
– 2 teaspoons active dry yeast
– 3 tablespoons sugar
– 4 cups all-purpose flour
– 1 teaspoon salt
– 1/4 cup unsalted butter, melted
– 1 large egg
– 1/2 cup whole hazelnuts, toasted and chopped
– 1/2 cup dark chocolate chips (at least 70% cocoa)
– Confectioners’ sugar, for dusting
Instructions:
1. In a small bowl, combine warm milk and yeast. Let sit for 5 minutes.
2. In a large mixing bowl, whisk together flour, sugar, and salt.
3. Add melted butter, egg, and yeast mixture to the dry ingredients. Mix until a shaggy dough forms.
4. Knead the dough for 10 minutes until smooth and elastic.
5. Roll out the dough to a thickness of about 1/8 inch.
6. Spread chocolate chips and chopped hazelnuts evenly over the dough, leaving a 1-inch border around edges.
7. Roll the dough into a tight log shape and place seam-side down on a baking sheet lined with parchment paper.
8. Bake at 375°F (190°C) for 35-40 minutes or until golden brown.
9. Dust with confectioners’ sugar before serving.
Paul Hollywood’s Honey and Oatmeal Bread
This warm, comforting bread is infused with the natural sweetness of honey and the wholesome goodness of oatmeal, making it a perfect treat for any time of day. With its tender crumb and delicate flavor, it’s sure to become a favorite in your household.
Ingredients:
– 1 x 7g sachet fast-action dried yeast
– 500g strong white bread flour
– 100g rolled oats
– 10g salt
– 25g honey
– 350ml lukewarm water
Instructions:
1. In a large mixing bowl, combine the yeast and lukewarm water. Let it sit for 5-10 minutes until the mixture becomes frothy.
2. Add the flour, oats, and salt to the bowl. Mix until a shaggy dough forms.
3. Gradually add the honey while kneading the dough for 10 minutes, until smooth and elastic.
4. Place the dough in a lightly oiled bowl, cover with cling film, and let it rise in a warm place for about 1 hour, or until doubled in size.
5. Preheat your oven to 220°C (425°F). Bake the bread for 35-40 minutes, or until golden brown.
Cooking Time: 35-40 minutes
Paul Hollywood’s Potato and Rosemary Focaccia
Paul Hollywood’s Potato and Rosemary Focaccia Recipe: A flavorful twist on traditional focaccia, this recipe combines the earthy sweetness of potatoes with the herbaceousness of rosemary, perfect for a satisfying snack or side dish.
Ingredients:
– 1 large potato, peeled and thinly sliced
– 1 cup warm water
– 2 teaspoons active dry yeast
– 3 tablespoons olive oil
– 1 teaspoon salt
– 4 cups all-purpose flour
– 2 sprigs fresh rosemary, chopped
– Sesame seeds or coarse black pepper for garnish (optional)
Instructions:
1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. In a large bowl, combine warm water and yeast. Let sit for 5 minutes.
3. Add olive oil, salt, and 2 cups of flour. Mix until shaggy dough forms.
4. Knead in remaining 2 cups of flour and chopped rosemary.
5. Place dough on prepared baking sheet, shape into a rectangle, and dimple with fingers.
6. Arrange potato slices on top, leaving a 1-inch border.
7. Bake for 35-40 minutes or until golden brown and potatoes are tender.
8. Remove from oven and let cool slightly. Sprinkle with sesame seeds or coarse black pepper if desired.
Cooking Time: 35-40 minutes
Paul Hollywood’s Fig and Walnut Sourdough
This sweet and savory sourdough recipe combines the natural sweetness of figs with the earthy flavor of walnuts, all wrapped up in a deliciously tangy sourdough crust.
Ingredients:
– 500g strong bread flour
– 200g sourdough starter (active)
– 350ml water
– 20g sea salt
– 100g chopped fresh figs
– 50g chopped walnuts
Instructions:
1. In a large mixing bowl, combine flour, sourdough starter and water. Mix until just combined.
2. Knead the dough for 10 minutes until smooth and elastic.
3. Place the dough in a lightly oiled bowl, cover with cling film and let it rest at room temperature for 4-5 hours or overnight in the fridge.
4. Preheat oven to 220°C (425°F).
5. Gently shape the dough into a round or oblong shape. Place on a baking sheet lined with parchment paper.
6. Sprinkle figs and walnuts evenly over the top of the bread.
7. Bake for 35-40 minutes, or until the bread is golden brown and sounds hollow when tapped.
Cooking Time: 35-40 minutes
Paul Hollywood’s Baguettes with a Perfect Crust
Achieve the perfect crust on your baguette with Paul Hollywood’s tried-and-true recipe. This classic French bread is a staple for any baker, and with these simple steps, you’ll be on your way to creating a deliciously crispy crust and a soft, airy interior.
Ingredients:
– 500g strong white bread flour
– 1 x 7g sachet fast-action dried yeast
– 1 tsp salt
– 350ml water
Instructions:
1. In a large mixing bowl, combine flour, yeast, and salt.
2. Gradually add the water to form a shaggy dough.
3. Knead the dough for 10 minutes until smooth and elastic.
4. Place the dough in a lightly oiled bowl, cover with cling film, and let rise in a warm place for 1 hour.
5. Preheat oven to 220°C (425°F).
6. Gently shape the dough into a baguette, then place on a baking sheet lined with parchment paper.
7. Bake for 25-30 minutes or until crust is golden brown.
Cooking Time: 25-30 minutes
Paul Hollywood’s Apple and Cinnamon Tea Bread
This moist and flavorful tea bread combines the sweetness of apples with the warmth of cinnamon, perfect for a cozy afternoon treat. With its tender crumb and sweet aroma, it’s sure to become a family favorite.
Ingredients:
– 225g strong white bread flour
– 1 x 7g sachet fast action dried yeast
– 1 tsp salt
– 100g unsalted butter, melted
– 150ml lukewarm milk
– 2 large eggs
– 1 large apple, peeled and diced (about 250g)
– 1 tsp ground cinnamon
– 1 tbsp golden syrup
Instructions:
1. In a large mixing bowl, combine flour, yeast, and salt.
2. Add melted butter, lukewarm milk, eggs, and mix until smooth.
3. Fold in apple, cinnamon, and golden syrup.
4. Knead for 10 minutes until the dough is smooth and elastic.
5. Place in a greased loaf tin and let rise in a warm place for about 1 hour, or until doubled in size.
6. Bake at 180°C (350°F) for 35-40 minutes, or until golden brown.
Cooking Time: 35-40 minutes
Paul Hollywood’s Multigrain Loaf with a Nutty Crunch
This hearty multigrain loaf is packed with the goodness of whole grains, nuts, and seeds. The crunchy topping adds a satisfying texture to each slice.
Ingredients:
– 1 cup strong white bread flour
– 1/2 cup whole wheat flour
– 1/4 cup oats
– 1/4 cup chopped hazelnuts
– 1 tablespoon honey
– 1 teaspoon active dry yeast
– 1/2 teaspoon salt
– 1/2 cup warm water
Instructions:
1. Preheat oven to 375°F (190°C). Grease a 9×5-inch loaf pan and line with parchment paper.
2. In a large bowl, combine flours, oats, hazelnuts, yeast, and salt.
3. Add honey and warm water; mix until a sticky dough forms.
4. Knead the dough for 10 minutes.
5. Place the dough in the prepared loaf pan and smooth the top.
6. Mix together remaining ingredients (honey and chopped hazelnuts) to create the crunchy topping. Sprinkle evenly over the loaf.
7. Bake for 35-40 minutes or until a deep golden brown.
Paul Hollywood’s Lemon and Poppy Seed Bread
A bright and citrusy loaf that’s perfect for a sunny afternoon. This recipe from Paul Hollywood is a beautiful combination of tangy lemon and nutty poppy seeds.
Ingredients:
– 500g strong white bread flour
– 10g salt
– 10g sugar
– 15g active dry yeast
– 350ml lukewarm water
– 2 lemons, zested and juiced (about 100ml)
– 20g poppy seeds
Instructions:
1. In a large mixing bowl, combine flour, salt, sugar, and yeast.
2. Gradually add the lukewarm water and mix until a shaggy dough forms.
3. Add the lemon zest and juice, and mix until well combined.
4. Knead the dough for 10 minutes until smooth and elastic.
5. Place the dough in a lightly oiled bowl, cover with cling film, and let rise in a warm place for about 1 hour, or until doubled in size.
6. Preheat the oven to 220°C (425°F).
7. Punch down the dough and shape into a round or oblong loaf.
8. Place on a baking sheet lined with parchment paper, and sprinkle with poppy seeds.
9. Bake for 30-40 minutes, or until golden brown.
Cooking Time: 35-40 minutes
Summary
Get ready to rise to the occasion with these 20 irresistible Paul Hollywood bread recipes! From classic white bloomers to sweet treats like sticky toffee banana bread and chocolate hazelnut babka, there’s something for every home baker. With a range of ingredients and techniques, you’ll be able to create crusty baguettes, savory focaccias, and indulgent loaves that are sure to impress. Whether you’re a beginner or an experienced baker, Paul Hollywood’s recipes will guide you through the process with ease.
