Tiger Bread Paul Hollywood Food

TIGER BREAD

Steps:

• To make the bread, put the flours, yeast and salt into a large bowl (or a freestanding food mixer with a dough hook) and give a quick mix to combine. Add 275ml/9¾fl oz of water, and mix with your hands (or the mixer on low) until the dough comes together. Either turn out on to a floured surface and knead for 10 minutes, or increase the speed of the mixer to high and knead for 8 minutes. The dough should be smooth, springy and elastic.
• Lightly grease a large clean bowl with oil and add the dough. Cover with a large plastic bag, cling film or a damp tea towel. Allow to prove in a warm place for about 30-45 minutes or until it has nearly doubled in size.
• For the topping, mix the rice flour in a small bowl with the sugar, yeast and salt. Stir in the oil and 25ml/1fl oz of warm water until it forms a thickish paste - the consistency should be easily spreadable, if it's too thick add a little more warm water. Cover and set aside in a warm area until ready to use.
• To check that the dough is risen enough, dip your finger in some flour and then dip it into the side of the bread making a small indent. If the dough springs back halfway it is ready.
• Once the dough has sufficiently proved, knock it back and reshape. Sprinkle a little more flour on the work top and pull the edges of the dough down to the bottom to create a ball shape. Rotate the dough with your hands, cupping it round the bottom of the ball, to shape it into tight ball with a smooth top. Transfer to a floured baking tray.
• Leave to proof again until nearly doubled in size. After about 20 minutes, use your hands to rub the topping paste all over the top and sides of the bread in a nice even layer, then leave to finish proofing.
• Preheat the oven to 200C/190C Fan/Gas 6.
• Bake the bread for 25-30 minutes. The bread should be crackled on top and sound hollow on the bottom when tapped (use a clean tea towel to protect your hands.
• Once ready, remove it from the oven and allow to cool on a wire rack before slicing.

TIGER BREAD

Steps:

• Tip the flour into a large mixing bowl. Stir through the yeast, sugar and salt. Make a well in the middle and gradually pour in the water. Swiftly mix together, then turn out onto a lightly floured surface. Knead the bread for 8-10 mins or until smooth and elastic. Lightly oil a large mixing bowl, then put the dough in the bowl, cover and leave in a warm place for 1 hr or until doubled in size.
• Once the dough has risen, tip it onto a worktop and knead it three times. Shape the dough into an oval as best you can. Lightly flour a baking sheet and sit the loaf on it. Cover loosely with lightly oiled cling film and leave for a further 45 mins-1 hr or until doubled in size again.
• Heat oven to 200C/180C fan/gas 6. Whisk together all of the topping ingredients in a small bowl until you get a spreadable paste, adding more water and/or flour if necessary, then set aside to rest for 5 mins. Gently spread the mixture over the loaf with a palette knife. Place the baking sheet in the centre of the oven and bake for 35 mins. Once cooked, the loaf should sound hollow when the base is tapped and should feel light for its size. Leave to cool completely before cutting into slices.

TIGER BREAD (DUTCH CRUNCH ROLLS)

Steps:

• Combine milk and water in a microwave-safe bowl; microwave in 10-second intervals until just warm to the touch, or 100 degrees F (38 degrees C). Add sugar and 1 package yeast to the bowl and stir together. Let sit for 15 to 20 minutes before using.
• Pour flour and salt into a mixing bowl and stir together with a fork. Make a well in the center and pour in the yeast mixture and melted butter. Stir with the fork until the mixture comes together to form a shaggy dough, 1 to 2 minutes. Switch to your hand and knead in the bowl until a ball of dough is formed.
• Transfer to work surface and knead until a very smooth, soft, elastic ball of dough forms, 7 to 8 minutes.
• Transfer into a lightly greased bowl, cover, and let rise in a warm spot until doubled in size, about 1 hour.
• Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with a silicone baking mat.
• Stir rice flour, sugar, salt, vegetable oil, sesame oil, 1 1/2 teaspoons yeast, and 1/4 cup warm water together in a small bowl. Add more water if needed to form a thick, but spreadable mixture. This needs to be thin enough to spread over rolls without deflating them, but thick enough not to all run off on to the pan. Cover with plastic wrap and set aside until needed.
• Transfer risen dough to a work surface and press out all the air while rolling into a short, fat tube shape. Divide into 6 balls of dough.
• Shape each ball by pulling and pinching the dough at the bottom to form a smooth skin over the top surface of the dough ball. Transfer to the prepared baking sheet. Cover with a clean, dry tea towel, and let rise until doubled in size, about 30 minutes.
• Uncover rolls and use a small spoon to carefully spread the topping mixture over each one.
• Bake in the center of the preheated oven until rolls are golden brown and the tops have cracked about 20 minutes. Transfer to a cooling rack and allow to cool to room temperature before serving.

PAUL HOLLYWOOD'S WHITE BREAD

Steps:

• Place the dry ingredients in a bowl, taking care not to have the salt and yeast touching. Add the oil and 240ml/9fl oz of water.
• Using your hands, mix the ingredients together. Gradually add the remaining water (you may not need it all), until all the flour leaves the side of the bowl and you have a soft, rough dough.
• Pour a little oil onto a clean work surface. Sit the dough on the oil and begin to knead. Do this for 5-10 minutes, or until the dough becomes smooth and silky. Once the correct consistency is achieved, place the dough into a clean, oiled bowl. Cover with cling film and leave in a warm place until tripled in size.
• Once risen, place the dough onto a floured surface. Knock the dough back by folding it in on itself repeatedly. Do this until all the air is knocked out and the dough is smooth.
• To shape into the bloomer, flatten the dough into a rectangle. With the long side facing you fold each end into the middle then roll like a Swiss roll so that you have a smooth top with a seam along the base. Very gently roll with the heel of your hands.
• Place on a tray lined with parchment paper, cover and leave to prove for 1-2 hours at room temperature, or until doubled in size.
• Lightly spray with water and dust with a little flour. Make four diagonal slashes using a sharp knife across the top.
• Preheat the oven to 220/425F/Gas 7 and place a baking tray filled with water on the bottom shelf of the oven - this will create steam when the loaf is baking. Place the loaf on the middle shelf and bake for 25 minutes. After this time lower the heat to 200C/400F/Gas 6 and bake for a further 10 minutes. Remove from the oven and leave to cool on a wire rack.