Kneading the dough with judge of the Great British Bake Off and 'artisan' baker Paul Hollywood

I was nervous admittedly. I'd never made bread with a celebrity chef and certainly not one who loves the bread as much as Paul Hollywood. He is to bread what Nigella is to chocolate. He was laid back, cool, calm and charismatic but boy did he make us work that dough!

After five minutes of his demonstration, he had us in the thick of it, covered in the sticky, gooey stuff. Demonstrating the perfect mixing technique, my hand was wrist deep in dough moving round like a claw in circular motions. That's the way to do it apparentthe science of baking bread whilst demonstrating the perfect kneading technique like the true pro he is. He said ' men are better at kneading bread than women' - it's something in the shoulders apparently.

After ten minutes of a vigorous 'doughy' workout, he came round to inspect out balls. I was denied any more flour and told to work the dough once more. After another five minutes, he checked everyone's again and was suitably impressed. Then he told us a few of his little 'bready' secrets, how to stretch it out, make the perfect bloomer and how to bake it to perfection. Then it was time to announce the winner of our 'dough off'. It certainly wasn't me! Then we quickly wrapped up our dough tightly and placed it carefully in our bags - this wasn't just any bread. It was Paul's.

I managed to squeeze in five minutes with the man and thank him for enlightening me to the secrets of bread baking, before shaking his hand. After a minute or two he said ' You remind me of someone...Christine Bleakley. I know her'. I was cool about it although rather flattered too. I mean he even let me get the dough loaf in the picture, although in hindsight it looks like a rather crazy  toy that just shouldn't be in this shot. You'll see what I mean!

Anyway, with my bread in tow and a little skip, hop and beat in my heart I went back home to pop my bread in the oven and wait for it to rise to perfection.

Paul Hollywood demonstrated The Science Of Baking at MOSI this evening, treating other foodie enthusiasts to his bread making demonstrations and letting them in on a few little secrets of his.

The Science of baking...

Baking master class....


I'm off to a baking master class at MOSI for an evening with renowned 'artisan' baker and judge of the 'Great British Bake Off', Paul Hollywood on 7 December. Being fairly new to the baking scene myself still, I figure if anyone can enlighten me and give me some top tips - he can!  Hollywood (the man!) has also written a book called '100 Great Breads', which I'll probably have a read off before I go - just so I can swot up on what he's done in case I get the opportunity to speak to him. If they let me near enough. I'm really looking forward to it, never been to anything like this before.  That's Paul Hollywood to the right, looking like a very happy baker!


New ideas and flavours for Christmas....


I've a been as habitual about baking in the last few weeks as I normally would however I do have a few new recipe ideas this week but I've not put anything into practise as of yet. I'm looking for 'christmasy' flavours and tastes, so I'm going to do a bit of research this weekend. I'm thinking cinnamon, all spice, cranberry and orange flavours however I need to get out to a food market and investigate a few more recipe books before diving back into the kitchen. I seem to have referred to Nigella's calorific, delectable recipes a bit too often recently! I find her recipes addictive....


And from one 'N' to another......


I watched Nigel Slater's 'Simple Suppers' the other night. I am not totally engrossed in this programme quite yet but I am persevering. He's very creative and efficient with food I've noticed so far. See the latest episode here: If anything, he's not one to waste food and in this day and age, that's a very good thing.


So, in the next few weeks I'll be finding out what Paul's up to, keeping my eye on Nigel's culinary tricks and have one eye onNigella, as always! 

Ten minute banana bread

In a hurry for a quick and easy to make snack? This banana bread takes just ten minutes to prepare, then pop in the oven for fifty and it's all yours, ready to devour! 


I found the recipe on this website: http://www.thefreshloaf.com/recipes/bananabread and the picture alone is enough to tempt you into baking it. So, pre-heat your oven to 180 degrees and get your ingredients together. 




Here's what you'll need....


Wet ingredients: 
1/2 stick of butter (softened)
2 eggs
2/3rd cup of sugar
2 or 3 very ripe bananas mashed


Crack in the eggs, break up the softened butter, pour in sugar and mash up bananas well before adding. Stick in a blender for 5-7 minutes or beat for ten until well blended. 


Dry ingredients: 
1 1/3 cup of flour
3/4 teaspoon of salt
1/2 teaspoon of baking soda
1/4 teaspoon of baking powder
1/2 teaspoon of cinnamon (optional - it does make it taste great though!)


* Additional ingredients you could add are walnuts, raisins or pecan nuts. 


Combine the wet and dry ingredients until well blended, stick in blender or beat by hand for ten minutes. Grease and line a loaf tin, pour in ingredients. 


Bake at 180 degrees for fifty minutes, check at regular intervals - stick a skewer in the middle and if it comes out clean, then it's ready to be eaten! 

Making the perfect bread with artisan baker and judge of the Great British Bake Off, Paul Hollywood

Admittedly I was nervous. This was my first food blogging event and I'd certainly never made bread with a celebrity chef before, least of all THE BREAD MAN - Paul Hollywood. He is to bread what Nigella is to chocolate. He was cool, calm, charismatic and funny, bread clearly makes him happy.

After five minutes of waiting anxiously we were called to our stations with Paul facing us. We each had a bowl with the bread making ingredients. Paul kicked off by demonstrating the perfect mixing technique, shaping our hands like claws, he encouraged us to dig deep into the mixture and we began to create our dough. After two minutes, I was wrist deep in the thick, gooey stuff, looking for a way out but Paul told me it wasn't time yet.

Whilst we were mixing Paul let us in on a few little secrets about bread. I never knew there were so many types and techniques and apparently, men are better at kneading than women - it's all in the shoulders he said. I hoped I would impress him with my kneading technique when the time came.

And after mixing for ten minutes, finally it was time to knead. Paul demonstrated the kneading technique of a god, I tried to copy enthusiastically but after a few minutes I had a feeling my rival, a guy- to my left, was stealing my thunder. I tried harder but alas after vigorously kneading for a little while longer it was time up.
Paul laughed and chatted as he came round to inspect our dough balls, he seemed suitably satisfied that we were good pupils. Prompted only by a few voices in the crowd who shouted 'Whose is the best?", he inspected our dough balls before announcing that my rival did in fact had the best dough ball in the house!

No matter I thought. I am a gracious loser. I even managed to squeeze five minutes of Paul's time to get a picture with him and my dough ball before making my with him before making my departure. I thanked him for an enlightening demonstration, he said I reminded him of someone. 'Who?' I enquired. 'Christine Bleakley', he said. Well, I was flattered and with a little hop, skip and a jump I floated out of there with my dough ball in tow.


You can find out more about The Science Of Baking workshop by visiting MOSI website or check out Paul's book 100 Great British Breads / http://www.paulhollywood.com/paul_hollywood_biography2.html.

From one N to another......

I'm going to admit something: I'm addicted to Nigella, hence the reason why a lot of my baking has been inspired by her alone! However, I have had my head turned this week by another Chef with a name beginning with 'N', although he's nowhere near as demure but it's his subtlety and 'no-waste' attitude which has captured my attention. It's Nigel Slater by the way, like you didn't know?. So I'll be keeping one eye on what he's up to and one eye on Nigella of course! 

Nigel VS Nigella

You can watch the latest episodes here:

http://www.bbc.co.uk/iplayer/episode/b00wbxh9/Nigel_Slaters_Simple_Suppers_Series_2_Too_Good_to_Waste/

The Science of baking....

A baking masterclass...


I'm off to a baking masterclass next week at the Museum Of Science and Industry with 'artisan' baker and judge of the 'Great British Bake Off', Paul Hollywood on 7 December. Being fairly new to the art of baking myself still, I figured that if anyone could enlighten me and give me some top tips - it has to be him! 
Hollywood (the man - picture right) has also written a book called '100 Great Breads', which I plan on having a read of before the masterclass so I can swot up on him a little, just in case I get the opportunity to speak to him. I'm really looking forward to it and there should be some nice pictures and a review to follow from the night, so watch this space. Here's Hollywood himself looking like a very happy baker indeed. You can find out more about the event here: http://www.mosi.org.uk/whats-on/paul-hollywood-masterclass-the-science-of-baking

Lemon and poppy seed muffins!

If you're after something light and fluffy with a little lemony zing, then these little cakes are just the thing! I found the recipe on the BBC Good food website and got straight to cooking. They should turn out similar to the picture below, or even better- as I'm still fairly new to baking myself.
They take about forty minutes to make and once baked, leave to stand for ten minutes before icing. Then pop in the fridge to chill for another ten minutes before devouring!
The recipe is below - so what are you waiting for.

Ingredients:

225g self-raising flour

175g golden caster sugar

Zest 2 lemons

1 tbsp poppy seeds, toasted

3 eggs

100g natural yogurt

175g butter, melted and cooled

For the icing

225g butter, softened

400g icing sugar, sifted

Juice 1 lemon

Few drops yellow food colouring