Paul Hollywood Garlic & Herb Tear & Share Bread Mix500g

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Paul Hollywood Garlic & Herb Tear & Share Bread Mix
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Bread Mix with Dried Garlic and Herbs
Paul's recipes tried & tested. 100% natural flavours. No added preservatives. Suitable for vegetarians.

    as prepared Per 100g



    Per Portion/Per 49g piece (as prepared)



    7% RI


    3.70 g


    5% RI


    0.60 g


    3% RI


    1.10 g


    1% RI


    0.32 g


    5% RI

    RI = % of your daily reference intake

    Wheat Flour (with added Calcium, Iron, Niacin, Thiamin), Dried Yeast, Dextrose, Wheat Fibre, Salt, Soya Flour, Calcium Carbonate, Garlic Powder, Dried Herbs (Oregano, Parsley, Basil), Black Pepper, Emulsifier (Sorbitan Monostearate), Basil Extract
    For allergens, including Cereals containing Gluten, see ingredients in bold

    Typical valuesas prepared Per 100gas prepared Per 49g piece
    Energy1160kJ568 kJ
    Energy276kcal135 kcal
    Fat7.5g3.7 g
    Of which Saturates1.2g0.6 g
    Carbohydrate48.9g24.0 g
    Of which Sugars2.3g1.1 g
    Fibre3.6g1.8 g
    Protein1.2g0.6 g
    Salt0.66g0.32 g

    Preparation and Usage

    You will need: 50ml (5 dessert spoons) olive oil 320ml cool water Lightly greased and lined 23cm round baking tin ready to place the dough balls in Extra melted butter for brushing Paul's Top Tips Proving at room temperature is fine and should take around 1 hour. Remember, the most important thing is that it doubles in size. Time saving tip: For the very best results, I always prove my dough twice. But, if you're short of time, you can still make this recipe with only one proving. To do this, after kneading your dough in Step 2, divide it into 16 equal pieces - as in Step 3 - and continue from there. To customise: Try sprinkling a pinch of sesame and poppy seeds on to each segment before baking. To check it's baked, the loaf should sound hollow when tapped on the base. 1 In a large bowl combine the bread mix, oil and only 275ml of water. Add the remaining water a tablespoon at a time until you have a soft, sticky dough. You may not need all the water. 2 Tip the dough onto an oiled work surface and knead for 10 minutes until smooth and silky. Cover the dough in a lightly oiled bowl and leave at room temperature until doubled in size (known as 'proving' - see Paul's top tips). 3 Tip the dough on to a lightly floured surface and gently knead a few more times to remove any pockets of air (this is known as 'knocking back'). Divide into 16 equal pieces and roll into balls. Place one dough ball at the centre of the baking tin and arrange the rest around it. Cover and prove again until doubled in size. 4 Bake in a preheated oven (220°C / 200°C Fan / Gas Mark 7) on the middle shelf for 20-25 minutes, or until golden brown. Allow to cool for a few minutes before transferring onto a wire rack. Brush with melted butter and serve warm. Simply tear, share and enjoy!

    Origin Information

    • United Kingdom
    • Made in the UK


    • Suitable for Vegetarians

    Allergy advice

    • May Contain Celery
    • May Contain Eggs
    • May Contain Milk
    • May also contain Celery, Egg and Milk


    • No added preservatives




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