Dr Chapman explains: “The fat melts and becomes a lubricating ... but the magic really starts happening when bread is left to prove. This is when the dough is left to rest at a certain ...

If your dough is struggling to rise, it may not be a proving problem but a mixing one. Here is what Paul Hollywood suggests you do to fix it.

fats and chemicals, which means the dough is ready to bake much faster. ‘More than 90% of bread consumed in the UK is made with a variation of this method. ‘This type of bread is now under ...

Dust two large baking trays with flour. Put the flour, yeast and the salt into a large bowl and add enough of the water to make a soft but not sticky dough. Knead well for 10 minutes by hand on a ...

Under Ireland's VAT Act of 1972, ingredients in bread such as sugar and fat should not exceed 2% of the weight of flour in the dough. The five judges, who were considering an appeal by Bookfinders ...