Archive for May, 2016

The Weekend Baker!

Posted on: May 1st, 2016 by Harriet Low No Comments

I am so excited to finally announce my new book Paul Hollywood The Weekend Baker will be out on 19th May. I am so proud of this book and it was such a joy to write. The book contains both sweet and savoury recipes inspired by the cities that I visited whilst filming my new show City Bakes. From Madeleines, and marble bundt cakes, to kale, cherry and cheese scones there are some really exciting recipes to be tried. One of the things that was most inspiring to me was how baking is very much still a family business all over the world. I come from a family of bakers so it was really special for me to meet generations of bakers from such different backgrounds.  I have wanted to write this book for a very long time, it sees me discovering baking cultures and amazing local recipes from ten amazing cities. I really hope you guys enjoy it and I would love to see your interpretations of the recipes in the book. So please post on social media and tag me and #TheWeekendBaker in your pictures.

I hope you are also all watching and enjoying my new show City Bakes on The Food Network. It was brilliant watching all the amazing bakers that I met showing me their signature bakes and top tips. And of course what an experience travelling round the world eating bread and cake. What a very lucky baker I am.

Happy Baking!

Soda Bread

Posted on: May 1st, 2016 by Harriet Low No Comments

1.Heat the oven to 200°C/Gas6. Line a baking tray with baking parchment.

2. Put the flours, salt and bicarbonate of soda into a large bowl and mix well. Make a well in the centre and pour in half the buttermilk. Using your fingers or a round-bladed knife, draw the flour into the buttermilk. Continue to add the buttermilk until all the flour has been absorbed and you have a sticky dough. You may not need all the buttermilk – it depends on the flour you use.

3. Tip the dough out on to a lightly floured surface, shape it into a ball and flatten it slightly with the palm of your hand. It is important to work quickly, as once the buttermilk is added it begins to react with the bicarbonate of soda.

4. Put the dough on the baking tray. Mark into quarters with a large, sharp knife, cutting deeply through the loaf, almost but not quite through to the base. Dust the top with flour.

5. Bake for 30 minutes or until the loaf is golden brown and sounds hollow when tapped on the base. Leave to cool on a wire rack. Eat on the day of baking – or toast it the next day.


Photography by Peter Cassidy