This recipe for traditional crispy ciabatta is very easy to make, and before you know it you will have bread that is deliciously crispy on the outside, and light and airy in the middle.

With the Great British Bake Off in to its third week, we thought we would bring you Paul Hollywood’s very own recipe for classic crispy ciabatta for this week’s technical challenge! This scrumptious recipe is easy to make, and will fill your home with a fantastic smell of freshly baked bread! It helps if you have an electric mixer for this recipe, as the dough needs to be very wet in its consistency.



  • 500g strong white bread flour
  • 10g salt
  • 10g instant yeast
  • 40ml olive oil
  • 400ml tepid water
  • Fine semolina for dusting (optional)


Step 1- Lightly oil a 2-3 litre square plastic container. It has to square to help shape the dough!

Step 2- Take the bowl of your electric mixer and add the white bread flour, salt and yeast. It is important that you do not pour the salt immediately on top of the yeast. Also add three-quarters of the water and the olive oil, and slowly start to mix. When the dough starts to bind, add the remaining water and mix for a further 5 to 8 minutes until the dough is smooth and stretchy.

Step 3- Then add the dough to the lightly oiled square plastic container, and cover it with a tea towel. Leave the dough until it has doubled or tripled in size. This should take between 1 and 2 hours, but it is possible that it may take longer.

Step 4- At this point, heat your oven to 220 degrees celcius and line baking trays with silicone paper.

Step 5- Now the fun starts! Cover your work top in flour and add the semolina if you have any. Don’t worry if you don’t have any semolina, as this is optional! Remove the dough from the container carefully, trying to keep it in as much of a square shape as possible. Ensure you handle the dough carefully to try and keep as much of the air inside it as possible.

Step 6- Cover the top of the dough with more flour and the semolina, remember the semolina is optional!.

Step 7- Cut the dough in half lengthways and then cut each half into 2 strips. This should leave you with 4 pieces of dough. Stretch each piece lengthways.

Step 8- Place the 4 pieces of dough on baking trays, and leave it to rest for 10 minutes before baking.

Step 9- Bake the dough for 25 minutes until it turns a delicious golden brown colour. To check if it is baked, tap the base of the loaf. If it sounds hollow, then it is ready! If not, pop it back in the oven until it does sound hollow.

Step 10- Leave the bread to cool on a cooling rack before serving. We recommend serving this will some balsamic vinegar and olive oils. Enjoy!

Source: Paul Hollywood 

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Baking Sheet
£5.96 inc V.A.T.
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These delicious jammy biscuits could not be easier to make if you tried, something excellent to bake with the kids on those rainy summer days.

The subject on the GBBO this week is biscuits, so we thought we give you a simply recipe so you can bake along later tonight. These jammy biscuits are classic, and let’s be honest, who can resist a jammy biscuit, we certainly can’t!



  • 200g self-raising flour
  • 100g caster sugar
  • 100g butter
  • 1 egg
  • 4 tbsp strawberry jam


Step 1- Preheat your oven to 190C/gas mark 5/160 fan.

Step 2- Mix the butter, sugar and flour together in a mixing bowl until it starts to take the consistency of breadcrumbs. Or you can do this in a food processor if you want to take the easy option.

Step 3- Once you have mixed the butter, sugar and flour together, beat the egg and add as much of it as is needed to turn the mixture in to a stiff dough.

Step 4-Then shape the dough mixture in to a tubular shape ensuring it has a diameter of about 5cm. Once this is done, cut the rolled dough in to 2cm disc shapes.

Step 5- Spread the discs out on a baking tray or baking sheet, ensuring there is enough room left between each one, as the mixture will need the room when it is baking.

Step 6-Make a small mark in the middle of each disc and place 1 tbsp of the strawberry jam in the centre .

Step 7-Bake for 10 to 15 minutes until the biscuits start to rise and they turn a delicious golden brown colour. Place on a wire rack to cool.

Step 8-Once cooled, you can tuck in and enjoy these scrumptious biscuits!

Source: UK TV 

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If you want to bake a delicious treat for someone special, or whether you enjoy a bit of variation in what you bake, this chocolate heart cake recipe is guaranteed to satisfy your every baking need.

Valentines Day is a special occasion, as it is a great excuse to show the special person or people in your life how much you care about them, and this Chocolate Heart Cake will do exactly that! The combination of flavours will leave your mouth watering and it doesn't even take that long to bake!



  • 180g soft butter
  • 180g caster sugar
  • 180g self-raising flour
  • 30g of cocoa powder
  • 3 large eggs
  • 2 tbsp of milk

For the Filling

  • 200ml of double cream
  • 150g of raspberries

For the Icing

  • 100g of dark chocolate
  • 30g unsalted butter
  • 2 tbsp of raspberry jam


Step 1- Preheat your oven to 180C/350F/gas mark 4/160 fan.

Step 2- Grease the base of an 8 inch heart shaped tin. A round cake tin is fine if you don’t have one.

Step 3- Mix the soft butter, caster sugar, self-raising flour, cocoa powder, eggs and milk in to a mixing bowl using a whisk, or if you are feeling particularly fancy, an electric whisk. Once it is all mixed together, empty the mixture in to the heart shaped tin. Bake the cake for 35-40 minutes until it rises well, and remove it from the tin and place on a cooling rack.

Step 4- Cut the cake in to two pieces so you are able to include the filling. To make the filling, whip the double cream until thick, and fold in the raspberries. Spread the mixture of the cream and raspberries over the bottom half of the cake, then add the top layer of the cake.

Step 5- To make the icing, add the 2 tbsp of raspberry jam to a pan and melt until it is runny, and then spread over the top layer of the cake.

Step 6- Then add the chocolate and unsalted butter to a small bowl and melt it over hot water. Ensure that the bowl doesn’t come in to contact with the water. Once this is complete, allow the mixture to cool.

Step 7-Once the mixture has cooled, spread it over the top of the cake ensuring that none of the mixture goes on the side of the cake. Let the icing set for an hour or so, and then you are ready to serve.

Step 8-We recommend serving with some double cream, or ice cream, enjoy!

Source: Annabel Karmel 

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Heart Shaped Cake Tin
£5.47 inc V.A.T.
Large Cooling Rack
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Victoria Sponge

When you think of something to bake that is quintessentially British, you don’t need to go any further than a delicious Victoria Sandwich Cake.

To celebrate all things British, and the launch of the latest series of the Great British Bake-off, we give you this fantastic Victoria Sponge cake, an extremely easy recipe that will have your taste buds tingling from the moment you start preparing it until the moment you have your first bite!

Photo by Raz Gasparyan (view original here)



  • 3 eggs, beaten
  • 175g unsalted butter
  • 175g self-raising flour
  • 175g caster sugar
  • 3 tbsp of strawberry jam
  • 500ml of double cream


Step 1- Preheat your oven to 180C/350F or gas mark 4.

Step 2- Spread butter in two sandwich tins, preferably with a diameter of 20cm (8 inches).

Step 3- Add the unsalted butter and caster sugar to a mixing bowl, followed by the 3 beaten eggs.

Step 4- Add the self-raising flour (this should have been sifted), and put the cake mixture in to the two sandwich tins.

Step 5-Place in the centre of your oven and bake for around 20 minutes until the mixture turns golden brown. Remove the cakes from the tins and place on a cooling rack to cool.

Step 6-Take the 500ml and whip it using a manual whisk or an electric one if you want the machine to do the work! This should be done until the cream is thick.

Step 7-Spread the jam on one of the cakes and the whipped cream on the other before combining. Dust the cake with icing sugar before serving.

Step 8-That’s it, you’re done, all you have to do now is enjoy your delicious British classic cake!

Source: Good Food Channel 

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Chicken Satay Skewers

Asian food is one of our favourites. An increasingly popular cuisine for dining out, it is far more rarely attempted in our own kitchens. However, Asian food can be extremely simple to recreate with every ounce of deliciousness if you have the right recipe and the right ingredients!

One of our favourite Asian starts/side-dishes is delicious Chicken Satay – and this recipe for chicken satay skewers is almost better than any you could get in a restaurant! The sweet and spicy peanut sauce is to die for. Serve as starter, side dish or with sticky rice for a delicious main course.



  • 1 garlic clove, crushed
  • 1 1/2 tbsp lemon juice
  • 1 tbsp soy sauce
  • 1 tbsp runny honey
  • 1 tsp peanut butter


  • 4 chicken breasts cut into long strips


  • 1 tbsp vegetable oil
  • 1/2 onion finely chopped
  • 1/2 tsp crushed dried chillies or 1 tbsp sweet chilli sauce (add a little more if you like it spicy)
  • 100g peanut butter
  • 75ml coconut milk
  • 75ml water
  • 1 tsp soft brown sugar
  • 8 bamboo or wooden skewers


Step 1 – Mix together all the ingredients for the marinade in a big bowl

Step 2 – How you’d like your chicken is up to you, you can cut it into chunks or long thin strips. Our preferred method is to flatten the chicken, cover it with cling film and flatten it with a rolling pin. Cut each breast lengthways into 4 or 5 strips

Step 3 – Leave the chicken to soak in the marinade for between 15 and 30 minutes. The longer you leave it to marinade the longer the flavour has to absorb

Step 4 – Soak the skewers in cold water for 20 minutes before cooking to avoid charring or burning

Step 5 – While your skewers are soaking heat the vegetable oil in a pain and saute the onion and chillies (if you’ve opted for the chillies) until browned and cooked

Step 6 – Add the rest of the ingredients (including sweet chilli sauce if you’re choosing this option)

Step 7 – Bring to the boil whilst continuously stirring, then cook for 2 minutes until thickened

Step 8 – Pre-heat the grill

Step 9 – Thread the chicken strips onto the skewers and grill for about 4 minutes each side, turning occasionally to ensure the chicken is cooked thoroughly Step 10 – Serve with some delicious dipping sauce!

Source: Linda-Rd

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