Here is a video of Paul Hollywood putting it all together…

Paul Hollywood's Buche de Noel is a delicious Christmassy log

The Weekend Baker

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How to Bake


Paul Hollywood’s Bacon & Egg Pie (serves six)

When he judges , Paul Hollywood is a stern taskmaster who shows little emotion as he delivers the most scathing criticisms of the contestants’ efforts.

7) Once the dough has doubled in size, place back on to an oiled surface and knock back. Divide into 8 equal bits. Shape into rolls, I use Paul Hollywood’s method of making a claw with your hand and encasing the dough, rolling against the surface to form a smooth ball.

— Paul Hollywood (@PaulHollywood)

  • Paul Hollywood's gingernut biscuits
  • Paul Hollywood Retweeted Karen Cook

    This is called an ‘everything in the cupboard’ loaf as its very adaptable to whatever seeds or herbs you have in your cupboard, and can use any kind of bread flour. I used plain strong white, but wholemeal or seeded would be great. And you can shape it as you wish, I love plaited loaves (apart from 8 strand plaited loaves, damn you Paul Hollywood) they’re a quick way to produce a professional looking loaf.

    Paul John Hollywood was born in 1966 in , on the , in Merseyside, the son of bakery proprietor, John F. Hollywood and Gillian M. Harman; his grandfather was head baker at in Liverpool. He was a pupil at . Hollywood studied sculpture at the Wallasey School of Art, but quit the course to start work as a baker. He first worked in his father's bakery in York (the headquarters of a chain called Bread Winner which eventually stretched all the way down the east coast from Aberdeen to Lincolnshire) and then in other bakeries on . He eventually went on to become head baker at a number of hotels, including , and the . He then left the UK for Cyprus, where he worked at two resorts.