Paul Hollywood Quotes

Baking is my favourite.

My bread and croissants wouldn't win a prize! I'm not an expert in yeast cookery.

When I'm trying to get bread to prove, I am itching; I am so impatient.

I love to make pies - pot pies, quiches, savory tarts, fruit pies. I use an old-fashioned pastry blender with wires and a wooden handle. I never use a recipe.

The art of bread making can become a consuming hobby, and no matter how often and how many kinds of bread one has made, there always seems to be something new to learn.

I make no bones about it. I have no understanding of pastry.

My secret skill is baking bread. My mother was a farmer's daughter and still made bread every day when I was a child. She would have me knead the dough when I got home from school.

Sometimes a manuscript is like bread dough. You have to abuse it.

I've started baking. Having my hands deep in dough keeps them away from my phone.

I like to think of bread as really bland cake.

We light the oven so that everyone may bake bread in it.

I love making cakes, and I'm good at it.

Baking is how you start kids at cooking in the kitchen. It's fun whether it's baking bread or cookies. With baking, you have to be exact when it comes to ingredients.

You can't just leave out one part; the bread won't rise if the yeast isn't there.

Every cook I knows loves to make pizza.

Bad bread is the one thing I refuse. I need good bread.

When I studied at the Parisian cookery school Le Cordon Bleu, making shortcrust pastry was one of the first techniques I learned.

I do not like a quiche with wet, undercooked pastry underneath, and that is that.

I have been a baker for more than 30 years now, and in terms of equipment, all I really need is flour. It still amazes me what a versatile commodity it is, as you can do so many different things with it, and I never tire of trying new blends and recipes.

Can you braid three strands? Then you can make babkallah. The very idea of babkallah came about because the recipe avoids the complicating twisting technique that gives babka its signature swirl.

You can't hurry a loaf of bread. You have to wait for it to prove and rise.

I make unbelievable pizza.

I love to bake. Cakes are my specialty - they have to be moist and sugary.

Meringue allows me to cut out flour in a lot of desserts and make them lighter. It's just about my favorite thing to work with.

I love pasta. It's something in the water. The pasta and the bread in New York are so good.