Let's Break Bread Together

Let's Break Bread Together

Meet Cook Alex Hollywood, a culinary virtuoso whose passion for flavours transcends the kitchen. With an enchanting blend of creativity and expertise, Alex paints masterpieces with ingredients, weaving tales of taste that captivate the palate and soul. Each dish reflects not just skill but also a profound understanding of the alchemy between food and emotions.

Beyond the realm of recipes, Alex is a soulful storyteller, infusing narratives into every culinary creation. Whether it's the sizzle of a skillet or the delicate aromas wafting through the air, Alex's artistry evokes memories and stirs emotions, leaving an indelible mark on every diner.

A true maestro in the culinary world, Cook Alex Hollywood doesn't just cook; they orchestrate symphonies of taste, turning ordinary moments into extraordinary experiences. With each dish, Alex's dedication, warmth, and love for sharing joy through food shine through, leaving an everlasting legacy of delicious memories.

From the first moment I witnessed Cook Alex Hollywood's culinary magic alongside Lottie Duncan at the food show, I was spellbound. Their artistry wasn't just about creating a sumptuous sourdough loaf; it was a lesson in embracing the essence of each season. With finesse, they seamlessly wove in store cupboard ingredients, transforming a humble loaf into a canvas that reflected the vibrant spirit of the season, be it the crunch of walnuts or the tangy sweetness of cranberries.

Their message resonated deeply: simplicity amidst the whirlwind of the festive season. A reminder to craft something beautiful yet uncomplicated, like the warmth of a freshly baked loaf, served alongside a tantalising grape and fig cheese board and a bottle of exquisite red wine. It wasn't just about the food; it was an invitation to savour moments, share joy, and revel in the simple pleasures of togetherness.

Top it all off with the perfect bottle of wine, Ferraton Père & Fils Côtes-du-Rhône Samorëns rouge 2021 

Date, Apricot and Almond bread 

400g strong white flour

1tsp salt

1pack fast action yeast

350ml tepid water

75g slightly crushed almonds

75g stoned chopped medjool dates

6 roughly chopped dried apricots



Dissolve the yeast in the tepid water. In a bowl mix the salt and flour together then make a well and pour in half the water, stir to bring together add the rest of the water to form a sticky dough. Cover with clingfilm and leave overnight to rise in a draught free area. It should rise at least double the size)

Tip the risen dough out into a floured surface add the nuts chopped dates and apricots gently fold and knead til all is evenly distributed throughout the dough. Place back into the bowl or a banneton basket and cover with a damp cloth and allow to rise again to double the size another 2-3 hrs. Warm a heavy round casserole pot sprinkle the interior with flour and gently place the dough inside and lightly sprinkle with flour Bake 30 mins 230c- 240c lid on then a further 15 mins without the lid to colour the bread before tipping onto a wire cooling wrack.

Alternatively tip onto a warm lined baking tray sprinkle with a little more flour then bake at 230-240c 40mins or until golden and the bread base will sound hollow when you tap it



Back to blog