HE’S the man the contestants fear on The Great British Bake off.

Now master baker Paul Hollywood is sharing his secrets in a brand new book. Here’s one of his delicious recipes to try.

CRANBERRY AND STILTON BREAD (makes 1 loaf) 500g strong white bread flour, plus extra for dusting 10g salt 10g instant yeast 30g unsalted butter, softened 320ml cool water 100g dried cranberries 150g Stilton, crumbled. 

Tip the flour into a large mixing bowl, add the salt to one side of the bowl and yeast to the other. Add the butter and three-quarters of the water and turn the mixture round with your fingers.

Continue to add the remaining water, a little at a time, until you’ve picked up all the flour from the sides of the bowl.

You want dough that is soft, but not soggy.

Use the mixture to clean the inside of the bowl and keep going until the mixture forms a rough dough.

Tip the dough onto a lightly floured surface and knead for five to 10 minutes, until it starts to form a soft, smooth skin then put it in a lightly oiled bowl. Cover with a tea towel and leave to rise until at least doubled in size.

Line a baking tray with baking parchment or silicone paper.

Tip your dough out onto a lightly floured surface. Without knocking it back, flatten it out with your hands, then roll out using a rolling pin into a rectangle, about 35 x 25cm. Turn the dough 90 degrees if necessary, so you have a long edge facing you. Sprinkle the cranberries and Stilton on top as evenly as you can. Roll the dough up from the closest edge into a sausage.

Press along the seam to seal it. Coil into a spiral and put on prepared baking tray.

Put the tray inside a clean plastic bag and leave to prove for one hour, or until the dough is at least doubled in size and springs back quickly if you prod it.

Meanwhile, heat your oven to 220C and put a roasting tray in the bottom.

When the dough is risen and feels light to the touch, fill the roasting tray with hot water and put the bread in the middle of the oven. Bake for 30 minutes or until the loaf sounds hollow when tapped on the base. Cool on a wire rack.

  • How To Bake by Paul Hollywood is out now priced, £20