The Bread Book: The Definitive Guide to Making Bread by Hand or MachinePaperback
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- Paperback $12.93
- Publisher: Hamlyn
- Format: Paperback | 144 pages
- Dimensions: 230mm x 238mm x 14mm | 558g
- Publication date: 28 March 2006
- Publication City/Country: London
- ISBN 10: 0600614735
- ISBN 13: 9780600614739
- Illustrations note: 150 colour illustrations
- Sales rank: 53,772
This essential recipe book tells you everything you need to know about breadmaking and shows you just how easy shaping and baking your own bread can be. With 75 recipes ranging from a traditional Granary Loaf to Feta and Spinach Twists, Cheese and Chutney Corkscrews, Pretzels, Doughnuts and international favourites such as Foccacia and Brioche. Step-by-step instructions to help you master the basic techniques, along with tricks of the trade to help you achieve the perfect finish!
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Sara Lewis was the cookery editor of Practical Parenting magazine for over 12 years. She is the author of Kids in the Kitchen and Gourmet Low Carb, published by Hamlyn.
Table of contents
Introduction; Chapter One: Everyday Breads; Simple recipes for day-to-day eating; Including: Farmhouse white, Rapid light wholemeal, Granary, Wheatgerm and honey; Chapter Two: Rustic Breads; Wholesome breads with grains and seeds; Including: Multigrain, Ciabatta, Sage and parmesan flutes; Chapter Three: Flavoured Breads; Tasty creations using cheeses, vegetables, fruits and nuts; Including: Pesto, sun dried tomato and pine nut, Spiced potato and onion, Cheese and chutney corkscrew, Olive and tomato tear and share; Chapter Four: Sweet Breads; Serve with coffee as dessert; Including: Chocolate and pecan spiral, Sticky malt and raisin loaf, Saffron and sultana bread; Chapter Five: Flat Breads; A host of international favourites; Including: Pissaldiere, Mosaic bread, Naan, Pitta; Chapter Six: Little Breads; Bite-size bakes for snacks and parties; Including: Bagels, Pretzels, Brioche, Danish pastries, Croissants; Chapter Seven: Festive Breads; Celebratory breads from around the world; Including: Fougasse, Panetonne, Challah; Chapter Eight: Yeast-free Breads; A variety of alternatives; Including: Date and walnut soda bread, Lemon drizzle loaf, Gingerbread; Chapter Nine: Gluten-free Breads; For those with intolerences; Including: Herb bread, Apricot, cranberry and pumpkin seed bread, Quick cheesy corn bread.