First Daniel examines the key ingredients in baking (flour yeast salt & water) explains the science behind the seemingly alchemic processes & advises on the right kit to get started. He then demonstrates how to make yeast & non-yeast breads as well as enriched doughs & home-started sourdough &

Includes:: sixty recipes covering everything from the simple white loaf & familiar classics such as ciabatta naan & pizza bread to fresh new challenges like potato bread rye tortilla croissants doughnuts & bagels. The handbook is completed by full-colour photographs throughout including step-by-step photos instructions for building your own bread oven & a directory of equipment & useful addresses.

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Turn your home into a bakery & follow 100 delicious recipes. Bake by hand or use a bread machine & enjoy delicious granary bread fragrant focaccia moist pumpkin loaf Italian Panettone & more. From mixing & shaping to proving & glazing
- each stage of the process is clearly explained. Problem-solving tips & advice on selecting the best ingredients support the techniques. Accessible to even the beginner it'll turn you effortlessly into a master baker in your own home.
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Three small children peep out their eyes watching me from beneath tousled but clean hair. Their clothes seem to have been put on their bodies to cover them rather than to fit them none wears shoes. Two older girls stand by a table the only piece of furniture I have seen in the house apart from a rickety pram which now stands in the doorway. The crumbling remains of a loaf of bread are being coated with jam & eager fingers await them..." Its the end of the 1950s & Britain is changing. The wars long shadow is fading & while the country gets ready for the swinging sixties Dot is embarking on an adventure of her own. After qualifying as a midwife young Dot has taken a job as a health visitor in the back streets of Birmingham. There shes not just responsible for the babies brought into this world but an army of toddlers tykes & tots who all need a helping h&. For Dot it will be a heartrending journey
- trying to help families with next to nothing sharing the struggles of young mums & discovering how the spirit of the community can overcome the toughest of circumstances."
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Three small children peep out their eyes watching me from beneath tousled but clean hair. Their clothes seem to have been put on their bodies to cover them rather than to fit them none wears shoes. Two older girls stand by a table the only piece of furniture I have seen in the house apart from a rickety pram which now stands in the doorway. The crumbling remains of a loaf of bread are being coated with jam & eager fingers await them..." Its the end of the 1950s & Britain is changing. The wars long shadow is fading & while the country gets ready for the swinging sixties Dot is embarking on an adventure of her own. After qualifying as a midwife young Dot has taken a job as a health visitor in the back streets of Birmingham. There shes not just responsible for the babies brought into this world but an army of toddlers tykes & tots who all need a helping h&. For Dot it will be a heartrending journey
- trying to help families with next to nothing sharing the struggles of young mums & discovering how the spirit of the community can overcome the toughest of circumstances."
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Cofounder of the legendary Brother Junipers Bakery in Sonoma California; author of the landmark books Brother Junipers Bread Book & Crust & Crumb; & distinguished instructor at the worlds largest culinary school; Peter Reinhart has been a leader in Americas artisanal bread movement for over fifteen years. In The Bread Bakers Apprentice " Peter walks readers through the 12 steps of building great bread his clear instructions accompanied by over 100 step-by-step photographs. Then its on to 50 new master formulas for such classic breads as rustic chewy ciabatta hearty pain de campagna & old-school New York bagels. En route Peter distills hard science advanced techniques & food history down into a remarkably accessible & engaging resource that is as rich & multitextured as the loaves youll turn out." ...

This title

Includes:: over 100 recipes that are shown step-by-step in more than 600 beautiful photographs.

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Theres nothing quite like the smell of freshly baked bread but not everyone has the time to h&-make their own. With Bread Machine Easy" you wont have to. Packed with 70 easy-to-follow recipes this practical recipe book shows you how to make the most of your bread machine. Using an imaginative range of ingredients for traditional & international favourites you can easily bake anything from everyday classics such as Olive Oil Bread to more exotic loaves like Mediterranean Herb with Salt Glaze & even what-free breads. Including step-by-step instructions for basic techniques experts tips & an easy-reference troubleshooting guide " Bread Machine Easy" takes all the effort out of baking the perfect loaf." ...

Andrew Whitley organic baker & founder of The Village Bakery reveals the deplorable state into which mass produced bread has fallen & the secrets behind making good nutritious bread at home. All is not well in British baking. Commercial bread is laced with additives to make it look good & stay soft. It uses varieties of wheat that have been bred for high yield & baking performance with little concern for human nutrition. To rush it through the bakery at the lowest possible cost its dosed with four times as much yeast as before. Described as fresh when it may have been frozen & re-heated its sold as a loss-leader at knock-down prices which undermine what little respect it may once have commanded. Even before the Atkins diet frightened people off there was evidence of a massive growth of intolerance
- to gluten wheat & yeast in particular. Call it coincidence. Dismiss it as hypochondria if you will. But things have come to a pretty pass when people avoid their staple food
- the staff of life
- in droves. Bread Matters offers a solution. Revealing the madness behind this modern adulteration of our most basic food as only an insider can organic baker Andrew Whitley founder of The Village Bakery in Melmerby shows why & how to make real bread at home. Unlike many bread book authors he has baked for a living for over 25 years. His recipes are fool-proof because he explains whats really going on demystifying the science sharing a practical bakers craft. Using the skills he deploys on his popular courses he guides & inspires beginners & seasoned bakers alike. & he brings good news to those who have had to abandon bread because of dietary sensitivity showing how to bake tasty & nutritious food without yeast wheat or gluten.


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People love a fresh loaf. The way it smells the crunch of the crust the warm soft texture of bread newly out of the oven. The growth of artisan bakeries & the increasing choice in supermarkets is testament to the fact that we want an alternative to the pre-packaged conformity of mass-produced baking. So why not make it ourselves? Bread is cheap to make & a lot simpler than you might think. The Bread Revolution is a call to arms encouraging all of us to think again about baking our own loaves. It demystifies the whole process offering an easy repertoire of delicious savoury breads & sweet dough treats plus down-to-earth tips. Its 60 inspiring recipes range from soda bread to potato & rosemary healthy multi-seed wholemeal to an amazing sourdough that can fit in your busy schedule. Central to the book is the idea that bread can be a meal in itself with ideas for quick lunches childrens teas & evening meals. Plus cinnamon Danish pastries & hot cross buns & a host of thrifty recipes for your bread leftovers from summer gazpacho to winter-warming bread & butter pudding."" ...

When Ian Gregg was just a boy he joined his father at work selling pies from his van to miners wives around Newcastle. Now retired he can look back on a business that began as a husb&-&-wife team in the 1930s & survived a world war & two major recessions to become our favourite bakery beloved by everyone from children to office workers to soldiers overseas. Ian Gregg led the family firm as it grew employing generations of families from around Newcastle & then becoming a public company with bakeries in Scotland & across the North & now with shops on every high street. This is a story of extraordinary success but it is also a triumphant tale of how doing right by your people makes for great business. Bucking every trend Greggs have always put their customers employees & local communities before quick profits for directors & shareholders. Their astounding record of charitable works

Includes:: hardship grants an environment fund sponsorship of the North East Childrens Cancer run & over GBP1 million raised annually for Children in Need. Ian Gregg will donate all of his royalties & Greggs plc will donate all its profits from the sale of this book to the Greggs Foundation to help fund more Breakfast Clubs for children.

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