Customer Reviews
Speciality Breads - By: JayBe, 02 Aug 2008 
An attractive book with lovely pictures & a variety of sweet & savoury breads. However I was hoping for a choice of good basic breads but there is only one for wholemeal bread & it's for a rapid light wholemeal loaf. i.e. lots of yeast & almost half white flour.
If you've already got good basic recipies & looking for different breads for a change then you'll probably like this book.
A really good buy - By: Patsy Poo, 16 Jun 2008 
I only started making bread a few weeks ago. I have got a breadmaker but I do a lot by hand as well & this book caters for both methods.
Another very good thing is the fact that you can choose how big a loaf you want to make (500g, 750g or 1kg) & the ingredient quantities are already adjusted for you!
An awesome book, a great investment & a fantastic incentive to get you into making bread - it definitely worked on me!
Fantastic. - By: Louise Cox, 10 Jun 2008 I bought this book about a year ago & tried several of the recipes by hand as i did not have a breadmaker. The recipes are easy to follow & the techniques on shaping the different breads are great. All of the breads turned out lovely & tasty. I have since got a breadmaker & am pleased to say the recipes work just as well by either hand or machine. I think the book is also very well laid out with different sections covering all types of bread.
The only book you need! - By: Ness, 02 Jul 2007 A really good selection of recipes, from the everyday to the really imaginative, there is no bread style I can think of that isn't covered by this fabulously illustrated & clearly set out book. If you have a breadmaker, buy it - you can't go wrong! If you're adventurous enough to make bread by hand, I'm sure you'll love it too.
Best Bread Book Ever - By: JH.Evans-Jones, 13 Sep 2004 This is the best bread making book I have ever had. The book gives the methods for both the bread maker machine & the hand baking for each recipe. Unusuallyin a bread book - both methods work! I can particularly recommend the recipe for the Couronne which uses yogurt & gets as close as you can get to sour dough bread but without all the fuss of a starter. My husband's favourite is the Oat & Molasses bread & the Rye & Soured Cream is very tasty as well. I have even been inspired to produce croissants from this book. They were excellent as well!
