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100 Great Breads: The Original Bestseller
Bread is the one common factor linking every culture together since the beginning of history. It holds a social and gastronomi significance for everybody. Paul Hollywood's love of this creative foodstuff has built him a thriving bakery and seen him creating breads for some of the country's most famous hotels. He believes in celebrating not only the breaking of bread, but the making of it too, and conveys his own love of bread-making and its therapeutic powers in this collection of recipes. From basic bread to breakfast breads, Mediterranean, traditional and ancient recipes, pizzas, muffins and cakes, these recipes take in every aspect of bread-making. They throw a fresh light on this seemingly simple food with a multitude of flavours, and a twist on the older ones.
144 pages, Hardcover
First published January 1, 2004
868 people are currently reading
534 people want to read
About the author
Paul Hollywood
38 books240 followersPaul Hollywood is an English baker and celebrity chef. He has worked as a baker since taking up the career at his father's bakery as a teenager and has gone on to become head baker at a number of hotels around Britain. After returning from working in Cyprus, he began appearing in guest spots on a number of British television shows on both BBC and ITV channels. Since 2010 he has appeared as a judge on BBC2's baking show The Great British Bake Off. He runs his own artisanal baking business, which supplies stores such as Harrods.
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Displaying 1 - 30 of 59 reviews
January 12, 2013
I had to sign up to this site just to have a rant about how bad this book really is. I bake bread sometimes up to 4 times a week, kneading and shaping by hand mostly and was given this book as a Christmas present.
As suggested at the book's beginning, I tried making the first recipe - the Wheatsheaf Loaf - which states if you can make it, you can make any of the recipes that follow.
Well, I made it, it looked quite good after a bit of work, but it tasted absolutely awful!
The reason was - and I was extremely reluctant to add the ingredients as I was making it - was that it said to add 60g - yes 60 GRAMS of salt. I scratched my head and thought, surely not, then looked at the ounze conversion and it said 2.5ozs, so I thought this must really be the correct amount he is asking you to put into the mix.
Well, as it says it is a display-only bread, and with that much salt to preserve it, must render it all but inedible. 60grams of salt will probably cause some illness if this recipe is cooked to the letter and consumed in its entirety. Its just so strange, as in one step in the instructions it mentions about the taste, thus confirming that it is meant to be eaten...
So, far, so bad, first recipe, disaster. I also found the step-by-step instuctions to be inadequate as though Paul Hollywood was delibaretly holding back useful details as to how to make the loaf properly.
I then googled and discovered that yes, this book was littered with recipe mistakes, where tablespoons of salt had been confused with teaspoons, and no-one had even mentioned the loaf I had made above!
I amd now trying to make the Apricot Brioche and just can't believe how terrible the instructions are.
The idea is to make 3 loaves, each made up of a maximum of 10 individual balls of 75g of the dough.
That equates to 2.25KG of dough, when you only start off with 375g of flour and only add in another couple of hundred grams of ingredients!
I would have thought an instructional book to explain how to make a recipe properly would be full of insightful and helpful details, but not so - after adding 185g of butter in, my mixing bowl was covered in a soggy unworkable mess, which only after adding another 30-50g of flour and slopping about for 15 minutes, was I able to salvage the mixture into something resembling dough.
Phrases like 'knead for another 10 minutes', should by default in recipe books be followed with words such as "until smooth" or "until stretchy", etc. Thus the keen and eager reader of this book will be left frustrated and confused by this awfully written book.
I have tried other recipes in this book and have discovered more incorrect ingredient weights, even ingredient names themselves (those of the Cypriot bread recipes), which a quick google confirms that even Cypriot people do not know what he is on about, and from following recipes from other books of his, can only conclude that as a person he does not want to give away his trade secrets and only wants to show off.
I cannot help but feel he is purposely obfuscating important techniques and details, despite appearing to be well-intentioned.
Others elsewhere have noted the problems with the availablility of fresh yeast and therefore the difficulty in converting the yeast amounts when making some of these recipes to suit the yeast type you might only realistically be able to use.
Some of the pictures are pointless/unhelpful, as in most recipe books.
If you eat the bread with the amounts of butter he advises you to eat them with on a regular basis, you will end up incredibly fat and unhealthy too!
I like to explore different flours and healthy recipes, but apart from the odd mention of Rye, there's virtually no recognition that there is anything other than wheat than you can bake bread from which is disappointing to say the least.
I don't think that Spelt - a baker's favourite grain flour - even gets a mention, which even though I'm no expert is just awful if you want to make really lovely, (and easy) artisan-type bread.
People buy recipe books to cook the recipes well and the authors should wish their readers well and to do their recipes justice, as a reward for helping to make them rich by buying their books!
My advice is: If you want to learn about bread, this is a useful book of ideas; if you want to learn about how to make different bread and how to do it well, steer well-clear as this will hinder rather than help.
As suggested at the book's beginning, I tried making the first recipe - the Wheatsheaf Loaf - which states if you can make it, you can make any of the recipes that follow.
Well, I made it, it looked quite good after a bit of work, but it tasted absolutely awful!
The reason was - and I was extremely reluctant to add the ingredients as I was making it - was that it said to add 60g - yes 60 GRAMS of salt. I scratched my head and thought, surely not, then looked at the ounze conversion and it said 2.5ozs, so I thought this must really be the correct amount he is asking you to put into the mix.
Well, as it says it is a display-only bread, and with that much salt to preserve it, must render it all but inedible. 60grams of salt will probably cause some illness if this recipe is cooked to the letter and consumed in its entirety. Its just so strange, as in one step in the instructions it mentions about the taste, thus confirming that it is meant to be eaten...
So, far, so bad, first recipe, disaster. I also found the step-by-step instuctions to be inadequate as though Paul Hollywood was delibaretly holding back useful details as to how to make the loaf properly.
I then googled and discovered that yes, this book was littered with recipe mistakes, where tablespoons of salt had been confused with teaspoons, and no-one had even mentioned the loaf I had made above!
I amd now trying to make the Apricot Brioche and just can't believe how terrible the instructions are.
The idea is to make 3 loaves, each made up of a maximum of 10 individual balls of 75g of the dough.
That equates to 2.25KG of dough, when you only start off with 375g of flour and only add in another couple of hundred grams of ingredients!
I would have thought an instructional book to explain how to make a recipe properly would be full of insightful and helpful details, but not so - after adding 185g of butter in, my mixing bowl was covered in a soggy unworkable mess, which only after adding another 30-50g of flour and slopping about for 15 minutes, was I able to salvage the mixture into something resembling dough.
Phrases like 'knead for another 10 minutes', should by default in recipe books be followed with words such as "until smooth" or "until stretchy", etc. Thus the keen and eager reader of this book will be left frustrated and confused by this awfully written book.
I have tried other recipes in this book and have discovered more incorrect ingredient weights, even ingredient names themselves (those of the Cypriot bread recipes), which a quick google confirms that even Cypriot people do not know what he is on about, and from following recipes from other books of his, can only conclude that as a person he does not want to give away his trade secrets and only wants to show off.
I cannot help but feel he is purposely obfuscating important techniques and details, despite appearing to be well-intentioned.
Others elsewhere have noted the problems with the availablility of fresh yeast and therefore the difficulty in converting the yeast amounts when making some of these recipes to suit the yeast type you might only realistically be able to use.
Some of the pictures are pointless/unhelpful, as in most recipe books.
If you eat the bread with the amounts of butter he advises you to eat them with on a regular basis, you will end up incredibly fat and unhealthy too!
I like to explore different flours and healthy recipes, but apart from the odd mention of Rye, there's virtually no recognition that there is anything other than wheat than you can bake bread from which is disappointing to say the least.
I don't think that Spelt - a baker's favourite grain flour - even gets a mention, which even though I'm no expert is just awful if you want to make really lovely, (and easy) artisan-type bread.
People buy recipe books to cook the recipes well and the authors should wish their readers well and to do their recipes justice, as a reward for helping to make them rich by buying their books!
My advice is: If you want to learn about bread, this is a useful book of ideas; if you want to learn about how to make different bread and how to do it well, steer well-clear as this will hinder rather than help.
December 4, 2016
Before buying this book, I read all the poor reviews about salt and yeast measurements for the book, and I tried one recipe (Cob loaf) from the Internet without a problem. You have to become accustomed to weighing ingredients, but that isn't a huge problem, and it is more accurate. I also researched the amount of salt in bread dough (1.2%-2.2% of flour) and found that the salt is not too high (and in fact, it is low enough that I don't need to compensate for salted butter). The yeast measurements are no problem for me: I know the conversions for fresh to instant yeast and I know how much should go into a regular loaf of bread.
I became interested in Hollywood's bread recipes when I saw that, unlike other Italian-like breads, his recipes use fat. You can steam them or not. You can free-form the loaves or not. The recipes include some old English recipes I had never seen and other European fruit and nut loaves I would like to try. There are also new forms of loaves to make.
This is a great book for me. For a beginning bread baker, it may be difficult to translate and adjust. But for me, it's perfect. Hollywood encourages varying the recipes and adding ingredients, and gives tips on what to avoid if you do. So go have fun and make more bread!
I became interested in Hollywood's bread recipes when I saw that, unlike other Italian-like breads, his recipes use fat. You can steam them or not. You can free-form the loaves or not. The recipes include some old English recipes I had never seen and other European fruit and nut loaves I would like to try. There are also new forms of loaves to make.
This is a great book for me. For a beginning bread baker, it may be difficult to translate and adjust. But for me, it's perfect. Hollywood encourages varying the recipes and adding ingredients, and gives tips on what to avoid if you do. So go have fun and make more bread!
January 10, 2021
Barnes & Noble: if you’re going to publish a US edition of a British baking book, at least get the conversions right; or better yet, leave the measurements in Metric. These recipes were sloppily converted and obviously not tested before publication. The results were strange, doughy, and mostly inedible (except the scones, for some reason). Only after looking back do I see that some of the amounts of yeast and salt seemed wrong, and I never again will bother with recipes that call for "scant 4 cups" or "generous 4 cups." Urgh.
October 10, 2012
Surely all breads are great, unless you are one of those dieticians who advocate cutting out bread from a diet. What could be nicer than a nice, freshly-baked loaf? So to produce a book entitled "100 Great Breads" it must have been very hard to make such a shortlist!
Here the author in a surprisingly-thin book sets out to show how to make delicious breads, ranging from the mainstream standby loaf to some more esoteric, unusual breads. A brief history about bread is first offered before it is straight to the kitchen and learning about key tools, techniques and tips for successful bread making. Here everything is pared down to the bone. No aspirational, inspirational texts (well, maybe a little..) but straight-to-the-point advice.
An interesting approach has been taken with this book. The author focusses on one type of bread and shows how to make it in very clear, detailed stages including photography. The premise is that if you can make this bread without a problem then anything else in the book will be possible. Many books tend to gloss over the facts or assume the reader's knowledge. Here, if you are unsure, you can work to change that. If you don't need that level of help and are an accomplished baker just looking for more recipes you can skip a few pages. Win-win.
Once you get to the main recipe section these are presented in a fairly utilitarian fashion: introduction, ingredients and instructions. Recipe, recipe, recipe like a production line. The recipes are corralled into several chapters: basic breads, French breads, Italian breads, traditional breads; herb & seed breads; fruit & nut breads and finally a few sweet treats.
Browsing through the book had this reviewer's 'cynical eyebrow' raise up a little with interest on a fair few pages. Salmon Brioche, Potato & Dill Bread, Flowerpot bread, yum. There was one problem for some of the recipes, the text has been overlaid over pictures and it is illegible. Now, either the designer had a bit of a bad day or the book's printer has had a few harsh phone calls and a costly bill and this one fell through the gaps.. Many of the recipes are unreadable due to this which is a Big Shame (with capital letters too!). So can somebody send me a recipe for Focaccia Pugliese With Tomatoes and Garlic as it looks damn good!
Erratic printing notwithstanding (and it is surely a genuine error as the publisher has very high production standards usually) this book is a great little gem. Sure there are lots of bread books out in the marketplace. This one manages to barge its way in and carve a little space for itself, thanks to its general approach, recipe selection and overall 'good feeling'. This reviewer shall be referring to this book again, or at least the bits that are readable. Now about that recipe..?
100 Great Breads, written by Paul Hollywood and published by Cassell/Octopus Publishing. ISBN 9781844037001, 144 pages. Typical price: GBP13. YYYY.
Here the author in a surprisingly-thin book sets out to show how to make delicious breads, ranging from the mainstream standby loaf to some more esoteric, unusual breads. A brief history about bread is first offered before it is straight to the kitchen and learning about key tools, techniques and tips for successful bread making. Here everything is pared down to the bone. No aspirational, inspirational texts (well, maybe a little..) but straight-to-the-point advice.
An interesting approach has been taken with this book. The author focusses on one type of bread and shows how to make it in very clear, detailed stages including photography. The premise is that if you can make this bread without a problem then anything else in the book will be possible. Many books tend to gloss over the facts or assume the reader's knowledge. Here, if you are unsure, you can work to change that. If you don't need that level of help and are an accomplished baker just looking for more recipes you can skip a few pages. Win-win.
Once you get to the main recipe section these are presented in a fairly utilitarian fashion: introduction, ingredients and instructions. Recipe, recipe, recipe like a production line. The recipes are corralled into several chapters: basic breads, French breads, Italian breads, traditional breads; herb & seed breads; fruit & nut breads and finally a few sweet treats.
Browsing through the book had this reviewer's 'cynical eyebrow' raise up a little with interest on a fair few pages. Salmon Brioche, Potato & Dill Bread, Flowerpot bread, yum. There was one problem for some of the recipes, the text has been overlaid over pictures and it is illegible. Now, either the designer had a bit of a bad day or the book's printer has had a few harsh phone calls and a costly bill and this one fell through the gaps.. Many of the recipes are unreadable due to this which is a Big Shame (with capital letters too!). So can somebody send me a recipe for Focaccia Pugliese With Tomatoes and Garlic as it looks damn good!
Erratic printing notwithstanding (and it is surely a genuine error as the publisher has very high production standards usually) this book is a great little gem. Sure there are lots of bread books out in the marketplace. This one manages to barge its way in and carve a little space for itself, thanks to its general approach, recipe selection and overall 'good feeling'. This reviewer shall be referring to this book again, or at least the bits that are readable. Now about that recipe..?
100 Great Breads, written by Paul Hollywood and published by Cassell/Octopus Publishing. ISBN 9781844037001, 144 pages. Typical price: GBP13. YYYY.
May 16, 2009
I've only made about 25-30 of the breads in this book, and I've only found one great bread: the naan, which is prepared in a frying pan.
But the others have all been disasters. First of all, what kind of baguette has a half-stick of butter in it?!? If real French baguette had butter in, rest assured that French women would get fat. Strangely, the ciabatta only has 2 tbsps of olive oil, making it the driest ciabatta ever. The Focaccia Pugliese with Tomatoes and Garlic was a disaster that I don't even wanna talk about. And the cheese crackers... jesus. I made them for the first time right before company. Softest crackers ever.
Today I made the Farl exactly to Paul Hollywood's specification, and the center of the bread was helplessly uncooked, and it didn't look a thing like the picture.
But the others have all been disasters. First of all, what kind of baguette has a half-stick of butter in it?!? If real French baguette had butter in, rest assured that French women would get fat. Strangely, the ciabatta only has 2 tbsps of olive oil, making it the driest ciabatta ever. The Focaccia Pugliese with Tomatoes and Garlic was a disaster that I don't even wanna talk about. And the cheese crackers... jesus. I made them for the first time right before company. Softest crackers ever.
Today I made the Farl exactly to Paul Hollywood's specification, and the center of the bread was helplessly uncooked, and it didn't look a thing like the picture.
December 23, 2020
#142 of 2020
Can't wait to try a lot of these recipes!
Can't wait to try a lot of these recipes!
January 21, 2018
I’ve already upped my scone game from Paul Hollywood’s suggestion of freezing the dry ingredients. In this book, he suggests refrigerating the scones after they’re cut out and before baking.
February 5, 2025
I bought this kindle book because
- I love bread
- It was inexpensive
- It would be nice have more variety in what I make.
- But when I make a fruit bread, or a sourdough bread, even though I initially enjoy them, I end up going back to what I usually make: 50% whole grain white wheat, 10% Rye, 40% refined bread flour. Because of the high whole grain content, I also add 2 T of gluten powder. It has varied over the years, but that is what I am making right now.
When I was a youth, I worked in a bakery for a few years & came to appreciate the difference between commercial technique & home technique. So, I weight my ingredients. I appreciated that the recipes in this book give measurements in grams.
I like that it has an index at the back. If there is an ingredient that you want to use, just look in the back to find the recipes that use it.
Alas, I probably won’t change my habits except for an occasional variation. It’s just so easy to make eight packages of bread mix from time to time, then put it into the bread machine and let it do all the work. Thus, I get consistent results and less chance of leaving out an ingredient.
- I love bread
- It was inexpensive
- It would be nice have more variety in what I make.
- But when I make a fruit bread, or a sourdough bread, even though I initially enjoy them, I end up going back to what I usually make: 50% whole grain white wheat, 10% Rye, 40% refined bread flour. Because of the high whole grain content, I also add 2 T of gluten powder. It has varied over the years, but that is what I am making right now.
When I was a youth, I worked in a bakery for a few years & came to appreciate the difference between commercial technique & home technique. So, I weight my ingredients. I appreciated that the recipes in this book give measurements in grams.
I like that it has an index at the back. If there is an ingredient that you want to use, just look in the back to find the recipes that use it.
Alas, I probably won’t change my habits except for an occasional variation. It’s just so easy to make eight packages of bread mix from time to time, then put it into the bread machine and let it do all the work. Thus, I get consistent results and less chance of leaving out an ingredient.
October 22, 2019
This is better then a Paul Hollywood handshake, because he tells you how to bake bread just like he does. It covers everything from regular white bread to naan bread which requires a special oven. I'm going to give baking white bread a try, and if it goes well I'll branch out to his more exotic breads.
November 8, 2020
Can't wait to try these!
July 24, 2012
I sent my sister a list of questions -- things I remembered that she mentioned about some of her recipes and recipe books. Her reply was that the answer for each of my questions was this book. This book:
1. Was one of the books containing an Irish soda bread recipe that she has used.
2. Has the recipe for mince pies. (They are actually lovely little mincemeat tarts.)
3. Has measurements that are "scant this" and "heaping that" which only make sense when you convert the recipe to metric.
She added: "This book is one of the very few books that I have not yet been disappointed with the results of any recipe I've tried. This book is easier to use after a conversion to grams -- as long as you have a kitchen scale -- but it is obviously a 'serious' book. Still, I would rank it as my favorite recipe book ever."
This book was #2 on her top ten cookbooks of all time list.
1. Was one of the books containing an Irish soda bread recipe that she has used.
2. Has the recipe for mince pies. (They are actually lovely little mincemeat tarts.)
3. Has measurements that are "scant this" and "heaping that" which only make sense when you convert the recipe to metric.
She added: "This book is one of the very few books that I have not yet been disappointed with the results of any recipe I've tried. This book is easier to use after a conversion to grams -- as long as you have a kitchen scale -- but it is obviously a 'serious' book. Still, I would rank it as my favorite recipe book ever."
This book was #2 on her top ten cookbooks of all time list.
January 6, 2020
These recipes are incomplete! How did this get published? Just reading some of the recipes I was noticing discrepancies. I don't understand?? They don't work! And then they obviously changed measurements for the American printing. Instead of weight based measurements (which are so much more accurate) they attempted to switch it to cups. Ugh! All of the flour measurements are "scant 4 cups" or "generous 4 cups". No! No! No!! But then yeast measurements are given in grams. This book is a baker's nightmare. Give me precision!!!
March 24, 2007
Lovely book. Probably I'd like it even more if I actually took the time to, you know, use it.
October 20, 2024
This book covers a wide range of bread recipes from various Western traditions and cultures, including Cyprus. I've baked a number of these and had good results every time. The recipes are easy to read and use ingredients that are available to most people. There are some British terms, so if you're not familiar, you should be able to figure it out or find the more familiar term with a quick internet search. I also like that the recipes are in metric and imperial units, since metric is easier to measure if using a scale.
A lot of the recipes are also a base for other ideas. For example, a focaccia isn't limited to what is in the book, but the base bread is a good start. Although the book is about bread, there are recipes for sweets and breads or pastries that use sweeter ingredients.
A lot of the recipes are also a base for other ideas. For example, a focaccia isn't limited to what is in the book, but the base bread is a good start. Although the book is about bread, there are recipes for sweets and breads or pastries that use sweeter ingredients.
January 20, 2020
This is the worst bread cookbook. The conversions are all wrong. Many of the recipes call for 1 Tablespoon of salt. I made the Guiness and Molasses Bread with the help of my sister and she knows how to make bread. She couldn't believe the amount of yeast if called for. This book uses yeast paste but says to use 25% less if using dry yeast, which is still too much yeast. We finally figured out the conversion by the conversion instructions on the package of yeast and it was about a third of what the recipe asked for. After making the changes, the bread did rise correctly but it was so salty. I only tried one recipe and I'm not trying another. I"ll be throwing the book away, I don't trust any of the recipes.
May 7, 2021
This is a real classic of a book, and a great overview of bread baking techniques, recipes and history. It is also well planned out and formatted Kindle book with multiple ways of searching for recipes.
Paul Hollywood is now a well know celebrity baker and has his own particular style and opinions which not all would are with, frying naan bread for example. I would say the recipes I've tried so far have worked well and been tasty.
More of a book for the baker with some experience, but not impossibly difficult for beginners and a great reference book on bread making. glad it's now part of my baking library.
Paul Hollywood is now a well know celebrity baker and has his own particular style and opinions which not all would are with, frying naan bread for example. I would say the recipes I've tried so far have worked well and been tasty.
More of a book for the baker with some experience, but not impossibly difficult for beginners and a great reference book on bread making. glad it's now part of my baking library.
March 19, 2018
I bought this from "The Works" for a fiver (July 2015), assuming that the estimable Mr Hollywood would give me the lowdown on the great breads of the world (Rustic Italian, Jewish, Middle Eastern, Sour Doughs, Flatbreads etc) - hmmm! Too much fancy, schmancy stuff - putting bits of fruit, olive, nuts etc into your dough may make a decent loaf nicer, but "great"? - I don't think so. No real attempt to explain the fundamentals of flour, kneading etc in any detail, which I think is essential in a serious book of this type. Some good recipes ideas though, so I'll dip in from time to time.
July 12, 2024
I hate that when I finish a book on my kindle, it pops my books into the "read" category here on goodreads.
Anyway....
This book is so-so. It's so bare bones. Hardly any pictures, hardly any instructions, not for a bread-making novice like me, for sure. I did laugh that the first recipe is a sheave of wheat bread, like it looks like a sheave of wheat, complete with a bow, and Hollywood says, "If you can make this first bread, you can make anything in this book." Like, yeah, no shit. hah!
Anyway....
This book is so-so. It's so bare bones. Hardly any pictures, hardly any instructions, not for a bread-making novice like me, for sure. I did laugh that the first recipe is a sheave of wheat bread, like it looks like a sheave of wheat, complete with a bow, and Hollywood says, "If you can make this first bread, you can make anything in this book." Like, yeah, no shit. hah!
November 24, 2020
I wish there were more pictures. Some of these recipes I had no idea what they were, so a picture would have been very helpful. I found a few recipes I would love to try. Most of the recipes required yeast, I have never made any bread with yeast. The recipes themselves made me want to make the attempt on every aspect. As a whole I would totally buy this book!
June 22, 2023
Still not entirely sure how to handle cooking books on here - I have a lot of cooking books, I'm just not entirely sure how far you can ever say you've READ a cooking book - but this is one of my favourites so thought I might as well archive it! Very good bread recipes, fairly easy to follow and has led to me baking a lot of showstoppers!
June 30, 2025
Although the recipes are varied and interesting they are full of quantity errors.
For example, the brioche recipe does not have enough liquid or eggs.
Some recipes use "packets" for quantities instead of grams.
The Stilton and Bacon bread had way too much water ( 500 instead of 300 )
Pity as the breads are fine once you figure out the correct proportions for the ingredients.
For example, the brioche recipe does not have enough liquid or eggs.
Some recipes use "packets" for quantities instead of grams.
The Stilton and Bacon bread had way too much water ( 500 instead of 300 )
Pity as the breads are fine once you figure out the correct proportions for the ingredients.
December 28, 2019
Read the whole book before making any recipes. It was such a calming thing to read before bed! I love how it is organized and all of the little stories he gives for each recipe. This is definitely a book I will enjoy baking my way through.
December 28, 2020
If you love bread, lots of good recipes
I love good bread, and it is great to have a ready collection of great recipes by a master baker at hand. This is a great book for new bakers, as well, clear and well written..
I love good bread, and it is great to have a ready collection of great recipes by a master baker at hand. This is a great book for new bakers, as well, clear and well written..
August 19, 2023
Can’t wait to start making my own bread
The recipes in this book are really good. There aren’t many that I wouldn’t want to have a go at making. I’ve got a bread machine but nothing beats making bread with your own hands. I highly recommend this book.
The recipes in this book are really good. There aren’t many that I wouldn’t want to have a go at making. I’ve got a bread machine but nothing beats making bread with your own hands. I highly recommend this book.
June 19, 2024
Into the recycle bin it went. Ridiculous quantities of yeast. Scant this, scant that. Produced 2 loaves of dense bread that wouldn’t rise. Flavors in neither were particularly good. Way too much Stilton in one. The olive and sun dried tomato was bland. Very disappointing.
October 18, 2025
The breads rely on copious amounts of yeast for a short rise but will lack all flavor. It would need heavy reworking of yeast and directions for these breads to have flavor profile a bread should have
January 19, 2019
Great read for beginners
Only fault was that not all recipes came with a photo of what the bread should look like. I need pictures so any recipe without one will never be tried.
Only fault was that not all recipes came with a photo of what the bread should look like. I need pictures so any recipe without one will never be tried.
May 2, 2019
Great book now residing in my library.
May 10, 2020
I love this book so much I've purchased it twice. Easy to ready, easy to follow. My bread game really went up a notch after owning and working from this book!
July 19, 2020
We have had great success with these bread recipes. A couple favorites are the potato focaccia and the chocolate cherry bread.
Displaying 1 - 30 of 59 reviews