Bread is a staple food prepared from a dough of flour and water, usually by baking. Throughout recorded history it has been popular around the world and is one of the oldest artificial foods, having been of importance since the dawn of agriculture. Here’s some of our top recipe books for bread baking.
(prices correct as of 14th March 2016)
Paul Hollywood’s Bread
Paul Hollywood is Britain’s favourite master baker. His new book is all about bread – how to make it and how to use it. But while it’s all very well making a lovely loaf of bread, can you guarantee that it won’t be wasted? You know those times when you have a lovely crusty loaf, fresh from the oven, and you have a horrible feeling that after the initial excitement is over, half of it’s going to get pushed aside and not eaten…? Well, maybe it’s time to bring bread back into mealtimes for real. Not only does Paul teach you exactly how to make a variety of breads, but for each one there is a spin-off recipe that shows you how to make a fantastic meal of it.
Brilliant Bread by James Morton (great British Bake Off Winner 2012)
Winner of the 2014 Guild of Food Writers Award for Cookery Book of the Year.
James Morton was surely the people’s favourite to win 2012’s Great British Bake Off series – with his Fairisle jumpers and eccentric showstoppers, this soft-spoken Scottish medical student won the viewers’ hearts if not the trophy.
Using step by step photos, James guides the reader through the how-to of dough making and shaping, with recipes ranging from basic loaves through flatbreads, sourdoughs, sweet doughs, buns, doughnuts, focaccia and pretzels. Inspiring and simple to follow, with James’s no-nonsense advice and tips, this book will mean you never buy another sliced white loaf again.
100 Great Breads: The Original Bestseller by Paul Hollywood
TV’s Paul Hollywood conveys his love of bread-making in this collection of fantastic recipes. He reveals all the simple techniques you need to make this staple food and shows you that baking bread is far easier than you could possibly have imagined. 100 Great Breads features a wide range of recipes, from a basic brown and white loaf to savoury and sweet, Mediterranean, traditional and ancient breads.
A master formula for basic bread with many variations forms the backbone of the book, which also includes yeasted breads and recipes for sweet and savory foods made with days-old bread. Chad’s mastery of breadmaking and work with great artisanal bakers in the US and France, as well as his philosophy of baking, are features of this book. SALES HANDLE: This is the follow-up to successful Tartine, concentrating on the bakery’s legendary bread, from one of the most celebrated breadmakers in the United States. ** Chad is Jesus in breadmaking circles, and Tartine’s bread is celebrated in media. Serious breadmakers will want this book for their collection,a nd we’re sure to get lots of attention for the Chad’s method. ** A cometitive title, Jim Lahey’s My Bread, associated with Sullivan Street Bakery in New York City, has come out of the gate with good sales and tons of media coverage. Similarities betweent he books include: high-profile artisanal baker author, slow rise fermentation method and endorsement of Mark Bittman. ** Tartine has sold over 40,000 copies since it was released in 2006. It’s very well-reviewed by media and users (such as on Amazon). Lovers of Tartine will want Tartine Bread. ** Chad and Elisabeth are major players on the SF food scene and have a national platform due to the popularity of Tartine Bakery (and cultural resonance of SF food). They’re well-connected in the both the restaurant and artisanal food producer communities.
Flour Water Salt Yeast: The Fundamentals of Artisan Bread and Pizza
There are few things more satisfying than biting into a freshly made, crispy-on-the-outside, soft-and-supple-on-the-inside slice of perfectly baked bread. For Portland-based baker Ken Forkish, well-made bread is more than just a pleasure—it is a passion that has led him to create some of the best and most critically lauded breads and pizzas in the country.
In Flour Water Salt Yeast, Forkish translates his obsessively honed craft into scores of recipes for rustic boules and Neapolitan-style pizzas, all suited for the home baker. Forkish developed and tested all of the recipes in his home oven, and his impeccable formulas and clear instructions result in top-quality artisan breads and pizzas that stand up against those sold in the best bakeries anywhere.
Bread: River Cottage Handbook No. 3
First, Daniel examines the key ingredients in baking (flour, yeast, salt and water), explains the science behind the seemingly alchemic processes, and advises on the right kit to get started. He then demonstrates how to make yeast and non-yeast breads, as well as enriched doughs and home-started sourdough, and includes sixty recipes, covering everything from the simple white loaf and familiar classics such as ciabatta, naan and pizza bread, to fresh new challenges like potato bread, rye, tortilla, croissants, doughnuts and bagels. The handbook is completed by full-colour photographs throughout, including step-by-step photos, instructions for building your own bread oven, and a directory of equipment and useful addresses.
This award winning book is an invaluable guide on how to make simple contemporary bread. Richard Bertinet brings back the fun to breadmaking with his practical and easy approach so you will never want to buy a supermarket loaf again. He uses a method of ‘working’ the dough rather than ‘kneading’ it, allowing air and therefore lightness to prevail so you don’t create that well-known home-made brick bread. The five chapters start with a basic bread – White, Olive Oil, Brown, Rye and Sweet – and from this ‘parent’ dough you can make a vast variety of breads really easily. There are breads for every occasion – bake a pile of scones for tea, make pizza dough with the kids or friends, impress your guests with puff balls for supper, knock up a tantalising focaccia for an informal lunch or treat yourself to a honey and lavender loaf for breakfast – the choices are endless as once you’ve mastered a ‘parent’ dough you can experiment with your own favourite flavours. Making any of these imaginative breads is bound to lighten your mood and brighten your meal.
Gluten-Free Artisan Bread in Five Minutes a Day: The Baking Revolution Continues with 90 New, Delicious and Easy Recipes Made with Gluten-Free Flours
Except for basic breads, rolls and baguettes it has plenty other savoury and sweet recipes, including the doughnuts, cinnamon buns, pretzels, pizzas just to mention few. Many of them illustrated with B&W step by step photographs, which personally I find of big help when preparing new to me dishes.
The recipe ingredients are clearly displayed in tables with Volume (US cups), Weight (US) and Weight (Metric) so even if you don’t know one you will always be able to figure it out from the other measurements.
Sourdough: Recipes for Rustic Fermented Breads, Sweets, Savories, and More
Sourdough and other fermented foods are making a comeback because of their rich depth of flavor and proven health benefits. In Sourdough, Sarah demystifies keeping a sourdough culture, which is an extended fermentation process that allows for maximum flavor and easy digestion, showing us just how simple it can be to create a healthy starter from scratch. Moreover, Sarah uses home-grown sourdough starter in dozens of baked goods, including cookies, cakes, scones, flatbreads, tarts, and more–well beyond bread. Sarah is a botanist and gardener as well as a baker–her original recipes are accented with brief natural history notes of the highlighted plants and ingredients used therein. Anecdotes from the garden will delight naturalists and baked-goods lovers among us. Laced with botanical and cultural notes on grains, fruits and vegetables, herbs, and even weeds, Sourdough Baking celebrates seasonal abundance alongside the timeless craft of artisan baking.
Bread Revolution: World-Class Baking With Sprouted and Whole Grains, Heirloom Flours, and Fresh Techniques
Renowned baking author and instructor Peter Reinhart has always been on the forefront of the bread movement–from cold fermentation (The Bread Baker’s Apprentice) and whole grain breads (Peter Reinhart’s Whole Grain Breads) to unconventional methods for making gluten-free bread (The Joy of Gluten-Free, Sugar-Free Baking). In Bread Revolution, he explores the latest groundbreaking new flours based on grape seeds, emmer, and other ancient grains, and interviews intrepid bakers such as Craig Ponsford, Keith Giusto, and Mike Pappas, who are developing new wheat processing and baking techniques that expose tremendous flavor and health benefits. This on-trend collection of fresh bread recipes will appeal to avid bakers, health-conscious cooks, and food allergic, gluten-sensitive, and diabetic households.