Today, people are rediscovering the joys of baking their own bread, not only as a cost-saving measure, but with the desire to go back to basics and enjoy making something rewarding. Emmanuel Hadjiandreou is passionate about bread and in this, his first book, he shows you how to make it, step by step. The book starts by explaining the key to good bread: why flour, yeast and temperature are important, and which kitchen equipment makes life easier. In Basic Breads, you'll learn how to make a Basic White Loaf with clear, step-by-step photos. With this method, you'll have the base for a number of variations. The rest of the book covers Wheat- or Gluten-free Breads, Sourdoughs, Flavoured Yeasted Breads, and Pastries and Morning Bakes - in more than 60 easy-to-follow recipes.
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About the Author
Emmanuel Hadjiandreou has worked for Gordon Ramsay, Flour Power City Bakery, Daylesford Organic and Judges Bakery in Hastings. He currently teaches at The School Of Artisan Food in Nottinghamshire. His sourdough bread, stollen and other bread creations have won him several awards.
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Most Helpful Customer Reviews
38 of 39 people found the following review helpful
By Eric Rusch
Format:Hardcover|Amazon Verified Purchase
My name is Eric and I'm a breadaholic. It's about all I eat. I bake bread frequently. I take bread baking classes and attend bread related events. When planning a vacation, I try to do it around popular artisan bakeries in the area. I could open a lending library with all the bread books I own. I think you get the picture.
This book, How to Make Bread, tops the list of my favorite bread books. The range and selection of recipes is unmatched. In the relatively short time I've had the book, I've already made many of the bread and one of the pastry recipes in it. The instructions are accurate (not always the case with some recipe books) easy to follow and most importantly, the results were excellent.
Do you like bread but not baking? Fine, buy this book for the gorgeous color photography throughout and leave it on your living room coffee table. The photography alone may just inspire a new hobby... or crazed obsession.
This book, How to Make Bread, tops the list of my favorite bread books. The range and selection of recipes is unmatched. In the relatively short time I've had the book, I've already made many of the bread and one of the pastry recipes in it. The instructions are accurate (not always the case with some recipe books) easy to follow and most importantly, the results were excellent.
Do you like bread but not baking? Fine, buy this book for the gorgeous color photography throughout and leave it on your living room coffee table. The photography alone may just inspire a new hobby... or crazed obsession.
23 of 23 people found the following review helpful
By Rudy
Format:Hardcover
This book is AWESOME. I bought it for my mom for Christmas but as I looked through it, I ended up using it it to make my first loaf of bread because it looked so cool.
It has step by step instructions for every of ~60 recipes which are accompanied by TONS of pictures. For example, the white loaf recipe has 29 pictures to show you exactly how to do every step, that's very unique for any category of cook book and the pictures themselves are so beautiful and inviting that it makes owning this bread worth it.
I baked my first bread with this book, the white loaf, and it turned out pretty badass. And of course it did, I was led by a very good writer that gave very precise directions on what I should do and when.
The recipes that I've tried have all been delicious and the variations of those offered by the book will keep me busy for months. The book has lots of cultural variants, from Danish to Greek, to English, to American breads. Ryes to sourdoughs to gluten-free breads. Awesome awesome variety. For those curious, there are recipes for, amongst many others:
Simple white bread
Pizza dough
Ciabatta
Focaccia
Beer Bread
Tsoureki
Bagels (the REAL way)
Pita
Croissants
Many gluten/wheat-free breads
White, Wheat, Polenta, Potato, Tomato, Chocolate and many other types of sourdough breads.
Hot crossed buns, Stollen, Pain Aux Raisins, and other pastry breads.
I bought my copy at Breadtopia.com for $3 cheaper and it came with a free packet of sourdough starter so if you are thinking of making those kinds of breads, I'd suggest checking them out. I don't work nor am I affiliated with them, I just thought it was a good deal worth mentioning here for those interested.
Cheers and best gang,
R
It has step by step instructions for every of ~60 recipes which are accompanied by TONS of pictures. For example, the white loaf recipe has 29 pictures to show you exactly how to do every step, that's very unique for any category of cook book and the pictures themselves are so beautiful and inviting that it makes owning this bread worth it.
I baked my first bread with this book, the white loaf, and it turned out pretty badass. And of course it did, I was led by a very good writer that gave very precise directions on what I should do and when.
The recipes that I've tried have all been delicious and the variations of those offered by the book will keep me busy for months. The book has lots of cultural variants, from Danish to Greek, to English, to American breads. Ryes to sourdoughs to gluten-free breads. Awesome awesome variety. For those curious, there are recipes for, amongst many others:
Simple white bread
Pizza dough
Ciabatta
Focaccia
Beer Bread
Tsoureki
Bagels (the REAL way)
Pita
Croissants
Many gluten/wheat-free breads
White, Wheat, Polenta, Potato, Tomato, Chocolate and many other types of sourdough breads.
Hot crossed buns, Stollen, Pain Aux Raisins, and other pastry breads.
I bought my copy at Breadtopia.com for $3 cheaper and it came with a free packet of sourdough starter so if you are thinking of making those kinds of breads, I'd suggest checking them out. I don't work nor am I affiliated with them, I just thought it was a good deal worth mentioning here for those interested.
Cheers and best gang,
R
12 of 13 people found the following review helpful
By Joanne
Format:Hardcover
If you like making bread with sourdoughs, this is for you. I was surprised how many are in this book. The book is beautifully photographed, but this is not a book for beginners, despite that the directions are written as clearly as they can probably be. I have about eight bread books of various difficulty levels, but I was not in the market for one with so many sourdough recipes. I know I know, it's simple some would argue; however, I know I'm not into that now and am guided by my current limitations. I have to stay narrowly focused on a few specific breads right now so as not to get myself overwhelmed. I have so many projects going--homemade pastas, homemade pizza doughs, new recipes for dinner I'm constantly whipping up, new baking projects, I am not ready for sourdough breads, just yet. We are all in different places at different times. So that is the only reason I have focused on the surprising number of sourdough recipes here.
There are four chapters of recipes. The first chapter: Basics and Other Yeasted Bread. The second chapter: Wheat-free or gluten-free breads (about a half dozen recipes). The third chapter: Sourdoughs. The fourth chapter: Pastries and Sweet Treats. Both the second and third chapters are virtually ALL sourdough recipes. The author uses active yeast and I like to use instant, and he gives no conversion formula. I have one from another bread book I could refer to, as you cannot use it in equal ratios. So now I have to consider that. On the plus side, the measurements for flours are given in ounces and grams.
I have about six or so pages tagged to try in the first "Basic" chapter and perhaps one or two in the Pastries Chapter; for me that's not a huge amount. I guess had there been a "Sneak Preview" capability to view the book or had something been mentioned in the product description saying how heavily this book relied on sourdough recipes, I would have waited to order this one at a later date.
There are four chapters of recipes. The first chapter: Basics and Other Yeasted Bread. The second chapter: Wheat-free or gluten-free breads (about a half dozen recipes). The third chapter: Sourdoughs. The fourth chapter: Pastries and Sweet Treats. Both the second and third chapters are virtually ALL sourdough recipes. The author uses active yeast and I like to use instant, and he gives no conversion formula. I have one from another bread book I could refer to, as you cannot use it in equal ratios. So now I have to consider that. On the plus side, the measurements for flours are given in ounces and grams.
I have about six or so pages tagged to try in the first "Basic" chapter and perhaps one or two in the Pastries Chapter; for me that's not a huge amount. I guess had there been a "Sneak Preview" capability to view the book or had something been mentioned in the product description saying how heavily this book relied on sourdough recipes, I would have waited to order this one at a later date.
Most Recent Customer Reviews
5.0 out of 5 stars
A must for beginners
Lots of pics! Step by step instructions guaranty a great result every time! I am using it very often, there is nothing better than the smell of freshly baked bread or rolls....
Published 21 days ago by L. Mosch-Priode
5.0 out of 5 stars
Great book for all levels
I am obsessed with this book! I can't bake enough bread now that I have it! I think it's great for ALL abilities, even beginner. Read more
Published 1 month ago by DMS
4.0 out of 5 stars
Baking bread
The first technique I gathered from reading this book, mainly to better bake baguettes, was to pour a cup of water into an empty baking tray on the lowest oven shelf in order to... Read more
Published 1 month ago by Eric Harris
3.0 out of 5 stars
Cool recipes - Not for Beginners
I've been baking for about 2 years, starting as a complete novice. I've learned most of what I know from Bread Baker's Apprentice and Reinhart's Whole Grain Breads. Read more
Published 2 months ago by Biz Markie
5.0 out of 5 stars
Great book
I was looking for a good starting point for baking 'the daily bread' plus some steps into more advanced areas. Read more
Published 3 months ago by dandy eggo
5.0 out of 5 stars
a must have if you bake bread
awesome tips- lovely photos- assortment of easy to more advanced bread recipes and a wonderful addition to anyone who loves to bake bread-
Published 4 months ago by lainiek
5.0 out of 5 stars
Good info
This book has a great deal of information to make pie baking easier, starting with what is the best rolling pin to use.
Published 4 months ago by Gary E. Jones
3.0 out of 5 stars
Not Really What I Was Expecting
My latest endeavor in the kitchen involves baking bread, and I find it extremely enjoyable. This is the most recent cookbook I purchased to improve my bread baking skills. Read more
Published 5 months ago by Ramona Brunswick
5.0 out of 5 stars
Love It!
I loved this cookbook. It has great pictures of each recipe and they are easy to follow. I've been making bread for many years and their technique is new and easier - no kneading... Read more
Published 5 months ago by Design Diva
4.0 out of 5 stars
Hard cover
Lots of good recipes for making bread very easy to understand, except the yest, that's a hard one. But I think I'll take advantage of this book.
Published 5 months ago by Cesar Rivero Garnelo
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