HOW TO MAKE BREAD

Step-by-step recipes for yeasted breads, sourdoughs, soda breads and pastries

by EMMANUEL HADJIANDREOU

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New large hardcover cookbook, published 2011, 176 page. Superb colour photography throughout by Steve Painter

For centuries, families have been raised on bread and butter. Baked on the hearth and eaten throughout the week, the humble loaf has been at the heart of family meals since time immemorial. In recent years, bakeries, supermarkets and farmers' markets have sold artisanal bread of every type, catering to a demand for more global, authentically produced varieties. 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 Basics of Bread Making provides guidelines and tips for successful bread making and explains how flour and yeast work, why temperature is important, how to make your own sourdough starter, and which kitchen equipment makes life easier. In Basics and Other Yeasted Breads, you'll learn how to make popluar soda bread, as well as a Basic White Loaf with clear, step-by-step photos. With this method, you'll have the base for a number of variations including bagels, Italian ciabatta, walnut bread and beer bread. Wheat-free or Gluten-free Breads are not just for those with a wheat or gluten intolerance. Rye and Spelt are becoming increasingly popular baking ingredients, and cornmeal, rice flour, potato flour and buckwheat can all be blended to make excellent bread, For the seasoned baker, Sourdoughs are the ultimate bread creation. With a small amount of homemade sourdough starter, you always ahve the seed for a new batch of bread. With this ancient method, you can make caraway rye sourdough, fig walnut and anise sourdough and chocolate & currant sourdough. Finally, there's something in the Pastries and Sweet Treats chapter to brighten up any breakfast table. Once you've made your own meltingly flaky croissants and pains au chocolate, you will never buy ready-made again. With German Stollen, British hot cross buns and French brioche, there are ideas here from all over the world.

Let How to Make Bread guide you thorough more than 60 easy-to-follow recipes, so that you can discover .. or rediscover ... the joy of making your own bread at home.

Contents include:

• Introduction
• The basics of bread making
• Basics and other yeasted breads
• Wheat-free or Gluten-free Breads
• Sourdoughs
• Pastries and sweet treats
• Suppliers and stockists (mainly UK and US, but websites are included)
• Index

How to Make Bread is a UK publication. Measurements are in metric and metric cup & spoon.

How to Make Bread by Emmanuel Hadjiandreou has won the much coveted Jeremy Round Award for Best First Book at The Guild of Food Writers Awards, which are are the most prestigious awards in the field of food writing and broadcasting, and showcase the best in the industry.

About the author

Emmanuel Hadjiandreou has a real passion for artisan bread . Having trained as a baker in South Africa, he has baked around the world.  In the UK Emmanuel has worked for Flour Power, Gordon Ramsay, Daylesford Organic and Judges Bakery. He has a special knowledge of Continental breads, having baked in Germany, where he learned to make a world-class award-winning stollen. While at Daylesford, the award-winning organic farm shop in Oxfordshire, Emmanuel’s bread won a Soil Association Organic Food Award, with several other bread creations earning the Highly Commended award.

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How to Make Bread :Step-by-step recipes for yeasted breads, sourdoughs, soda breads and pastries - Emmanuel Hadjiandreou