COOKBOOK STARTER GUIDE TO MAKING BREAD

30 recipes including whole wheat loaf, focaccia, baguette, cornbread, steamed sesame buns, grissini (breadsticks), brioche, doughnuts, and much more
Beginner's how-to for key breadmaking elements like kneading, proving, shaping, making substitutions, and troubleshooting
Variety of baking techniques, from the traditional oven to an air fryer, multi-cooker, and slow cooker
Comprehensive information including the history of bread, essential ingredients, necessary equipment, and basic techniques
Tips and tricks for choosing leavening agents, making your bread gluten-free, yeast-free, or vegan, and more
Author Kathryn Hawkins is an experienced recipe and food writer with over 35 years of experience in publishing and the food industry
This comprehensive resource is perfect for beginner bread bakers. It's also packed with exciting recipes for seasoned bakers!

With more than 35 years of experience as a recipe and food writer, author Kathryn Hawkins understands the importance of providing clear, concise, and easy-to-follow instructions for creating the perfect loaf of bread. Inside this book, you'll find a comprehensive narrative on the history of bread and breadmaking, essential ingredients, and breadmaking techniques including kneading, proofing, knocking back, resting, shaping, baking, cooling, slicing, storing, and making glazes and finishes.