Harper Collins | Cookbook | Bread

Flour, water, a little know-how — and more than 300 delicious reasons to start baking.

Bread is a comprehensive guide to the wonderful world of artisanal bread making, bringing together more than 300 traditional and innovative recipes from around the globe.

From a beautifully crusty sourdough and classic baguettes to challah, Japanese milk bread, ancient-grain loaves and plenty more, this is a book made for anyone who appreciates just how good freshly baked bread can be.

But it's not simply a collection of recipes. Bread helps you understand the techniques behind a successful loaf, covering everything from kneading and proofing to choosing the right flour, managing temperature and getting your timing right.

Each recipe has been carefully tested, making the book approachable enough for someone just beginning their bread-making adventures while still offering plenty of inspiration and new challenges for experienced bakers.

Whether you're hoping to master your first loaf, perfect that elusive sourdough or simply work your way through breads from around the world, this is the kind of book that could spend considerably more time open on the kitchen bench than sitting on the bookshelf.

Why We Love It

• More than 300 bread recipes
• Traditional and innovative breads from around the world
• Includes sourdough, challah and Japanese milk bread
• Learn essential kneading techniques
• Understand proofing and fermentation
• Guidance on selecting the right flour
• Explains the importance of temperature and timing
• Inspiration for experimenting with ancient grains
• Suitable for beginner and experienced bakers
• Helps build confidence rather than simply following instructions
• A brilliant reference book to keep in the kitchen
• Fabulous gift for the home baker or sourdough enthusiast

Recipes: 300+
Focus: Artisanal Bread Making
Covers: Kneading, Proofing, Flour Selection, Temperature, Timing & Baking
Suitable For: Beginners through to Experienced Bakers

Sourdough, baguettes, milk bread and hundreds more — because once you've tasted bread warm from your own oven, there's really no going back.