contents
Introduction
Bread tools
Ingredients
Bread talk
The dough
Chapter 1: White Dough
Fougasse
Puff Balls
Bread Shots
Layered Rolls
Lemon Rolls
Sesame & Aniseed Breadsticks
Olive, Herb & Pecorino Sticks
Spicy Moroccan Rolls
Baguettes (Variation: Epis)
Gruyère Cheese & Cumin Bread
Pain Façon Beaucaire
Saffron Rolls
Pain de Mie
Summer Pudding
Chapter 2: Olive Dough
Rock Salt & Rosemary Focaccia
(Variation: Pesto, Olive & Pepperdew Focaccia)
Tomato, Garlic & Basil Bread
Soup Bowl
Parmesan, Parma Ham & Pine Nut Slices
Flatbread
Pizza
Pancetta & Mixed Olive Bread
Ciabatta
Chapter 3: Brown Dough
Apricot & Oat Bread
Honey & Lavender Loaf
Cardamom & Prune Bread
Seaweed Bread
Sesame Plaits
Brown Rolls
Poppy Seed Stars
Multiseed Bread
Raisin, Hazelnut & Shallot Bread
Pecan & Cranberry Bread
100% Wholemeal Bread
Chapter 4: Rye Dough
Walnut Bread
Olive Bread
Rye, Caraway & Raisin Bread
Smoked Bacon & Red Onion Bread
Somerset Cider Bread
Aniseed & Guinness Bread
Pain de Campagne
Dark Rye Bread
Chapter 5: Sweet Dough
Orange & Mint Loaf
Marmalade Bread & Butter Pudding
Jack’s Chocolate Buns
Doughnuts
Apricot & Almond Tart
Bacon Slice
Fruited Tea Loaf
Pain Viennois
Scones
Additional recipes
Suppliers
Index