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Bread Bread Bread

Recipes, Advice & Shortcuts

Published by Weldon Owen
Distributed by Simon & Schuster

About The Book

Bread Bread Bread offers an enticing collection of easy-to-follow recipes, as well as expert advice and shortcuts, for making fantastic bread at home. The more than 100 recipes include classics like focaccia and fougasse as well as more complex breads such as fig and hazelnut baguettes, naan, and thin multi-grain crisp bread.

From scones to baguettes, pizzas to quick breads, this comprehensive collection from a master baker demystifies expert baking for home cooks. The easy-to-follow recipes will appeal to first-time bakers as well as seasoned enthusiasts.

TOC and sample recipes:

LOAVES: walnut bread, whole grain spelt bread, gotland loaf, carrot loaf

BAGUETTES AND ROLLS: cellar French rolls, raisin rolls, overnight-rising baguettes

BREAD TO ACCOMPANY MEALS: chapatti, flour tortillas, pita bread, hamburger buns

PIZZAS: pizza dough, feta and eggplant pizza, chorizo pizza, garlic and arugula pizza

THIN BREADS: soft thin bread, honey crisp bread, sourdough crisp bread

QUICK BREADS: scones, apple scones, quick loaf with seeds and nuts

SOURDOUGH BREAD: coffee and cranberry bread, plum bread

SWEETBREAD: braids, cardamom rusks, saffron buns, croissants

From the simple pumpernickel and rye loaves, no-knead breakfast rolls to bagels, pancetta and portabella mushroom pizza to pain au chocolate, cinnamon buns to bread sticks, with over 100 recipes there’s something for every meal and every craving in Bread Bread Bread!


½ teaspoon active dry yeast
1 ½ cups (12 fl oz/375 ml) cold water
2 tablespoons olive oil
1 tablespoon honey
1 ½ cups (71⁄2 oz/235 g) bread flour
1 ½ cups (71⁄2 oz/235 g) durum wheat flour
2 teaspoons salt
Olive oil for drizzling
Flaky salt, plus your choice of cherry or sun-dried tomatoes, fresh or dried rosemary, olives,
anchovies, or other inspired choices, for sprinkling
 Shelf Life and Storing
This stays fresh for a couple of days in a plastic bag. Reheat it for 10 minutes in a preheated 300°F (150°C) oven.
Makes 1 large pan-sized bread
 1 Dough: Mix all the ingredients in a bowl. You don’t have to knead the dough; just mix, either by hand or with a stand mixer fitted with a dough hook, until all the ingredients hold together. Cover the bowl with a lid or plastic wrap and let the dough rise at room temperature for about 8 hours.
 2 Oil a rimmed baking sheet (or line it with parchment paper), and scrape the dough into the pan. Drizzle on a tablespoon of olive oil and press out the dough until it almost covers the pan. Cover with plastic wrap and let rise for about 40 minutes.
 3 Position a rack in the center of the oven. Preheat the oven to 475°F (250°C) for at least 30 minutes before baking.
 4 Toppings: Drizzle the dough with more olive oil and dimple it all over with your fingertips. Sprinkle on your choice of topping(s). Press thinly sliced fresh vegetables, if using, well into the dough.
 5 Bake until the bread has a good color, about 25 minutes. Serve right out of the oven.

About The Author

Martin Johansson is a Swedish home baker and freelance designer. He started the baking blog, Pain de Martin in 2007. His first two books, Nature & Culture and Simple Bread, were published in Sweden in 2009 and 2010, respectively.

Product Details

  • Publisher: Weldon Owen (October 11, 2016)
  • Length: 256 pages
  • ISBN13: 9781681881485

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