Bread making


Bread Making: A Practical Guide to All Aspects of Bread Making – Jane Eastoe – National Trust – Published 1 July 2014



Bread is one of the oldest prepared foods and one of immense social and political significance. In Britain we eat about 8 million loaves a day, most of it shop bought.  But more people are now making their own bread. In this book all the techniques, ingredients, and science of bread making are explained, in addition to a range of recipes, including some from the National Trust. The recipes include the basics such as Wholemeal, Granary, Rye, Corn, and Farmhouse bread, but there are also many regional specialties, such as Barmbrack, Bara Brith, English Muffins, Crumpets, Pikelets, Beer Bread, Welsh Cakes, and Bath Buns. This attractive little book contains everything you need to inspire you to start making your own bread.

My thoughts

Bread Making is the perfect resource for everyone from bread-making beginners to advanced bread makers looking to expand their bread recipes repertoire.

This book includes a comprehensive introduction to ingredient types, techniques, bread shapes, and grain types. This section includes simple colour illustrations, which may have been more helpful with each relevant recipe but work here as a reference guide. Then follows a wonderful mix of sweet and savoury bread recipes, including some rare ones that you don’t often find in many other bread books.

Each recipe includes a small introduction about its uses, taste and
anecdotes about each bread’s history, description and the recipe’s origins, which gives life to each recipe. It is also helpful that the recipes include amounts for both fresh and instant yeast and other ingredient quantities in both gram and cup form.

Break Making is a wonderful addition to my bread cookbook collection and I look forward to trying my hand at more of the recipes.

The publishers provided a complimentary copy of this book for reviewing purposes.

More information

Category: Non-fiction

Genre: Cookbook

Themes: Bread. Baking. Traditional recipes.

Published: 1 July 2014 by National Trust

Available formats: Hardcover, ebook. 96 pages. Some colour illustrations.


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