Paul Hollywood's Bread

I like this book enormously.As a complete novice, I found the book both informative and perfect for learning the basics. Paul recommends starting with a basic bloomer loaf of which, even with no experience at all, I was 90% successful. The remaining 10% was simply down to my oven, which, now knowing its capabilities I can allow for so the the next loaf will be better.Where this book wins over others is that it is not just how to make bread. It also gives a few "serving suggestion" ideas for each recipe, which are in themselves good recipes and it inspires others.Everything from basic loaves, through pizza dough and to deserts, its a very good book for the price and I highly recommend it for people like me; a complete beginner, to those who have made bread in the past but want to increase their portfolio.There is nothing to dislike.

I have a large collection of cookery books and this has more than earned it's place on the shelf. My husband describes it as manfood and believe me, that's a good thing in my house. He can be a bit dubious about some of the food I put in front of him, but so far he has loved everything I've made from this book. The tartiflette pizza was very tasty, but the beef cobbler has been the winner so far. Easy to make, delicious to eat and probably the best stew I have ever eaten. I don't think that there is a single recipe in this book that I don't want to try and I can't say that about any other cookery book that I own.The instructions are very clear and concise, and having a picture of each dish was great. The size and style of the typeface was also easy to read. In my opinion a very good looking book.Love it!

The author's endearingly chatty & encouraging style make "Bread" an easy & enjoyable read. Not quite 5 stars because there is no recipe for a multi grain & cereal loaf, & was so hoping for one in this book.His"100 Great Breads" doesn't contain one either,much to my surprise,so I've concocted my own & with a few tweaks each time I make it, it's getting there. Should anyone know of a goodrecipe I'd love to hear it.Photo's are generally excellent but the secret of handling the essentialy "soft sticky dough" (see pg.25) even on an oiled surface,which works wonders, leaves an important missing link before it is properly kneadable & becomes a "smooth ball with a taut skin"!Paul's fingers are still sticky on one hand,but the dough is obviously much easier to knead than when it's in & all over,my hands.Despite that, he insists that the handling becomes easier & faster with practice. Must admit that it's about 60yrs.since I last madebread,but am enjoying doing it again & since my previous source of "pain multi-céréales" dried up (change of baker perhaps & yesI do live in France (over 20 yrs now & love it) I'm brushing up my skills & the books are a source of information & inspiration.

Well explained, easy to understand and follow. I have just made a white bloomer, and had the best result ever.

Paul Hollywood is renown for his bread making books and TV shows. This book goes hand in hand with his TV series and has a good selection of breads you can make themed by types. What is nice is that he accompanies a bread recipe with his take on how to eat it with some quite fascinating recipes, my favourite being Sicilian Lemon Cake which is tasty but not a patch on the Limoncello Trifle that uses up the leftover Lemon Cake instead of sponge cakes.What really makes this book special is that it tells the non-expert exactly how to do it in some detail. Together with the recorded TV shows it particularly helped my bread making because together they described the dough preparation when forming the knocked down dough. Pity it is not sold together with a dvd of the series as they complement each other so well.But this book before the 100 Great Breads book if you are, like me, still finding your way round making bread.

An excellent book for beginners in the art of bread making. Bought this for a friend who is just starting. Great price to.

My impression of the book is generally good but unfortunately half the recipes aren’t for bread and are a distraction; things most people could come up with themselves or find easily on Google, BBC food, etc. and take up half the book.The bread recipes are good but there’s a lack of clarity over the water temperature which is referred to as ‘cool’ or ‘warm’. Water temperature can be one of the x-factors in bread making so a little closer guidance on that would be good.

I bought this book after the first episode of his new series on television.I have been making bread on and off for several years with mixed success. This book starts with basic bread and explains how to make. For example, previously I left out salt to try for a lower sodium diet, I did not know that salt helps the glutin develop. Myself and my children were inspired to try again. I have done several of the recipies now and all work. As with most recipies, some ingredients can be changed, to suit taste or purse.I am now making bread every day. The wrap reciepe goes down well in lunch boxes and is extremely easy to make.A lot of the breads can be started in a bread maker on dough setting and finished by hand.I have a number of books on bread making and this is quite the best. The rest will be going.

I haven't tried any of the recipes yet but there are several that look really good. It's just too hot to bake right now!!

I have tried a few recipes from the above book and they come out exactly as mentioned.,The look of the bread is professional and one can always play with the ingredients as per their liking.

I think when it comes to bread making, it's important to find some technique that works for you and a mentor that you feel you can trust. Paul Hollywood comes up with a variety of different breads here and tells the reader a bit about them (for example, what goes well with them). For me, that was exactly what I wanted. I like his style, I like the variety of breads he's coming up with, I love looking at the pictures and just enjoy baking with this recipes. I used to be the absolute opposite of a bread baking expert, but following his advice made me feel a little more confident about it. So, for me, it's a good book!

Great simple step by step instructions for the perfect loaf. First time I have had success! Layout easy to follow on great taste!

All tasty breads are in this perfect book. Ingredients are correct and everything is well explained.I highly recommend it .