Including a comprehensive introduction to the types of bread that exist and the doughs used to make them, this guide to bread-making explains the basics of bread machines and how they can be used most effectively. Recipes range from Italian foccaccia to English teabread.
"synopsis" may belong to another edition of this title.
Jennie Shapter is a freelance food writer and home economist. In the early part of her career, Jennie spent a number of years working as Chief Home Economist for several major food manufacturers, where she developed her considerable baking skills. She has written over twenty cookery books, including Perfect Patisserie and The Country Cookbook. She is a member of the Guild of Food Writers.
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