Author(s): Kathryn Hawkins
With the advent of the breadmaker, there is now a really quick and easy way of making your own bread, as well as a whole range of other recipes, ranging from pizza bases to doughnuts (gluten- and dairy-free breads are identified). All you need to do is pick the best ingredients, follow the simple recipes for quantities and set the machine to work. Here are basic recipes using the various different types of flour, followed by an innovative collection of recipes combining the standard ingredients with interesting additions such as nuts, grains, sun-dried tomatoes, olives, herbs, spices and dried fruits. There's a section on different shaped breads, cakes and tea breads and even a useful chapter on what to do with all of those leftover bits of dough and bread. The final chapter includes wonderful jams, butters and spreads that you can pair with your bread. The recipes are designed to work with any brand of breadmaker, so that you can have the freshest of breads or rolls at any time of the day.
Kathryn Hawkins is an experienced cookery writer and food stylist. She has worked on several women's magazines written a number of books. Kathryn is currently setting up a cookery school at her home in Scotland, where she plans to run residential and one-day culinary workshops.