Introduction; Chapter One: Everyday Breads; Simple recipes for day-to-day eating; Including: Farmhouse white, Rapid light wholemeal, Granary, Wheatgerm and honey; Chapter Two: Rustic Breads; Wholesome breads with grains and seeds; Including: Multigrain, Ciabatta, Sage and parmesan flutes; Chapter Three: Flavoured Breads; Tasty creations using cheeses, vegetables, fruits and nuts; Including: Pesto, sun dried tomato and pine nut, Spiced potato and onion, Cheese and chutney corkscrew, Olive and tomato tear and share; Chapter Four: Sweet Breads; Serve with coffee as dessert; Including: Chocolate and pecan spiral, Sticky malt and raisin loaf, Saffron and sultana bread; Chapter Five: Flat Breads; A host of international favourites; Including: Pissaldiere, Mosaic bread, Naan, Pitta; Chapter Six: Little Breads; Bite-size bakes for snacks and parties; Including: Bagels, Pretzels, Brioche, Danish pastries, Croissants; Chapter Seven: Festive Breads; Celebratory breads from around the world; Including: Fougasse, Panetonne, Challah; Chapter Eight: Yeast-free Breads; A variety of alternatives; Including: Date and walnut soda bread, Lemon drizzle loaf, Gingerbread; Chapter Nine: Gluten-free Breads; For those with intolerences; Including: Herb bread, Apricot, cranberry and pumpkin seed bread, Quick cheesy corn bread.
