100 Great Breads

Great book. I have one other Paul Hollywood bread book and love that as well. However, page 107/108 was torn out of the book. I don't care much for fruit in my bread so this is not a big problem with me - I won't return the book because of this. In fact, I am going to buy two other P. H. recipe books next month. km

2004 100 breads by. Paul hollywood.Simple recipes, fruit, herbs, cheese , breads I didn't think see or eat before. $4.00 what a great

Love Paul Hollywood's How to Bake! And even as an American, I prefer to use weights, rather than volumes for bread baking. Americans used to volumes and regular dried yeast will have to adjust their thinking. Simple straight to the point instructions, so no digging through text to find the important bits. This book is tougher than "How to Bake" for an absolute beginner but has some great recipes and ideas if you are comfortable tweaking the yeast from fresh to instant (don't miss that tip in the beginning).

This is an excellent baking book. His instructions are clear and I have had no issues with any recipe thus far - his Almond Bread is spectacular, especially if you add a bit of marzipan to the mix (125g when mixing in the sliced almonds).ONE THING TO NOTE - check the intro for his advice on yeast. The recipes call for measurements of fresh yeast (around 30 grams per recipe, it varies). I use Red Star Platinum Yeast (dry) and the advice given is to cut the requirement for fresh yeast by 25%. I have found that one packet, 7g, of dry yeast works just fine. I had initially been doing the calculations for each recipe but on my second and third bakings I just used the one 7g packet and noticed no issues.The Red Star Platinum is available on Amazon, our local grocery stores don't carry this anymore.

Great cookbook! It is an older book and Paul has made some changes toHis recipes over time to perfect them , so you may want to do a quick google search to see if there is updated info. For example, his “soda” bread recipes in this book don’t have any “soda” in them. They use baking powder instead of bicarbonate of soda. I’m not sure if it’s a misprint on not so for an inexperienced bread baked it may be confusing.Some reviewers had issues with some recipes but I think it’s becagae of their inexperience instead of the recipe as they are all great (the ones they particularly mentioned)

I liked the introduction recipe and the disclaimer: if you can make this bread, you can bake anything in this book. Lots of really great recipes, great photos, well put together. I can't wait to bake my way through this book. I like how how he takes a dough like brioche and bases a couple of others off that base bread.

I love good bread, and it is great to have a ready collection of great recipes by a master baker at hand. This is a great book for new bakers, as well, clear and well written..

Nothing against Paul but it's not a very exciting book. It's well written but the recipes are hard to get excited about. I've made 17 of the loaves and they come out perfectly if you follow the directions closely, but they just aren't going to make you jump up and down. I've donated my copy to the library and I should have checked them first, 32 other people donated their to them as well.

For a novice bread maker yet accomplished cook, this book had the right pace and tone. This, without the faff and over elaborate approach taken by some authors and broadcasters.

I know some people were having problems with the measurements. I guess that is an old version because it now has both types. The only thing I wasn’t happy with, was not all recipes have photos. That’s just something I like though. Other than that I’m glad I bought it.

Easy to follow recipes with metric measurements. You need a kitchen scale!

Just simply great bookes, great work and recipes that are easy to follow - Great no less!

Le ricette di Paul Hollywood sono una garanzia di sicura riuscita. Molto bene spiegate, con tutti i passaggi necessari. Chiunque è in grado di realizzare il pane seguendo i suoi consigli. Ottimo libro.