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All You Knead is Bread - Over 50 recipes from around the world to bake & share Hardcover – 1 Oct 2012


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Product details

  • Hardcover: 176 pages
  • Publisher: Ryland Peters & Small (1 Oct 2012)
  • Language: English
  • ISBN-10: 1849752575
  • ISBN-13: 978-1849752572
  • Product Dimensions: 19 x 2.4 x 23.5 cm
  • Average Customer Review: 4.2 out of 5 stars  See all reviews (15 customer reviews)
  • Amazon Bestsellers Rank: 237,311 in Books (See Top 100 in Books)

More About the Author

Jane Mason founded Virtuous Bread in 2010 to make it fun and easy for people all over the world to make and find and learn about bread and in so doing to forge the link between bread and virtue. Jane bakes, teaches baking, speaks about bread as a catalyst for social change and published her first book, All You Knead Is Bread in October 2012.

Completely self taught, Jane has had the fortune to bake with excellent bakers from South Africa to Sweden, and it is this knowledge of global bread and its role in the lives of billions of people all over the world that makes her special.

Her second book, The Book of Buns is finished and will be published in September 2013. You can preorder it on Amazon already! On her website www.virtuousbread.com there are videos about all aspects of the baking process from proofing yeast to shaping baguettes. They are a valuable addition to her books.

Product Description

About the Author

Jane Mason, a strategy consultant by background, has had a life-long fascination with bread and learned to bake by working with bakers all over the world. In 2010, she started Virtuous Bread to make it fun and easy for people to make, find and learn about good bread. In addition to baking and teaching professionally, Jane works on a voluntary basis with diverse groups including prisoners and school children, using bread as a catalyst for social change. She established Bread Angels in 2011, to teach people how to set up home bakeries, enabling them to work how and when they want, build their local communities, and earn money both baking and teaching others to bake. Jane speaks and writes about bread and its profound role in our lives over time. This is her first book.

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Customer Reviews

4.2 out of 5 stars
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Most Helpful Customer Reviews

10 of 10 people found the following review helpful By Carl on 3 Oct 2012
Format: Hardcover Verified Purchase
I bought All You Knead is Bread to help me expand away from just a simple loaf and uncovered not only some fantastic recipes but a great narrative on what bread is and what it means to people - life and community.

The recipes are easy to follow and most suggest how you can alter it yourself if you want to. If you get stuck on technique there are also videos made by the author on her website.

The narrative is written with a personal touch that has made me smile while reading and the recipes with instruction that almost allows you smell the end product before you have the joy of taking out of the oven yourself and sharing it with your friends and family. 5 stars
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8 of 8 people found the following review helpful By Loman on 6 Oct 2012
Format: Hardcover Verified Purchase
I heard about this book on virtuousbread.com. I ordered it as a present for someone else, but have enjoyed it so much, I am keeping it for myself. In 3 days I have made 3 breads -with no disasters. I am a novice & £200 spent on books by "the famous experts" has left me confused & unsuccessful. But this book is different, this woman is a teacher. Simple step by step instructions - no confusing terms - even step by step photographs. The narrative sucked me in - an interesting world tour of bread - with easy to follow recipes for really interesting breads. The book even feels good - lovely slightly glossy pages that will withstand prod-ing sticky fingers. Fantastic.
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4 of 4 people found the following review helpful By FussFreeFlavours on 7 Dec 2012
Format: Hardcover
Home baking here in the UK is on the rise. It's probably the Great British Bake Off factor, but baking books are springing up everywhere, and one of the latest is All You Knead is Bread by Jane Mason.

There is such a huge difference between proper bread that's been given time to rise gently and develop its flavour and with a proper crumb and rich texture, and the sort of pap that's found on supermarket shelves, that turns into a little ball of mush as soon as you start chewing, and that you can tell just from picking it up is a loaf without any substance.

When bread really was the staple carbohydrate, I don't think that the general population would have even looked at a loaf of sliced white. The rich range of traditional loaves found in each country beat the modern mass produced, Chorleywood process loaf into a cocked hat (why are things beaten into a cocked hat anyway?), and for a truly satisfying breakfast, there's nothing like a slice of proper toast, with proper marmalade on top.

This book is wide ranging, introducing me to all sorts of different breads from around the world, but by necessity it isn't exhaustive. For example, there isn't a recipe for saffron buns, nor for soul cakes, but there are plenty of recipes for breads that I haven't come across before. I really fancy trying the potato and rosemary bread, Danish rye, pide ekmeghi, maritimers' bread, beer bread, and the Easter bread. As well as the recipes for less common breads, Jane also includes a chapter on introducing the concepts and ingredients for straightforward loaves, including sourdough. I do like the little essays about Jane's travels around the world, and her experiences of the local bread wherever she goes.
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2 of 2 people found the following review helpful By Henrietta on 28 Oct 2013
Format: Hardcover Verified Purchase
I've been baking bread since a boring, wet winter's afternoon when I was 12 and decided to experiment with my mother's old cookery book. That was over 50 years ago and I haven't looked back since.

I bought this book on the basis of the reviews. It is gives comprehensive overview of baking and a lot of interesting recipes. I particularly like it that she gives such a wide variety of recipes for "ethnic" and continental breads.

However, I don't agree with the reviewer who said this book is suitable for a total bread beginner. The author does tend to contradict herself, for example, she says in the preamble that the dough should not be "proofed" (but with no indication of what this is) but then in the next section where she tells us the steps involved in making bread she quite is clearly telling us to proof (aka "prove") the dough (although she doesn't call it this). She also perpetuates the idea that yeast should be activated with cold water. This may be fine if you are working in a hot, centrally-heated kitchen, with all ovens working at full capacity but in winter when your working area is un-heated and the water pipes come in from outside so the water is icy cold, the yeast takes forever to work - when I experimented with this, having heard it on a television programme, the dough took nearly 36 hours for the first rise - I know a slow rise is better than a fast one but that was slightly ridiculous!

The recipes, however are very well written and include a lot of useful information in a chatty, uncomplicated style.

All in all I like this book and will use it for the recipes but it won't make me throw away my tried and trusted "English Bread and Yeast Cookery" (by Elizabeth David - who else!) which I turn to in moments of bread making crisis and for practical advice.

EDIT: Just realised that I should have added that the author says that this is not a book for anyone who needs a gluten-free loaf.
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6 of 7 people found the following review helpful By KJBennett on 3 Oct 2012
Format: Hardcover Verified Purchase
Okay so I wasn't a complete novice in making bread having made some basic rolls and loaves at home before. But this book is taking my bread making to a whole new level. Not only am I the coolest cook in the area--who else makes the Colombian Cheese Bread in Lincolnshire?!?--but everything I've made so far is so yummy. Very easy steps for the bread, and excellent stories about the bread in the book from around the world to help you sound knowledgeable. The weekend will see me making baguettes with the online video helping me shape them. Love it! Thank you so much.
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