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How to Make Bread [Hardcover]

Emmanuel Hadjiandreou
4.5 out of 5 stars  See all reviews (58 customer reviews)
RRP: 19.99
Price: 13.59 & FREE Delivery in the UK. Details
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Book Description

8 Sep 2011
Today, people are rediscovering the joys of baking their own bread, not only as a cost-saving measure, but with the desire to go back to basics and enjoy making something rewarding. Emmanuel Hadjiandreou is passionate about bread and in this, his first book, he shows you how to make it, step by step. The book starts by explaining the key to good bread: why flour, yeast and temperature are important, and which kitchen equipment makes life easier. In Basic Breads, you'll learn how to make a Basic White Loaf with clear, step-by-step photos. With this method, you'll have the base for a number of variations. The rest of the book covers Wheat- or Gluten-free Breads, Sourdoughs, Flavoured Yeasted Breads, and Pastries and Morning Bakes - in more than 60 easy-to-follow recipes.

Frequently Bought Together

How to Make Bread + Dough + Crust: From Sourdough, Spelt and Rye Bread to Ciabatta, Bagels and Brioche (with DVD)
Price For All Three: 33.97

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Product details

  • Hardcover: 160 pages
  • Publisher: Ryland Peters & Small (8 Sep 2011)
  • Language: English
  • ISBN-10: 1849751404
  • ISBN-13: 978-1849751407
  • Product Dimensions: 25.9 x 22.4 x 2.5 cm
  • Average Customer Review: 4.5 out of 5 stars  See all reviews (58 customer reviews)
  • Amazon Bestsellers Rank: 23,684 in Books (See Top 100 in Books)

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Product Description


It is joy and an honour to own such a well thought out, artistic and beautiful book. If you know someone in your life who is keen to start baking then this is the gift to put on the Christmas or birthday present list. That's if you can bear to give it away.... --Eleanor de Cadiz -

How To Make Bread makes the art (of breadmaking) seem achievable to even the most unconfident novice. With its combination of step-by-step recipes and photographs, it demystifies the baking process. --Amy Bradford - Elle Decoration

About the Author

Emmanuel Hadjiandreou has worked for Gordon Ramsay, Flour Power City Bakery, Daylesford Organic and Judges Bakery in Hastings. He currently teaches at The School Of Artisan Food in Nottinghamshire. His sourdough bread, stollen and other bread creations have won him several awards.

Inside This Book (Learn More)
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Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
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Customer Reviews

Most Helpful Customer Reviews
32 of 32 people found the following review helpful
5.0 out of 5 stars A masterpiece for the home baker 4 Nov 2011
Format:Hardcover|Verified Purchase
As a commercial baker I have bought most of the books about baking, going right back to the 1970s classics such as the Sunday Times Book of Real Bread and Elizabeth David's English Bread and Yeast Cookery. I have to declare that Emmanuel was head of production at Judges Bakery in Hastings, our business which we started with him. So we already knew he was a master at making perfect bread. This book is brilliant - the photographs ensure that you never get lost or end up wondering if what you have in front of you looks like it should - it holds your hand as it takes you step by step through the almost magical process where flour is transformed into a living dough and then into a wonderful loaf of bread. The patisserie recipes are excellent too - if you make the Napoleons I suggest a double batch - the first lot out of the oven will disappear into grateful mouths - they are the best Danish pastry type recipe I've ever tried
Craig Sams
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11 of 11 people found the following review helpful
5.0 out of 5 stars Love this book...! 7 Jan 2012
Fantastic photos and descriptions that make you want to get in the kitchen and get started with baking immediately. As a German who loves nice photographs and wants to eat real bread this book easily gets 5 stars out of 5 from me. Have already tried the sourdoughs, which are great and now getting started on the sweet treats.

I have taken Emmanuel's course on Wild Yeast Baking at the Schol of Artisan Foods, which I can also highly recommend.
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10 of 10 people found the following review helpful
4.0 out of 5 stars Good but with mistakes 17 Feb 2013
By Arthur
The book is excellent as stated in several of the reviews. However, there are some mistakes and it would be really helpful if the author/publisher would make an official errata available. Ironically, the "cover bread" is one of those that will never get right if prepared according to the recipe provided in the book. You will not be disappointed with the book, but do yourself a favor look for "How to make bread by Emmanuel Hadjiandreou: errata" on google for an unofficial errata, it might prevent some disappointments. For rye bread (such as the one in p. 70), don't be surprised if you need to nearly double the baking time suggested in order to avoid a getting a soggy loaf (30 min. is definitely not enough!).
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6 of 6 people found the following review helpful
By R. Kong
Format:Hardcover|Verified Purchase
I can believe that every recipe here has been tried and tested. I have gone through about a dozen of the recipes and the breads come out pretty much perfect.There was only one I was not 100% happy with so far - the croissant recipe, which does not use any milk at all, but that's a very minuscule point. I've used other croissant recipes that use milk (50%) in the dough and seem to give a better texture. I own several bread-making books and would rate this one 5/5. If you are learning to make bread without going on a course, I think this book is probably the best one for several reasons: very clear instructions; good photos that show many of the steps; simple technique (stretch and fold); extensive range of recipes. If you follow the instructions to the letter, you can't go wrong. I like Hadjiandreou's approach for sourdough - keeping a very small quantity of starter and making a sort of a poolish (maybe not technically the correct term) from this; a much more economical and practical approach than the large quantity starters, which involves throwing away "half" each time the starter is refreshed. The bread-making technique he teaches is essentially "stretch and fold" so no energetic kneading required ( c.f. Bertinet or Hollywood). Instructions are very precise and easy to follow. Incidentally, I own a other bread-making books which I would rate as: RB's Dough - 4/5; PH'S Bread - 3/5; PR's Bread Maker's Apprentice - 4/5.
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4 of 4 people found the following review helpful
5.0 out of 5 stars Brilliant book clear and easy too follow. 1 Mar 2013
Format:Hardcover|Verified Purchase
I think a previous negative comment is because Emmanuel makes bread making so simple and you generally expect to do much more work to make your bread. Non of this wrist aching kneading for a solid 10 minutes. Clear easy simple to follow true pictures.

I know there are a few alterations to the text of the first print which does happen and if you get in touch with the author or the school of artisan food they will give you the alterations.

I am happily working my way through the book and have had success with every recipe so far.
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2 of 2 people found the following review helpful
5.0 out of 5 stars Fantastic book for all bakers 7 Nov 2012
By Joanne
Format:Hardcover|Verified Purchase
I bought this book after I attended one of Emmanuel's classes. I do not think that anyone buying this book would be disappointed at all. It is beautifully laid out with detailed step by step instructions with clear photographs.
I have been baking for years and was expecting similar / traditional breads but have been surprised in the different interesting recipes. The fig, walnut, and anise sour bread is the first one I am looking forward to making. I can highly recommend this book and it would make an excellent gift to anyone who is interested in baking.
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2 of 2 people found the following review helpful
4.0 out of 5 stars Ready, steady, bake bread. 21 Nov 2011
The increasingly popularity of cookery and baking programmes means that more and more people are baking. This book, by one of my favourite publishers, containing 60 recipes aims to help you on your way. Starting with the basics of a simple white loaf, to a pizza base to sourdough, gluten free and pastries the recipes are packed with information and numerous photos showing every step of the way. There is a lot of information on each page, and personally I think that the photos would look better with a little border around them. If you are not affected by the slight sensory overload it is an excellent first bread baking book. One to keep on my shelf for reference.
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Most Recent Customer Reviews
5.0 out of 5 stars Five Stars
simply brilliant. Great recipes and fantastic techniques. Brilliant bread every time
Published 23 days ago by Spinningmoon
5.0 out of 5 stars Five Stars
Very Good Superb Item. I am happy. Thank you
Published 1 month ago by Rafal Pielka
5.0 out of 5 stars The Best Bread Making Book I have found
Having been on a very good sourdough course I was recommend this book. It has very easy to follow recipes. Read more
Published 3 months ago by Mark Broders
5.0 out of 5 stars Simply great!
Easy recipes and great results! It takes a while to prepare the bread, but what you get is worth the wait!
Published 4 months ago by izge
5.0 out of 5 stars Fantastic
Bought this after attending a beginners course in breadmaking
Lots of very clear pictures and lovely recipes for all types of bread - including gluten free
Highly... Read more
Published 5 months ago by PC
5.0 out of 5 stars Best bread book
This is possibly the best book on baking bread out there. When you are just starting out on baking bread, this is the book to get! Step by step instructions on all the know-hows!
Published 5 months ago by martijn van sabben
5.0 out of 5 stars Invaluable information for a 'sometimes' successful amateur baker
Bought this on the strength of the other reviews over other ‘bread’ books as my baking attempts have been hit and miss affairs. So why not get some insights from a pro? Read more
Published 6 months ago by Amazon Customer
5.0 out of 5 stars How to Make Bread
This book was recommended by a baker friend and within a few days I have already baked my first loaf with it's easy to use instructions and photo guides. Read more
Published 6 months ago by D. Moore
5.0 out of 5 stars review of How to Make Bread
Wonderful pictures and easy to follow instructions. The author has worked in Germany and his recipe for Stollen looks really tasty so I will make a Stollen for my German wife
Published 10 months ago by Robert Santer
4.0 out of 5 stars It's all in the detail
I have numerous recipe books that focus on bread making. This particular one differs by giving very comprehensive and specific step by step instructions for each recipe. Read more
Published 11 months ago by Michael Hoffmann
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