An excellent bread making book, ideal for beginners and as suited to those using bread machines as to those making bread by hand. Each recipe comes with instructions for both hand making and bread machine use. Some recipes can be completely finished in a bread machine although I think it would be fair to say that the majority of bread machine recipes are made using the dough programme and then finished by hand. It is also worth noting that recipes are calibrated in grams/oz and in cup sizes and the book should therefore suit US bakers too. At the beginning of the book there is also a useful section which "translates" ingredients for US readers.
The first chapter provides recipes for everyday breads. The bread machine instructions for these are set out in three sizes so you won't need to work out quantities for different sized loaves. The next chapter, my favourite, covers rustic breads: for example, there is a mixed seed loaf, fabulous sage and parmesan flutes, rye bread, and ciabatta. Thereafter there are chapters covering flavoured breads (e.g. spiced potato & onion bread), sweet breads (banana & chocolate bread, chocolate & pecan spiral, malt loaf amongst others), flat breads (includes pizzas, grissini, pitta bread, focaccia & more). The final four chapters are Little Breads, Festive Breads, Yeast-free Breads & Gluten-free breads.
All in all, there is pretty much something for everyone. The instructions are clear, and for those recipes I have tried, the results have been excellent.