I’ve made a lot of bread in my lifetime. Like, a lot of bread. So I thought it was about time I gave credit where credit was due. Dough: Simple Contemporary Breads is by far the best how-to bread making book out there, especially if you want real bread. You know, the kind without all those chemicals and preservatives that give store-bought bread that scary-long shelf life?
Dough breaks down bread making into simple steps, making the process quick and, dare I say, EASY. You’ll learn 5 basic doughs – White, Olive, Brown, Rye and Sweet – and from those, well, you can pretty much make anything your little heart desires. Baguettes, Spicy Moroccan Rolls, Flatbread, Pizza, Doughuts – and yes, you can make Raisin, Hazelnut & Shallot Bread!
The loaves below were happily gobbled up at a recent South African Wine Pairing Dinner (I’ll post the menu next!). Served with warm cinnamon butter, it was a match made in heaven 
