People love a fresh loaf. The way it smells, the crunch of the crust, the warm, soft texture of bread newly out of the oven. The growth of artisan bakeries and the increasing choice in supermarkets is testament to the fact that we want an alternative to the pre-packaged conformity of mass-produced baking. So why not make it ourselves? Bread is cheap to make, and a lot simpler than you might think. Bread Revolution is a call to arms, encouraging all of us to think again about baking our own loaves. It demystifies the whole process, offering an easy repertoire of delicious savory breads and sweet dough treats, plus down-to-earth tips. Its 60 inspiring recipes range from soda bread to potato and rosemary, healthy multi-seed whole meal to an amazing sourdough that can fit in your busy schedule. Central to the book is the idea that bread can be a meal in itself, with ideas for quick lunches, children’s teas, and evening meals. Plus cinnamon Danish pastries, hot cross buns, and a host of thrifty recipes for your bread leftovers, from summer gazpacho to winter-warming bread and butter pudding.