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The New Zealand Bread Book



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The New Zealand Bread Book by Alison Holst
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6.98% of people buy The New Zealand Bread Book and Everyday Easy ~ Paperback ~ Simon Holst.

Customer reviews

4.6 out of 5 stars Based on 19 Customer Ratings

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"The Naan bread is fabulous and so easy to make"
5 stars"
Purchased on Mighty Ape

I especially like Indian food and the Naan bread is great, much better than buying commercially made bread, and so easy to make.

5 out of 5 people found this review helpful.
"It's easier than you think!"
5 stars"
Purchased on Mighty Ape

Love this book, there's nothing like bread straight out of the oven! So many great recipes in one book from standard to pizza to sourdough to foccacia and variations thereof all in one book!!!

3 out of 3 people found this review helpful.
"Great Book easy to follow"
4 stars"
Purchased on Mighty Ape

I have made a few recipes from this book and had great results,I also like the explanation of products and their uses.

3 out of 3 people found this review helpful.
"Excellent book great purchase!!!"
5 stars"
Purchased on Mighty Ape

Fantastic book, baking like a demon!!

2 out of 2 people found this review helpful.
"Alison and Simon Holst are so reliable, yet again a short but su"
4 stars"
Purchased on Mighty Ape

Alison and Simon Holst are so reliable, yet again a short but surprisingly comprehensive recipe book

2 out of 2 people found this review helpful.
"All the bread turns out great"
5 stars"
Purchased on Mighty Ape

The best book for making bread ever!!!!!!!!!!


Discover the joys of bread-making, by hand or in a bread machine. Make great-tasting white & brown breads, no-knead breads, gluten-free breads, croissants, sourdough breads and much more! Step by step instructions and colour photos.

Sample Recipe: Bagels

Bagels (pictured)

Let the plane to New York leave without you! Make your own wonderfully chewy bagels for about a tenth of the price of bought ones in a surprisingly short time. Spoil yourself with traditional toppings of cream cheese and smoked salmon. Bliss! Makes 8 plump bagels:

3 tsp Surebake yeast
1¼ cups warm water
2 Tbsp honey
1½ tsp salt
1 cup (140g) wholemeal flour
2 Tbsp gluten flour
2 cups (280g) high-grade flour

Bread Machine Instructions

Carefully measure all the ingredients into a 750g capacity bread machine in the order specified by the manufacturer.
Set to the DOUGH cycle and START. Stop the machine and remove the dough 40 minutes after mixing starts, even though the cycle is not complete.
Shape and bake by hand following the instructions below.

Hand-made Bread Instructions

Measure the first five ingredients into a large bowl and mix thoroughly. Cover and leave for 15 minutes or longer in a warm place.
Stir in the gluten and high-grade flour, adding extra flour or water if necessary, until you have a dough just firm enough to knead.
Knead with the dough hook of an electric mixer or by hand on a lightly floured surface for 10 minutes until you have a soft, smooth, satiny dough that springs back when gently pressed.
Turn the dough in 2-3 teaspoons of oil in the cleaned dry bowl. Cover with cling film and leave in a warm draught-free place for 30 minutes.

Shaping and Baking

Lightly knead the dough for 1 minute, then cut into eight equal pieces. Roll each into a 26cm long “snake”. Working with one length at a time, dampen each end with water and press together firmly to form a ring. Place the rings on a sheet of oiled baking paper and leave for 10-15 minutes.
Meanwhile, bring a large pan containing 5-10cm water to the boil. Carefully lower three bagels at a time into the boiling water (slide them into the water from the paper to avoid burning your hands), lift away the paper, and cook for 30-45 seconds per side. Drain on paper towels, then put the bagels on a large baking sheet lined with baking paper or a Teflon liner, leaving space between them for rising.
Brush as far down the sides as you can with egg glaze (page 87) and sprinkle with poppy or toasted sesame seeds.
Bake at 220°C for 10-12 minutes until browned top and bottom. Cool on a rack and serve warm or toasted within 24 hours of making or freeze in an airtight container as soon as they are cold.

Release date NZ
July 1st, 2010
Photographs by Lindsay Keats
Country of Publication
New Zealand
colour photographs
Hyndman Publishing
All-time sales rank
Top 2000
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