More and more people are now making their own bread. In this book all the techniques, ingredients, and the science of bread making are explained, along with a range of recipes, including some sourced from National Trust properties. The recipes include the basics such as Wholemeal, Granary, Rye, Corn, and Farmhouse bread but there are also many regional specialities, such as Barmbrack, Bara Brith, English Muffins, Crumpets, Pikelets, Beer Bread, Welsh Cakes, and Bath Buns too.