---
product_id: 15625661
title: "Knead It!: 35 Great Bread Recipes to Make at Home Today"
brand: "jane barton griffith"
price: "20744 Ft"
currency: HUF
in_stock: true
reviews_count: 4
url: https://www.desertcart.hu/products/15625661-knead-it-35-great-bread-recipes-to-make-at-home
store_origin: HU
region: Hungary
---

# Knead It!: 35 Great Bread Recipes to Make at Home Today

**Brand:** jane barton griffith
**Price:** 20744 Ft
**Availability:** ✅ In Stock

## Quick Answers

- **What is this?** Knead It!: 35 Great Bread Recipes to Make at Home Today by jane barton griffith
- **How much does it cost?** 20744 Ft with free shipping
- **Is it available?** Yes, in stock and ready to ship
- **Where can I buy it?** [www.desertcart.hu](https://www.desertcart.hu/products/15625661-knead-it-35-great-bread-recipes-to-make-at-home)

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- jane barton griffith enthusiasts

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## Description

Knead It!: 35 Great Bread Recipes to Make at Home Today

## Images

![Knead It!: 35 Great Bread Recipes to Make at Home Today - Image 1](https://images-na.ssl-images-amazon.com/images/I/51y237ZtANL.jpg)
![Knead It!: 35 Great Bread Recipes to Make at Home Today - Image 2](https://images-na.ssl-images-amazon.com/images/I/51Lpzdk9+UL.jpg)

## Customer Reviews

### ⭐⭐⭐⭐⭐ 







  
  
    Informative well put together book all about bread with recipies
  

*by H***Y on Reviewed in the United States on November 29, 2016*

What I like about this book:It is a large paperback with information as well as recipes. Kind of like Alton Browns show in a book only less hokey( I do not mind his being hokey) It gives a history of bread here in the USA and the different types of flour, technique's to making bread with each kind and recipes, Like using a scale in metric weights for almost every ingredient. Also how to use a cast iron Dutch oven, why to have steam - boiling water in the oven for the first part of baking. Lots of complexity reduced to simple instructions.What I did not like- that you are supposed to have access to organic locally grown and locally milled flours-name your type. REALLY? Not to many people live near an old fashioned flour mill. And as the author says many so called stone ground flours are not really stone ground when bought at stores or ordered online. And lets face it flour that is so called stone ground is EXPENSIVE. That and all the specialized tools he suggests are necessary -if you don't have them or the money can be off putting. Baking is an art that requires patience. And depending upon how insulated your house is help at each stage of 3 proofing's for correct temperatures. The reward is healthier fiber rich bread that has TASTE.,

### ⭐ 







  
  
    Disappointing
  

*by S***A on Reviewed in the United States on November 21, 2020*

Disappointing and glad I checked out from library rather than purchasing. The author puts forth great effort in the first chapters to describe the evolution of baking with various grains and flours, with the main premise that modern baking methods relying upon processed white flours has undermined the nutritious qualities of today’s breads. All true! However, most every recipe she goes on to present in the book is based largely on white processed flour!!If you want an informative book on whole grain baking that then offers recipes which actually use less-processed whole grain flours, I suggest Peter Reinhart’s book Whole Grain Breads. His recipes are excellent.

### ⭐⭐ 







  
  
    Check It Out At Your Library First ...
  

*by K***R on Reviewed in the United States on December 16, 2014*

This book has great potential which is never achieved.  The attention to detail - especially from the perspective of a beginning bread baker - is frustratingly absent.Case in point: 9 full pages of convoluted textual descriptions on various ways to shape dough into loaves for baking with nary a photo.  Lots of pretty photos of the already-baked breads, lots of wonderful photos of cows and wheat fields and baskets of grain and horse drawn wagons ... one would have to think that the author could have cut out a few of the many photos of bread sitting in an oven and stuck in a few of shaping being done.Case in point: 26 pages ... with more full color photos ... devoted to the worshipful adoration of the author's testers and folks running bakeries she's visited and she likes.Case in point:  A National Directory of Artisanal Bakeries ... helpfully arranged, not by state or by city, but - most helpfully - by bakery name.I do NOT mean to imply that it's a "bad" book ... there are a few pieces of valuable information and a couple of interesting looking recipes contained in the book ...What I DO mean to suggest is that - before you plop down the bucks to buy the book - you check it out at your local library first (as I am truly glad I did) and then decide if it is or - as I decided - is not worth buying.

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*Product available on Desertcart Hungary*
*Store origin: HU*
*Last updated: 2026-01-29*