Bread by Daniel Stephens is the third title in the River Cottage Handbook Series. With an introduction by Hugh Fearnley-Whittingstall himself, it has become my bread bible. The handy sized book examines in detail the key ingredients used in baking and goes through step by step the stages and theory behind making your own bread. With over 60 recipes from simple white loafs, foccacia, bagels, naan breads and croissants, through to enriched doughs and sourdough starters, it offers both a wealth of inspiration and information. Amen to daily bread and the gospel according to Daniel and his baking wisdom.