THE NEW ZEALAND BREAD BOOK
Simon & Alison Holst
Hyndman Publishing  - $24.99 

Discover the joys of homemade bread this winter. In this new book two of New Zealand’s best-loved cooks show you how.

Mother and son cooking-duo Alison and Simon Holst are have been working on a wonderful new bread book, making it easier than ever to make bread in your own home.
The New Zealand Bread Book's recipes range from hand-crafted loaves to using bread machines, with most recipes having instructions for both.

Recipes include basic white, brown or multi-grain loaves, flavoured breads, pizza dough and hamburger buns, croissants and bagels or hot-cross buns, and so much more, with sections for gluten-free bread, baking powder bread and even no-knead options. With plenty of recipes for everyday breads and some that will help make your special occasions truly memorable, there’s something here for everyone.

The Holst’s first bread book (now out of print) was published more than 10 years ago and sold over 84,000 copies. This new book contains all the great recipes from that first book, plus plenty of extra ideas and tips that Alison and Simon have gathered together since. This is the 27th cookbook they’ve worked on together. 
I especailly like the fact that the authors provide instructions for all their recipes for both hand making bread and for making in a bread machine.


The publishers have kindly allowed me to repeoduce a recipe from the book:

Focaccia
We’re not sure exactly what it is about these Italian-style flat breads that makes them so appealing, but this is another of our favourites. Try it plain, or with some of our favourite toppings, but really these are only a start...

Makes 1 loaf about 22x32cm:
2 tsp Surebake yeast
1½ cups water
1 Tbsp sugar
1 tsp salt
1 Tbsp olive oil
3 cups (420g)
high-grade flour
1 tsp dried oregano
1 Tbsp olive oil
coarse rock or flaky salt

Bread Machine Instructions
Carefully measure the first seven ingredients into a 750g capacity bread machine in the order specified by the manufacturer.
Set to the DOUGH cycle and START. When the cycle is complete shape and bake as below.

Hand-made Bread Instructions
Measure the first five ingredients into a large bowl with 1½ cups of the high-grade flour
and mix thoroughly. Cover and leave for
15 minutes or longer in a warm place.
Stir in the remaining flour and the oregano, adding a little extra warm water or bread flour if necessary to make 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, adding extra flour if necessary, until the dough forms a soft 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 about 30 minutes.
Lightly knead the oiled dough in the bowl for about 1 minute.
Shaping and Baking
Turn the dough out onto a lightly floured board and roll into a 20x30cm rectangle. Place on a well-oiled baking sheet or in a sponge roll tin and leave to rise in a warm, draught-free place for about 1 hour or until double its original size.
Pour the second measure of oil evenly over the surface, then using your index finger poke the dough to create a series of indentations. Sprinkle with flaky or rock salt or any of the following toppings:
•    2 tablespoons each pesto and olive oil mixed to a paste with ¼ cup grated Parmesan cheese
•    coarsely chopped sun-dried tomatoes
•    anchovies
•    sliced or whole black olives
Bake at 225°C for 15 minutes or until golden brown top and bottom.

Footnote:
Alison & Simon Holst are pictured below. The amazingly prolific family writing duo have some 20 titles currently available from Hyndman Publishers, 14 authored jointly, five by Alison on her own and one solo ttile by Simon. Check them out at the Hyndman Publishing website. The Royal family of New Zealand cuusine!