Bake bread just like from the bakery? It's possible, and completely without additives or expensive professional equipment. In a detailed yet uncomplicated manner, former baker and pastry chef Judith Erdin shares her favorite recipes for bread and rolls. In addition to popular classics like Weggli (milk rolls), Sunday braid, pretzel rolls, or baguettes, there are also whole grain bread, spelt breakfast rolls, and nut bread. With minimal effort, she creates a lot from the oven, as the concept "1 dough - 3 recipes" allows for 42 different breads and rolls to be made from 14 basic doughs. Who would have thought that the dough for Ticinese bread could also be used to make poppy seed rolls or grissini? Additionally, the book contains information and baking tips so that even in a regular household oven, quality like from the bakery can be achieved, allowing beginners to achieve perfect baking results. This way, the homemade bread really tastes just like from the bakery—perhaps even a little better.