Breadflake is a very effective hook-bait especially for Carp, Bream, Chub, Roach and Rudd. Ideally use a loaf of bread that is a day or two old; fresh bakery bread is preferable to the shop bought, sliced bread which tends to be too doughy and can become more paste like once in the water. Depending on the size of the flake which in turn is dependant on the fish sought, the hook-size can vary but always err on the larger side as once the flake swells, a small hook can result in missed bites. 
The best method for baiting the hook is to fold a piece of flake across the shank of the hook followed by a quick nip to 'seal' it around the shank. The remainder of the flake will then hide the hook but still be soft once in the water.

Bread Punch is an alternative to flake when the quarry is the smaller fish such as Rudd or shy feeding Roach in a canal. Sliced bread is the better type to use, the fresher the better. Punches come in various sizes and their use depends on the size of hook to be used as the punched bread needs to hide the hook which in turn is threaded through the middle of the bread and out to the side.
When using bread punch, good results can be had by making a milky cloud-bait. Soak and mash half a loaf of bakery bread and feed it around the float, small amounts at a time, in order to offer small samples. This method is especially effective on canals and stillwaters.

Bread Crust is a versatile bait for use on Rivers and Stillwaters. It is very effective for tempting Chub and Carp especially when free-lined. Use fresh bread crust and place it on the hook by threading the hook from the crust side, into the white flake and back out of the crust. Larger hook sizes are recommended. Dunk the bread into the water to wet it and gently cast it in feeding several smaller pieces around it.  In flowing water allow the crust to float up to obstacles such as trailing branches, often where a fish will be lurking underneath. Beware of Ducks and Seagulls though!
There is little to compare the feeling when a fish can be seen swimming up to the bread and watching as it sucks it from the surface.

Bread Crust can also be legered. Hook the crust through the flake initially, through the crust and back out into the flake. Put a stop on the line about 5cm from the hook and use a small Arlesey Bomb. This will allow the crust to 'pop-up' from the bottom. If the bottom is known to be soft increase the hook length to allow for the Bomb sinking slightly.

Bread Paste is made by soaking slices of bread in water and then placing into a cloth. Gather the corners of the cloth and twist to squeeze all excess water out. The resultant paste is then neaded and flavourings added if required. Bury the hook into a ball of paste and fish it legered using samples of the same for loose-feed.

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