How to Cook Bread

How to Cook Bread

By
Leiths School of Food and Wine
Contains
74 recipes
Published by
Quadrille Publishing
ISBN
978 184949 548 6
Photographer
Peter Cassidy

Skills are comprehensively explained and clearly illustrated with step-by-step photographs throughout this guide, enabling the reader to identify the correct texture at every stage of the recipe. There are over 70 recipes, taking in contemporary dishes from cuisines worldwide as well as great classics with a modern twist. This authoritative guide makes bread-making easy. Comprehensive, illustrated step-by-step guides cover all the essential techniques, from the initial mixing stage, through kneading, rising and knocking back the dough, to shaping and proving. In addition, there is plenty of useful information on choosing and handling the basic ingredients. Classic loaves, sourdoughs, enriched breads, sweet yeast breads and layered doughs are all featured. Recipes for traditional white, farmhouse, wholemeal and granary breads – and classic sourdoughs – are all featured, as well as gluten-free options. In addition there are lots of tempting flavoured breads, such as Apple cider bread, Mediterranean Parmesan tearing bread, Smoked paprika corn bread, Cheesy soda farls and Spiced chickpea flatbreads. Original sweet recipes include Banana and date brioche buns, Chocolate focaccia and Cherry almond croissants.

In this book

  1. Introduction
  2. Large loaves
  3. Sourdoughs
  4. Rolls, flat breads and breadsticks
  5. Quick breads
  6. Sweet and enriched doughs
  7. Yeasted layered doughs

Recipes in How to Cook Bread

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