• Cotonqueen on May 05, 2019

  Alsace Loaf with Rye Excellent, meticulous recipe ... I used malted rye grains for the rye grains. Wonderful flavor

• patriciag on January 14, 2016

  The paperback version has a different cover and a different ISBN. Can we link this to 9781845337421 and 9781845333898 as well, please?

• patriciag on January 14, 2016

  This is the paperback version of The Handmade Loaf: Contemporary European Recipies for the Home Baker, by Dan Lepard. ISBN 9781845333898 linked. Hardback has been indexed.

Notes about Recipes in this book

• White leaven bread

  • veronicafrance on June 26, 2013

    I'm very impressed with the almost no-knead method that makes the dough much easier to handle. Unfortunately my loaves suffered from the usual problem of spreading rather than rising in the oven, but the flavour and crumb were really good and I'm more than willing to try again.

• Simple milk loaf

  • Foodycat on April 06, 2020

    Very nice sandwich loaf. My shaping of the bread mucked up the structure a bit.

• Waterford soda bread

  • ccav on November 14, 2012

    Substituted 1/2 c. of oat flour for part of the whole wheat flour. Excellent whole grain soda bread, the best I've ever made, nice flavor and texture.

• Sweet saffron bread

  • veronicafrance on August 22, 2020

    Substituted cranberries for the currants. The result was good, but the baking time seems way out. After 30 minutes at 210C, the crust was already dark brown. I gave it 5 minutes at the lower temperature instead of 20, because I didn't want it to get any browner. I'd say 20 minutes max at the higher temperature.