English Bread and Yeast Cookery by Elizabeth David

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  • A basic loaf

    from English Bread and Yeast Cookery English Bread and Yeast Cookery by Elizabeth David

    • Categories: Bread & rolls, savory; English
    • Ingredients: wheatmeal flour (81-85%); yeast
    show

  • Short-time bread dough

    from English Bread and Yeast Cookery English Bread and Yeast Cookery by Elizabeth David

    • Categories: Bread & rolls, savory; English
    • Ingredients: wheatmeal flour (81-85%); yeast; powdered ascorbic acid
    show

  • Wholemeal tin bread

    from English Bread and Yeast Cookery English Bread and Yeast Cookery by Elizabeth David

    • Categories: Bread & rolls, savory; English
    • Ingredients: wholemeal flour; yeast; buttermilk
    show

  • The Grant loaf

    from English Bread and Yeast Cookery English Bread and Yeast Cookery by Elizabeth David

    • Categories: Bread & rolls, savory; English
    • Ingredients: whole wheat flour; muscovado sugar; yeast
    show

  • Holme Mills wholemeal bread

    from English Bread and Yeast Cookery English Bread and Yeast Cookery by Elizabeth David

    • Categories: Bread & rolls, savory; English
    • Ingredients: whole wheat flour; active dry yeast; malt extract
    show

  • A wholemeal scone loaf

    from English Bread and Yeast Cookery English Bread and Yeast Cookery by Elizabeth David

    • Categories: Bread & rolls, savory; English
    • Ingredients: wholemeal flour; yeast; crème fraîche
    show

  • To make a Coburg or round loaf without a tin

    from English Bread and Yeast Cookery English Bread and Yeast Cookery by Elizabeth David

    • Categories: Bread & rolls, savory; English
    • Ingredients: bread flour; yeast
    show

  • A pan Coburg or dish loaf

    from English Bread and Yeast Cookery English Bread and Yeast Cookery by Elizabeth David

    • Categories: Bread & rolls, savory; English
    • Ingredients: wheatmeal flour (81-85%); wholemeal flour; yeast; milk
    show

  • A bloomer loaf 1

    from English Bread and Yeast Cookery English Bread and Yeast Cookery by Elizabeth David

    • Categories: Bread & rolls, savory; English
    • Ingredients: wheatmeal flour (81-85%); bread flour; yeast; milk
    show

  • Bloomer loaf 2

    from English Bread and Yeast Cookery English Bread and Yeast Cookery by Elizabeth David

    • Categories: Bread & rolls, savory; English
    • Ingredients: wheatmeal flour (81-85%); bread flour; yeast; milk
    show

  • Brown oatmeal bread

    from English Bread and Yeast Cookery English Bread and Yeast Cookery by Elizabeth David

    • Categories: Bread & rolls, savory; English
    • Ingredients: wheatmeal flour (81-85%); oatmeal; yeast; cream
    show

  • A granary loaf

    from English Bread and Yeast Cookery English Bread and Yeast Cookery by Elizabeth David

    • Categories: Bread & rolls, savory; English
    • Ingredients: Granary flour; wheatmeal flour (81-85%); yeast
    show

  • Cottage loaves

    from English Bread and Yeast Cookery English Bread and Yeast Cookery by Elizabeth David

    • Categories: Bread & rolls, savory; English
    • Ingredients: bread flour; wheatmeal flour (81-85%); yeast
    show

  • Potato bread

    from English Bread and Yeast Cookery English Bread and Yeast Cookery by Elizabeth David

    • Categories: Bread & rolls, savory; English
    • Ingredients: unbleached white flour; potatoes; yeast; milk
    show

  • Rice bread

    from English Bread and Yeast Cookery English Bread and Yeast Cookery by Elizabeth David

    • Categories: Bread & rolls, savory; English
    • Ingredients: rice; bread flour; yeast
    show

  • A rye loaf

    from English Bread and Yeast Cookery English Bread and Yeast Cookery by Elizabeth David

    • Categories: Bread & rolls, savory; English
    • Ingredients: bread flour; rye meal; yeast
    show

  • Sweetened rye bread

    from English Bread and Yeast Cookery English Bread and Yeast Cookery by Elizabeth David

    • Categories: Bread & rolls, savory; English
    • Ingredients: rye flour; bread flour; yeast; golden syrup; mixed spice (UK)
    show

  • Quick sourdough rye bread

    from English Bread and Yeast Cookery English Bread and Yeast Cookery by Elizabeth David

    • Categories: Bread & rolls, savory; Quick / easy; English
    • Ingredients: rye meal; caraway seeds; yeast; wholemeal bread flour
    show

  • Barley bread 1

    from English Bread and Yeast Cookery English Bread and Yeast Cookery by Elizabeth David

    • Categories: Bread & rolls, savory; English
    • Ingredients: bread flour; yeast; buttermilk; barley meal
    show

  • Barley bread 2

    from English Bread and Yeast Cookery English Bread and Yeast Cookery by Elizabeth David

    • Categories: Bread & rolls, savory; English
    • Ingredients: barley meal; wheatmeal flour (81-85%); wholemeal flour; yeast; buttermilk
    show

  • A day's baking in the Aga oven

    from English Bread and Yeast Cookery English Bread and Yeast Cookery by Elizabeth David

    • Categories: Bread & rolls, savory; English
    • Ingredients: bread flour; yeast
    show

  • Flowerpot bread

    from English Bread and Yeast Cookery English Bread and Yeast Cookery by Elizabeth David

    • Categories: Bread & rolls, savory; English
    • Ingredients: wheatmeal flour (81-85%); yeast; milk
    show

  • Muffin loaves

    from English Bread and Yeast Cookery English Bread and Yeast Cookery by Elizabeth David

    • Categories: Bread & rolls, savory; English
    • Ingredients: bread flour; yeast; milk
    show

  • Robert May's French bread

    from English Bread and Yeast Cookery English Bread and Yeast Cookery by Elizabeth David

    • Categories: Bread & rolls, savory; English
    • Ingredients: bread flour; wheatmeal flour (81-85%); yeast; eggs; milk
    show

  • Scots baps

    from English Bread and Yeast Cookery English Bread and Yeast Cookery by Elizabeth David

    • Categories: Bread & rolls, savory; Scottish
    • Ingredients: all-purpose flour; milk; yeast
    show

Notes about this book

  • AliciaWarren on January 26, 2013

    This book has some excellent information in it. I particularly like the advice regarding baking under a cover to maintain humidity and get better ovenspring from a domestic oven. The recipes are useful too. Elizabeth David liked her bread to be salty. I find it better to use my own experience to judge the quantities of salt, water and yeast to add, especially as yeast comes in so many forms.

  • FeastsandFestivals on June 22, 2012

    The definitive work on English yeast cookery. Unsurpassed as a background and scholarly introduction. I wish they would reprint it, my paperback edition is now held together with sticky tape and string...

Notes about Recipes in this book

  • Brown oatmeal bread

    • AliciaWarren on January 26, 2013

      I made this using the metric quantities and I used a bread maker to knead and prepare the dough. I was surprised that for 520 g of flour and oatmeal there was only 280 g water. Indeed it made a very stiff dough. The total quantity of water I used in the end was probably closer to 340 ml.

  • Rice bread

    • chriscooks on July 30, 2011

      A standby. Use brown rice. It is dense, slices well, and makes a great sandwich bread

  • Welsh cakes

    • mjes on April 27, 2018

      I love having Welsh cakes on hand as they freeze well and provide an interesting foil for curds and jams. I treat them as a breakfast bread rather than a tea bread. This is my go-to recipe for Welsh cakes since I turn to David for any traditional British breads.

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  • ISBN 10 0713910267
  • ISBN 13 9780713910261
  • Linked ISBNs
  • Published Nov 11 1977
  • Format Hardcover
  • Language English
  • Edition First
  • Countries United Kingdom
  • Publisher Allen Lane

Publishers Text

In this universally acclaimed book Elizabeth David deals with all aspects of flour-milling, yeast, bread ovens and the different types of bread and flour available. The recipes cover yeast cookery of all kinds, and the many lovely, old-fashioned spiced breads, buns, pancakes and muffins, among others, are all described with her typical elegance and unrivalled knowledge.

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