Brilliant Bread by James Morton

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Notes about Recipes in this book

  • White pita breads

    • pomona on June 06, 2020

      How is bread so delicious. I didn't get big pockets but it was easy to cut open and stuff.

  • Mug - or anywhere - bread

    • Leo on February 19, 2014

      Made a lovely, chewy loaf with an open texture - amazing really considering the lack of work needed.

  • Wholemeal bread

    • Leo on February 19, 2014

      Have made this 3 or 4 times now - results always different (but delicious) depending on whether I deliberately put the dough in a warm place to prove or just left in a warm kitchen. It takes time but no effort at all. Lovely toasted and makes great sandwiches.

  • Soft or crusty rolls

    • ebs on November 26, 2020

      These were excellent rolls. I chose the soft option which were to be baked at the higher temp (450 F) and they took about 9 minutes. They were perfect!

  • 'Everyday' loaf (Pain de mie)

    • Boffcat on November 28, 2016

      Delicious, and lasts surprisingly well for a few days even without being toasted. The recipe describes the dough as wet, but mine was actually fairly 'dry' (which made it easy to work with).

  • Lemon and poppy seed muffins

    • Wazzockbeak on February 18, 2020

      The glaze is pretty but a bit too sticky for my liking.

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  • ISBN 10 0091955602
  • ISBN 13 9780091955601
  • Linked ISBNs
  • Published Aug 29 2013
  • Format Hardcover
  • Page Count 224
  • Language English
  • Countries United Kingdom
  • Publisher Ebury Press
  • Imprint Ebury Press

Publishers Text

James Morton was surely the people's favourite to win 2012's Great British Bake Off series - with his Fairisle tank tops, spectacles and eccentric cake designs, this softly spoken Scottish medical student won the viewers' hearts if not the trophy. James's real passion is bread-making. He is fascinated by the science of it, the taste of it, the making of it. And in Brilliant Bread he communicates that passion to everyone, demystifying the often daunting process of "proper" bread making. James uses supermarket flour and instant yeast - you can save money by making your own bread. You don't even have to knead! It just takes a bit of patience and a few simple techniques. Using step by step photos, James guides the reader through the how-to of dough making and shaping, with recipes ranging from basic loaves through flatbreads, sourdoughs, sweet doughs, buns, doughnuts, focaccia and pretzels. Inspiring and simple to follow, with James's no-nonsense advice and tips, this book will mean you never buy another sliced white loaf again.

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