Handmade Bread: Contemporary European Recipes for the Home Baker by Dan Lepard

  • Leaven recipe

    from Handmade Bread: Contemporary European Recipes for the Home Baker Handmade Bread by Dan Lepard

    • Categories: Bread & rolls, savory
    • Ingredients: rye flour; dried currants; yogurt; strong white flour
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Notes about this book

  • Eat Your Books

    Previously published in the US as "The Art of Handmade Bread" (2007) and in the UK as "The Handmade Loaf" (2004).

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.

  • 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.

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  • ISBN 10 1845338235
  • ISBN 13 9781845338237
  • Published Sep 03 2013
  • Format Paperback
  • Page Count 192
  • Language English
  • Countries United States
  • Publisher Mitchell Beazley
  • Imprint Mitchell Beazley

Publishers Text

As well as an international array of delicious bread recipes, Handmade Bread includes profiles of talented bakers. In the beautifully illustrated pages of this classic book, you can travel around Europe meeting exceptional bread bakers and learn how to create more than 80 mouthwatering recipes, many inspired by the individuals profiled. There are traditional favorites such as Raisin and Cinnamon Loaf, as well as many lesser-known regional specialties like Chelsea Buns and White Potato Stottie Cake. Lavish photographs of the finished recipes and the bakers themselves add extra appeal. You can see how the dough is mixed, the loaves are taken from the ovens and how a variety of breads are made.

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