Leiths How to Cook Bread by Leiths School of Food and Wine
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White bread (page 20)
from Leiths How to Cook Bread Leiths How to Cook Bread by Leiths School of Food and Wine
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- ISBN 10 1849495483
- ISBN 13 9781849495486
- Linked ISBNs
- 9781787131040 Paperback (United Kingdom) 6/29/2017
- Published May 07 2015
- Format Hardcover
- Page Count 160
- Language English
- Countries United Kingdom
- Publisher Quadrille Publishing
- Imprint Quadrille Publishing Ltd
Publishers Text
These easy-to-use guidebooks take the reader through every aspect of preparation and cooking. Skills are comprehensively explained and clearly illustrated with step-by-step photographs throughout, enabling the reader to identify the correct texture at every stage of the recipe. There are over 70 recipes in this book, 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 glutenfree 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.
