Bread on the Table: Recipes for Making and Enjoying Europe's Most Beloved Breads by David Norman

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  • French country bread (Pain de campagne) (page 40)

    from Bread on the Table: Recipes for Making and Enjoying Europe's Most Beloved Breads Bread on the Table by David Norman

    • Categories: Bread & rolls, savory; French; Vegan
    • Ingredients: all-purpose flour; instant yeast; whole rye flour; rice flour
    • Accompaniments: La charbonée de boulanger
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  • Bread with prunes and hazelnuts (Pain aux pruneaux et noisettes) (page 46)

    from Bread on the Table: Recipes for Making and Enjoying Europe's Most Beloved Breads Bread on the Table by David Norman

    • Categories: Bread & rolls, savory; French; Vegan
    • Ingredients: all-purpose flour; instant yeast; whole wheat flour; hazelnuts; prunes; rice flour
    show

  • French dark rye bread (Pain de seigle) (page 52)

    from Bread on the Table: Recipes for Making and Enjoying Europe's Most Beloved Breads Bread on the Table by David Norman

    • Categories: Bread & rolls, savory; French; Vegan
    • Ingredients: all-purpose flour; instant yeast; whole rye flour; rice flour
    • Accompaniments: Oysters with mignonette
    show

  • Pullman bread (Pain de mie) (page 58)

    from Bread on the Table: Recipes for Making and Enjoying Europe's Most Beloved Breads Bread on the Table by David Norman

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

  • Building a sourdough starter (Levain naturel) (page 64)

    from Bread on the Table: Recipes for Making and Enjoying Europe's Most Beloved Breads Bread on the Table by David Norman

    • Categories: Bread & rolls, savory; How to...; French; Vegan
    • Ingredients: all-purpose flour; whole rye flour
    show

  • French-style sourdough (Pain au levain) (page 70)

    from Bread on the Table: Recipes for Making and Enjoying Europe's Most Beloved Breads Bread on the Table by David Norman

    • Categories: Bread & rolls, savory; French; Vegan
    • Ingredients: sourdough levain; all-purpose flour; whole spelt flour; whole rye flour; rice flour
    • Accompaniments: La charbonée de boulanger
    show

  • Large country loaf with stone-ground flour (Miche) (page 76)

    from Bread on the Table: Recipes for Making and Enjoying Europe's Most Beloved Breads Bread on the Table by David Norman

    • Categories: Bread & rolls, savory; French; Vegan
    • Ingredients: sourdough levain; all-purpose flour; whole rye flour; rice flour; high extraction whole wheat flour
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  • La charbonée de boulanger (page 87)

    from Bread on the Table: Recipes for Making and Enjoying Europe's Most Beloved Breads Bread on the Table by David Norman

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  • Vinaigrette (page 88)

    from Bread on the Table: Recipes for Making and Enjoying Europe's Most Beloved Breads Bread on the Table by David Norman

    • Categories: Dressings & marinades; French; Vegetarian; Vegan
    • Ingredients: olive oil; store-cupboard ingredients
    show

  • Croque monsieur (page 89)

    from Bread on the Table: Recipes for Making and Enjoying Europe's Most Beloved Breads Bread on the Table by David Norman

    • Categories: Sandwiches & burgers; Sauces, general; Main course; Cooking for 1 or 2; French
    • Ingredients: whole nutmeg; white peppercorns; pain de mie bread; boiled ham; Emmentaler cheese
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  • Oysters with mignonette (page 91)

    from Bread on the Table: Recipes for Making and Enjoying Europe's Most Beloved Breads Bread on the Table by David Norman

    • Categories: Sauces for fish; Appetizers / starters; French
    • Ingredients: black peppercorns; coarse sea salt; shallots; oysters with shells
    • Accompaniments: French dark rye bread (Pain de seigle)
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  • Whole grain rye bread (Fullkornsbröd) (page 96)

    from Bread on the Table: Recipes for Making and Enjoying Europe's Most Beloved Breads Bread on the Table by David Norman

    • Categories: Bread & rolls, savory; Swedish; Vegan
    • Ingredients: whole rye flour; rye chops; instant yeast; all-purpose flour; wheat bran; rice flour
    show

  • Rye sourdough starter (page 100)

    from Bread on the Table: Recipes for Making and Enjoying Europe's Most Beloved Breads Bread on the Table by David Norman

    • Categories: Bread & rolls, savory; Scandinavian; Vegan
    • Ingredients: whole rye flour
    show

  • Gotland’s bread (Gotlandsbröd) (page 104)

    from Bread on the Table: Recipes for Making and Enjoying Europe's Most Beloved Breads Bread on the Table by David Norman

    • Categories: Bread & rolls, savory; Swedish; Vegan
    • Ingredients: rye sourdough starter; whole rye flour; dried bitter orange peel; anise seeds; fennel seeds; all-purpose flour; rice flour; dark sugar beet syrup
    show

  • Danish rye bread (Rugbrød) (page 108)

    from Bread on the Table: Recipes for Making and Enjoying Europe's Most Beloved Breads Bread on the Table by David Norman

    • Categories: Bread & rolls, savory; Danish; Vegan
    • Ingredients: rye sourdough starter; whole rye flour; rye berries (whole rye); all-purpose flour; instant yeast
    show

  • Swedish crispbread (Knäckebröd) (page 112)

    from Bread on the Table: Recipes for Making and Enjoying Europe's Most Beloved Breads Bread on the Table by David Norman

    • Categories: Bread & rolls, savory; Swedish; Vegan
    • Ingredients: rye sourdough starter; whole rye flour; rice flour
    show
  • Swedish “wort” bread (Vörtbröd)

    Swedish “wort” bread (Vörtbröd) (page 116)

    from Bread on the Table: Recipes for Making and Enjoying Europe's Most Beloved Breads Bread on the Table by David Norman

    • Categories: Bread & rolls, savory; Christmas; Swedish
    • Ingredients: whole rye flour; instant yeast; all-purpose flour; dried bitter orange peel; ground ginger; ground cloves; rice flour; porter beer-making kit; dark sugar beet syrup
    • Accompaniments: Christmas ham (Julskinka)
    show

  • Norwegian flatbreads, Olsen Family style (Lefse) (page 122)

    from Bread on the Table: Recipes for Making and Enjoying Europe's Most Beloved Breads Bread on the Table by David Norman

    • Categories: Bread & rolls, savory; Christmas; Norwegian
    • Ingredients: all-purpose flour; butter
    show

  • Build your own sandwiches, Swedish style (Smörgås) (page 131)

    from Bread on the Table: Recipes for Making and Enjoying Europe's Most Beloved Breads Bread on the Table by David Norman

    • Categories: Sandwiches & burgers; Breakfast / brunch; Suppers; Swedish
    • Ingredients: Scandinavian-style crispbreads; rye bread; boiled ham; salami; summer sausage; honey; gravlax; marmalade; salmon roe; cucumbers; butter; liver pâté; Jarlsberg cheese
    show

  • Gravlax (page 132)

    from Bread on the Table: Recipes for Making and Enjoying Europe's Most Beloved Breads Bread on the Table by David Norman

    • Categories: Spice / herb blends & rubs; Main course; Scandinavian
    • Ingredients: white peppercorns; salmon fillets; coarse sea salt; dill fronds
    show

  • Christmas ham (Julskinka) (page 135)

    from Bread on the Table: Recipes for Making and Enjoying Europe's Most Beloved Breads Bread on the Table by David Norman

    • Categories: Stews & one-pot meals; Main course; Christmas; Swedish
    • Ingredients: ham; yellow onions; whole cloves; bay leaves; white peppercorns; fresh ginger; allspice berries; Swedish mustard; egg yolks; rye breadcrumbs
    • Accompaniments: Swedish “wort” bread (Vörtbröd)
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  • Christmas kale, Halland style (Grönkål) (page 136)

    from Bread on the Table: Recipes for Making and Enjoying Europe's Most Beloved Breads Bread on the Table by David Norman

    • Categories: Side dish; Christmas; Swedish
    • Ingredients: curly kale; yellow onions; ham broth
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  • Cultured butter (page 137)

    from Bread on the Table: Recipes for Making and Enjoying Europe's Most Beloved Breads Bread on the Table by David Norman

    • Categories: Dips, spreads & salsas; Scandinavian; Vegetarian
    • Ingredients: heavy cream; filmjölk
    show

  • German country bread with 30 percent rye (Landbrot) (page 142)

    from Bread on the Table: Recipes for Making and Enjoying Europe's Most Beloved Breads Bread on the Table by David Norman

    • Categories: Bread & rolls, savory; German; Vegan
    • Ingredients: rye sourdough starter; whole rye flour; all-purpose flour; instant yeast; rice flour
    show

  • German farmer’s bread with 70 percent rye (Bauernbrot) (page 148)

    from Bread on the Table: Recipes for Making and Enjoying Europe's Most Beloved Breads Bread on the Table by David Norman

    • Categories: Bread & rolls, savory; German; Vegan
    • Ingredients: rye sourdough starter; whole rye flour; all-purpose flour; instant yeast; rice flour
    show

Notes about this book

This book does not currently have any notes.

Notes about Recipes in this book

  • Chef Drew’s Easy Tiger beer cheese [Andrew Curren]

    • EmilyR on October 29, 2019

      This is a nice riff on something akin to obatzda. It makes a rather enormous quantity and could be halved unless feeding a large crowd. I blitzed it in the vitamix, which worked well... and was a bit impatient so we ate some without chilling it.

  • Biergarten sausage salad (Wurstsalat)

    • EmilyR on October 29, 2019

      This is a nice summery salad of sorts that is much better than it sounds. It comes together quickly and is an excellent addition to any brotzeit or Bavarian themed afternoon. My German mother in law adds capers to hers, but this is quite authentic.

  • Norwegian flatbreads, Olsen Family style (Lefse)

    • mjes on August 31, 2021

      I had only heard of flour rather than potato lefse, so I had to try this recipe. While this recipe make a very decent flatbread, I wonder if I need yet another unleavened wheat flatbread. I think I'll reserve my lefse making to potato lefse.

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Reviews about this book

  • ISBN 10 1607749254
  • ISBN 13 9781607749257
  • Published Oct 22 2019
  • Format Hardcover
  • Page Count 256
  • Language English
  • Countries United States
  • Publisher Ten Speed Press

Publishers Text

The debut cookbook from cult favorite Austin bakery and beer garden Easy Tiger, featuring recipes from author David Norman's time spent exploring bread traditions throughout Europe and North America, plus menu ideas for incorporating homemade bread into everyday meals.

In this highly anticipated cookbook, culinary instructor and baker David Norman explores the European breadmaking traditions that inspire him most--from the rye breads of France to the saltless ciabattas of Italy to the traditional Christmas loaves of Scandinavia. Norman also offers recipes for traditional foods to accompany these regional specialties, so home bakers can showcase their freshly made breads alongside a traditional Swedish breakfast spread, oysters with mignonette, or country pâté, to name a few examples. With rigorous, detailed instructions plus showstopping photography, this book will surprise and delight bakers of all stripes.