Bread (River Cottage Handbook No. 3) by Daniel Stevens

Search this book for Recipes »

Notes about this book

This book does not currently have any notes.

Notes about Recipes in this book

  • Spelt sourdough

    • eliza on March 31, 2019

      I loved this bread. I used organic spelt flour and hemp seed, and did 3 rising cycles the next day. My only deviation from the recipe was to bake in my cast iron pot as per usual. Quite a sour result due to the long rising time. Will definitely make this again.

  • Beet hummus

    • eliza on March 31, 2019

      Really nice, colourful, and freezes well. I reduce the cumin.

  • Walnut honey bread

    • eeeve on October 22, 2015

      Why do my soda breads always come out as dense, heavy bricks?! This one's no exception, plus it's quite difficult to cut (breaks apart too easily), however, I like the slightly sweet taste and crunchy crust, so will try again.

  • River Cottage shortbread

    • eeeve on February 16, 2015

      Crumbly, salty-sweet shortbread, soooo lovely! Instead of going for one of the suggested flavour options (lemon or cinnamon which are only optional anyway and probably shouldn't be in the EYB ingredients list?), I used lavender flowers, which was heavenly. I didn't roll out the dough but made a slightly more rustic biscuit by rolling a small ball and flattening it out a bit; resulting in slightly longer baking time. Well worth it all and will be making again.

  • Scones

    • tofudogg on September 27, 2014

      Really liked these. Next time leave out vanilla, and they will be perfect.

  • Soda bread

    • Ro_ on January 05, 2021

      I don't know why (maybe my dusting of flour was too heavy) but this came out of the oven kind of albino-looking. The taste was OK, but texture wise it was very close. Not the best soda bread recipe I've tried TBH.

  • Hot cross buns

    • ancurambaire on April 05, 2020

      Can substitute apricot jam with orange marmalade.

You must Create an Account or Sign In to add a note to this book.

Reviews about this book

This book does not currently have any reviews.

  • ISBN 10 1408836076
  • ISBN 13 9781408836071
  • Published Jan 01 2012
  • Format Paperback
  • Page Count 224
  • Language English
  • Countries United Kingdom
  • Publisher Bloomsbury Publishing

Publishers Text

The River Cottage farm, established by British food personality Hugh Fearnley-Whittingstall to promote high-quality, local, and sustainable food, has inspired a television series, restaurants and classes, and a hit series of books. In this new addition to the award-winning collection, River Cottage baking instructor Daniel Stevens shares his irrepressible enthusiasm and knowledge to help you bake better bread. From familiar classics such as ciabatta and pizza dough, to new challenges like potato bread, rye loaves, tortillas, naan, croissants, doughnuts, and bagels, each easy-to-follow recipe is accompanied by full-color, step-by-step photos. There’s even an in-depth chapter on building your own backyard wood-fired oven.



Other cookbooks by this author