Bread by Eric Treuille and Ursula Ferrigno

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  • Plain or basic white bread (Pain ordinaire) (page 72)

    from Bread Bread by Eric Treuille and Ursula Ferrigno

    • Categories: Bread & rolls, savory; French; Vegan
    • Ingredients: dried yeast; strong white flour
    show

  • Cottage loaf (page 73)

    from Bread Bread by Eric Treuille and Ursula Ferrigno

    • Categories: Bread & rolls, savory; British; Vegan
    • Ingredients: dried yeast; strong white flour
    show

  • Bread rolls (Petits pains) (page 73)

    from Bread Bread by Eric Treuille and Ursula Ferrigno

    • Categories: Bread & rolls, savory; French; Vegan
    • Ingredients: dried yeast; strong white flour
    show

  • Granary tin loaf (page 73)

    from Bread Bread by Eric Treuille and Ursula Ferrigno

    • Categories: Bread & rolls, savory; British; Vegan
    • Ingredients: dried yeast; Granary flour
    show

  • Country oatmeal bread (page 74)

    from Bread Bread by Eric Treuille and Ursula Ferrigno

    • Categories: Bread & rolls, savory; British
    • Ingredients: dried yeast; wholemeal flour; strong white flour; medium oatmeal; honey; rolled oats
    show

  • Barley bread (page 74)

    from Bread Bread by Eric Treuille and Ursula Ferrigno

    • Categories: Bread & rolls, savory; British
    • Ingredients: dried yeast; wholemeal flour; strong white flour; medium oatmeal; honey; barley flour; barley flakes
    show

  • Oatmeal rolls (page 74)

    from Bread Bread by Eric Treuille and Ursula Ferrigno

    • Categories: Bread & rolls, savory; British
    • Ingredients: dried yeast; wholemeal flour; strong white flour; medium oatmeal; honey; rolled oats
    show

  • Greek village bread (Daktyla) (page 75)

    from Bread Bread by Eric Treuille and Ursula Ferrigno

    • Categories: Bread & rolls, savory; Greek
    • Ingredients: dried yeast; strong white flour; wholemeal flour; cornmeal; honey; sesame seeds
    show

  • Victorian milk bread (page 76)

    from Bread Bread by Eric Treuille and Ursula Ferrigno

    • Categories: Bread & rolls, savory; British
    • Ingredients: dried yeast; milk; strong white flour
    show

  • Bloomer (page 76)

    from Bread Bread by Eric Treuille and Ursula Ferrigno

    • Categories: Bread & rolls, savory; British
    • Ingredients: dried yeast; strong white flour
    show

  • Scots baps (page 77)

    from Bread Bread by Eric Treuille and Ursula Ferrigno

    • Categories: Bread & rolls, savory; Scottish
    • Ingredients: dried yeast; strong white flour
    show

  • Kentish huffkins (page 77)

    from Bread Bread by Eric Treuille and Ursula Ferrigno

    • Categories: Bread & rolls, savory; English
    • Ingredients: dried yeast; strong white flour
    show

  • Ballymaloe brown bread (page 78)

    from Bread Bread by Eric Treuille and Ursula Ferrigno

    • Categories: Bread & rolls, savory; Irish; Vegan
    • Ingredients: dried yeast; black treacle; wholemeal flour
    show

  • Portuguese corn bread (Broa) (page 78)

    from Bread Bread by Eric Treuille and Ursula Ferrigno

    • Categories: Bread & rolls, savory; Portuguese; Vegan
    • Ingredients: dried yeast; yellow cornmeal; strong white flour
    show

  • French stick (Baguette) (page 79)

    from Bread Bread by Eric Treuille and Ursula Ferrigno

    • Categories: Bread & rolls, savory; French; Vegan
    • Ingredients: dried yeast; strong white flour
    show

  • Split rolls (Pistolets) (page 79)

    from Bread Bread by Eric Treuille and Ursula Ferrigno

    • Categories: Bread & rolls, savory; French; Vegan
    • Ingredients: dried yeast; strong white flour
    show

  • "Ear of wheat" (Pain d'epi) (page 79)

    from Bread Bread by Eric Treuille and Ursula Ferrigno

    • Categories: Bread & rolls, savory; French; Vegan
    • Ingredients: dried yeast; strong white flour
    show

  • Italian breadsticks (Grissini Torinesi) (page 80)

    from Bread Bread by Eric Treuille and Ursula Ferrigno

    • Categories: Bread & rolls, savory; Italian
    • Ingredients: dried yeast; malt extract; strong white flour; semolina; egg yolks; sesame seeds
    show

  • Spanish bread loops (Picos) (page 80)

    from Bread Bread by Eric Treuille and Ursula Ferrigno

    • Categories: Bread & rolls, savory; Spanish; Vegan
    • Ingredients: dried yeast; malt extract; strong white flour
    show

  • Bagels (page 81)

    from Bread Bread by Eric Treuille and Ursula Ferrigno

    • Categories: Bread & rolls, savory; East European; Vegan
    • Ingredients: dried yeast; strong white flour
    show

  • Pretzels (Salzbrezeln) (page 82)

    from Bread Bread by Eric Treuille and Ursula Ferrigno

    • Categories: Bread & rolls, savory; German
    • Ingredients: dried yeast; strong white flour; sesame seeds
    show

  • Salted breadsticks (Salzstangen) (page 82)

    from Bread Bread by Eric Treuille and Ursula Ferrigno

    • Categories: Bread & rolls, savory; German
    • Ingredients: dried yeast; strong white flour; sesame seeds
    show

  • French country style bread with a sourdough starter (Pain de campagne) (page 85)

    from Bread Bread by Eric Treuille and Ursula Ferrigno

    • Categories: Bread & rolls, savory; French; Vegan
    • Ingredients: dried yeast; strong white flour; rye flour
    show

  • Crown or ring loaf (Couronne) (page 85)

    from Bread Bread by Eric Treuille and Ursula Ferrigno

    • Categories: Bread & rolls, savory; French; Vegan
    • Ingredients: dried yeast; strong white flour; rye flour
    show

  • Pain tordu (page 85)

    from Bread Bread by Eric Treuille and Ursula Ferrigno

    • Categories: Bread & rolls, savory; French; Vegan
    • Ingredients: dried yeast; strong white flour; rye flour
    show

Notes about this book

This book does not currently have any notes.

Notes about Recipes in this book

  • German country-style rye bread (Landbrot)

    • manycookbooks on March 10, 2019

      This recipe is seriously flawed, unless I missed something. After making the starter, which, despite fresh yeast, did not become very "bubbly", the instructions follow to make the dough. Step 2 indicates that you should "mix the flours in a large bowl. Make a well in the center and add the dissolved yeast and starter" (so far, so good). After mixing, the mixture is supposed to be a "thick batter", but it's more like a heavy bowl of sludge. It did not "sponge" and get frothy! Even worse, in step 4, you are to add the "fermented batter" and "mix in the flour"! Excuse me, but didn't we already do that in step 2? The entire recipe is very poorly described and I needn't tell you about the dismal result! Not only does the dough need "proofing" correctly, but the recipe needs "proofreading"!

  • Pumpkin bread

    • SugarFree_Vegan on April 29, 2020

      A really good way to stretch (no pun intended!) your flour out if you don't have much left. I had an old can of pumpkin puree that I used and froze the remaining pumpkin for a cake maybe. A great looking bread, makes a much softer loaf too.

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Reviews about this book

  • Farmgirl Fare

    If you learn best by looking at pictures, then this is definitely the book for you...And while it's a perfect book for beginners...many experienced bakers would also enjoy it.

    Full review
  • ISBN 10 075130607X
  • ISBN 13 9780751306071
  • Linked ISBNs
  • Published Sep 24 1998
  • Format Hardcover
  • Page Count 168
  • Language English
  • Countries United Kingdom
  • Publisher Penguin Books Ltd
  • Imprint Dorling Kindersley Publishers Ltd

Publishers Text

Covering the essential techniques of mixing, kneading, shaping, and baking bread, and accompanied by an inspirational bread gallery with over 100 recipes, Bread is the perfect guide for both novice and experienced bakers. Featuring step-by-step sequences and easy-to-follow text that take the mystery out of baking bread, this is a complete illustrated guide to the key ingredients and equipment used in the art of bread making from around the world.

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