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The River Cottage Bread Handbook by Daniel Stevens

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Notes about Recipes in this book

  • 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.

  • Scones

    • tofudogg on September 27, 2014

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

  • 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.

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  • ISBN 10 158008186X
  • ISBN 13 9781580081863
  • Linked ISBNs
  • Published Jun 15 2010
  • Format Hardcover
  • Page Count 224
  • Language English
  • Countries United States
  • Publisher Ten Speed Press
  • Imprint Ten Speed Press

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.



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