The River Cottage Bread Handbook by Daniel Stevens

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  • 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.

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  • ISBN 10 074759533X
  • ISBN 13 9780747595335
  • Published Feb 16 2009
  • Format Hardcover
  • Page Count 224
  • Language English
  • Countries United Kingdom
  • Publisher Bloomsbury Publishing Plc
  • Imprint Bloomsbury Publishing PLC

Publishers Text

First, Daniel examines the key ingredients in baking (flour, yeast, salt and water), explains the science behind the seemingly alchemic processes, and advises on the right kit to get started. He then demonstrates how to make yeast and non-yeast breads, as well as enriched doughs and home-started sourdough, and includes sixty recipes, covering everything from the simple white loaf and familiar classics such as ciabatta, naan and pizza bread, to fresh new challenges like potato bread, rye, tortilla, croissants, doughnuts and bagels. The handbook is completed by full-colour photographs throughout, including step-by-step photos, instructions for building your own bread oven, and a directory of equipment and useful addresses.

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