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English Bread and Yeast Cookery by Elizabeth David

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Notes about this book

  • AliciaWarren on January 26, 2013

    This book has some excellent information in it. I particularly like the advice regarding baking under a cover to maintain humidity and get better ovenspring from a domestic oven. The recipes are useful too. Elizabeth David liked her bread to be salty. I find it better to use my own experience to judge the quantities of salt, water and yeast to add, especially as yeast comes in so many forms.

  • FeastsandFestivals on June 22, 2012

    The definitive work on English yeast cookery. Unsurpassed as a background and scholarly introduction. I wish they would reprint it, my paperback edition is now held together with sticky tape and string...

Notes about Recipes in this book

  • Brown oatmeal bread

    • AliciaWarren on January 26, 2013

      I made this using the metric quantities and I used a bread maker to knead and prepare the dough. I was surprised that for 520 g of flour and oatmeal there was only 280 g water. Indeed it made a very stiff dough. The total quantity of water I used in the end was probably closer to 340 ml.

  • Rice bread

    • chriscooks on July 30, 2011

      A standby. Use brown rice. It is dense, slices well, and makes a great sandwich bread

  • Welsh cakes

    • mjes on April 27, 2018

      I love having Welsh cakes on hand as they freeze well and provide an interesting foil for curds and jams. I treat them as a breakfast bread rather than a tea bread. This is my go-to recipe for Welsh cakes since I turn to David for any traditional British breads.

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Reviews about this book

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  • ISBN 10 1906502870
  • ISBN 13 9781906502874
  • Published Sep 30 2010
  • Format Hardcover
  • Page Count 624
  • Language English
  • Countries United Kingdom
  • Publisher Grub Street
  • Imprint Grub Street

Publishers Text

First published in 1977, and winning its author the coveted Glenfiddich Writer of the Year Award, this universally acclaimed book is regarded by many as simply the best book ever written about the making of bread. It covers all aspects of flour-milling, yeast, bread ovens and the different types of bread and flour available. It contains an exhaustive collection of recipes, everything from plain brown wholemeal or saffron cake to drop scones and croissants; all described with her typical elegance and unrivalled knowledge. Even how to make your own yeast and keep it. But more than just a list of recipes, it is an insight into an interesting and informative home-baker. Enquire within on any point connected with baking and Miss David has the answer. Nor does it omit the history of bread making from the Exodus onwards, the iniquities of sliced bread and uncovers the dubious practices of some flour millers and bread manufacturers in the UK and elsewhere with amusing anecdotes and personal observations throughout. The writing style of this book has aged well and adds greatly to its charm. This is a book that should be included in every food lover's collection. Not just for those who love to cook but those who enjoy reading about food and its history, and of course it is an absolute must for keen bakers.

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