English Bread and Yeast Cookery by Elizabeth David

Search this book for Recipes »

  • A basic loaf

    from English Bread and Yeast Cookery English Bread and Yeast Cookery by Elizabeth David

    • Categories: Bread & rolls, savory; English
    • Ingredients: wheatmeal flour (81-85%); yeast
    show

  • Short-time bread dough

    from English Bread and Yeast Cookery English Bread and Yeast Cookery by Elizabeth David

    • Categories: Bread & rolls, savory; English
    • Ingredients: wheatmeal flour (81-85%); yeast; powdered ascorbic acid
    show

  • Wholemeal tin bread

    from English Bread and Yeast Cookery English Bread and Yeast Cookery by Elizabeth David

    • Categories: Bread & rolls, savory; English
    • Ingredients: wholemeal flour; yeast; buttermilk
    show

  • The Grant loaf

    from English Bread and Yeast Cookery English Bread and Yeast Cookery by Elizabeth David

    • Categories: Bread & rolls, savory; English
    • Ingredients: whole wheat flour; muscovado sugar; yeast
    show

  • Holme Mills wholemeal bread

    from English Bread and Yeast Cookery English Bread and Yeast Cookery by Elizabeth David

    • Categories: Bread & rolls, savory; English
    • Ingredients: whole wheat flour; active dry yeast; malt extract
    show

  • A wholemeal scone loaf

    from English Bread and Yeast Cookery English Bread and Yeast Cookery by Elizabeth David

    • Categories: Bread & rolls, savory; English
    • Ingredients: wholemeal flour; yeast; crème fraîche
    show

  • To make a Coburg or round loaf without a tin

    from English Bread and Yeast Cookery English Bread and Yeast Cookery by Elizabeth David

    • Categories: Bread & rolls, savory; English
    • Ingredients: bread flour; yeast
    show

  • A pan Coburg or dish loaf

    from English Bread and Yeast Cookery English Bread and Yeast Cookery by Elizabeth David

    • Categories: Bread & rolls, savory; English
    • Ingredients: wheatmeal flour (81-85%); wholemeal flour; yeast; milk
    show

  • A bloomer loaf 1

    from English Bread and Yeast Cookery English Bread and Yeast Cookery by Elizabeth David

    • Categories: Bread & rolls, savory; English
    • Ingredients: wheatmeal flour (81-85%); bread flour; yeast; milk
    show

  • Bloomer loaf 2

    from English Bread and Yeast Cookery English Bread and Yeast Cookery by Elizabeth David

    • Categories: Bread & rolls, savory; English
    • Ingredients: wheatmeal flour (81-85%); bread flour; yeast; milk
    show

  • Brown oatmeal bread

    from English Bread and Yeast Cookery English Bread and Yeast Cookery by Elizabeth David

    • Categories: Bread & rolls, savory; English
    • Ingredients: wheatmeal flour (81-85%); oatmeal; yeast; cream
    show

  • A granary loaf

    from English Bread and Yeast Cookery English Bread and Yeast Cookery by Elizabeth David

    • Categories: Bread & rolls, savory; English
    • Ingredients: Granary flour; wheatmeal flour (81-85%); yeast
    show

  • Cottage loaves

    from English Bread and Yeast Cookery English Bread and Yeast Cookery by Elizabeth David

    • Categories: Bread & rolls, savory; English
    • Ingredients: bread flour; wheatmeal flour (81-85%); yeast
    show

  • Potato bread

    from English Bread and Yeast Cookery English Bread and Yeast Cookery by Elizabeth David

    • Categories: Bread & rolls, savory; English
    • Ingredients: unbleached white flour; potatoes; yeast; milk
    show

  • Rice bread

    from English Bread and Yeast Cookery English Bread and Yeast Cookery by Elizabeth David

    • Categories: Bread & rolls, savory; English
    • Ingredients: rice; bread flour; yeast
    show

  • A rye loaf

    from English Bread and Yeast Cookery English Bread and Yeast Cookery by Elizabeth David

    • Categories: Bread & rolls, savory; English
    • Ingredients: bread flour; rye meal; yeast
    show

  • Sweetened rye bread

    from English Bread and Yeast Cookery English Bread and Yeast Cookery by Elizabeth David

    • Categories: Bread & rolls, savory; English
    • Ingredients: rye flour; bread flour; yeast; golden syrup; mixed spice (UK)
    show

  • Quick sourdough rye bread

    from English Bread and Yeast Cookery English Bread and Yeast Cookery by Elizabeth David

    • Categories: Bread & rolls, savory; Quick / easy; English
    • Ingredients: rye meal; caraway seeds; yeast; wholemeal bread flour
    show

  • Barley bread 1

    from English Bread and Yeast Cookery English Bread and Yeast Cookery by Elizabeth David

    • Categories: Bread & rolls, savory; English
    • Ingredients: bread flour; yeast; buttermilk; barley meal
    show

  • Barley bread 2

    from English Bread and Yeast Cookery English Bread and Yeast Cookery by Elizabeth David

    • Categories: Bread & rolls, savory; English
    • Ingredients: barley meal; wheatmeal flour (81-85%); wholemeal flour; yeast; buttermilk
    show

  • A day's baking in the Aga oven

    from English Bread and Yeast Cookery English Bread and Yeast Cookery by Elizabeth David

    • Categories: Bread & rolls, savory; English
    • Ingredients: bread flour; yeast
    show

  • Flowerpot bread

    from English Bread and Yeast Cookery English Bread and Yeast Cookery by Elizabeth David

    • Categories: Bread & rolls, savory; English
    • Ingredients: wheatmeal flour (81-85%); yeast; milk
    show

  • Muffin loaves

    from English Bread and Yeast Cookery English Bread and Yeast Cookery by Elizabeth David

    • Categories: Bread & rolls, savory; English
    • Ingredients: bread flour; yeast; milk
    show

  • Robert May's French bread

    from English Bread and Yeast Cookery English Bread and Yeast Cookery by Elizabeth David

    • Categories: Bread & rolls, savory; English
    • Ingredients: bread flour; wheatmeal flour (81-85%); yeast; eggs; milk
    show

  • Scots baps

    from English Bread and Yeast Cookery English Bread and Yeast Cookery by Elizabeth David

    • Categories: Bread & rolls, savory; Scottish
    • Ingredients: all-purpose flour; milk; yeast
    show

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.

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 0670296538
  • ISBN 13 9780670296538
  • Published Sep 16 1980
  • Format Hardcover
  • Page Count 592
  • Language English
  • Edition 1st
  • Countries United States
  • Publisher The Viking Press

Publishers Text

An inspired collection of recipes includes informative essays on the history and traditions of bread making and provides American equivalents in recipes for all types of breads, yeast buns, pancakes, muffins, crumpets, oatcakes, pizzas, dumplings, soda breads, and more. IP.

Other cookbooks by this author