English Bread and Yeast Cookery by Elizabeth David

Search this book for Recipes »

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

  • Rice bread

    • chriscooks on July 30, 2011

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

  • 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.

  • 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