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

  • 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.

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  • ISBN 10 0140462996
  • ISBN 13 9780140462999
  • Published Oct 25 1979
  • Format Paperback
  • Page Count 624
  • Language English
  • Countries United Kingdom
  • Publisher Penguin Books Ltd

Publishers Text

In this universally acclaimed book Elizabeth David deals with all aspects of flour-milling, yeast, bread ovens and the different types of bread and flour available. The recipes cover yeast cookery of all kinds, and the many lovely, old-fashioned spiced breads, buns, pancakes and muffins, among others, are all described with her typical elegance and unrivalled knowledge.

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