Magic bread dough from River Cottage Veg: 200 Inspired Vegetable Recipes (page 172) by Hugh Fearnley-Whittingstall

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Rutabaga on November 13, 2019

    I made this to use for the potato and blue cheese pizza recipe in this book. Ultimately, it's worked well, which was a little surprising considering I was using a mix of flours that I had on hand - all-purpose, cake, and whole wheat pastry - and my dough was also drier than it should have been. On top of that, I left it to rise in the refrigerator all day, and it seems the yeast was not very effective. So, I can say this is a very forgiving dough! It would be good to make again to the recipe's specifications and note the difference.

  • mfranklin125 on April 11, 2017

    So easy and so good

  • Zosia on June 16, 2014

    Made an excellent pizza crust, crisp yet chewy, just the way I like it, and able to support heavy toppings. I used multi-grain bread flour and unbleached all purpose and let the dough ferment overnight so it had great flavour.

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