Crusty loaves from The Art of Escapism Cooking: A Survival Story, with Intensely Good Flavors (page 38) by Mandy Lee

  • bread flour
  • yogurt
  • instant yeast
  • roasted barley tea

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

  • PatriciaW on January 23, 2020

    I upgraded my initial rating from 3 to 5. My original note: The barley tea adds a nice note and some colour. (I made the crusty bread variation.) It has a moist, tender crumb. To me it's not quite as nice a texture as Jim Lahey's no-knead bread but that's just a matter of taste. I'm curious to try it as pita or pizza dough. 3 days later: This bread ages beautifully! It stayed moist and the flavour seemed to get better. I usually eat fresh bread the day I bake and then find myself making toast after that, or using the bread in other dishes. I was slicing this bread and slathering it with butter to the very end of the loaf. It was great as toast but it wasn't required. It also seemed to get tastier. Amazing stuff! Still want to try the pizza and pita variations.

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