Featherpuff bread from The Laurel's Kitchen Bread Book Updated: A Guide To Whole-Grain Bread Making with a New Chapter on Bread Machines by Laurel Robertson and Carol Flinders and Bronwen Godfrey

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

  • LauraMB on August 19, 2023

    Very good, light-textured whole wheat bread. I liked the buttermilk bread in this book, also. But I prefer this recipe. This bread does have more ingredients, so it costs more per loaf. I made this bread a second time to use ricotta I had in the fridge. I didn't have quite enough so I used a dollop of yogurt as well. I also used whey leftover from making yogurt in place of the water. It rose beautifully, and it tastes great. I made it as one loaf in my long Emile Henry baker. It rose to the top of the vessel.

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