A cider loaf from The Kitchen Diaries II (page 6) by Nigel Slater

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

  • Ganga108 on July 31, 2021

    Divine!

  • Zosia on July 24, 2014

    Delicious artisanal-like loaf with a moist, chewy crumb and crisp crust. The dough was quite wet and required a little folding between rest periods rather than kneading but not so wet that it couldn't be shaped before the final proof. I used only 7g instant dried yeast which I think is much less than the conversion from fresh would be, but it was enough. I helped the crust development by creating steam in the oven at the start of baking (ice cubes added to a hot pan). The loaf had a wonderful nutty flavour with a subtle sweetness and was great freshly baked or toasted.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.