Bread making : a practical guide to all aspects of bread making.

By:

Eastoe, Jane

Material type: Text

TextPublication details: [S.l.] : National Trust Books, 2014Description: p. cmISBN:

1907892788
9781907892783

Subject(s):

Bread

DDC classification:

641.815 23

LOC classification:

TX769 .E378 2014

Summary: Bread is one of the oldest prepared foods and one of immense social and political significance. In Britain we eat about 8 million loaves a day, most of it shop bought. But more people are now making their own bread. In this book all the techniques, ingredients, and science of bread making are explained, in addition to a range of recipes, including some from the National Trust. The recipes include the basics such as Wholemeal, Granary, Rye, Corn, and Farmhouse bread, but there are also many regional specialties, such as Barmbrack, Bara Brith, English Muffins, Crumpets, Pikelets, Beer Bread, Welsh Cakes, and Bath Buns.

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Holdings
Item type	Current library	Collection	Call number	Status	Notes	Date due	Barcode
Non-Fiction	Waimate Located at Event Centre	Non Fiction	641.815 (Browse shelf(Opens below))	Not For Loan	Not for loan		a00648860

Bread is one of the oldest prepared foods and one of immense social and political significance. In Britain we eat about 8 million loaves a day, most of it shop bought. But more people are now making their own bread. In this book all the techniques, ingredients, and science of bread making are explained, in addition to a range of recipes, including some from the National Trust. The recipes include the basics such as Wholemeal, Granary, Rye, Corn, and Farmhouse bread, but there are also many regional specialties, such as Barmbrack, Bara Brith, English Muffins, Crumpets, Pikelets, Beer Bread, Welsh Cakes, and Bath Buns.

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