How to Cook Bread


Leiths School of Food and Wine in London has acquired a first-class, international reputation since it was founded by Prue Leith in 1975. Now from the best-selling Leiths How to Cook comes an authoritative guide to easy bread-making. Comprehensive, illustrated step-by-step guides cover all the essential techniques, from the initial mixing stage, through kneading, rising and knocking back the dough, to shaping and proving. In addition, there is plenty of useful information on choosing and handling the basic ingredients. Classic loaves, sourdoughs, enriched breads, sweet yeast breads and layered doughs are all featured. Recipes for traditional white, farmhouse, wholemeal and granary breads – and read more

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ISBN:

9781849495486

Format:

Hardback

Pages:

160

Dimensions:

22cm x 17cm

RRP:

$34.99

Category:

Food

Series:

Leith's How to Cook

Publisher:

Quadrille Publishing Ltd

Published:

01 May 2015

ABOUT THE AUTHOR

Leith's School of Food and Wine