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Bread Making A practical guide to all aspects of bread making by Jane Eastoe
  

Bread Making A practical guide to all aspects of bread making

Part of the National Trust Food Series
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A short guide packed full of information on bread and bread-making. And this being a National Trust publication there are plenty of regional and specialist recipes included, many of which are favourites in National Trust cafes and restaurants. Both sweet and savoury, the yeast-based treats include Bath buns, crumpets, rye bread and Welsh cakes.

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Synopsis

Bread Making A practical guide to all aspects of bread making by Jane Eastoe

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 and more people are now making their own bread. In this book, all the techniques, ingredients and the science of bread making are explained and in addition, a range of recipes are featured, 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 specialities, such as Barmbrack, Bara Brith, English Muffins, Crumpets, Pikelets, Beer Bread, Welsh Cakes and Bath Buns too.

About the Author

Jane Eastoe has been a journalist and author for 25 years. She is author of Wild Food, Home Grown Fruit, Allotments, Mushrooms and Britain by Bike, all published by National Trust Books.

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Book Info

Publication date

4th April 2014

Author

Jane Eastoe

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Author's Website

janeeastoe.co.uk/

Publisher

National Trust Books an imprint of Pavilion Books

Format

Hardback
96 pages

Categories

Cookery, Food and Drink
eBook Favourites
eBook Favourites

Cakes, baking, icing & sugarcraft

ISBN

9781907892783

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