River Cottage Bread Handbook
About Me: The River Cottage Bread Handbook examines the key ingredients in baking (flour, yeast, salt and water), explains the science behind the alchemic processes, and advises on the right kit to get started. This book demonstrates how to make yeast and non-yeast breads, as well as enriched doughs and home-started sourdough, and includes sixty recipes.
This is a rural Devon, River Cottage version of the classic Italian sauce. We substitute nettles, rapeseed oil, Cheddar and breadcrumbs for basil, olive oil, Parmesan and pine nuts. Use it wherever you would use pesto – it is excellent swirled on top of creamy soups, or tossed through pasta.