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River Cottage Bread Handbook

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.

Recipe

Panzanella

added by River Cottage Bread Handbook

This Tuscan bread salad is excellent eaten on its own for lunch, but also just right with barbecued food, or anything else you want to eat outdoors with a bottle of wine on a hot summer’s day. As with all peasant food, there are limitless variations, so feel free to adjust this recipe. That said, I would never attempt to make it if I didn’t have some really good ripe tomatoes and decent extra virgin olive oil. 

Recipe

Bread and butter pudding

added by River Cottage Bread Handbook

If you don’t like bread and butter pudding, the chances are that you’ve never had one that’s been made properly. This recipe should change your mind.

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