Bread Making by Jane Eastoe

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.

This attractive little book contains everything you need to inspire you to start making your own bread.

Jane Eastoe has been a journalist and author for 35 years. Working for the fashion business press, she regularly covered the international collections and interviewed designers from Gaultier to Galliano. She is the co-author of Fabulous Frocks, now in its third addition, also published by Pavilion and contributed to Fashion: the whole Story, published by Thames & Hudson. She has written numerous books for the National Trust Books list, including A Cottage in the Country and Ruins and is the author of three sumptuously photographed books for Pavilion: Vintage Roses, Peonies and Tulips.