More and more people are discovering the creative and gastronomic joys of making bread at home. In this attractive little book from the National Trust, all the techniques, ingredients and science of bread making are explained. The recipes include 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, some of them sourced from National Trust properties.
- Author: Eastoe, Jane
- Publisher: Pavilion Books Ltd
- Format: Hardback
- Pages: 128
- Dimensions: 192x136mm