Book: River Cottage, bread
River Cottage, Bread by Daniel Stevens is published by Bloomsbury publishing and can be bought from most bookshops, it is popular so kept in stock in most larger stores too. For me this book was pivotal in my understanding of bread making (and why it’s the first I added here). I’d read a few books before, but none of them really put all the pieces together for me. I read it a few years back now, and went from making bread that people would pretend to like, to making bread that rivalled what you can buy.
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Bread maker pumpernickel lite loaf
Hands on time about 20-30 minutes. Total time, about 3 hours. Makes a large loaf. Sometimes you just want a loaf that can be made entirely in the bread maker from start to finish. This is a loaf that I’ve been making in the bread-maker for many a year now and it is a real treat. It is not a “real” pumpernickel, but I call it a “pumpernickel lite”. You’ll find that it has a real depth of flavour and can be baked on the regular setting.
Crunchy malted brown buns
Hands on time less than an hour. Total time, about 3 hours. Makes 6 medium or 8-10 small buns. There’s nothing better for a meal starter than those small freshly made buns that good restaurants provide. They have a nice crunch when opened up, and a soft interior that’s light and easy to eat (with or without butter). I’ve been trying now for quite some time to get better at making this kind of bread.
