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How to Cook Bread by Leith's School of Food and Wine (Hardcover, 2015)

Leiths School of Food and Wine in London has acquired a first-class, international reputation since it was founded by Prue Leith in 1975. Now from the best-selling Leiths How to Cook comes an authoritative guide to easy bread-making. Comprehensive, illustrated step-by-step guides cover all the essential techniques, from the initial mixing stage, through kneading, rising and knocking back the dough, to shaping and proving. In addition, there is plenty of useful information on choosing and handling the basic ingredients. Classic loaves, sourdoughs, enriched breads, sweet yeast breads and layered doughs are all featured. Recipes for traditional white, farmhouse, wholemeal and granary breads - and classic sourdoughs - are all featured, as well as glutenfree options. In addition there are lots of tempting flavoured breads, such as Apple cider bread, Mediterranean Parmesan tearing bread, and Spiced chickpea flatbreads. Original sweet recipes include Banana and date brioche buns, and Cherry almond croissants. There are over 70 recipes in this book, taking in contemporary dishes from cuisines worldwide as well as great classics with a modern twist.

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