breadwithelizabeth.blogspot.com
Bread with Elizabeth: Blog closed
http://breadwithelizabeth.blogspot.com/2012/01/blog-closed.html
Using Elizabeth David's English Bread and Yeast Cookery to become a proficient bread maker throughout 2010. Wednesday, January 25, 2012. Sad to say I didn't make this goal of a year of writing up my Bread with Elizabeth, but I did make a year of very yummy bread from her book. Make your own bread, its a happy, healthy, fulfilling and enjoyable pass time. Subscribe to: Post Comments (Atom). Im an historic costumer and pattern maker and owner of The Tailors Apprentice. View my complete profile.
breadwithelizabeth.blogspot.com
Bread with Elizabeth: February 2010
http://breadwithelizabeth.blogspot.com/2010_02_01_archive.html
Using Elizabeth David's English Bread and Yeast Cookery to become a proficient bread maker throughout 2010. Sunday, February 21, 2010. I experimented with a new bread recipe from the book today, brown oatmeal bread, as Elizabeth David says ' oatmeal on its own would make a very flat loaf, but a small proportion mixed with a strong brown or white flour makes excellent bread with a wonderful rich flavour." p. 282. As always I use all organic ingredients where possible. 400 gms wholemeal bread flour. Mix th...
breadwithelizabeth.blogspot.com
Bread with Elizabeth: January 2010
http://breadwithelizabeth.blogspot.com/2010_01_01_archive.html
Using Elizabeth David's English Bread and Yeast Cookery to become a proficient bread maker throughout 2010. Saturday, January 23, 2010. All of this information is helpful if your a theory sort of person, I'm not so much, but because Elizabeth writes so well I was drawn in, fascinated by all her research and her diatribes. I particularly enjoyed her damnation of contemporary supermarket, plastic wrapped bread, as relevant today as in the 1970's. 550g plain unbleached bread flour. 450g wheatmeal bread flour.
breadwithelizabeth.blogspot.com
Bread with Elizabeth: January 2012
http://breadwithelizabeth.blogspot.com/2012_01_01_archive.html
Using Elizabeth David's English Bread and Yeast Cookery to become a proficient bread maker throughout 2010. Wednesday, January 25, 2012. Sad to say I didn't make this goal of a year of writing up my Bread with Elizabeth, but I did make a year of very yummy bread from her book. Make your own bread, its a happy, healthy, fulfilling and enjoyable pass time. Subscribe to: Posts (Atom). Im an historic costumer and pattern maker and owner of The Tailors Apprentice. View my complete profile.
breadwithelizabeth.blogspot.com
Bread with Elizabeth: Real bread - the staff of life
http://breadwithelizabeth.blogspot.com/2010/01/real-bread-staff-of-life.html
Using Elizabeth David's English Bread and Yeast Cookery to become a proficient bread maker throughout 2010. Friday, January 8, 2010. Real bread - the staff of life. I used to make real bread in another life time, but as good artisan breads came back on the market over the years, I chose to buy rather than bake. Over the Christmas and New Year holiday we ran out of good bread and I tried my hand at bread making again, it was such a pleasure and I posted about it on Blue Mountain Bliss. Throughout the year...
breadwithelizabeth.blogspot.com
Bread with Elizabeth: Brown oatmeal bread
http://breadwithelizabeth.blogspot.com/2010/02/brown-oatmeal-bread.html
Using Elizabeth David's English Bread and Yeast Cookery to become a proficient bread maker throughout 2010. Sunday, February 21, 2010. I experimented with a new bread recipe from the book today, brown oatmeal bread, as Elizabeth David says ' oatmeal on its own would make a very flat loaf, but a small proportion mixed with a strong brown or white flour makes excellent bread with a wonderful rich flavour." p. 282. As always I use all organic ingredients where possible. 400 gms wholemeal bread flour. Mix th...
breadwithelizabeth.blogspot.com
Bread with Elizabeth: A basic loaf
http://breadwithelizabeth.blogspot.com/2010/01/basic-loaf.html
Using Elizabeth David's English Bread and Yeast Cookery to become a proficient bread maker throughout 2010. Saturday, January 23, 2010. All of this information is helpful if your a theory sort of person, I'm not so much, but because Elizabeth writes so well I was drawn in, fascinated by all her research and her diatribes. I particularly enjoyed her damnation of contemporary supermarket, plastic wrapped bread, as relevant today as in the 1970's. 550g plain unbleached bread flour. 450g wheatmeal bread flour.
