The latest in the bestselling National Trust series, 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.
Including basics such as Wholemeal, Granary, Rye, Corn, and Farmhouse bread, all the way to 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 served up in their cafes around the UK.
