Dough by Bertinet, Richard -- Read -- Imperial Library of Trantor

Index

Cover Title Contents How to Use This Ebook Introduction Bread tools Ingredients Bread talk The dough Chapter 1: White Dough

Fougasse Puff Balls Bread Shots Layered Rolls Lemon Rolls Sesame & Aniseed Breadsticks Olive, Herb & Pecorino Sticks Spicy Moroccan Rolls Baguettes (Variation: Epis) Gruyère Cheese & Cumin Bread Pain Façon Beaucaire Saffron Rolls Pain de Mie Summer Pudding

Chapter 2: Olive Dough

Rock Salt & Rosemary Focaccia (Variation: Pesto, Olive & Pepperdew Focaccia) Tomato, Garlic & Basil Bread Soup Bowl Parmesan, Parma Ham & Pine Nut Slices Flatbread Pizza Pancetta & Mixed Olive Bread Ciabatta

Chapter 3: Brown Dough

Apricot & Oat Bread Honey & Lavender Loaf Cardamom & Prune Bread Seaweed Bread Sesame Plaits Brown Rolls Poppy Seed Stars Multiseed Bread Raisin, Hazelnut & Shallot Bread Pecan & Cranberry Bread 100% Wholemeal Bread

Chapter 4: Rye Dough

Walnut Bread Olive Bread Rye, Caraway & Raisin Bread Smoked Bacon & Red Onion Bread Somerset Cider Bread Aniseed & Guinness Bread Pain de Campagne Dark Rye Bread

Chapter 5: Sweet Dough

Orange & Mint Loaf Marmalade Bread & Butter Pudding Jack’s Chocolate Buns Doughnuts Apricot & Almond Tart Bacon Slice Fruited Tea Loaf Pain Viennois Scones

Additional recipes Suppliers Index Acknowledgements Copyright

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