000			01352cam a22002653 4500
001			15652342
003			OSt
005			20180214111941.0
008			131011s2014 xx 000 0 eng d
016	7		_a016604178 _2Uk
020			_a1907892788
020			_a9781907892783
035			_a(OCoLC)860394477
035			_a(OCoLC)ocn860394477
040			_aYDXCP _cYDXCP _dBTCTA _dBDX _dUKMGB _dNLE _dOCLCO _dAKECL _dNz
050		4	_aTX769 _b.E378 2014
082	0	4	_a641.815 _223
100	1		_92154 _aEastoe, Jane.
245	1	0	_aBread making : _ba practical guide to all aspects of bread making.
260			_a[S.l.] : _bNational Trust Books, _c2014
300			_ap. _c cm.
520			_aBread is one of the oldest prepared foods and one of immense social and political significance. In Britain we eat about 8 million loaves a day, most of it shop bought. But more people are now making their own bread. In this book all the techniques, ingredients, and science of bread making are explained, in addition to a range of recipes, including some from the National Trust. The recipes include the basics such as Wholemeal, Granary, Rye, Corn, and Farmhouse bread, but there are also many regional specialties, such as Barmbrack, Bara Brith, English Muffins, Crumpets, Pikelets, Beer Bread, Welsh Cakes, and Bath Buns.
650		0	_aBread.
942			_2ddc _cNONFIC
999			_c32901 _d32901