Image: Missvain · CC BY 4.0
English Bread and Yeast Cookery
- Year
- 1977
- Era
- 20th century
- Origin
- England · Europe
- Language
- English
- Category
- English 20th C
English Bread and Yeast Cookery, issued in 1977 by Allen Lane in its first edition, is Elizabeth David's exhaustive study of breadmaking in the British tradition, ranging across flours, yeasts, ovens, and regional loaves. Combining historical scholarship with practical instruction, the work helped reawaken serious interest in honest domestic baking during a period dominated by industrial bread, and remains a foundational reference in English culinary literature.
Cooking from this book
A Plain English Cottage Loaf
Signature dishThe cottage loaf, that distinctive double-decker round of plain wheaten bread crowned with a smaller bun pressed into a larger base, stands as the emblem of this scholarly yet impassioned volume. Elizabeth David championed it as a vanishing piece of English baking heritage, a homely shape once seen in every village bakery. Her book set out to rescue such loaves from oblivion, restoring dignity to honest domestic bread at a time when the British loaf had grown sadly industrial.
An editorial note on a dish associated with this book, written for The Coquinist. It is not a reproduction of the book's recipe.
