Comments on: The New Family Bread Book

By: Kathleen

Kathleen — Sun, 25 Apr 2010 11:19:01 +0000

Date and treacle bread? Sounds fabulous! It seems that there are some gems hidden in these pages, and a trip to the library would be a great idea. Thanks for the pointers to the great recipes in this book, and your honest assessment of it as an overall book about bread making.

By: Sue

Sue — Sun, 14 Feb 2010 10:52:40 +0000

I borrowed this book from the library yesterday & so far the French potato bread rolls are to die for, the quick individual gingerbreads didn’t mix together very well but taste divine, ( not sure why they would be in this book though?) & the treacle & date bread is very salty. I did wonder about 1 tblsp salt but decided to go with it, wish I had reduced it now. Also I made into rolls & kneaded in some dried fruit as I hadn’t any dates!! I would make alll again but watch the salt quantity carefully. I am used to making bread both by hand & machine, & these recipes so far have proved to give a lighter result than I produced before. Then again maybe I’m kneading for longer than I used to as I’m following a recipe!

By: loll

loll — Tue, 04 Aug 2009 21:04:01 +0000

I used the recipe on page 30 for pain de campagne and it was so salty. I think the recipe is wrong when it states 1 tbsp of salt to18oz of flour.The second time I made it I used 1 1/4 tsp of salt and the loaf was ok
Made the bara brith on page 150 and it ‘s really good

By: Diane C.

Diane C. — Wed, 17 Jun 2009 19:16:50 +0000

this looks really yummy. I’ll have to check it out. I need a break from the Bread Bible.

By: Ele

Ele — Sun, 14 Jun 2009 23:17:33 +0000

Yeah, I’d like to borrow that one. I didn’t actually have a problem with any of the recipes- they date and treacle bread is amazing. It was more the lacklustre design and some weird organization/content decisions that I wasn’t so keen on.

By: Hilary

Hilary — Sun, 14 Jun 2009 16:06:59 +0000

Hahaha. Yeah, the design department at Mitchell Beazley wasn’t exactly working overtime on this one! I agree it’s not a great book; I haven’t been blown away by either of the two recipes I’ve made from it. But don’t give up on Ursula Ferrigno: you should borrow my Complete Italian Cookery Course by her – it’s wonderful.

By: A good thing: Stromboli with Pesto and Sundried Tomatoes - A cooking blog - Kitchenist

Sat, 13 Jun 2009 23:20:53 +0000

[...] for some extra sweetness and moisture, but left it at that. The dough is adapted from a recipe in The Family Bread Book, which I was testing for [...]