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    You are in: Home / Recipes / James Beard's Basic Home-Style Bread Recipe
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    James Beard's Basic Home-Style Bread

    James Beard's Basic Home-Style Bread. Photo by wicked cook 46

    1/2 Photos of James Beard's Basic Home-Style Bread

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    Total Time:

    Prep Time:

    Cook Time:

    5 hrs 45 mins

    45 mins

    5 hrs

    duonyte's Note:

    "Beard on Bread" was one of the very first cookbooks I ever purchased. I found his recipes to be quite reliable. This recipe uses less yeast than you might think is needed - the slower rise helps develop the taste of the bread. Beard describes this as a quite light bread, rather fine in texture and much enjoyed when fresh with a generous spreading of butter and preserves. Also popular for sandwiches and toast. Please note the amount of salt - Beard tended to salt a bit heavily, but I am posting as he wrote it. Posting this in response to a request.

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    Units: US | Metric


    1. 1
      Add the yeast to 1/2 cup of the warm milk, along with 2 tbl sugar, and stir well until the yeast in completely dissolved. Allow the yeast to proof.
    2. 2
      Place the remaining milk, butter and salt in a bowl. (Beard liked a lot of salt, and I would use less). Stir in the flour, 1 cup at a time, with a wooden spoon.
    3. 3
      After the third cup, add the yeast mixture. Continue stirring in flour until the mixture is rather firm, which should take about 4 to 5 cups.
    4. 4
      Remove the dough to a floured board and knead, adding more flour as necessary, until it is supple, satiny and no longer sticky.
    5. 5
      Butter a bowl and place the dough in it, turning to coat all sides with the fat. Cover and allow to rise in a warm, draft-free spot until doubled in bulk, about 1 1/2 to 2 hours.
    6. 6
      Deflate the dough by punching firmly two or three times, return to the floured board, and knead 4 to 5 minutes more.
    7. 7
      Divide into two equal parts and shape into loaves. Place in well-buttered 9x5x3 in loaf tins, cover, and let rise again until doubled in bulk.
    8. 8
      Slash the loaves with a sharp knife and brush with lightly beaten egg white or water.
    9. 9
      Bake in a 400 deg. oven for 40 to 45 minutes or until the bread sounds hollow when tapped with the knuckles.
    10. 10
      Remove the loaves from the pans and put them back in the oven a few minutes longer to become crisped.

    Ratings & Reviews:

    • on October 13, 2013


      This was a real pleasure for DH this morning as he's been asking for a loaf of "plain white bread" for awhile, poor guy. I made half the recipe for 1 loaf and did the mixing in the bread machine but baked it in the oven. I did need to add a bit more water but that is very common for me and I think we just have dry flour in this area. The end result was a good basic white bread with a very nice texture. duonyte, DH say's Thank You. :D

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    • on December 19, 2012


      Best Bread Recipe EVER!!!! I am really picky when it comes to bread! I made one loaf and the second "loaf" got made into dinner rolls! Needless to say it didnt last threw the night!! Super Easy! Tastes great and awesome texture!!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on September 25, 2011


      This makes a very nice loaf of white bread. The texture is excellent. I used only half the salt added in the recipe and used 5 cups of flour. I only have one loaf pan so the second loaf was made in a round cake pan.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (7)


    Nutritional Facts for James Beard's Basic Home-Style Bread

    Serving Size: 1 (1256 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 1562.1
    Calories from Fat 318
    Total Fat 35.3 g
    Saturated Fat 20.6 g
    Cholesterol 95.1 mg
    Sodium 3819.3 mg
    Total Carbohydrate 264.4 g
    Dietary Fiber 9.7 g
    Sugars 13.4 g
    Protein 42.5 g

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