James Beard's Basic Home-Style Bread

Name: James Beard's Basic Home-Style Bread
Prep time: 45 min
Cook time: 5 h
Total time: 5 h 45 min
Yield: 2 loaves
Ingredients: 2 1/2 teaspoons active dry yeast; 2 cups warm milk, 100 to 115 deg; 2 tablespoons sugar; 1/4 cup melted butter; 1 tablespoon salt; 5 -6 cups all-purpose flour; 1 egg white, lightly beaten (optional)

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Recipe by duonyte

"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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READY IN: 5hrs 45mins

YIELD: 2 loaves

UNITS: US

INGREDIENTS

Nutrition

2 ¹⁄₂

teaspoons active dry yeast
2

cups warm milk, 100 to 115 deg
2

tablespoons sugar
¹⁄₄

cup melted butter
1

tablespoon salt
5 -6

cups all-purpose flour
1

egg white, lightly beaten (optional)

DIRECTIONS

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.
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.
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.
Remove the dough to a floured board and knead, adding more flour as necessary, until it is supple, satiny and no longer sticky.
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.
Deflate the dough by punching firmly two or three times, return to the floured board, and knead 4 to 5 minutes more.
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.
Slash the loaves with a sharp knife and brush with lightly beaten egg white or water.
Bake in a 400 deg. oven for 40 to 45 minutes or until the bread sounds hollow when tapped with the knuckles.
Remove the loaves from the pans and put them back in the oven a few minutes longer to become crisped.

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