James Beards Buttermilk White Bread Recipes

JAMES BEARD'S BASIC HOME-STYLE BREAD

James Beard's Basic Home-Style Bread image

"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.

Provided by duonyte

Categories Healthy

Time 5h45m

Yield 2 loaves

Number Of Ingredients 7

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)

Steps:

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.

JAMES BEARD'S BUTTERMILK PANCAKES

James Beard's Buttermilk Pancakes image

Make and share this James Beard's Buttermilk Pancakes recipe from Food.com.

Provided by blucoat

Categories Breakfast

Time 20m

Yield 34 small pancakes

Number Of Ingredients 6

Ingredients

3 eggs, separated
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 cups buttermilk
1/4 cup butter, melted (2 tbsp)

Steps:

Beat egg yolks until well blended. Sift together flour, soda and salt. Stir in buttermilk and egg yolks. Add butter and beat until smooth.
Beat egg whites with an electric mixer until stiff but not dry. Fold into batter gently.
Heat a lightly greased griddle or large nonstick skillet over medium heat. Test heat by dropping a small amount of batter into the pan. Once pan is hot, drop batter by spoonfuls onto pan and cook until pancakes are brown on the bottom and are starting to dry on top. Turn and brown the other side. Keep warm while cooking the remaining pancakes.

Nutrition Facts : Calories 51, Fat 2, SaturatedFat 1.1, Cholesterol 22.8, Sodium 136.5, Carbohydrate 6.3, Fiber 0.2, Sugar 0.8, Protein 1.8

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