James Beards Zucchini Bread Recipes

JAMES BEARD'S ZUCCHINI BREAD

James Beard's Zucchini Bread image

This rather unusual loaf has a very pleasant flavor, a little on the sweet side, and a distinctive texture. The built-in moisture provided by the zucchini makes it a very good keeper. It can be prepared with 1 cup of whole wheat flour instead of all white flour.

Provided by James Beard

Categories Bread Breakfast Side Bake Kid-Friendly Walnut Zucchini Kidney Friendly Vegetarian Pescatarian Dairy Free Peanut Free Soy Free Kosher Small Plates

Yield Makes 2 loaves

Number Of Ingredients 11

Ingredients

3 eggs
2 cups granulated sugar
1 cup vegetable oil
2 cups grated, peeled raw zucchini
3 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1/4 teaspoon double-acting baking powder
3 teaspoons ground cinnamon
1 cup coarsely chopped walnuts

Steps:

Beat the eggs until light and foamy. Add the sugar, oil, zucchini, and vanilla and mix lightly but well. Combine the flour, salt, soda, baking powder, and cinnamon and add to the egg-zucchini mixture. Stir until well blended, add nuts, and pour into two 9 x 5 x 3 inch greased loaf pans. Bake in a preheated oven at 350°F for 1 hour. Cool on a rack.

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.

PERSIMMON BREAD

Persimmon Bread image

Have not tried this one yet- my persimmons went bad so I will have to wait until next year. Let me know how it is. Adapted by David Lebovitz- from Beard on Bread by James Beard. Using the higher amount of sugar will result in a sweeter, more moist bread--like banana bread or zucchini bread I suppose. Storage: Will keep for about a week, if well-wrapped, at room temperature. The Persimmon Breads take well to being frozen, too. Note: Hachiya Persimmons are very squishy when ripe- otherwise, they are inedible.

Provided by minnie chef

Categories Breads

Time 1h20m

Yield 2 9-inch loaves, 24 serving(s)

Number Of Ingredients 11

Ingredients

3 1/2 cups sifted flour
1 1/2 teaspoons salt
2 teaspoons baking soda
1 teaspoon ground nutmeg
2 -2 1/2 cups sugar
1 cup melted unsalted butter, and cooled to room temperature
4 large eggs, at room temperature, lightly beaten
2/3 cup Bourbon or 2/3 cup whiskey
2 cups persimmons, pureed (from about 4 squishy-soft Hachiya persimmons)
2 cups walnuts or 2 cups pecans, toasted and chopped
2 cups raisins (such as apricots, cranberries, or dates) or 2 cups diced dried fruits (such as apricots, cranberries, or dates)

Steps:

Butter 2 loaf pans. Line the bottoms with a piece of parchment paper or dust with flour and tap out any excess.
Preheat oven to 350 degrees.
Sift the first 5 dry ingredients in a large mixing bowl.
Make a well in the center then stir in the butter, eggs, liquor, persimmon puree then the nuts and raisins.
Bake 1 hour or until toothpick inserted into the center comes out clean.

Nutrition Facts : Calories 311.3, Fat 15.1, SaturatedFat 5.8, Cholesterol 55.6, Sodium 264.8, Carbohydrate 41.6, Fiber 1.6, Sugar 24.2, Protein 4.9

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