Best 2 James Beards Buttermilk White Bread Recipes

For all the bread lovers around wanting to indulge in a delightful homemade bread experience, "James Beard's Buttermilk White Bread" is an absolute must-try. This classic recipe, originating from the culinary genius of renowned chef James Beard, promises to deliver a tender, fluffy loaf with a crispy golden-brown crust, sure to tantalize your taste buds with every bite. With its simple yet carefully balanced ingredients and straightforward instructions, this bread is perfect for both novice bakers and experienced home chefs alike. Get ready to embark on a culinary journey as we explore the secrets behind this timeless recipe, guiding you toward creating an artisanal loaf that will impress your family and friends with its irresistible flavor and aroma.

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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

Tips:

Use fresh ingredients: High-quality ingredients will result in a better-tasting bread.
Measure your ingredients accurately: This will ensure that your bread turns out correctly.
Proof your yeast: This will help to ensure that your bread rises properly.
Knead your dough properly: This will help to develop the gluten in the flour and give your bread a good texture.
Let your dough rise in a warm place: This will help it to rise quickly and evenly.
Bake your bread at a high temperature: This will give it a crispy crust and a tender interior.
Let your bread cool completely before slicing: This will help to prevent the bread from crumbling.

Conclusion:

James Beard's Buttermilk White Bread is a classic recipe that is easy to make and delicious. It is perfect for sandwiches, toast, or just eating on its own. With a few simple tips, you can make sure that your bread turns out perfect every time. So what are you waiting for? Give this recipe a try today!

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