BEARD ON BREAD Hardcover – Sep 12 1973
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Top Customer Reviews
Beard's reassuring words and sound advice certainly worked for me. I've found his recipes easy-to-follow and the results tasty. Every good food writer has his or her quirks. Other reviewers have commented on Beard's liberal use of butter. I'll warn you that he also has a real affinity for salt (and admits as much in a footnote to his basic white bread recipe). I've noticed that similar recipes in other cookbooks call for half the amount of salt that Beard uses!
In any case, these things are a matter of taste and the recipes are easily adjusted to suit your own. The important thing is that Beard teaches the basics better than anyone.
Let James Beard lead you through the joys of making real bread with you in command--not according to the programmed instruction of some microchip with less RAM than you had on your desktop in 1982.
Beard's book is an excellent guide to some great breads. He offers a good basic white bread recipe for your first loaf. It is easy and it makes a single loaf. Thus, you get to learn the art of proofing yeast, kneading, and following basic instructions before you invest in exotic flours, herbs, baking pans, etc.
I have especially enjoyed the classic Graham bread and the Maryetta's oatmeal bread recipes. The latter can be easily converted to a raisin bread with a little cinnamon, raisins and granulated sugar rolled into the dough before baking. You can really take these recipes and ad lib a little after you learn what you are doing.
And, the Graham bread: third time's a charm. Just remember that the baking time is additive: ten minutes at 425 degrees then another 30 to 35 minutes at 350. It's not clear from his text and my first batch was a little chewier than I would have liked. But, fully cooked, this bread is a show stopper when company comes. You can begin to appreciated bread as the staff of life with hearty breads like this one.
Try the great yeast-leavened buckwheat pancakes.Read more ›
Most recent customer reviews
Just what you expect; a trade paperback version of a breadmaking classic. You can probably find it in your local thrift store, but no matter how you get it you will be pleased.Published 9 months ago by Bailfoy
It is fun to read and a lot of the recipes are good. Some are a bit fussy but for the most part, I really like it.Published 20 months ago by Laura Smith
An excellent recipe book with easy to follow directions. Good old fashioned bread and I can adapt some of them to the bread machine.Published 21 months ago by Sandra Wiebe
There are some great recipes in this book and the instructions are straightforward and easy to follow. Oatmeal bread with cooked oatmeal is one of my favorites. Read morePublished on June 13 2011 by katie
This book comes highly recommended, as this is my only bread book. I have not found the need to refer to other books. Read morePublished on Jan. 2 2002
This book covers a bit of technique up front then has several recipes for various types of bread. If you're a complete novice, this is a great reference but experienced bread... Read morePublished on Oct. 21 2001 by Fred Jones
I bought my first copy of Beard on Bread when I was in college in the early '70s. Lost in my travels I bought another copy in 1983. Read morePublished on May 2 2001 by James Thomas