Best 2 James Beards Buttermilk White Bread Recipes

**Discover James Beard's Enduring Legacy: Buttermilk White Bread and More Exquisite Recipes**

Journey into the realm of culinary excellence with James Beard's Buttermilk White Bread, a timeless classic that embodies the essence of homemade goodness. This iconic recipe, crafted by the esteemed chef and cookbook author, yields a loaf of extraordinary lightness and delicate flavor, perfect for any occasion. But that's just the beginning of the culinary journey that awaits you in this comprehensive article. Delve deeper into the world of bread-making with a selection of additional recipes that span a range of flavors and textures. From rustic sourdough to hearty whole wheat, these recipes cater to every palate and skill level. Embrace the art of baking and indulge in the satisfaction of creating wholesome, delicious bread right in your own kitchen.

Check out the recipes below so you can choose the best recipe for yourself!

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

Provided by Bon Appétit Test Kitchen

Categories Bread Mixer Egg Breakfast Brunch Quick & Easy Winter Healthy Persimmon Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 8 servings

Number Of Ingredients 12

Ingredients

1/2 cup (1 stick) unsalted butter plus more for pan
3/4 cup all-purpose flour plus more for pan
1/2 cup raisins
3/4 cup whole wheat flour
1 teaspoon baking soda
1 teaspoon kosher salt
1 teaspoon ground cinnamon
4 large, very ripe Hachiya persimmons
1/3 cup buttermilk
2 tablespoons finely grated orange zest
1 cup sugar
2 large eggs

Steps:

Preheat oven to 350°F. Butter and flour a 9x5x3" loaf pan. Tap out excess flour.
Combine raisins and 2 tablespoons hot water in a small heatproof bowl. Let steep for 20 minutes to plump raisins (or microwave for 15 seconds).
In a medium bowl, whisk together 3/4 cup all-purpose flour, whole wheat flour, baking soda, salt, and cinnamon. Set aside.
Scoop persimmon flesh from skins into a blender. Purée until smooth. Transfer 1 cup purée to a medium bowl (reserve any remaining purée for another use). Whisk in buttermilk and orange zest. Set aside.
Using an electric mixer, beat 1/2 cup butter in a medium bowl until light and creamy, about 2 minutes. Add sugar and beat until light and fluffy, 3-4 minutes longer. Add eggs, one at a time, beating until mixture is well combined. Gradually add persimmon mixture; beat until well combined. Add dry ingredients in 3 batches, beating just until incorporated. Fold in strained raisins.
Pour batter into prepared loaf pan. Bake until a tester inserted into center comes out clean, about 1 hour.
Let bread cool in pan for 20 minutes. Unmold and let cool completely on a wire rack.

Tips:

Use fresh, high-quality ingredients for the best flavor.
Make sure your buttermilk is at room temperature before using it. This will help the bread rise properly.
Don't overmix the dough. Overmixing will make the bread tough.
Let the dough rise in a warm place for at least an hour, or until it has doubled in size.
Bake the bread in a preheated oven. This will help the bread brown evenly.
Let the bread cool completely before slicing it. This will help prevent the bread from crumbling.

Conclusion:

James Beard's buttermilk white bread is a classic recipe that is perfect for any occasion. It is soft, fluffy, and has a slightly tangy flavor. This bread is easy to make and can be enjoyed by people of all ages. Whether you are a beginner or an experienced baker, I encourage you to give this recipe a try. You won't be disappointed!