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- Used Book in Good Condition
- Beard, James (Author)
- English (Publication Language)
- 256 Pages - 02/07/1995 (Publication Date) - Knopf (Publisher)
- Beard, James (Author)
- 03/04/1974 (Publication Date) - Alfred A. Knopf (Publisher)
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- Corriher, Shirley O. (Author)
- English (Publication Language)
- 545 Pages - 10/22/2008 (Publication Date) - Scribner (Publisher)
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- English (Publication Language)
- 250 Pages - 07/01/1999 (Publication Date) - Chelsea Green Publishing (Publisher)
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- English (Publication Language)
- 43 Pages - 02/15/2021 (Publication Date)
- Hardcover Book
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- English (Publication Language)
- 304 Pages - 10/04/2016 (Publication Date) - Rodale Books (Publisher)
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- Hardcover Book
- McGee, Harold (Author)
- English (Publication Language)
- 896 Pages - 11/23/2004 (Publication Date) - Scribner (Publisher)
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- Hardcover Book
- McFadden, Joshua (Author)
- English (Publication Language)
- 384 Pages - 05/02/2017 (Publication Date) - Artisan (Publisher)
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FAQ:
Q: Is beard on bread a reliable source for bread recipes?
A: “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.
Q: How do you make a yeast bread?
A: 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.
Q: How to make homemade bread in the oven?
A: 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.
Q: How to make homemade pizza dough with yeast?
A: 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.