How To make Basic White Bread By James Beard, Chef & Cook
1 pk Yeast
active, dry
1/4 c Water :
warm (110-115 degs)
2 ts Sugar
1 c Milk
3 ts Salt
3 tb Butter
3 3/4 c Flour -- All-purpose
EGG WASH:
1 md Egg White -- beaten slightly
-in 1 tbspn warm water.
James Beard's Basic White Bread Makes 1 large loaf or 2 small loaves * Making basic white bread dough *
In a small bowl mix the yeast and the 1/4 cup warm water; add the sugar, stir well, and set aside until proofed. It is proofed when fermentation is apparent: the mixture will swell and small bubbles appear on the surface. (If it doesn't proof at all, it means the yeast is not fresh.) In a small saucepan heat the milk with the salt and stir in the butter until it melts. Set aside to cool until it is no warmer than the yeast mixture. Put 2 cups of the flour in a large mixing bowl and stir in the milk mixture. Beat well with a wooden spatula, add the yeast mixture, and continue beating the dough until it is smooth, adding an additional cup of flour to make a firm dough. Turn the dough out onto a floured work surface and begin the kneading process, which evenly distributes the fermenting yeast cells through the dough. * Kneading Instructions * There are several kneading methods, but the basic one is to flour the dough and your hand lightly, then push the heel of your hand down into the dough and away from you. Fold the dough over, give it a quarter turn, and push down again. Repeat pushing, folding and turning until the motion becomes rhythmic. Knead for about 10 minutes, kneading in additional flour as necessary, until the dough is smooth and no longer sticky, and blisters form on the surface. To test whether the dough has been kneaded enough make an indention in it with your fingers; it should spring back. If blisters form on the surface of the dough and break, this is another sign that the kneading is sufficient. * Note: If you have a heavy-duty electric mixer with a dough-hook attachment, knead the dough with the hook and finish it off on the board. Butter a large bowl, transfer the dough to it, and turn the bowl until the dough is well coated with butter on all sides. Cover the dough with a dish towel and let it rise in a warm, draft-free place for 1 to 1-1/2 hours, until it is doubled in bulk. A good,
warm, draft-free place is inside your room temperature oven. To test further if the dough has risen properly, make an indentation in it with two fingers: if the dough does not spring back, then it is ready.
Butter a 9x5x3 inch loaf pan, or two pans that are about 8x4x2 inches. Punch the dough down with your fist to deflate it; transfer it to a floured board and knead it well for about 3 minutes. Pat it into a smooth round or oval shape and let it rest for 4 to 5 minutes. Then form into 1 large or two small loaves, by shaping the dough into an oval the length of your bread pan, then gently stretching, rounding, and plumping it in the palms of your hands, tucking the edges underneath and pinching them together. Lift carefully; drop the dough into the pan or pans and smooth out. Cover the dough with a towel and let it rise again in a warm draft-free place for about 45 minutes to 1 hour, until it is double in bulk. Preheat the oven to 400dF. Brush the egg wash over the top of the dough. Bake in the center of the oven for 20 minutes; reduce the heat to 350dF and bake for 20 to 25 minutes longer, until the crust is well browned and the bread sounds hollow when removed from the pan and tapped on the bottom with the knuckles. If you like a crusty loaf, remove it from the pan about 5 to 10 minutes before the end of the baking time and let it finish baking on the oven rack. It will get brown and crusty all over. Remove the bread from the oven and let it cool on a rack before slicing. The bread may be stored in a plastic bag in the refrigerator after it has cooled. If you seal it in a bag before it is completely cooled, the crust will become soft. Stored bread will keep about 1 week. It also freezes well if wrapped tightly in plastic wrap and sealed in a plastic bag and can be kept for up to 3 months.
How To make Basic White Bread By James Beard, Chef & Cook's Videos
See early Portland and learn about James Beard's influential mother
At the turn of the century, Portland had a bustling market culture, and James Beard's mother was right at the center of it all. Running a boarding house, Beard's mother brought the very best cooking to her guests and in the process taught her son an appreciation for great food at a young age.
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American Masters, THIRTEEN’s award-winning biography series, celebrates our arts and culture. Launched in 1986, the series has set the standard for documentary film profiles, accruing widespread critical acclaim. Awards include 70 Emmy nominations and 28 awards — 10 for Outstanding Non-Fiction Series since 1999 and five for Outstanding Non-Fiction Special — 12 Peabody Awards; three Grammys; an Oscar; two Producers Guild Awards for Outstanding Producer of Non-Fiction Television; and the 2012 IDA Award for Best Continuing Series. American Masters enjoys recognition from film events across the country and international festivals from London to Berlin and Toronto to Melbourne. Other honors include The Christopher Awards and the Chicago International Television Awards as Outstanding Documentary Series, and the Banff Grand Prize and the Television Critics Association Award for Outstanding Movies.
James Beard's Famous Onion Sandwich Recipe | Jacques Pépin Cooking at Home | KQED
Jacques Pépin shares the famous onion sandwich recipe he picked up from his dear friend James Beard decades ago. This was a favorite of Jacques' wife, Gloria. Not an onion fan? That's okay. Try Jacques' radish sandwich recipe for a crunchy lunchtime delight.
What you'll need:
Bread, mayonnaise, 1/2 white onion, salt, parsley or chives, unsalted butter, thinly sliced radishes
Jacques Pépin Cooking At Home: James Beard Onion and Radish Sandwich
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Jacques Pépin Cooking At Home features short recipe videos that transform readily-available ingredients into exciting new dishes, perfect for newly-anointed home cooks and seasoned chefs alike. Presented by the Jacques Pépin Foundation, an organization dedicated to enriching lives and strengthening communities through the power of culinary education.
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Learn to Make Artisan Bread with Peter Reinhart Learn Bread Making Class Review
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This video is a review of Peter Reinhart’s Class: Artisan Breadmaking.
I’ve been a fan of Peter Reinhart’s for quite a few years. I own several of his books including Artisan Breads Every Day. The books are great but I always felt I was missing something. I have been able to replicate some of the recipes in my kitchen but they just didn’t seem complete. Kind of like I was missing some of the steps or technique.
Well that has all changed since I signed up for Peter’s course: Artisan Bread Making. Peter is a James Beard Award winner as well as an educator. He has devoted his life to bread making. And he will take you from a beginner bread maker to a maker of world class breads.
The course has taken my own breadmaking skills as well as pizza making skills to another level.
In this video course Peter takes you step by step into the breadmaking process. The first part of the course is an introduction to the course. Peter introduces himself and talks about some of the concepts involved in breadmaking. He gives you a list of the supplies needed for your bread making. He starts by explaining the stages of bread making. The first part of the course really gives you a foundation for everything that follows.
Peter talks about some things I never knew about. All his explanations are done in a simple step by step demonstration as well as a description of why you should do each step. He discusses baking tools that will help you master the art of bread making. While he stresses the importance of using a scale to use bakers percent’s, Peter gives examples of simple work arounds so you don’t have to get all of the tools right away.
Two huge take ways for me are the amount of flour needed, and the stretch and fold method. He explains that you don’t need to keep adding more flour so your dough does not stick. You can just use a surface lightly covered in oil.
Peter explains the stretch and fold method in his book Artisan Breads Every Day. I tried it many times but I could just not get the technique down. With this course, you can easily see how simple but powerful this technique is. You don’t have to keep kneading, you just need to let the dough relax and do its thing on its own.
Anyone who has tried to make pizza dough, and been frustrated to see the dough spring back will know what I am talking about. With his technique of stretch and fold, you just give the dough a rest between the stretching and folding. For me a light bulb went off when I discovered how simple and easy this turned out to be.
In this course, you will learn to make batards, baguettes and other types of classic breads. Variations of the breads, artisan shapes, rustic breads, ciabatta, and focaccia. He also covers dinner rolls, braids, spirals and even how to create babka.
The course is done in video, so you can go back and watch the lessons as much as you wish. It's like you are sitting in the front row of a private bread seminar with Peter! All of the recipes as well as hints and tips can be easily downloaded. There is also a way for you to ask questions and get answers built right into the course. So you are not just signing up for a course, you are joining a community of fellow bread makers, just like you. And you get to ask Peter questions as well.
I whole heartedly recommend this course for anyone who wants to learn to make bread. I signed up and I am glad I did! This simple course has changed my whole method of making bread as well as given me new skills which is priceless.
Here’s what you get:
• 10 Streaming HD video lessons with anytime, anywhere access
• Class materials, including recipes
• Hours of close-up instruction
• Answers to student questions from instructor Peter Reinhart
**This post contains affiliate links, and I will be compensated if you make a purchase after clicking on my links.
Episode 11 - White Loaf Tin Bread
Come for the Bread, stay for the Politics
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Don't forget to send in a picture of your loaf for this week! We'll see you next time.
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RECIPE (Courtesy of Beard on Bread by James Beard)
Ingredients
-1 pkg (2.25 TSP) Active Dry Yeast
-1.5-2 cups Potable Water (warmed to 105 degrees F)
-2 TSP Granulated or Superfine Sugar
-3.75-4 cups All-Purpose Flour (plus more for dusting)
-1 TBSP Salt
-Butter (enough to grease your rising bowl and loaf tins)
Directions
Place half a cup of the warmed water in a bowl with your sugar and your yeast. Fluff with a fork and let sit for 5-15 minutes or until a layer of foam sits atop the mixture.
Meanwhile, place the flour and salt in a large mixing bowl and combine.
Once the yeast mixture is ready, pour the remaining water into the flour mixture, followed by the yeast mixture.
Stir to combine until a shaggy dough is formed, then turn out onto a floured board and knead until dough no longer sticks to your fingers and passes the window pane test.
Butter a warm or room temperature bowl and place the dough inside; rolling in the butter to coat on all sides.
Cover and allow to rise in a warm place for one hour or until doubled in size.
Remove bread from the bowl and punch down. Knead briefly and place into your greased and lined loaf pan.
Cover and allow to rise for an additional hour or until doubled in size.
Preheat your oven to 400 degrees F and move a rack to the bottom shelf.
Score your bread at least thrice or as desired and brush with water or milk.
Place in the oven for 35 to 50 minutes, checking it after the thirty-fifth minute and every five minutes thereafter.
The bread is finished when it reads 205 degrees F on an instant read thermometer or sounds hollow when rapped upon with your knuckles and is a deep brown color.
Remove the bread from the tin and allow to cool on a wire rack. Do not slice until completely cooled.
Martha Stewart Makes Special Bread 3 Ways | Martha Bakes S2E7 Special Breads
Join Martha as she shares her secrets for how to make three of her all-time favorite breads. First, an Irish soda bread that she serves every St. Patrick's Day - and is always a huge hit. Next, an olive and cheese loaf, a no-knead bread that's baked in an enameled cast iron pot. And finally, a simple and delicious bread called Sally Lunn.
#Bread #HomemadeBread #Baking #Recipes
0:41 Irish Soda Bread
6:00 Olive Cheese Loaf
12:00 Sally Lunn Bread
Thanks for watching! Get more full episodes of Martha Bakes daily at 10AM ET, only on YouTube.com/MarthaStewart!
This episode originally aired as Martha Bakes Season 2 Episode 7.
Full Recipes:
Irish Soda Bread -
Olive and Cheese Loaf -
Sally Lunn -
Custard Filled Cornbread -
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THIS Cheese and Onion Sandwich CHANGED My Life; It'll Change YOUR Life Too!!
This sandwich will change your life! The deliciously different cheese and onion sandwich is a classic in the UK, but unheard of in the US and Canada! And you're missing out!!
In this video, I'll take you through the steps necessary to make this cheese and onion sandwich perfectly. From choosing your bread, to which cheeses you should use, this recipe is easy to follow and will leave you with a mouth-watering sandwich that you'll love!
This cheese and onion sandwich will change the way you think about sandwiches forever!
If you'd like to make your own homemade sandwich bread, check out my recipe here:
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INGREDIENTS
4 slices of bread
50g (1/2 cup) cheddar cheese
50g (1/2 cup) red leicester cheese
(North American viewers: or substitute both cheeses for 100g sharp, orange cheddar)
80g (1/3 cup) mayonnaise
30g (1/4 cup) red onion, finely chopped
20g (1 large) green onion, finely chopped
butter, for spreading
black pepper, to taste
Serves: This recipe makes 2 sandwiches
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