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
Georgia food, chefs star in NYC dinner show at James Beard House
The house at 167 W. 12th St. in Manhattan’s Greenwich Village is the former residence of American cook, cookbook author, teacher and TV personality James Beard. His death in 1985 prompted his peers, supporters and students to create the James Beard Foundation, a society devoted to preserving and continuing his work as a champion of American cuisine.
This year’s chef lineup included Julio Delgado of New Realm Brewing (and soon-to-open Minnie Olivia in Alpharetta), Jessica Gamble of KR SteakBar, Greg Lipman of Piastra, Thomas McKeown of the Hyatt Regency Atlanta, Christian Perez of SweetWater Brewing, and Deborah VanTrece of Twisted Soul Cookhouse and Pours. The chefs were led by Holly Chute, executive chef for the Georgia Departments of Agriculture and Economic Development, and the face of the Georgia Grown program. Accompanying them was Savannah Sasser, executive chef of the Expat in Athens. - Ligaya Figueras
Episode 11 - White Loaf Tin Bread
Come for the Bread, stay for the Politics
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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.
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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#cheesesandwich #onionsandwich #britishfood
The Best Stuffing You’ll Ever Make | Epicurious 101
In this edition of Epicurious 101, professional chef and chef instructor Frank Proto demonstrates how to level up your roasts this Holiday season with his ultimate guide to making the best stuffing at home.
Director: Parisa Kosari
Director of Photography: Kevin Dynia
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Talent: Frank Proto
Director of Culinary Production: Kelly Janke
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Culinary Producer: Jessica Do
Culinary Associate Producer: Leslie Raney
Line Producer: Jen McGinity
Associate Producer: Amanda Broll
Production Manager: Janine Dispensa
Production Coordinator: Elizabeth Hymes
Camera Operator: Jake Robbins
Audio Engineer: Rachel Suffian
Researcher: Vivian Jao
Post Production Supervisor: Andrea Farr
Post Production Coordinator: Scout Alter
Supervising Editor: Eduardo Araujo
Assistant Editor: Andy Morell
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Amazing Sourdough Bread Recipe
You won’t believe how easy it is to make Sourdough Bread at home. This beginner-friendly sourdough recipe does not require kneading and has straightforward and clear steps. Perfectly crusty on the outside and tender on the inside, you will love this chewy loaf bursting with rich, deep flavor. This is my favorite bread and making at at home is so fun! You'll love having this fresh from the oven, it has a wonderful crisp crust and soft chewy interior. I give you an overview of making your own starter in the video, if you want a full step-by-step there's a link in the blog post below.
RECIPE:
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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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About Jacques Pépin Cooking At Home:
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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