James Beard Recipes

  • 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)

James Beard's Basic Home-style Bread


Author: Duonyte

"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.

Time: 5h45m

Yield: 2 loaves

Number Of Ingredients: 7

  • 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.
Nutrition Facts:

JAMES BEARD'S Ingredient:
  • 5 -6 lbs leg of lamb, boned and tied (ask for the bones, and have them sawed into 1-inch pieces)
  • salt and pepper
  • 3 medium onions, each stuck with 2 cloves
  • 6 cloves
  • 3 carrots, split lengthwise
  • 6 -7 garlic cloves
  • 1/2 cup olive oil
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • 4 -5 ripe tomatoes, peeled seeded and coarsely chopped
  • 1 cup red wine
  • chopped parsley (to garnish)

James Beard's


Author: Yooper

Got All Day And In The Mood To Cook? This Lamb Is Cooked For Hours In A 200°f Oven And The Result Is Lamb So Meltingly Tender You Can Eat It With A Spoon, Hence The Name! Taken From James Beard's Last Cookbook Before His Death In 1985.

Time: 7h20m

Yield: 8 serving(s)

Number Of Ingredients: 12

  • Preheat oven to 400°F.
  • Rub lamb with salt and pepper and place on a rack in a roasting pan.
  • Surround with the bones, onions,carrots and 4 to 5 garlic cloves.
  • Pour the olive oil over the bones and vegetables.
  • Roast at 400°F for 30 minutes.
  • Reduce heat to 350°F and roast for 30 minutes.
  • Reduce heat to 200°F.
  • Transfer lamb to baking pan or casserole dish.
  • Add remaining garlic, 1 teaspoon each salt and pepper, tomatoes and bones and vegetables from the roasting pan.
  • Rinse roasting pan with the red wine and pour wine over lamb.
  • Cover tightly with aluminum foil and roast in a 200°F oven for 6 hours.
  • Transfer lamb to a platter and remove the strings.
  • Discard bones and bay leaf.
  • Remove the cloves from the onions and puree or blend all the vegetables.
  • Combine with the pan juices.
  • Serve meat and sauce with cooked white beans seasoned with salt and pepper garlic and basil.
Nutrition Facts:

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