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Beard on Bread (1973)

by James Beard

Other authors: See the other authors section.

MembersReviewsPopularityAverage ratingMentions
845719,750 (4.11)9
The bestselling, classic book on baking bread, from the "Dean of American Gastronomy"--featuring his 100 favorite recipes and variations. From Buttermilk White Bread to Whole-Meal Bread with Potatoes, and from Challah to Crumpets, Beard brings together recipes from across America and around the world. Including a 12-point list of remedies for improving one's loaf, and a wonderful variety of different types of bread to bake--plain, whole-meal, and sweetened breads, batter breads, baking powder and soda breads, rolls, flat breads, filled breads, fried breads, and more--this is the only book the home baker needs in order to master the art of making bread.… (more)
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» See also 9 mentions

Showing 1-5 of 7 (next | show all)
One of oldest cookbooks - now a collection of pages tied with string. I have prob. made the banana bread over 100 times. ( )
  laurenbufferd | Nov 14, 2016 |
I have been using this, off and on, since the early 1980's, and it entirely deserves its status as a classic. ( )
  jsburbidge | Jan 15, 2015 |
A good book, and a classic. It is a bit dated and not as detailed as a bread book needs to be since the author cannot be in the kitchen with you. I suggest "Crust and Crumb" for learning to bake...then bring those techniques with you to these recipes. ( )
  rdphillippi | May 23, 2009 |
A fabulous little baking book, with some great recipes. ( )
  CatherineMarie | Sep 15, 2008 |
I love to bake breads, but I cannot make edible biscuits, with the notable exception of the "cream biscuits" in this cookbook. Delicious. ( )
  JustBecuz | Aug 17, 2008 |
Showing 1-5 of 7 (next | show all)
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Author nameRoleType of authorWork?Status
James Beardprimary authorall editionscalculated
Stuecklen, KarlIllustratorsecondary authorsome editionsconfirmed
Williams, ChuckIntroductionsecondary authorsome editionsconfirmed
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This book is dedicated to
ELIZABETH DAVID
who loves bread
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To make yeast bread we need wheat flour, which contains a protein called "gluten."
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(Click to show. Warning: May contain spoilers.)
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The bestselling, classic book on baking bread, from the "Dean of American Gastronomy"--featuring his 100 favorite recipes and variations. From Buttermilk White Bread to Whole-Meal Bread with Potatoes, and from Challah to Crumpets, Beard brings together recipes from across America and around the world. Including a 12-point list of remedies for improving one's loaf, and a wonderful variety of different types of bread to bake--plain, whole-meal, and sweetened breads, batter breads, baking powder and soda breads, rolls, flat breads, filled breads, fried breads, and more--this is the only book the home baker needs in order to master the art of making bread.

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