Friday, June 26, 2009

James Beard's Basic White Bread

This loaf is very heavy and dense and is very good for sandwiches. Adapted by me from Beard on Bread (see the end of the post to buy your copy):

In a standing mixer with mixing paddle, put 1/2 cup of water at body temperature, 1 package of active dry yeast and 2 teaspoons of sugar. Turn mixer on for a little bit and then let it stand for five minutes while it proofs.

Add 3 3/4 cups of King Arthur Unbleached Flour, 1 teaspoon salt and 3/4 cup more of body temperature water. Turn on the mixer. If it is too dry and the mixer begins to jump, add 1 teaspoon of water. I don't think more than this will be needed. Let the mixer run until you have a very nice ball of dough.

Change to the kneading paddle. Let it knead the dough for 10 minutes. Take the dough out and put it upside down in an oiled bowl. Rub the dough gently in the oil and put right side up in the bowl and let it rise covered with oiled plastic wrap loosely on top until it is doubled in bulk (about one hour).

Punch down the dough and knead by hand for as long as you can take it. Shape into a nice loaf and put into a large loaf pan. I use a very long pan from King Arthur.

Bake at 400°F and check at 35 minutes. My loaves are taking at least 45 minutes to bake. If you bake this too long, the crust will be very hard. It is crispy if it is baked just right.



  1. My mom used to make this bread from beard on bread when I was a kid, I was glad to find a recipe converted to use my mixer, thanks!

  2. I've been searching for this recipe, thank you for posting it and updating it to work in a mixer!


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