Read Online Beard on Bread by James Beard - Free Book Online Page B
Authors: James Beard
Tags: Non-Fiction
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water
1 tablespoon granulated sugar
1 teaspoon salt
2 cups all-purpose flour
1 package active dry yeast
½ cup warm water (100° to 115°, approximately)
FOR THE SPONGE :
1 cup warm water
1 cup starter (see above)
2 teaspoons granulated sugar
2 teaspoons salt
4 cups all-purpose flour
FOR THE BREAD :
1 package active dry yeast
½ cup warm water (100° to 115°, approximately)
Sourdough sponge (see above)
1½ to 2½ cups all-purpose flour
To begin preparation of the starter, heat the milk, add the water, and cool to lukewarm. Stir in the sugar, salt, and flour, and beat until well blended. Turn into a large crock, allowing ample room for expansion. Cover with a cloth or cheesecloth and let stand in a warm place 3 to 5 days, or until the mixture is bubbly and has a sour aroma (if it really takes, it can drive you right out of the room). Dissolve the yeast in the ½ cup warm water and beat into the starter. Cover with a damp cloth and let stand at room temperature for a week, stirring down each day. (It will continue to smell to high heaven, I warn you.) If it separates, don’t worry; stir. At the end of the week remove the cloth and cover the crock with a lid. Your starter is now ready to use.
The night before, or several hours before baking, combine the ingredients for the sponge and beat with a wooden spoon to blend well. Cover with foil or plastic wrap and allow to stand at room temperature until doubled in bulk. Then begin the actual preparation of the bread.
Soften the yeast in the warm water in a large bowl. Add the sourdough sponge, and stir in about 1 cup flour. Turn out on a floured board and knead in additional flour to make a very stiff dough. Place in a buttered bowl, turning the dough to coat the surface with butter. Cover and let rise in a warm place until doubled in bulk, 1
½
to 2 hours.
Punch the dough down, return to the bowl, and let rise once more for 45 minutes. Turn out on a lightly floured surface and divide the dough in half. Shape each half into a French-type loaf or a loaf to be fitted into a 9 × 5 × 3-inch bread pan. If making the French-type loaf, place on a baking sheet that has been sprinkled with cornmeal and slash the loaves 3 or 4 times across the top with a razor blade or a sharp knife. If using bread pans, butter them and fit the loaves into them. Allow the loaves to rise in a warm, draft-free spot for 1 hour. Preheat the oven to 400°, and place a shallow pan of boiling water on the lowest rack. Place the bread onthe rack above or on a rack lined with heated tiles . Bake for 35 to 40 minutes, or until the bread sounds hollow when tapped with the knuckles. Cool on a rack before slicing.
NOTE
As you use the starter, always replenish it by stirring in, for each ½ cup removed, ½ cup flour and ½ cup lukewarm water. Even if no starter is used, it should be stirred once a day and the ½ cup flour and ½ cup lukewarm water added once a week. If the room temperature is above 85°, store the starter in the refrigerator. Also refrigerate it if you do not use it every 2 or 3 days.
WHOLE-MEAL BREADS
Myrtle Allen’s Brown
Whole-Wheat, Made with Hard-Wheat Flour
William Melville Childs’ Health
Norwegian Whole-Wheat
Whole-Meal, with Potatoes
Cracked-Wheat
Mrs. Elizabeth Ovenstad’s
Graham
Sourdough Rye
Rye
Finnish Sour Rye
Dark Herb
Pronto Pumpernickel
Pumpernickel I
Pumpernickel II
Anadama
Bavarian Rye
Black
Maryetta’s Oatmeal
Oatmeal, with Cooked Oatmeal
Myrtle Allen’s Brown Bread
I first ateMyrtle Allen’s brown bread in her delightful inn, Bally-maloe House, in Ireland. It is an uncommonly well-textured whole-wheat bread with a lovely flavor, and I have made it repeatedly since visiting there. It should be eaten fresh, with plenty of good sweet butter. You will note that this is an unusual recipe, since the dough is not kneaded and has only one rising.
[1 loaf]
3¾ cup whole-wheat flour, preferably stone ground
1½ packages active dry yeast
2
1 tablespoon granulated sugar
1 teaspoon salt
2 cups all-purpose flour
1 package active dry yeast
½ cup warm water (100° to 115°, approximately)
FOR THE SPONGE :
1 cup warm water
1 cup starter (see above)
2 teaspoons granulated sugar
2 teaspoons salt
4 cups all-purpose flour
FOR THE BREAD :
1 package active dry yeast
½ cup warm water (100° to 115°, approximately)
Sourdough sponge (see above)
1½ to 2½ cups all-purpose flour
To begin preparation of the starter, heat the milk, add the water, and cool to lukewarm. Stir in the sugar, salt, and flour, and beat until well blended. Turn into a large crock, allowing ample room for expansion. Cover with a cloth or cheesecloth and let stand in a warm place 3 to 5 days, or until the mixture is bubbly and has a sour aroma (if it really takes, it can drive you right out of the room). Dissolve the yeast in the ½ cup warm water and beat into the starter. Cover with a damp cloth and let stand at room temperature for a week, stirring down each day. (It will continue to smell to high heaven, I warn you.) If it separates, don’t worry; stir. At the end of the week remove the cloth and cover the crock with a lid. Your starter is now ready to use.
The night before, or several hours before baking, combine the ingredients for the sponge and beat with a wooden spoon to blend well. Cover with foil or plastic wrap and allow to stand at room temperature until doubled in bulk. Then begin the actual preparation of the bread.
Soften the yeast in the warm water in a large bowl. Add the sourdough sponge, and stir in about 1 cup flour. Turn out on a floured board and knead in additional flour to make a very stiff dough. Place in a buttered bowl, turning the dough to coat the surface with butter. Cover and let rise in a warm place until doubled in bulk, 1
½
to 2 hours.
Punch the dough down, return to the bowl, and let rise once more for 45 minutes. Turn out on a lightly floured surface and divide the dough in half. Shape each half into a French-type loaf or a loaf to be fitted into a 9 × 5 × 3-inch bread pan. If making the French-type loaf, place on a baking sheet that has been sprinkled with cornmeal and slash the loaves 3 or 4 times across the top with a razor blade or a sharp knife. If using bread pans, butter them and fit the loaves into them. Allow the loaves to rise in a warm, draft-free spot for 1 hour. Preheat the oven to 400°, and place a shallow pan of boiling water on the lowest rack. Place the bread onthe rack above or on a rack lined with heated tiles . Bake for 35 to 40 minutes, or until the bread sounds hollow when tapped with the knuckles. Cool on a rack before slicing.
NOTE
As you use the starter, always replenish it by stirring in, for each ½ cup removed, ½ cup flour and ½ cup lukewarm water. Even if no starter is used, it should be stirred once a day and the ½ cup flour and ½ cup lukewarm water added once a week. If the room temperature is above 85°, store the starter in the refrigerator. Also refrigerate it if you do not use it every 2 or 3 days.
WHOLE-MEAL BREADS
Myrtle Allen’s Brown
Whole-Wheat, Made with Hard-Wheat Flour
William Melville Childs’ Health
Norwegian Whole-Wheat
Whole-Meal, with Potatoes
Cracked-Wheat
Mrs. Elizabeth Ovenstad’s
Graham
Sourdough Rye
Rye
Finnish Sour Rye
Dark Herb
Pronto Pumpernickel
Pumpernickel I
Pumpernickel II
Anadama
Bavarian Rye
Black
Maryetta’s Oatmeal
Oatmeal, with Cooked Oatmeal
Myrtle Allen’s Brown Bread
I first ateMyrtle Allen’s brown bread in her delightful inn, Bally-maloe House, in Ireland. It is an uncommonly well-textured whole-wheat bread with a lovely flavor, and I have made it repeatedly since visiting there. It should be eaten fresh, with plenty of good sweet butter. You will note that this is an unusual recipe, since the dough is not kneaded and has only one rising.
[1 loaf]
3¾ cup whole-wheat flour, preferably stone ground
1½ packages active dry yeast
2
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