• svishner on January 05, 2010

  Banana Bread Recipe

Notes about Recipes in this book

• Pizza caccia nanza

  • Lee on April 22, 2015

    Excellent and quick.

  • inflytur on April 01, 2020

    My go-to pizza crust since I bought this copy of Beard On Bread. Extremely flexible. I’ve made it as thin crust pizza, sheet pan pizza, and in the focaccia style in JB’s instructions. Today I replaced some of the AP flour with whole wheat and did a slow rise overnight in the refrigerator and it still came out perfect.

• Persimmon bread

  • caitmcg on March 18, 2021

    This is by far the best persimmon bread I have made; unlike most, it doesn’t obscure the delicate flavor of the persimmons. I generally make it with golden raisins and toasted pecans, and use bourbon as the spirit. I’ve used cardamom instead of nutmeg or mace, and that’s delicious, too.

• Yeast griddle cakes or pancakes

  • Lindacakes on January 29, 2011

    OK but bready.

• Jane Grigson's walnut bread from Southern Burgundy

  • chriscooks on July 30, 2011

    I use EVOO, which is just as good. This makes a fantastic gift but you have to tell people to eat it with cheese, not jam. Goat cheese is great with it. Can be made into 2 loaves instead of 4.

• Buttermilk white bread

  • SugarTreeBaking on April 02, 2020

    Simple bread making technique yields a dense, cake-like loaf. Used the full tablespoon of salt because my butter was unsalted and it was fine.

• Banana bread

  • nadiam1000 on August 14, 2015

    I can't believe I have never baked out of this book and it has been on my shelves for a long time. I started with the banana bread - I love banana bread and this is a good one. Great classic moist sweet banana bread. Quick and easy to make and came out perfect. I used 3 medium bananas and lightly toasted pecans and I subbed brown sugar for half of the white sugar.

  • Bloominanglophile on October 22, 2013

    This has become our house banana bread. On occasion I will try a different recipe, but I keep returning to this one. Now that my daughter is getting old enough to help in the kitchen, she is the primary banana bread maker. She loves to make it for her grandfather, who likes it toasted and slathered with butter!

  • chawkins on June 05, 2019

    Excellent banana bread. Tender and moist, the nuts added to the texture. I cut the sugar down to 3/4 cup and it was sweet enough to me. Two large very ripe banana mashed down to exactly one cup.

  • KissTheCook on February 09, 2016

    Update 5.23.17: My banana bread recipe has been BH&G's since teenager in the '70's. Well, no more. Did side-by-side comparison and Beard's (p. 171; not the one on the page before) was a little more moist, little more flavorful. I always use 1/2 whole wheat, 1/2 AP white flour and cut the sugar to 3/4 cup. Agree with nadiam1000 that it takes 3 med. bananas for the 1 cup (probably 2 large).

  • XXOOL on February 22, 2017

    Can make 2 small loaves. Bake for 35 to 45 minutes.

  • GiselleMarie on March 15, 2020

    I’ve been wanting to try this version for a while because I’ve read how good it is. My husband asked me to put dried cranberries in it, so he’s happy, but next time I’ll use nuts. The flavor is very good and the texture is excellent. I’m not sure if it will replace my favorite recipe that I’ve been using for years, but I plan to do a side-by-side comparison with my children and grandchildren and let them decide.

• Pumpernickel bread II

  • KissTheCook on February 18, 2019

    Far too dense; no rise. Needed more hydrogenation to begin with. Perhaps flour was different when recipe was written.

• Quick cranberry bread

  • laurenlangston on October 18, 2022

    This is a solid recipe. I'm always digging out random bags of cranberries from the freezer, that I buy on sale after the holidays and tell myself I'm going to do something Absolutely Ingenious with, but then I just keep coming back to this recipe and not being mad at it. I usually make as written but today: 375g flour, no rosewater, zest of a lime in with the eggs and sugar, milk and cranberry juice instead of milk and orange juice. Tastes just as it ought to, delicious without having to think about it.

• Mrs. Elizabeth Ovenstad's bread

  • ivylamb on March 20, 2015

    I did not find this bread to be the amazing achievement that so many of the other recipes are in Beard on Bread. And I disagree that it should be baked for a full hour. The crust was turning black and so hard that it rivalled the well-soaked wheat berries which were also too hard. Try Cracked-Wheat Bread, or Maryetta's Oatmeal Bread, or Gingerbread--all longtime favorites from this wonderful cookbook.

• Parker House rolls

  • bgbmus on November 25, 2016

    These rolls are incredibly durable and so soft, sweet, buttery. I made them first thing in the morning on Thanskgiving, then reheated them in the oven wrapped in foil for five minutes. Excellent.

  • sayeater on November 29, 2021

    The texture on these was light and fluffy. There were buttery notes as well but I thought they needed more salt to make all that butter flavor pop. I would probably double the salt next time. Also the bake time was over 40 minutes for them to get slightly golden.

• Cheese bread

  • inflytur on October 10, 2020

    Wonderful cheese flavor. I made this with bread flour and ended up with a slice with a close texture that is perfect for both toast and sandwiches. Since I used bread flour I only used 5 cups of flour and ended up with dough that made a very high loaf in the small pain de mei pan. Maybe use the large loaf pan next time.

• George Lang's potato bread with caraway seeds

  • inflytur on March 07, 2021

    I was disappointed in this bread but I'm willing to admit it may be my own fault. I tried to follow the instructions exactly and ended up with a huge flat loaf. Beard warned that the dough might be soft but my batch was just about pourable. I couldn't quite figure out how to do the kneeding after the first rise because the dough flowed. I honestly can't imagine how it could possibly be formed into a "large round loaf." I baked it in a skillet, as suggested for dealing with a loose dough. It tastes good but not special. I won't make this again.

• Carl Gohs' zucchini bread

  • sscholl on February 09, 2019

    This is so good, one of my go-to recipes. The oil and sugar give it a sandy top crust that is just delicious. It is equally good with fresh shredded carrots (the pre-shredded are too dry). I never peel the zucchini - the shredded peel studs the cake with dark green, which is pretty and healthy-appearing (because let’s be real, this is cake!). I’m serving it at a brunch with piped cream cheese frosting. For another great loaf cake, check out Nigella Lawson’s Rosemary pound cake.

• Pullman loaf or pain de mie

  • heatherlee on June 25, 2019

    The instruction to turn the Pullman pan on its side and bake (then turn to opposite side and bake) was very helpful and resulted in a golden crust on sides and top. I halved the recipe as I have a smaller Pullman loaf pan.

• Cinnamon bread

  • heatherlee on July 31, 2019

    I really couldn't detect much of a cinnamon flavor. I made a half recipe, yielding one very large loaf. I opted to add one egg as noted in the recipe under "variations". Instead of making this again, I will try Beard's recipe for "Mother's Raisin Bread" which uses mace rather than cinnamon.

• Kugelhopf

  • heatherlee on August 26, 2020

    This makes a very nice cross between bread and coffeecake - although a bit bland. I used an aluminum Kugelhopf pan and reduced the bake time 10 minutes resulting in a lightly browned loaf. The bread rose a bit much for my 10 cup Kugelhopf pan. Next time I may proportionately reduce ingredients to produce a loaf that doesn't rise out of the pan so much. I also would probably add some flavoring and possibly a glaze. Other recipes include ingredients such as: orange zest, cinnamon, cardamom and glaze with either orange water or rum.