Beard on Bread by James A. Beard

Search this book for Recipes »

Notes about this book

  • 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.

  • Yeast griddle cakes or pancakes

  • 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.

  • 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.

  • 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.

You must Create an Account or Sign In to add a note to this book.

Reviews about this book

This book does not currently have any reviews.

Reviews about Recipes in this Book

  • Helen Evans Brown's corn chili bread

    • Lisa Is Cooking

      This is no typical, dry, crumbly cornbread. It was more of a meal in the form of cornbread with a tender crumb and lots of flavor and texture, but it was decadently delicious.

      Full review
  • ISBN 10 0394473450
  • ISBN 13 9780394473451
  • Linked ISBNs
  • Published Jun 01 1978
  • Format Hardcover
  • Page Count 256
  • Language English
  • Countries United States
  • Publisher Alfred A. Knopf
  • Imprint Alfred A. Knopf

Publishers Text

For everyone who wants to make wonderful, hearty, delicious breads of all kinds, turn to the bread expert, James Beard. Step-by-step, with detailed, understandable instructions, this is the book and the author who are going to turn you into an expert bread baker.

Other cookbooks by this author