Beard on Bread by James Beard Read Free Book Online Page A

it a thorough kneading. When finally smooth, let rest for a few minutes, then shape into a ball. Place in a well-buttered bowl, turn to coat the surface, cover, and let rise in a warm, draft-free spot for 1½ hours.
    Punch the dough down and let rise for 3 to 4 minutes, then knead again vigorously for 3 or 4 minutes. Shape into a ball and put back in thebuttered bowl to rise again, from 45 minutes to 1 hour. Punch the dough down and let rest another 3 or 4 minutes. Knead a third time and then shape carefully into a loaf to fit a well-buttered 13½ × 4 × 3¾-inch pan. Let rise until almost doubled in bulk, approximately 1 hour. Butter the inside of the lid, if you are using a pullman tin, or butter a piece of foil, cover (weight if using foil), and place in a preheated 400° oven. Turn the heat down immediately to 375°. After 30 minutes turn the tin on one side for 5 minutes and then on the other side for 5 minutes. Set it upright again, and remove the lid; the bread should have risen to the top of the pan. (If using foil and weights, remove both at this point.)
    Continue to bake until it is a golden brown, which will take about 12 to 15 minutes more. Turn the loaf out of the pan and put it directly on the rack of the oven to bake for a few minutes longer, until the bread is a beautiful color and sounds hollow when tapped with the knuckles. Let it cool thoroughly on a rack before slicing.

NOTE
    The loaf can be frozen successfully for 2 months, and it will keep well in the refrigerator for several days.
Refrigerator Potato Bread
    The potato and butter in this loaf give it a distinctive, very pleasant flavor. Moist and rather heavy in texture, it keeps extremely well in the refrigerator if stored in a plastic bag. It is nice for sandwiches or toast or as a breakfast or tea bread, and is reminiscent of breads that used to be common in the nineteenth century.
    [1 round loaf or 2 regular loaves]
    1 package active dry yeast
    ½ cup plus 1 tablespoon granulated sugar
    ½ cup warm water (100° to 115°, approximately)
    1 cup warm milk or potato water (i.e., water in which the potatoes were cooked)
    1½ sticks (¾ cup) butter, softened in the milk or potato water
    1½ tablespoons salt
    2 eggs
    1 cup mashed potatoes (instant mashed potatoes can be used)
    6 cups all-purpose flour, approximately
    Dissolve the yeast and tablespoon of sugar in the warm water and let proof for about 5 minutes. Then add the warm milk or potato water, butter, ½ cup sugar, salt, and the eggs to the yeast mixture, and stir to blend thoroughly. Add the mashed potatoes and stir well. Then add the flour, 1 cup at a time, beating well after each addition, to make a thoroughly stiff dough. (You may not need the full 6 cups.) Turn out the dough on a floured board and knead for 10 or 12 minutes, until the dough is very smooth and shows great elasticity. Shape into a ball. Butter a large mixing bowl, place the dough in the bowl, and turn to coat all sides with the butter. Cover tightly and refrigerate overnight to let rise. (In testing, we have refrigerated it as much as 16 to 18 hours.)
    Remove from the refrigerator, punch down, and turn out on a floured board. Let rest for 5 to 6 minutes, then knead vigorously for 4 or 5 minutesand let rest again. Shape into two loaves, using either of the methods given. Place in two well-buttered 9 × 5 × 3-inch tins, or form into a ball and place it in a well-buttered 9-inch pie tin to make a single round loaf. In either case, let the dough rise until it is doubled in bulk. (Because it has been refrigerated for a lengthy period, the rising time may be as long as 4 hours. So be patient.) Preheat the oven to 375° and bake the loaf or loaves for 40 to 45 minutes. Remove the bread from the tins and rap the top and bottom with your knuckles. If you get a hollow sound, it is done. Return the bread, standing free now, to the oven, placing it directly on the oven rack to bake and crisp and color the crust. Cool thoroughly before