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Beard on Bread (1973), cookbook was originally published in 1973 and then re-published in 1995 by famous chef and author James Beard. I have an original copy of both of these cookbooks. It is full of wholesome bread recipes from rustic loaves to sandwich bread, with fully illustrated versions of the steps it takes to make a satisfying loaf of homemade bread. I’ve included the original recipe for basic home-style bread, as well as my modern take on this classic loaf, Home-Style Bread Loaf with modern tips for today’s baker.
James Beard (1903-1985) was an American chef, TV personality, and cookbook author publishing 20 cookbooks. His legacy lives on through the James Beard Foundation, founded in 1986 to honor his legacy and support chefs and culinary students.
Vintage Inspired Recipe Remakes
Home-Style Bread Loaf Recipe
This Home-Style Bread Loaf is soft and tender with a golden crust and a fluffy, light crumb. I’ve taken a classic 1970’s bread loaf and gave it a modern update that’s quick and simple to make, using a stand mixer vs. kneading by hand. It is perfect to make on a cold winter day to warm up your house and eat alongside a warm bowl of soup.
The inspiration for this white bread loaf comes from my collection of James Beard cookbooks, specifically his 1973 classic “Beard on Bread.” This simple yet traditional recipe is ideal for bakers looking to blend together a few basic natural ingredients and want to bring back old-fashioned flavors back using today’s modern baking techniques.
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Any commentary, notes, or recipe adaptations are my own and reflect my professional baking experience in an FDA-inspected, commercial kitchen. I am not a licensed medical professional and do not provide medical advice.
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