Beard On Bread

by James Beard

  Ralston

  in Mrs. Elizabeth Ovenstad’s bread

  raw apple bread

  refrigerator potato bread

  rice flour

  rich sour-cream coffee cake

  rising process in breadmaking, 1.1, 2.1

  rolls

  Alvin Kerr’s zephyr buns

  bread sticks

  butter flakes or butterfly

  from buttermilk white bread dough

  crackling biscuits

  Parker House

  sweet potato

  twists

  Romano cheese

  in cheese bread

  rosemary

  in dark herb bread

  in pissaladière

  in pizza caccia nanza

  rosewater

  in quick cranberry bread

  in variation on quick fruit bread

  rum

  in crackling biscuits

  in currant bread

  rye bread(s)

  Bavarian

  black

  Finnish sour

  pronto pumpernickel

  pumpernickel I

  pumpernickel II

  sourdough

  Swedish limpa

  verterkake

  rye flour

  in Boston brown bread

  in Norwegian whole-wheat bread

  in variation on Carl Gohs’ bread

  rye meal

  in dark herb bread

  saffron bread

  fruit

  plain

  Sally Lunn

  salt-free water-proofed bread

  salt-rising bread

  salt used in bread, 2.1, 2.2

  sandwiches

  breads suggested for

  scones

  girdle

  potato

  sesame seeds

  in bread sticks

  on country fair bread

  in variation on Parker House rolls

  shaping the loaves, 2.1, 2.2

  sherry

  in currant bread

  in Mother’s raisin bread

  in prune bread

  in whole-wheat nut bread

  soda, baking

  soda bread(s)

  apricot

  banana

  banana nut

  Boston brown

  Carl Gohs’ zucchini

  cranberry orange

  cranberry, quick

  cranberry sauce

  gingerbread

  Irish whole-wheat

  white flour variation on

  note on baking and mixing

  persimmon

  raw apple

  soft-wheat flour

  sour-cream

  bread

  coffee cake, rich

  sourdough

  bread

  rye bread

  soybean flour

  sponge for sourdough bread

  “sponge loaf”

  squash, winter, variation on sweet potato rolls or bread

  stale bread

  starter(s)

  for Finnish sour rye bread

  for salt-rising bread

  self-rising

  for sourdough bread

  for sourdough rye

  for yeast buckwheat cakes, how to perpetuate

  stone-ground flour

  stone-ground flour variation on Carl Gohs’ bread

  storing bread, 1.1, 2.1

  Swedish limpa

  sweet bread, Portuguese

  sweetened breads and coffee cakes

  sweet potato rolls or bread

  Swiss Emmenthaler cheese in cheese bread

  Syrian bread

  tea breads, listed

  temperature, kitchen, importance in breadmaking

  testing for doneness

  tiles, used in baking bread

  toast

  breads suggested for

  milk

  tomato paste

  in lahma hi ajeen

  tomato sauce

  in pizza loaf

  tomatoes

  in pissaladière

  twists

  verterkake

  walnut bread from Southern Burgundy, Jane Grigson’s

  walnuts

  in Carl Gohs’ zucchini bread

  in persimmon bread

  in quick cranberry bread

  in raisin and nut bread

  in raw apple bread

  in water-proofed egg twists

  water-proofed bread

  water-proofed egg twists

  wheat flour

  white-flour breads

  basic

  basic home-style loaf

  buttermilk

  Carl Gohs’

  cheese

  cornmeal

  free-form loaf

  broiled

  French-style

  George Lang’s potato, with caraway seeds

  gluten

  Italian feather

  Jane Grigson’s walnut, from Southern Burgundy

  pizza caccia nanza

  plain saffron

  Pullman loaf

  refrigerator potato

  salt-rising

  sour-cream

  sourdough

  white rolls, buttermilk

  white soda bread, Irish

  whole-meal bread(s)

  with potatoes

  whole-meal flour

  whole-meal variation on refrigerator potato bread

  whole-wheat berries

  for William Melville Child’s health bread

  whole-wheat bread(s)

  made with hard-wheat flour

  Myrtle Allen’s brown bread

  Norwegian

  nut bread

  soda bread, Irish

  whole-meal bread with potatoes

  William Melville Child’s health bread

  whole-wheat cereal

  in dark herb bread

  whole-wheat flour

  in black bread

  in cracked-wheat bread

  in dark herb bread

  in dill-seed bread

  in Mrs. Elizabeth Ovenstad’s bread

  in Norwegian flatbread

  in pumpernickel bread II

  variation on basic white bread

  variation on Carl Gohs’ bread

  variation on Carl Gohs’ zucchini bread

  variation on French-style bread

  variation on refrigerator potato bread

  whole-wheat kernels

  in Mrs. Elizabeth Ovenstad’s bread

  whole-wheat meal

  William Melville Child’s health bread

  wine, white

  in crackling biscuits

  winter squash

  variations on sweet potato rolls or bread

  yams

  in sweet potato rolls or bread

  yeast, 1.1, 2.1

  activation of

  active dry

  compressed, 1.1, 1.2, 2.1

  proofing

  yeast bread and cakes

  bread, basic, and other white-flour breads

  buckwheat cakes

  griddle cakes or pancakes

  zucchini bread, Carl Gohs’

  A NOTE ABOUT THE AUTHOR

  James Beard was born in Portland, Oregon, in 1903, and it was there that his palate was educated at an early age. His first cookbook, Hors d’Oeuvre and Canapés, was published in 1930. After that he wrote nineteen other books on food, including The fames Beard Cookbook, for years a best-selling paperback; the much-honored fames Beard’s American Cookery; and the companion volumes Theory & Practice of Good Cooking, which explored all the whys and wherefores of cooking as he taught his students, and The New James Beard, which put into practice what he preached. However, it is his highly popular Beard on Bread that has been his best-selling book of all time.

  He started giving cooking lessons in the late 1950s, in what later became the kitchen of the famous restaurant Lutèce. This was the beginning of his popular cooking school, later located in his ow
n brownstone in Greenwich Village, which now houses the James Beard Foundation. Well known throughout the country, James Beard traveled extensively and taught and demonstrated cooking nationwide. He died in New York in 1984.