Beard on Bread (36 page)

in banana bread

in
lahma hi ajeen

in
pain de fruits

in persimmon bread

in quick cranberry bread

in raw apple bread

in rich sour-cream coffee cake

in water-proofed egg twists

oatmeal

in cornmeal bread

in
verterkake

in William Melville Child’s health bread

oatmeal bread

with cooked oatmeal

Maryetta’s

olives

in
pissaladière

onions

in dill-seed bread

in Jane Grigson’s walnut bread

in
lahma hi ajeen

in
pissaladière

orange

cranberry orange bread

orange, candied

in quick fruit bread

in Swedish limpa

orange flower water

in quick fruit bread

pain de fruits
(fruit bread)

pain de mie

pancakes

yeast

pans, bread

how to grease

Parker House rolls

Parmesan cheese

in cheese bread

in
pissaladière

in pizza loaf

parsley

in dark herb bread

in
lahma bi ajeen

peanuts, unsalted

in raisin and nut bread

pecans

in quick cranberry bread

in raisin and nut bread

in raw apple bread

in water-proofed egg twists

persimmon bread

pine nuts

in
lahma bi ajeen

in whole-wheat nut bread

pissaladière

pistachio bread

pistachios

in variation on quick fruit bread

pita
bread

pizza caccia nanza

pizza loaf

plain saffron bread

poppy seeds

in bread sticks

in challah

in sourdough rye

in variation on Parker House rolls

Portuguese sweet bread

potato bread

with caraway seeds, George Lang’s

refrigerator

potatoes

in Moravian coffee cake

in pumpernickel bread I

whole-wheat bread with

potato scones

pronto pumpernickel

proofing yeast

prune bread

prunes

in quick fruit bread

Pullman loaf
(pain de mie)

pumpernickel

bread I

bread II

pronto

quick cranberry bread

quick fruit bread

“race” track coffee cake

raised doughnuts

raisin bread

Mother’s

and nut

raisins

in Kugelhopf

in
pain de fruits

in persimmon bread

in variation on Boston brown bread

in
verterkake

in whole-wheat nut bread

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’

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 own 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.