by James Beard
Spoon the batter into buttered rings placed on a moderately hot griddle to a depth of about ½ inch. Cook until dry and bubbly on top. Remove the rings, turn the crumpets, and brown lightly on the other side. Let cool. To serve, toast and flood with butter.
Yeast Griddle Cakes or Pancakes
These are simply wheat-flour pancakes made with a starter. In earlier times people kept a starter going especially for pancakes. Nowadays we usually make the starter the night before, which is what we are doing in this case. It makes light, puffy, absolutely delicious pancakes.
[About 12 to 14 cakes]
1 package active dry yeast
1 cup warm water (100° to 115°, approximately)
2 to 3 tablespoons granulated sugar
2 cups all-purpose flour
1 egg
½ teaspoon salt
3 tablespoons melted butter
1 cup evaporated or fresh milk
The night before making the pancakes combine the yeast, water, 1 tablespoon sugar, and 1 cup of flour in a mixing bowl. Cover with a cloth and leave overnight to rise. The next morning beat the egg well in a mixing bowl and add 1 to 2 tablespoons sugar. Beat again, add the yeast mixture, and stir in the salt, butter, and the second cup of flour; add milk if mixture seems too thick. However, the batter should be a little thicker than is customary. The pancakes should be baked on a well-buttered griddle. Serve at once with melted butter, syrup, or honey, and bacon, ham, or even a little steak.
Yeast Buckwheat Cakes
Buckwheat cakes have had a strong part in American cookery for the last 150 to 200 years, epitomizing the hearty fare of country life. The batter would be left to rise overnight, then in the morning the cakes were mixed and baked and served spanking hot for breakfast with good slices of country ham, bacon, or sausages and sometimes with all three, as well as with maple syrup, honey, or treacle, and tons of butter.
[About 20 small pancakes]
1 package active dry yeast
2 cups warm water (100° to 115°, approximately)
1 teaspoon salt
1 cup all-purpose flour
1 cup buckwheat flour
2 tablespoons molasses
¼ teaspoon baking soda
1 tablespoon melted butter
The night before, mix the yeast with the water in a large bowl, add the salt and the flours, and cover the bowl with a cloth. Let the batter stand all night in a warm place. In the morning, add the molasses, baking soda, and melted butter to make a very, very thin batter. Bake on a well-buttered griddle two or three cakes at a time, and serve them on a hot plate with plenty of melted butter and warm syrup or honey.
NOTE
If you want to perpetuate the starter for future use: Dissolve a package of yeast in 3 cups lukewarm water. Add 1 teaspoon salt and 1 cup each of white and buckwheat flour. The next morning take out 1½ cups of the starter and add ¾ cup warm milk, 2 tablespoons molasses, ¼ teaspoon soda, 1 tablespoon melted butter, and another ¾ cup white flour and ¾ cup buckwheat flour. Proceed to bake as described in the master recipe. Cover the remaining starter loosely and refrigerate. The night before using, again add 1 cup lukewarm water, 1 teaspoon salt, and 1 cup each of the flours, and in the morning proceed as described in the beginning of the Note. Again store the starter. This will work for quite some time if you renew the starter frequently.
Index
additives
all-purpose flour
almonds
in banana nut bread
in Kugelhopf
in pain de fruits
in raisin and nut bread
Alvin Kerr’s zephyr buns
Anadama bread
anchovies
in pissaladière
aniseed
in Swedish limpa
apple bread, raw
apricot
bread
glaze for rich sour-cream coffee cake
Armenian
bread
thin bread
baguette(s)
loaves
baking soda
see also soda breads
baking powder
baking powder bread(s) and biscuits
apple, raw
apricot
baking and mixing of
biscuits
cream
Carl Gohs’ zucchini
Clay’s cornsticks
cranberry
orange
quick
sauce
fruit, quick
Helen Evans Brown’s corn chili
lemon
pain de fruits
prune
banana
bread
nut bread
barley flour
in Norwegian flatbread
barley meal
bars, maple
basic home-style bread
basic white bread
basic yeast bread and other white-flour breads
basil
in pizza loaf
batter bread(s)
dill-seed
English muffin
for microwave oven
golden cake
Sally Lunn
Bavarian rye bread
beer
in Finnish sour rye bread
in verterkake
biscuits
baking powder
crackling
black bread
Boston brown bread
Bourbon
in persimmon bread
bowls, how to grease
bran
brandy
in rich sour-cream coffee cake
bread(s)
for afternoon tea or coffee
basic white
for breakfast
and butter
cooling
croutons
crumbs
defects, suggestions for remedying
filled
flours, 1.1, 2.1
free-form loaves
freezing, 1.1, 2.1
hot
with hot dishes
kneading, 2.1, 2.2, 2.3
knives
leavening agents used for, 1.1, 2.1
liquid used in, 2.1, 2.2
for luncheon
pans
rising, 1.1, 2.1
sandwich
shaping, 2.1, 2.2
slashing
for special diets
stale
storing, 1.1, 2.1
sweetened
toast, 1.1, 1.2
testing
bread sticks
breakfast breads, listed
brewer’s wort
in verterkake
brioche bread
brioche dough for pissaladière
broiled white free-form loaf
brown bread
Boston
Myrtle Allen’s
“bubble bread”
buckwheat
buckwheat cakes, yeast
bunuelos
buns
Alvin Kerr’s zephyr
water-proofed egg twists
butter, with bread
butter flakes
butterfly rolls
buttermilk white bread
cake doughnuts
“cannon balls”
caraway seeds
in black bread
in George Lang’s potato bread
in pronto pumpernickel
in pumpernickel bread I
in pumpernickel bread II
in rye bread
in saffron fruit bread
in sourdough rye
in Swedish limpa
cardamom
in lefse
in Swedish limpa
Carl Gohs’ bread
Carl Gohs’ zucchini bread
challah
Cheddar cheese
in cheese bread
cheese
in baking powder biscuits
bread
in pissaladière
pizza
loaf
chilis
in Helen Evans Brown’s corn chili bread
cinnamon bread
citron
candied, in pain de fruits
in saffron fruit bread
Clay’s cornsticks
cocoa
in black bread
coffee
in black bread
coffee cake(s)
Kugelhopf
monkey bread
Moravian
pistachio bread
rich sour-cream
Cognac
in currant bread
in Mother’s raisin bread
in persimmon bread
in whole-wheat nut bread
Cointreau
in glaze for rich sour-cream coffee cake
confectioners’ sugar icing
cooling bread
corn chili bread, Helen Evans Brown’s
cornmeal
in Anadama bread
in black bread
in Boston brown bread
in Clay’s cornsticks
in Helen Evans Brown’s corn chili bread
in pumpernickel bread I
in pumpernickel bread II
in rye bread
cornmeal bread
cornsticks, Clay’s
cottage cheese
in dill-seed bread
country fair bread
cracked wheat
cracked wheat bread
variation on French-style bread
crackling biscuits
cranberry
orange bread
quick bread
sauce bread
cream biscuits
croutons
Pullman loaf, used for
crumbs
breads recommended for cheese, used for
Pullman loaf, used for
crumpets
“Cuban bread”
currant bread
currants
in monkey bread
in rich sour-cream coffee cake
in saffron fruit bread
dark herb bread
defects, suggestions for remedying
dietetic breads gluten
salt-free water-proofed bread
dill-seed bread
dinner breads, listed
dough gobs
dough hook
doughnuts
cake
filled
raised
drop biscuits
see baking powder biscuits
egg breads
brioche bread
challah
country fair
Italian holiday
Portuguese sweet
salt-free water-proofed
water-proofed
water-proofed egg twists
electric mixer
English muffin bread
for microwave oven
feather bread, Italian
figs, dried
in pain de fruits
filberts
in Carl Gohs’ zucchini bread
in pain de fruits
in raisin and nut bread
in water-proofed egg twists
filled breads
lahma bi ajeen
pissaladière
pizza loaf
filled doughnuts
fillings
for lahma bi ajeen
for rich sour-cream coffee cake
Finnish sour rye bread
flat breads
Armenian thin
lefse
Norwegian
pita
flour(s), 1.1, 2.1
special
free-form loaves
freezing bread, 1.1, 2.1
French-style bread
French fruit bread (pain de fruits)
fried cakes
buñuelos
cake doughnuts
dough gobs
filled doughnuts
maple bars
raised doughnuts
fried dough
fruit bread(s)
apple, raw
apricot
banana
banana nut
cranberry orange
cranberry, quick
cranberry sauce
lemon
pain de fruits
persimmon
prune
quick
saffron
garlic
in dark herb bread
in lahma bi ajeen
in pissaladière
in pizza caccia nanza
George Lang’s potato bread with caraway seeds
gift breads
Carl Gohs’ bread
golden cake batter bread
Maryetta’s oatmeal
pain de fruits
raw apple
gingerbread
variation with candied ginger
girdle scones
glaze for rich sour-cream coffee cake
gluten
gluten bread
golden cake batter bread
graham bread
graham flour
in Boston brown bread
variation on refrigerator potato bread
Grand Marnier
in glaze for rich sour-cream coffee cake
griddle breads
crumpets
girdle scones
potato scones
yeast buckwheat cakes
yeast griddle cakes or pancakes
Gruyère cheese
in cheese bread
in Helen Evans Brown’s corn chili bread
hard-wheat flour, 1.1, 1.2
in buttermilk white bread
in country fair bread
in pita bread
in pizza loaf
whole-wheat bread made with
hand-milled whole wheat
in William Melville Child’s health bread
Helen Evans Brown’s corn chili bread
herb bread, dark
herbs
in baking powder biscuits
in dark herb bread
see also basil, dill-seed, parsley, rosemary
holiday bread(s)
country fair
Italian
Kugelhopf
saffron fruit
home-style bread, basic
hot breads, listed
hot dishes, breads suggested as accompaniments for
icing, confectioners’ sugar
Irish whole-wheat soda bread
white-flour variation on
Italian
feather bread
holiday bread
Jane Grigson’s walnut bread from Southern Burgundy
jelly doughnuts
kneading, 2.1, 2.2, 2.3
knives, bread
Kugelhopf
lahma hi ajeen
lamb, ground
in lahma hi ajeen
leavening
lefse
lemon bread
limpa, Swedish
liquid used in breads, 2.1, 2.2
luncheon, breads and rolls suggested for
Madeira
in prune bread
maple bars
Maryetta’s oatmeal bread
meals
Melba toast
microwave oven
English muffin bread for
Middle Eastern bread
milk, use in bread
milk toast
mixer, electric
monkey bread
Monterey Jack cheese
in Helen Evans Brown’s corn chili bread
Moravian coffee cake
Mother’s raisin bread
mozzarella cheese
in pizza loaf
Mrs. Elizabeth Ovenstad’s bread
Myrtle Allen’s brown bread
Norwegian
flatbread
sweet bread (verterkake)
whole-wheat bread
nut bread(s)
banana
&n
bsp; pistachio
and raisin
whole-wheat
nuts
in apricot bread
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
