Aerated Bread

Ingredients

• ½oz. of bicarbonate of soda
• half a drachm of carbonate of ammonia
• 4 drachms of common salt
• 5lb. of previously sifted flour
• 5 drachms of hydrochloric acid
• two and a half imperial pints of water

Method

1. 1

   Sift together the bicarbonate of soda, carbonate of ammonia, salt, and flour.

2. 2

   Mix in hydrochloric acid dissolved in water to form a light dough without kneading.

3. 3

   Shape into loaves and bake in a quick oven until browned and crusty.

As published

This recipe was extracted from Bread, cakes, and biscuits (1902) by S. Beaty-Pownall, page 16. The excerpt below is the record exactly as published.

Aerated Bread. — Such bread is made by Dr Dauglish’s recipe, with flour, water, and salt through which carbonic acid gas is forced by powerful machinery when the previous ingredients have been worked into a dough. This bread is said to be specially nourishing, and is much liked by some people, though others dislike its peculiar flavour greatly. Its original great merit, its freedom from handling in the making, is now shared by other kinds of bread. Naturally, exactly this bread cannot be produced at home, but a form which possesses a good many of its merits may be made thus : Sift together %oz. of bicarbonate of soda, half a drachm of carbonate of ammonia, 4 drachms of common salt, and 51b. of previously sifted flour ; then mix into this 5 drachms of hydrochloric acid dissolved in two and a half imperial pints of water

Cook this with the app: pantry check, scaling, and the assistant.