Army Bread

Ingredients

• 1 quart flour
• 1 teaspoonful salt
• 1 tablespoonful sugar
• 2 heaped teaspoonfuls baking powder
• enough cold water (about 1½ pints)

Method

1. 1

   Mix the dry ingredients thoroughly.

2. 2

   Then stir in enough cold water to make a thick batter that will pour out level.

3. 3

   Mix rapidly with spoon until smooth, and pour at once into bake-pan.

4. 4

   Bake about forty-five minutes, or until no dough adheres to a sliver.

Nutrition per serving

As published

This recipe was extracted from Camp cookery (Kephart) (1910) by Kephart, Horace, page 52. The excerpt below is the record exactly as published.

Army Bread. — This is easier to make than bis- cuit dough, since there is no grease to rub in, but it takes longer to bake. It keeps fresh longer than yeast bread, does not dry up in a week, nor mould, and is more wholesome than biscuit. It is the only baking-powder bread I know of that is good to eat cold — in fact, it is best that way. 1 quart flour, 1 teaspoonful salt, 1 tablespoonful sugar, 2 heaped teaspoonfuls baking powder. Mix the dry ingredients thoroughly. Then stir in enough cold water (about II/2 pints)

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