Baking-Powder Bread
From Manual for army cooks, 1896
Regular heat and quick mixing ensure excellent bread.
Presented as published in 1896. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Manual for army cooks (1896) by United States. War Dept. Subsistence Dept., page 117. The excerpt below is the record exactly as published.
baking-powder bread. Yeast, or baker's bread, on the other hand, requires much kneading and a good stiff' dough. 272 MANUAL FOR ARMY COOKS. If in a linrry, or inex]3eriencecl, Ijisciiits are tlie most easily made; the great fault in prejiaring either is not so mncli inexperience as lack of careful attention to tlie above details. BREAD. In making baking-powder bread observe tlie same rules as mentioned above; mix into a fairly stiff batter, using a large sjDOon, not the hand
Cook this with the app: pantry check, scaling, and the assistant.