Household Bread

Ingredients

• 1 quart of flour
• 1 teaspoon salt
• 2 heaping teaspoons Royal Baking Powder
• about 1 pint of liquid (water, milk, or equal quantities of each)

Method

1. 1

   Sift flour, salt, and baking powder together.

2. 2

   Make a well in the center and add sufficient cold liquid to mix to a stiff batter or soft dough.

3. 3

   Turn into a greased loaf-pan, smooth the top with a knife dipped in melted butter, and bake immediately in a moderate oven for about 1 hour.

4. 4

   When done, moisten with cold water and wrap in a bread-cloth until cold.

As published

This recipe was extracted from The royal baker and pastry cook (1902) by New York Cooking School, page 6. The excerpt below is the record exactly as published.

heap- ing teaspoons Royal Baking Powder,* % medium-sized cold boiled potato, and water. Sift together thoroughly flour, salt, sugar, and baking powder ; rub in the potato ; add sufii- cient water to mix smoothly and rapidly into a stiff dough, about the consistency of cake bat- ter : about a pint of water to a quart of flour will be required — more or less according to the brand and quality of the flour used. Do not make a stiff dough as in yeast bread. Put the dough into a greased pan iMi by 8 inches, and 4 inches deep, filling about half fuU. The loaf will rise to fill the pan when baked. Bake in very hot oven about 4") minutes, placing paper over flrst 15 minutes’ baking, to prevent crust- ing too soon on top. Bake immediately after mixing. Household Bread. — Sift twice together 1 quart of flour, 1 teaspoon salt

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