Royal Baking Powder Bread

Ingredients

• 1 quart flour
• 1 teaspoon salt
• 1/2 teaspoon sugar
• 2 heaping teaspoons Royal Baking Powder
• 1 medium-sized cold well-boiled potato
• water, milk or equal quantities of each

Method

1. 1

   Sift together flour, salt, sugar, and baking powder; rub in the potato.

2. 2

   Add sufficient liquid to mix rapidly into a stiff batter or soft dough.

3. 3

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

4. 4

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

As published

This recipe was extracted from Royal baker and pastry cook (1913) by Royal Baking Powder Company, page 3. The excerpt below is the record exactly as published.

Royal Baking Powder bread is made, its cleanliness and healthful¬ ness, have caused it to supersede yeast bread with many of the best pastry cooks. In making this bread the materials and utensils should be brought together before the mixing of the dough is begun. The fire must be looked to so as to secure a steady, moderate heat. Remember to mix the flour and Royal Baking Powder together before sifting, and sift thoroughly before wetting. Royal Baking Powder Bread. — 1 quart flour, 1 teaspoon salt, y teaspoon sugar, 2 heaping teaspoons Royal Baking Powder, y medium-sized cold well-boiled potato, and water, milk or equal quantities of each. Sift thoroughly together flour, salt, sugar, and baking powder; rub in the potato; add sufficient liquid to mix rapidly and smoothly into a stiff batter or soft dough. This will require about one pint of liquid. Turn at once into greased loaf-pan, smooth the top with knife dipped _ in melted butter and bake immediately in moderate oven about one hour. When done take from the pan, moisten with the hand dipped in cold water, wrap in bread cloth until cold. Boston Brown Bread. — y pint flour, 1 pint Indian corn meal, y pint rye flour, 2 po¬ tatoes, 1 teaspoon salt, 1 tablespoon brown sugar, 2 teaspoons Royal Baking Powder, y2 pint water. Sift flour, corn meal, rye flour, sugar, salt, and baking powder together thor¬ oughly. Peel, wash, and boil well 2 mealy po¬ tatoes, rub them through a sieve, diluting with water. When this is quite cold use it to mix flour, etc. , into a batter. Pour into well- greased mold having a cover. Place it in saucepan half full of boiling water, where the loaf will simmer 1 hour, without water getting into it. Remove it then, take off cover, finish by baking in fairly hot oven about 30minutes. AND PASTRY COOK Boston Brown Bread, 2. — 2 cups yellow Indian corn meal, 1 cup rye meal, 1 cup flour, 2 cups milk, 1 cup molasses, y2 teaspoon salt, 3 teaspoons Royal Baking Powder. Mix well together, pour into greased brown-bread mold, steam 4 hours. Dry off 10 minutes in moderate oven. Graham Unfermented Bread. — 1 y2 pints Graham flour, y2 pint flour, 1 tablespoon sugar, 1 teaspoon salt, 2 teaspoons Royal Baking Powder, iy pints milk, or equal parts milk and water. Sift together Graham flour, flour, sugar, salt, and powder; add the milk, or milk and water; mix rapidly into soft dough, which put into greased tin. Bake in rather hot oven about 40 minutes. Protect loaf with paper first 15 minutes. Graham Bread with Eggs. — Mix together 3 cups Graham flour, 1 cup wheat flour, 2 teaspoons Royal Baking Powder, 1 teaspoon salt; rub in 1 tablespoon butter or other shortening. Beat 3 eggs; add 1 cup milk and 1 tablespoon molasses ; stir into dry mixture. Add more milk if needed to make a drop bat¬ ter. Put into a greased loaf-pan, smooth with knife dipped in cold water. Bake about 1 hour in moderate oven. Graham Lunch Bread. — ly pints Graham flour, y pint flour, 1 tablespoon sugar, 1 teaspoon salt, 2 teaspoons Royal Baking Powder, % pint milk. Sift together Graham flour, flour, sugar, salt, and powder; add the milk; mix into smooth dough that can be easily handled. Flour the board, turn out dough, give it a quick, vigorous additional kneading to complete its smoothness; then divide into four large pieces, which form into long loaves, lay them just touching in a square shallow cake-pan, wash them over with milk. Bake in rather hot oven 30 min¬ utes. When removing from oven rub them over with a little butter on a clean piece of linen. Delicate Graham Bread (for Invalids). — 1 pint Graham flour, 1 pint flour, 1 teaspoon sugar,

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