Royal Baking Powder Bread

Ingredients

• 1 quart flour
• 1 teaspoon salt
• 1 teaspoon sugar
• 2 heaping teaspoons Royal Baking Powder
• 1/2 medium-sized cold boiled potato
• about a pint of water

Method

1. 1

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

2. 2

   Add sufficient water to mix smoothly into a stiff dough, about the consistency of cake batter.

3. 3

   Put the dough into a greased pan 8 by 4 inches, filling about half full.

4. 4

   Bake in a very hot oven for about 40 minutes, placing paper over the first 15 minutes to prevent crusting too soon.

Nutrition per serving

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.

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 PowderBread. — Iquart flour, 1 teaspoon salt, teaspoon sugar, 2 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

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