Bread Made with Baking-powder
Ingredients
Directions
Prepare the dough
Add to four quarts of flour a teaspoonful of salt and six teaspoonfuls of baking powder.
Sift them three times so as to thoroughly mix them.
Add slowly a quart of cold water, or enough to make a dough of the right consistency.
Shape and bake
Mold it quickly into four loaves.
Put at once into a moderate oven for one and a quarter hours.
Nutrition, whole recipe (rough)
Counts 2 of 3 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.
What these numbers assume: 2 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.
Explore the science
What each ingredient does
- Flour
- Forms the main structure of the dough and sets as the loaves bake.
- Baking powder
- Releases gas in the dough, causing the loaves to rise without yeast.
- Cold water
- Hydrates the flour so it forms a dough of the right consistency.
The step that matters
Mold it quickly into four loaves. Baking powder starts releasing gas as soon as it is wet, so the dough should be shaped and put into the oven without delay. Waiting lets gas escape before the loaves can set, which weakens the rise.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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