Skip to main content
Bread

Baking Powder Bread

A quick bread made with flour, baking powder, butter, salt, and water or milk.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
Jump to recipe ↓

Why it works: Butter and milk are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Baking Powder Bread

Ingredients

Directions

The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare

  1. Preheat the oven to 400°F (200°C) and butter a baking pan.

  2. Sift the baking powder and salt into the flour to ensure thorough mixing.

  3. Chop the butter into the flour.

Mix and bake

  1. Pour in enough water or milk to just moisten the flour.

  2. Brush the tops of the loaves with butter or milk.

  3. Immediately place the mixture into the buttered pans and bake quickly without burning.

Recipe from a historical cookbook (Internet Archive).

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.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Butter + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  2. Flour + buttertop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Flour + milktop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Flour and butter barely smell alike, yet cooks put them together in 124,287 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Flour
Forms the structure of the bread once moistened and baked.
Baking powder
Releases gas as it reacts with moisture and heat, making the bread rise.
Butter
Adds fat that tenderises the crumb and helps the top brown.
Water or milk
Moistens the flour so it binds into a dough and hydrates the starch.

The step that matters

Immediately place the mixture into the buttered pans and bake. Baking powder starts releasing gas as soon as it meets liquid, so delay lets bubbles escape and weakens the rise. Getting the dough into the hot oven quickly keeps that gas trapped in the structure.

“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.

You might also like

CornbreadCornbread345 recipesBread PuddingBread Pudding336 recipesMilk Bread RollsMilk Bread Rolls242 recipesPotato BreadPotato Bread124 recipes