Baking Powder Bread
Ingredients
Directions
The book says “a very hot oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.
Prepare the dough
In a basin, mix the flour, baking powder, and salt.
Quickly add cold water, mixing with a wooden spoon until a moist dough forms.
Beat the dough well until smooth.
Shape and bake
Divide the dough into 6 pieces and knead them quickly into small loaves.
Bake on floured baking sheets for 10 to 15 minutes, or in tins for 30 minutes at 400°F (200°C).
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
What each ingredient does
- Flour
- Forms the main structure of the dough as its proteins and starches set during baking.
- Baking powder
- Releases carbon dioxide gas when moistened and heated, lifting the loaves so they rise.
- Cold water
- Hydrates the flour to form a moist dough that holds together and bakes into a soft crumb.
The step that matters
Working quickly after adding the water. Baking powder starts releasing gas as soon as it meets liquid, so the dough should be mixed, shaped and put in the oven promptly to keep that lift for the bake.
“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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