Baking Powder Bread
Ingredients
Directions
The book says “a quick 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, combine the flour, baking powder, and a pinch of salt.
Gradually mix in cold water until a firm dough forms.
Shape and bake
Quickly shape the dough into small loaves.
Bake in a preheated oven at 400°F (200°C) for about 30 minutes.
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 bread as its proteins and starch set around the air bubbles.
- Baking powder
- Releases carbon dioxide gas in the dough, causing it to rise and become light.
- Cold water
- Hydrates the flour so it binds into a firm dough that holds its shape.
The step that matters
Quickly shape the dough into small loaves. Baking powder starts releasing gas as soon as it meets moisture, so delaying shaping and baking lets some of the rising power escape before the bread reaches the oven. Shaping promptly and getting the loaves into the oven keeps the 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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