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 enough cold water to form a moist dough, mixing with a wooden spoon.
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 structure of the dough once mixed with water.
- Baking powder
- Releases gas in the dough, causing the loaves to rise in the oven.
- Cold water
- Hydrates the flour to form a moist dough that holds its shape.
The step that matters
Quickly add the cold water and shape the loaves quickly. Baking powder starts releasing gas as soon as it meets moisture and heat. Working quickly keeps that gas in the dough so the loaves rise well in the oven rather than losing their lift while you handle them.
“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
Cornbread345 recipes
Bread Pudding336 recipes
Milk Bread Rolls242 recipes
Potato Bread124 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.