Democratic Sentinel, Volume 17, Number 14, Rensselaer, Jasper County, 21 April 1893 — The New Bread, [ARTICLE]

The New Bread,

The favor with which the new bread, made with Royal Baking Powder instead of yeast, haa been received by our best housekeepers and most expert breadmakers, is really wonderful. “It saves ail the bard and tedious work of kneading and molding," writes one. “Less than an hour from dry flour to the most perfect loaf of bread I ever saw,” writes another. "Fresh bread every day,” says another, “and that the lightest, finest, and most wholesome, is something to live for.” “We relish the bread better than the old kind." “It Is ahead of any yeast bread I ever baked.” “The bread was whiter and softer." “Best of all,” writes an enthusiastic housewife. “We can eat the Royal 1 unfermentad bread when freshly baked, or even when warm, with perfect impunity. It is actually an anti-dyspetic.” “This biead has a ’nutty* taste that is peculiarly pleasing," writes still another. This is owing to the fact that the active gas-producing principle of the Royal is derfved from the pure grape acid. The great value of this bread arises fiom tne fact that in it are preserved all the most nutritive elements of the Hour, some of which are decomposed and destroyed by the action of yeast. The loss of these properties is what makes fresh yeast bread unwholesome. The use of Royal Baking Powder instead of yeast is found to make a finer, lighter bread, devoid of all dyspeptic qualities. The same gas—carbonic—is produced as where yeast is used, but it is evolved from the baking powder itself and not from the flour. Thereby the bread is made more wholesome and actually anti-dyspeptic. The greater convenience, where a batch of the finest bread can be made and baked in less than an hour, with no danger of a four or heavy loaf, must bo appreciated by every one. The receipt for making this bread is herewith given, and housekeepers will do well to cut it out and preserve ik To make one loaf —One quart flour, 1 teaspoonful salt, half a teaspoonful sugar, 2 heaping teaspoonfuls Royal Baking PSRtRSR iißif medium-sized cold boiled potato, and tvftter. Sift together thoroughly flour, salt, sugar, and baking powder; rub in the potato; add sufficient water to,mix smoothly and rapidly into a stiff batter, about as S6it as for poundcake; about a pint of water to a quart of flour will be required*—more or less according to the brand and quality of the flour used. Do not make a stiff dough, like yeast bread: Pour the batter into a greased pan, 4ixß inches, and 4 Inches deep, filling about half full. Tne loaf will rise to Slfthe pan when baked. Bake in very Jibt Oven 45 minutes, placing paper over first 15 minutes baking, to prevent cresting too booh on top. Bare at once. Don't mix with milk. Perfect success requires the most oareful observance of all these details. The author of the receipt emphasizes thq statement that Royal Baking Powder only can be used because it is the only powder in whioh the ingredients are prepared so as to givo that continuous action necessary to raise the larger bread loaf. To every reader who will write the result of her bread making from this receipt to the Royal Baking Powder Company, 106 Wall street, New York, that company will announce that they Will send in return, free, a copy of a most practical and useful cook book, containing one thousand receipts for all kinds of baking, cooking, etc. Mention this paper.