People's Pilot, Volume 2, Number 44, Rensselaer, Jasper County, 21 April 1893 — The New Bread. [ARTICLE]

The New Bread.

The favor with which the new bread, ■Bade with Royal Baking Powder instead of yeast, has been received by enr best housekeepers and most expert breadmakers, is really wonderful “It saves all the hard and tedious work of kneading and moulding,” writes one. Less than aa hour from the dry flour to the most perfect loaf of brer i I ever saw,” writes AttotW. “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 aU,” writes an enthusiastic housewife; “we can eat the Royal unfermented bread when freshly baked, or even when warm, with perfect impunity. It is actually an anti-dyspeptic.” “This bread has a ‘nutty’ taste, that is peculiarly pleasing,” writes stiH another. Thi3 is owing to the fact that the active gas-producing principle of the Royal is derived from the pure grape acid. The great value of this bread arises from the fact that in it are preserved all the most.nutritive elements of the flour, 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 the Royal Baking Powder instead of yeast is found to make a finer, lighter bread, devoid of aU 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 sour or heavy loaf, must be appreciated by everyone. The receipt for making this bread is herewith given, and housekeepers will do well to cut it out and preserve it. To make one loaf: One quart flour, 1 teaspoonful sabt, half a teaspoonful sugar, 2 heaping teaspoonfuls Royal Baking Powder, half medium-sized cold boiled potato, and water. 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 soft as for pound .cake; 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, 4j£xß inches, and 4 inches deep, filling about half full. The loaf will rise to fill the pan when baked. Bake in very hot oven 45 minutes, placing paper over first T 5 minutes baking, to prevent crusting too soon on top. Bake at once. Don’t mix with milk. Perfect success requires the most careful observance of all these details. The author of the receipt emphasizes the statement that Royal Baking Powder only can be used because it is the only powder in which the ingredients are prepared so as to give 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 PowderCo., 106 Wall street, New York, that company 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. One of the great problems of the day is howto reach the inebriate. Order up the drinks for all hands and the chances are that you will have reached him.—Detroit Free Press.