Rensselaer Republican, Volume 25, Number 34, Rensselaer, Jasper County, 20 April 1893 — The New Bread. [ARTICLE]

The New Bread.

The favor with which the new bread, made with Royal Baking Powder instead of yeast, has been received by our best housekeepers and most expert breadmakers, is really wonderful. “It saves all the hard 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, finestand 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 bakffcl.” “The bread was whiter and softer.” “Best of all,” writes an enthusiastic housewife, “we can eatj. the Royal unfermented bread when freshly baked, or even when warm, with perfect impunity. It is actually an anti-dys-peptic.”

“This bread 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 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 Royal Baking Bowder 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-dyspep-tic. 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 every one.

The receipt for making this bread is herewith given, and housekeepers will do well to cut it nut and preserve it. To Make One Loaf —One quart flour, 1 teaspoonful salt, half a teaspoonful sugar, 2 heaping teaspoonfuls Royal Baking Powder, half me-dium-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 a“d rapidly into a stiff batter, about as soft as for poundcake; about a pint of water to i quart of flour will be required—snore or less according to the brand ind quality of the flour used. Do lot make a stiff dough, like yeast iread. Pour the batter into a greased pan. 41x8 inches deep, fill--jig about half full. The loaf will rise to fill the pan when baked. Bake in very hot oven 45 minutes, placing paper over first 15 miuute’s laking, to prevent crusting too soon m top. Bake at once. Don’t mix vith milk. ——..

Perfect success requires the most •areful observance of all these de;ails. The author of the receipt emphasizes the statement that Royal Bating Powder only can be used, because it is the only powder in which ;he ingredients are prepared so as ;o give that continuous action necessary to raise the larger bread loaf. To every reader who will write the •esult of her breadmaking from this •eceipt to the Royal Baking Powder Company, 106 Wall street, New 4~ark, that company will announce ,hat they will send in return, free, i copy, of a most practical and use’ul cook book, containing one thousand receipts for all kinds of baking, looking, etc. Mention this paper. “King writes me that he is doing some zery brilliant work now.” “Yes; he is writing ads for a new stove polish.”—lnter Jcean.