Weekly expositor. (Brockway Centre, Mich.) 1882-1894, 1893-04-21
Tho New Bread.

The New Bread.
The favor with which the new bread
made with Royal Baking Powder in.
stead of yeast, has been received by
our best housekeepers and most expert
bread makers is really wonderful. "It
saves all the hard and tedious work OF
kneading and moulding" writes one,
"Less than an hour from the dry flour
to the most perfect loaf of bread l ever
saw" writes another. Fresh bread
the lightest, finest and most whole
some, is something TO live for" awe
relish the bread better than the ole
bread ever baked" "The bread was
whittier and softer" "Best of all,
writes an enthusiastic housewife, "wt
when freshly baked, or even wher
warm, with perfect impunity. 1t il
actually an anti-dyspeptic."
"This bread has 'nutty' taste that
is peculiarly pleasing" writes still an
other. This is owing to the fact thai
the active reproducing principle o.
the Royal is derived from the pure
grape acid.
from the fact that in it are preserved
all the most nutritive elements of the
-four, some of which are decomposeI
and destroyed by the action of yeast
The loss of these properties is VIVA
makes fresh yeast bread unwholesome
The use of the Royal Baking Powder
instead of yeast is found to make ;
finer, lighter bread, devoid of all dys
10 l,A
bonic-is produced as where yeast il
used, but it is evolved from the baking
powder itself and not from the flour
Thereby the bread is made more whole
some and actually anti-dyspeptic. Tn,
greater convenience, where batch o
the finest bread can be made and bake,
in less than an hour with no danger o
n sour or heavy loaf, must be appreci
ated by every one.
The receipt for making this bread i.
herewith given, and housekeepers Wi
do well to cut it out and preserve it:
To make one loaf: One quart flouI
one teaspoonful salt, half a tea
spoonful sugar, two heaping tie.
spoonfuls Royal Baking Powder
half medium-sized cold boiled potato
and water. Sift together thorough.
Sdll, sugar anu DdhluR hRpWhG4
rub in the potato, add sufficient waite
to mix smoothly and rapidly into
stiff batter, about as soft as for pounc
cake; about a pint of water to a qua
of -four will be required--more or les
according to the brand and quality o
the flour used. Do not make a sti
dough, like yeast bread. Pour the ba,
ter into CREASED pan, 419xs inche,
and inches deep, filling about Ia
full. The loaf will rise to fill the pa
when baked. Bake in very hot oven
minutes, placing paper over first !
minutes baking, TO prevent crustin
too soon on top. Bake at once. Don
NIX WITH MILK.
Perfect success requires the mos
careful observance of all these detail
and the author of the receipt 'empk;
sizes the statement that Royal Bakin
Powder only can be used because it
the only powder in which the ingred
ents are prepared so as to give tina
continuous action necessary TO rais
the larger bread loaf.
TO every reader who will write IL
result of her bread making from tn
receipt TO the Royal Baking Powd4
CO., log Wall street, New York, tn
company announce that they will sen
in return, free, copy of a most pract
| cal and useful cook book, containing on
thousand receipts for all kinds of bal
| ing, cooking, etc. Mention this pape