The weekly Thibodaux sentinel and journal of the 8th Senatorial District. [volume] (Thibodaux, Lna. [i.e. La.]) 1875-1898, 1893-04-22
The 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
breadmakers, is really wonderful. 1T
saves all the hard and tedious work of
kneading and moulding" writes one.
LESS than an hour from the dry -four
saw" writes another. Fresh bread
every day" says another, land that
the lightest, finest and most whole
some, is something to live for" "We
relish the bread better than the old
kind" lit is ahead of any yeast
bread I ever baked;" "the bread was
whittier and SOFTER "Best of ALL"
writes an enthusiastic housewife; I'VE
can eat the Royal unferm ented bread
when freshly baked, or even when
warm, with perfect impunity. 1t is
actually an anti-dyspeptic."
"This bread has a 'nutty' taste, that
is peculiarly pleasing" writes still an
other. This is owing to the fact that
the active ga%s-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
-four, some of which are decomposed
and destroyed by the action of yeast.
The loss of these properties is what
makes fresh yeast bread un wholesome.
The use of the Royal Baking Powder
instead of yeast is found to make a
finer, lighter bread, devoid of all dys-
peptic qualities. The same gas-car-
bonic-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 whole
some 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 appre-
ciated 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,
l te~aspoonful salt, 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 bak-
ing 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 re-
quired-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 creased
pan, 419xs inches, and 4 inches deep,
filling about half full. The loaf will
rise to fill the pan when baked. Bake
in very hot oven IS minutes, placing
paper over first IS 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 Pow
der only can be used because it is the
only powder in which the ingredients
are prepared so as to give that continu-
Gus 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
Co., 1O6 Wall street, New York, that
company that they will send
in return, free, a copy of a most prae-
teal and useful cook book, containing
one thousand receipts for all kinds OF
baking, cooking, etc. Mention this
paper.