Audubon County Republican. [volume] (Audubon, Audubon Co., Iowa) 1885-1894, 1893-04-20
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THE NEW BREAD.

The favor with which the ne " 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 1T
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 ever
saw, writes another. Fresh bread
the lIghtcst, finest and most whole
some is something to live for" Owe
relish the bread better than the OLD
kind" 1T is alfead of any yeast
bread ever baked" The bread was
whittier and softer" ''Best of all"
writes an enthusiastic h ousewifc, eve
can cat the Royal unfei IN ented bread
when freshly baked or even when
warm, with perfect Impu nifty. 1t is
actually an anti-dyspeptic, "
This bread has n nifty taste
that is peculiarly pleasin g." writes
still another This is owing to thc
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 -four some Of which are decom-
posed and destroyed by the action of
yeast. The loss OF these proper.
ties is what makes fresh yeast bread
unwholesone. The use of the Royal
Baking Powder instead Of yeast =;
found TO make finer, lighter bread,
devoid OF all dyspcptlc 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 wholesome and actually
anti-dyspeptic. The greater conve-
nencc where batch of the finest
bread can he 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
here with given, and housckccpers will
do well to cut it out and preserve it,
10 make one loaf: One quart flour,
teaspoonful salt, half teaspoonful SUI
gar, he3ping teaspoonfuls Royal Bak-
ing Powder, half mcdiun-sized cold
boiled potato, and water. Sift tOgetn-
er thoroughly flour, SALT sugar and
baking powder; rub IN the pot'itC; add
sufficient water to mix smoothly and
rapidly into stiff batter, about as soft
as for pound cake; about q pint of
water to quart of flour will be re-
quired-morc or less according to the
brand and quality of the flour used. Do
not make a suif dough, like yeast bread.
Pour the batter into CREASED pan, Al
KS inches, and / inches deep, filling
about half full The loaf will rise to
ill the pan when baked. Bake in very
hot oven II minutes, placing paper
over first II minutes baking. to pre-
vent crusting too soon on top. Bake
at once. Don't mix with milk
Perfect success requires the most
careful observance of al these details,
and the author of the receipt empha-
sizes the statement that Royal Baking
Powder only can be used because it is
tie only powder in whl,h the ingrcdi-
anls are prepared SO as to give that con.
iinuous action necessary to raise the
larger bread loaf
10 every reader who will write the
result of her brcadmaking from tins
receipt to the Royal Baking Powder
company announce that they will
send in return free, copy of i
most practical and useful cook
To-, log Wall Street, New York, that
book, containing one thousand receipts
for all flndS Of baking, cooking, etc.
Mention this paper.