The great advantage of bread made by this
method is in time saved, as it can be mixed and baked in less than two
hours. Milk bread needs little or no shortening, and less flour is
required than when water is used. Sift flour before measuring, and use
level measurements for all materials.
BAKING POWDER BREAD
4 cups flour
1 teaspoon salt
1 tablespoon sugar
7 teaspoons Dr. Price's Baking Powder
1 medium-sized, cold, boiled potato
Milk (water may be used)
Sift thoroughly together flour, salt, sugar and baking powder, rub in
potato; add sufficient liquid to mix rapidly and smoothly into soft
dough. This will require about one pint of liquid. Turn at once into
greased loaf pan, smooth top with knife dipped in melted butter, and
allow to stand in warm place about 30 minutes. Bake in moderate oven
about one hour. When done take from pan, moisten top slightly with
cold water and allow to cool before putting away.
BOSTON BROWN BREAD
1 cup entire wheat or graham flour
1 cup corn meal
1 cup rye meal or ground rolled oats
1 teaspoon salt
5 teaspoons Dr. Price's Baking Powder
3/4 cup molasses
1-1/3 cups milk
Mix thoroughly dry ingredients; add molasses to milk, and add; beat
thoroughly and put into greased moulds 2/3 full. Steam 3-1/2 hours;
remove covers and bake until top is dry.
CORN BREAD
1 cup corn meal
1 cup flour
4 teaspoons Dr.
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