BAKING POWDER BREADS

Chronicle (Levin), 11 June 1946, Page 3

BAKING POWDER BREADS

RECIPES FOR VARIETY j ((.'outiibulud by the Sarali Aime j llhoiles i'ellowsliip ia Hoiho Scieuce.) j 11' baked at the liglit temporature i quick breada may gouerally be cou- : sidered done whau tliey alirink from j fhe paa, but for safety tlioy may be : tested with a cloan struw or tootlipick. ! The correet temperature for baki*g | breads depcuds ou the size aud shape | of the produot. A large loaf needs a : lower temperature and a longer bakiug J time than a small oue as the heat takes j longer to penetrate. I When the paua are talceu from the i oven they alioutd be turued upaide dowu j until the loaf partiallv coola aud bct comea lirm. It should be rcmoved from ! the pau, however, before it reaelios rooni temperature or haa a chaucc to sweat. Nut Bread 1 cup augar, 1 egg, 1 teaspoou aalt, 6 teaapooua of bakiug powder, 1-3 tablespoona of melted butter, 1 cup of chopped nuts. Sift together the dry iugredieuta, add milk, -beatqn egg, nuts aud fat.. ..Beak well. Bake at 375 deg. F. for 1 kour. I Either browu or whito augar may be uaed. W'aliiuta or peuuuts may be uaed. Bran Bread Oue cup of bran, 1 cup of wkolemeal, 1 cup of flour, 1 cup of milk, 2-3 tablo- | apooua melted butter, 1 tableapoou •augar, 1 egg, % teaapoon salt, i teaspoou of baking soda, 3 teaapooua of bakiug powder. (If the milk is used sweet, oiuit the bakiug soda and add au extra teaspoou of bakiug powder.) Sift the flour aud add the wkolemeal, bran, salt aud bakiug powder. Add £ the milk and beaten egg, the melted butter uud iiually the rest of the milk ia whick the soila has beeu dissolved. Jiake at 350 (feg. F. for 45 miuutes. Date Bread Subslitute l cup of chopped datcs for the nuts in the uut bread, or add dates to brau bread recipe. Raisius, currauts or chopped prunes may be used, in either of the recipes. Nut and Fruit Bread Half a cup each of uuts aud fruit inav be used iu either of the above recipes. Dates aud waluuts, or figs and almonds (wheu available) are good couibiuatiou. Peanut Butter Spread Substitute i cup of peanut butter for 1 cup of uuts in uut bread. Cream the peauut butter and sugar, or bleud peauut butter with flour first. Wholemeal Bread .Make like uut bread but use half wholemeal aud half white flour. Auy niixture of uuts, dates, etc., may be used iu placo of chopped nuts. Fill greased mould two-tliirds full. Cover aud steani 4 hours. Whole Wheat Bread Two cups of flour, 2 cups wholemeal, \ teaspoou salt, 2 teaspoous of cream of tartar, 2 teaspoous of baking soda, 2 tablespoous of goldou syrup, l'£ cups of milk. >Si t't the flour, salt and cream of tartar, aud mix with the wholemeal. Add the miJk in which the golden syrup and baking soda are dissolved. Mix and bake iu loaf tins for £-1 hour at 340 deg. F. Cocoanut Loaf Two cups of flour, £ cup cocoauut, | cup of sugar (or £ cup if not required so swect), 2 teaspoons baking powder, 1 desscrt «poon melted butter, 1 egg, 'pinch of salt, approximately $ cup of milk. , Sift the flour and baking powder. Add the cocoanut and sugar, salt and bea ten eggs. Mix iu the milk until the right consisteiicy aud bake in a slow oven for £ hour.