If it is necessary or desirable to use meals or flours other than wheat, baking powder loaf breads are advisable. Such
grains can be used successfully in greater quantity (i.e. with the addition of little or no wheat flour) in quick breads than in yeast breads.
A quick bread baked in a loaf should be placed in a moderate oven,—about 300 degrees F. Moderate heat is applied so that the loaf will rise sufficiently before a crust is formed. After 10 or 15 minutes, the temperature of the oven should be increased. Some secure desirable results by allowing a loaf of quick bread to stand 20 minutes before placing it in the oven. Such a procedure is unnecessary if the loaf is placed in an oven of proper temperature.
WHOLE WHEAT BAKING POWDER BREAD
3 cupfuls whole wheat flour 3 tablespoonfuls sugar 2 3/4 teaspoonfuls baking powder 7/8 teaspoonful baking soda 1 1/2 teaspoonfuls salt 1 egg 1 3/4 cupfuls sour milk 3 tablespoonfuls fat
Mix these ingredients in the same way as Plain Muffins. Pour into an oiled bread pan. Bake in a moderate oven (325 degrees F.) 45 to 60 minutes.
The egg may be omitted. If this is done, increase the baking powder to 3 1/4 teaspoonfuls.
Peanut Bread may be made by adding 1 cupful chopped peanuts. If commercial salted peanuts are used, decrease the salt to 1/2 teaspoonful.
PRUNE BAKING POWDER BREAD
1 1/2 cupfuls whole wheat flour 1 cupful pastry flour 3/8 cupful sugar 5 3/4 teaspoonfuls baking powder 1 teaspoonful salt 1 egg 1 cupful prunes (measured before soaking and cooking) 1 cupful liquid (prune water and milk) 2 tablespoonfuls fat