One teaspoon of baking powder.
Beat to mix and then bake on a hot gridle.
BUTTERMILK BREAD
Scald two cups of buttermilk and then let cool. Put through a sieve to break up the large curds and then turn into a mixing bowl and add
Four tablespoons of sugar,
One tablespoon of salt,
Four tablespoons of shortening,
One yeast cake dissolved in one-half cup of water.
Beat hard to mix and then add eight cups of flour, and work to a smooth dough; grease the bowl and place the dough in it. Turn the dough over to thoroughly coat with the shortening. Cover and let rise overnight and then early in the morning punch down well and turn over for one hour. Place on a moulding board and divide into loaves. Form into the loaf and then place in well-greased pans and let rise for one hour. Bake in a moderate oven for forty minutes.
It is important that the temperature of the scalded and cooled buttermilk should be about 70 degrees Fahrenheit. When setting the bread overnight, be sure that it is in a place where the average temperature will be 65 degrees Fahrenheit in summer and 70 degrees Fahrenheit in winter, and which is free from drafts.