Royal Baking Powder may be used instead of yeast to leaven bread. It does the same work; that is, raises the dough, making it porous and spongy.
The great advantage in baking powder bread is in time saved. Royal Baking Powder bread can be mixed and baked in about an hour and a half.
Royal Baking Powder Bread
4 cups flour
1 teaspoon salt
1 tablespoon sugar
7 teaspoons Royal Baking Powder
1 medium-sized, cold boiled potato
milk (water may be used)
Sift together flour, salt, sugar and baking powder, rub in potato; add sufficient milk to mix smoothly into stiff batter. 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 with few drops cold water and allow to cool before putting away in bread box.
Boston Brown Bread
1 cup entire wheat or graham flour
1 cup corn meal
1 cup rye meal or ground rolled oats
5 teaspoons Royal Baking Powder
1 teaspoon salt
3/4 cup molasses
1-1/3 cups milk
Mix thoroughly dry ingredients; add molasses to milk, and add to dry ingredients; beat thoroughly and put into greased moulds 2/3 full. Steam 3-1/2 hours; remove covers and bake until top is dry.
Spider Corn Bread
1 egg
1-3/4 cups milk
1 cup corn meal
1/3 cup flour
2 tablespoons sugar
1 teaspoon salt
2 teaspoons Royal Baking Powder
1 tablespoon shortening