Three pounds wheat meal, or four pounds of white flour, two heaped
tablespoonfuls of baking powder, a tablespoonful of salt, and about
two and a half pints of lukewarm water, or just sufficient to bring
the flour to a proper consistence for bread-making; water about a
quart. The way of making is as follows:
First mix the baking powder, the salt, and about three fourths of the
flour well together by rubbing in a pan; then pour the water over the
flour, and mix well by stirring. Then add most of the remainder of the
flour, and work up the dough with the hand to the required
consistence, which is indicated by the smoothness of the dough, and
its not sticking to the hands or the sides of the pan when kneaded.
The rest of the flour must then be added to stiffen the dough, which
may then be placed in tins or formed by the hand into any shape that
may be preferred and placed on flat tins for baking.
The tins should be well floured. Put the loaves at once into a
well-heated oven. After they have been in the oven about a quarter of
an hour open the ventilator to slacken the heat and allow the steam to
escape. In an hour the process of baking will be completed. Bread made
in this way keeps moist longer than bread made with yeast, and is far
more sweet and digestible. This is especially recommended to persons
who suffer from indigestion, who will find the brown bread invaluable.