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Baking-Powder White Bread

A simple quick bread without yeast: wheat flour, baking powder, salt, and milk worked together quickly, brushed with egg, and baked 20–30 minutes in a hot oven.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 551 (falt i det fri)

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About the dish

A quick bread leavened with baking powder instead of yeast – handy when bread was needed on short notice. From the baking chapter of "Stor kokebok" (1914).

How to make it

  1. 1

    Mix the dry ingredients

    Sift the flour and stir in the salt and baking powder.

  2. 2

    Knead the dough

    Add the milk and quickly work into a loaf. Do not knead long.

  3. 3

    Shape and brush

    Shape the loaf and place it on a greased or parchment-lined tray. Brush with beaten egg.

  4. 4

    Bake

    Put the loaf straight into a hot oven, about 220 °C (430 °F), and bake for 20–30 minutes until golden and it sounds hollow when you tap the bottom.

Changes from the original

OCR errors corrected (1/4 kg, 2 1/2 dl). Measures converted to grams and deciliters; the egg for brushing listed as a separate ingredient; baking temperature estimated.

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Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra1914Modernisert
Til1914Modernisert
1914 (korrekturlest, s. 551) → Modernisert~93% av teksten endretfjernetlagt til
1/4 kg. hvetemel 250 g hvetemel. 3 teskeer bakepulver 1/2 teske salt 2 1/2 del. melk. Melet sigtes, irøres ts bakepulver. 0,5 ts salt. 2,5 dl melk (tilsett litt om gangen til deigen er passe fast). 1 stk egg (til pensling). Sikt melet og rør inn salt og bakepulver, tilsættes melken. Arbeides hurtig bakepulver.. Tilsett melken og arbeid raskt sammen til brød, pensles et brød. Ikke elt lenge.. Form brødet og legg det på smurt eller bakepapirkledd plate. Pensle med egg, sættes sammenvispet egg.. Sett brødet straks i varm ovn. Stekes paa 20—30 minutter. ovn, ca. 220 °C, og stek det i 20–30 minutter til det er gyllent og lyder hult når du banker under.

Note til Modernisert

OCR-feil rettet (¼ kg, 2½ del). Mål omregnet til gram og desiliter; egg til pensling ført opp som egen ingrediens; steketemperatur anslått.

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Frequently asked questions

Why must the dough be handled quickly?
Because it is leavened with baking powder, not yeast. The baking powder starts working as soon as it meets liquid, so the dough is worked quickly into a loaf and put "straight into a hot oven."
How long should the bread bake?
20–30 minutes in a hot oven. Total time is given as about 40 minutes including working the dough.
What is the dough made of?
1/4 kg wheat flour, 3 teaspoons baking powder, 1/2 teaspoon salt, and 2 1/2 dl milk. The flour is sifted, the salt and baking powder stirred in, and the milk added last. The loaf is brushed with egg before baking.
Where does the recipe come from?
From Henriette Schønberg Erken's "Stor kokebok" from 1914, page 551. Given as 6 servings.

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