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.

Baking-Powder White Bread

Name: Baking-Powder White Bread
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 6 servings
Cuisine: Norwegian
Ingredients: 250 g wheat flour; 3 tsp baking powder; 0.5 tsp salt; 2.5 dl milk (add a little at a time until the dough is firm enough); 1 pcs egg (for brushing)

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
Mix the dry ingredients
Sift the flour and stir in the salt and baking powder.
2
Knead the dough
Add the milk and quickly work into a loaf. Do not knead long.
3
Shape and brush
Shape the loaf and place it on a greased or parchment-lined tray. Brush with beaten egg.
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.

In stores now

Clean, minimally processed groceries matched to the ingredients — approximate prices.

Egg
- X-tra Egg S/M 12stkX-TRAca. kr 26,50 · Coop
- Bakketun Egg 10pk 673gBAKKETUNca. kr 59,90 · Coop

Product data and prices via Kassalapp. Prices are updated daily and may vary.

Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From1914 1949 Modernised

To1914 1949 Modernised

1914 (proofread, p. 551) → 1949 (proofread, p. 642)~50% of the text changedremovedadded

~~1/4~~ Ingredienser: ½ kg. hvetemel 3 ~~teskeer~~ teskjeer bakepulver ~~1/2 teske~~ ½ teskje salt ~~2 1/2 del. melk.~~ 2½ dd. melk Fremgangsmåte: Melet ~~sigtes,~~ siktes, irøres salt og bakepulver, ~~tilsættes~~ tilsettes melken. Arbeides hurtig til brød, pensles med egg, ~~sættes~~ settes straks i varm ovn. Stekes ~~paa~~ på 20—30 minutter.

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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.

Equipment for this dish

Stand mixer →Erken kneaded and whisked by hand for ages – a stand mixer does the work for you.Engrospris.no

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