QUICK LOAF BREADS.—The making of yeast bread requires kneading and covers a considerable period of time. A loaf of bread leavened with baking powder or other leavens suitable for quick breads may be made in a short time. The ingredients used for such a loaf, and the method of mixing it are about the same as for muffins. Baking the mixture in a bread pan rather than in muffin pans saves some effort in pouring the batter in the pan and in washing them. For those whose time is limited for food preparation, the making of baking powder loaf breads is recommended.

If it is necessary or desirable to use meals or flours other than wheat, baking powder loaf breads are advisable. Such

grains can be used successfully in greater quantity (i.e. with the addition of little or no wheat flour) in quick breads than in yeast breads.

A quick bread baked in a loaf should be placed in a moderate oven,—about 300 degrees F. Moderate heat is applied so that the loaf will rise sufficiently before a crust is formed. After 10 or 15 minutes, the temperature of the oven should be increased. Some secure desirable results by allowing a loaf of quick bread to stand 20 minutes before placing it in the oven. Such a procedure is unnecessary if the loaf is placed in an oven of proper temperature.

WHOLE WHEAT BAKING POWDER BREAD

3 cupfuls whole wheat flour 3 tablespoonfuls sugar 2 3/4 teaspoonfuls baking powder 7/8 teaspoonful baking soda 1 1/2 teaspoonfuls salt 1 egg 1 3/4 cupfuls sour milk 3 tablespoonfuls fat

Mix these ingredients in the same way as Plain Muffins. Pour into an oiled bread pan. Bake in a moderate oven (325 degrees F.) 45 to 60 minutes.

The egg may be omitted. If this is done, increase the baking powder to 3 1/4 teaspoonfuls.

Peanut Bread may be made by adding 1 cupful chopped peanuts. If commercial salted peanuts are used, decrease the salt to 1/2 teaspoonful.

PRUNE BAKING POWDER BREAD

1 1/2 cupfuls whole wheat flour 1 cupful pastry flour 3/8 cupful sugar 5 3/4 teaspoonfuls baking powder 1 teaspoonful salt 1 egg 1 cupful prunes (measured before soaking and cooking) 1 cupful liquid (prune water and milk) 2 tablespoonfuls fat

Wash the prunes, soak, and cook them as directed previously. Drain, stone, and cut in pieces or chop them.

Break an egg in the mixing bowl. Beat it and add the chopped prunes. Put the water drained from the prunes in a measuring cup and fill up the latter with milk. Add this liquid to the egg and prune mixture. Then proceed as in making Plain Muffins. Turn into an oiled bread pan. Bake in a moderate oven (325 degrees F.) 45 to 60 minutes.

Raisins or dates may be used instead of prunes. These fruits may be cooked before adding to the other ingredients or they may be used uncooked. If the latter plan is followed, use 1 1/4 cupfuls milk instead of 1 cupful liquid.

QUESTIONS

Write a recipe for Prune Baking Powder Bread in which no eggs are used.

Write a recipe for Raisin Baking Powder Bread in which uncooked raisins are used, and sour milk is substituted for sweet milk.

Use the recipe for Whole Wheat Baking Powder Bread as a basis, and write a recipe for a loaf of quick bread in which fine white flour is used. Decrease the sour milk to 1 1/2 cupfuls. If the latter change is made, what ingredients will also require changing in quantity?