Home : Chef Paul's Recipes

Baking Powder Bread

Makes 1 large loaf

Because you don't have to let it rise, this recipe lets you make good bread quickly. The flavor is different from yeast bread, but very satisfying.

Find this recipe and more in Chef Paul Prudhomme's Fiery Foods That I Love.

vegetable oil spray
2 large eggs
2 tablespoons sugar
1 teaspoon salt
1 cup milk
3 tablespoons baking powder
3¼ cups all-purpose flour
how to prepare

Preheat the oven to 325o

Lightly spray a 5 x 8-inch loaf pan with vegetable oil spray.

Whisk the eggs in a bowl until frothy, then pour into the bowl of an electric mixer equipped with a dough hook.  Add the sugar, salt, milk and baking powder, and blend with the mixer set on slow for 2 minutes. 

Gradually add the flour and blend until the flour is completely mixed in. 

Increase the speed to medium and mix until the dough is smooth, elastic and clinging to the dough hook, about 15 minutes. 

Flour your hands and the working surface thoroughly and frequently to help avoid sticking.  Turn the dough out onto a floured surface and form into a long loaf shape.  Place in the oiled pan and bake until browned and crisp on top, about 1 hour or 1 hour and 10 minutes.  Remove from the pan and let cool to room temperature on a wire rack before slicing.

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