Hi Ragnhild Baling power & baking soda

May 10, 2005

Hey Ragnhild, Nice seeing you here. I know baking powder makes the batter in

quick breads rise but I don't really know what the difference is, baking powder

is very salty. Just don't get them mixed up and use the wrong one like I did

once. My bread didn't only rise it was crawling out the oven door like in a

horror movie...............LOLOL.................Donna

Ragnhild Kristine Brekke <rkb76 wrote: Hi, gang! it's been so nice

reading the list posts lately - so much funny and

informative posts!

Thanks for all the recipies!

now here's to my " problem " ... I thought the Kiwi Bread looked really

interesting and would like to try it... and now I guess my shortage in

vocabulary when it comes to baking terminology in English shows itself

- so I wonder: what's the difference between baking POWDER and baking SODA?

(I believe what we here (in Norway) call baking powder (-in Norwegian,

obviously..) actually is baking soda..? (what you use to make the dough raise

when not using yeast..)?) ok, thanks for any and all help..

Ragnhild

Kiwi bread

2 cups unbleached flour, sifted

1 tsp baking powder

1/4 tsp baking soda

1/2 tsp salt

1/2 cup (1 stick) unsalted butter

2/3 cup granulated sugar

2 eggs

1 cup peeled, mashed kiwi fruit (about 3 or 4)

Preheat oven to 350 - grease and flour a 9x5x3 loaf pan.

Sift together flour, baking powder, baking soda & salt.

In a large bowl cream the butter, add the sugar gradually & beat till

light and fluffy. Add eggs, one at a time, to creamed mixture,

beating well after each one. Stir in the kiwis. Fold in the dry

ingredients gently, stirring only until batter is completely moistened.

Spoon batter into pan and bake for 60-70 minutes or until a wooden

pick inserted in center comes out clean. Cool for 10 minutes on a

wire rack - then remove from pan and cool completely.

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