Cornell Recipe

The Cornell Bread recipe was developed by Cornell University in the 1930's to increase the nutritional value of bread. I used it years ago and have just remembered it again and thought that if one was using the least expensive flour to make bread, perhaps this recipe would allow for a more nutritional loaf. To each cup add one teaspoon each of soy flour, dried skimmed milk powder, and wheat germ.

Cornell Formula White Bread

3 cups warm water
2 packages active dry yeast
2 T honey or sugar
3 t salt
2 T vegetable oil
6 C unbleached flour
1/2 C full-fat soy flour
3/4 C nonfat dry milk
3 T wheat germ

1. In a large mixing bowl, dissolve yeast in warm water. Stir in honey, salt, and oil.

2. Combine three cups of the unbleached flour with soy flour, dry mild, and wheat germ to yeast mixture. Add more flour, i/2 C at a time, to make dough stiff enough to knead.

3. Turn dough onto a lightly floured board. Knead about ten minutes or until smooth and elastic, adding four as needed to keep the dough from sticking.

4. Place dough in a lightly oiled bowl, turning to oil the top. Cover with a clean towel and let rise in a warm place until double; about one hour.

5. Punch dough down and turn only lightly oiled board. Divide into three equal portions and share each into a loaf. Place in greased 8 x 4 inch pans. Cover with a clean towel and let rise until double; about one hour.

6. Preheat over to 400F (200Celcius). Bake 30 to 35 minutes, or until bread sounds hollow when tapped. Remove from pan and cool on wire rach.

Makes 3 loaves