Cornell Bread (Bread Machine) |
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Prep Time: 15 Minutes Cook Time: 180 Minutes |
Ready In: 195 Minutes Servings: 8 |
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Beth Hensperger; originally developed in the 30s by Dr. Clive McCay, who worked at Cornell University. A high-protein bread made with soy flour. Ingredients:
1 1/8 cups water |
2 tablespoons canola oil |
2 tablespoons honey |
2 tablespoons dark brown sugar |
1 large egg |
1 1/2 cups whole wheat flour |
1 cup bread flour |
2 tablespoons bread flour |
1/3 cup full-fat soy flour |
1 1/2 tablespoons wheat germ |
1/4 cup nonfat dry milk powder |
1 1/2 tablespoons gluten |
1 1/2 teaspoons salt |
2 1/2 teaspoons fast rising yeast (or 1 tablespoon bread machine yeast) |
Directions:
1. Place ingredients in the pan according to the order in the manufacturer's instructions.
2. Set crust on dark and program for Whole Wheat cycle; press Start.
3. When the baking cycle ends, immediately remove the bread from the pan and place it on a rack.
4. Let cool to room temperature before slicing.
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