Cornell Bread (Bread Machine)

Submitted by ratherbeswimmin

"Beth Hensperger; originally developed in the 30s by Dr. Clive McCay, who worked at Cornell University. A high-protein bread made with soy flour."

 

• Ready In: 3hrs 15mins
• Ingredients: 14
• Serves: 8

ingredients

• 1 1/2 lb loaf

• 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.

Reviews

[Neil Baine]

Outstanding!! Best bread I've made.... I followed the recipe (which dates back to the 1930's - a fascinating history to it) exactly as written using my old Welbilt "The Bread Machine" model ABM-100-3 and its fully automated "white bread" selection mode and the browning dial set at about the 10 o'clock position (you can go even lighter if you prefer). I used one package of Redstar Rapid Rise yeast, adding it as the first ingredient to the bottom of the empty bowl, then covering it with all of the dry ingredients, and finally adding the all of the wet ingredients last. I used lukewarm water (about 35C), and it's best if the egg is brought to room temperature before adding it. The automatic white bread cycle did the first kneading for 15 min, 60 min for first rise, 24 min second kneading, 20 min second rise, a very brief loaf shaping (4 seconds), followed by a final rise for 60 min. It baked for 60 min, and cooled in the machine for 15 min. When done, I removed the bread and let it cool further on a rack and evaporate some moisture before bagging it. The crust was dark brown (but not burnt - it's delicious). This is a very nutritious loaf that is very high in protein - much better quality than what you can find in store bought breads. A beautiful golden bread with an even, moderately dense texture. It slices and holds its shape very well - excellent for sandwiches or just by itself. This bread and a soup make a perfectly wholesome "comfort" meal.<br/><br/>...Neil