Published Feb 03, 2010 in Breads

This recipe was clipped from a newspaper and found in a large collection, date unknown. Recipe is typed below along with a scanned copy (recipe was printed across two columns so I snipped them together for the scan).

Recipe Clipping For Cornell BreadCORNELL BREAD

3 cups warm water (110 to 115 degrees)
2 tbsp. dry yeast
2 tbsp. honey or sugar
6 to 7 cups unbleached all-purpose flour
3 tbsp. wheat germ
1/2 cup soya flour
3/4 cup non-fat dry milk
3 tsp. salt
2 tbsp. oil

Combine water, yeast and honey in mixer bowl. Let stand five minutes. Measure and combine flour, wheat germ, soya flour, dry milk and salt. Add three cups flour mixture to dissolved yeast in bowl. Beat two minutes at low speed or 75 strokes by hand. Add oil and three more cups flour mixture gradually.

Turn dough out onto floured board and knead thoroughly five to six minutes until dough is smooth and elastic. Place in buttered bowl, turning to coat top. Let rise in warm place free from drafts (60 to 85 degrees), until doubled in bulk. Punch dough down and allow to rise again 15 to 20 minutes. Turn onto lightly floured board and shape into two loaves.

Place in buttered 8-by-4-inch pans. Cover and let rise until doubled. Bake at 350 degrees 45 to 50 minutes or until loaves test done. Remove from pans and cool on wire racks. Makes two loaves.

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