CORNELL BREAD (BREAD MACHINE)

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Cornell Bread (Bread Machine) image

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

Provided by ratherbeswimmin

Categories     Yeast Breads

Time 3h15m

Yield 8 serving(s)

Number Of Ingredients 14

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)

Steps:

  • Place ingredients in the pan according to the order in the manufacturer's instructions.
  • Set crust on dark and program for Whole Wheat cycle; press Start.
  • When the baking cycle ends, immediately remove the bread from the pan and place it on a rack.
  • Let cool to room temperature before slicing.

Nutrition Facts : Calories 247.3, Fat 5.9, SaturatedFat 0.7, Cholesterol 24, Sodium 469.2, Carbohydrate 41.6, Fiber 3.4, Sugar 9.8, Protein 9.1

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