Cornell White Bread

Cornell White Bread

2 pk rapid rise yeast
3 c warm water,105 - 115 degrees
1/3 c honey
3 c all purpose unbleached flour
1/2 c soy flour
3/4 c non fat dry milk powder
3 T wheat germ
2 T oil
2 t salt
4 c all purpose unbleached
-flour,up to 5 cups
Combine yeast, warm water & honey; stir to dissolve yeast. Combine
3 cups flour, soy flour, milk powder & wheat germ in a large bowl.
Stir in yeast mixture, beat until smooth. Add oil, salt & enough
remaining flour to make a soft dough. Turn out onlto lightly floured
surface; knead until smooth & elastic, about 10 minutes. Please in
greased bowl, turning to grease top. Cover; let rise until double,
about 45 minutes. Punch down, let rise again for 30 minutes. Punch
down, divide dough in half.
Shape into loaves; place in greased 9x5x3 loaf pans. Cover; let rise
until double. Bake in preheated 350 oven 50-55 minutes or until done.
Cool out of pans on wire racks. Tops may be brushed with milk and
sprinkled with wheat germ prior to baking if desired.
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