"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Cornell Triple Rich Bread Recipe

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This recipe for Cornell Triple Rich Bread, by , is from Susan Marie's Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kathleen Rains
Added: Friday, November 28, 2008

Category:
Category:

Ingredients:  
Ingredients:  
Combine and let stand 5 minutes:
3 c. warm water
2 pkgs. yeast
2 tbsp. sugar or honey

7 c. flour (+/-)
3 tbsp. wheat germ
1/2 c. full-fat soy flour
3/4 c. skim milk powder
4 tsp. salt
2 tbsp. oil

Directions:
Directions:
Measure and sift wheat germ and flours together. Stir the yeast mixture, add salt and 3 c. flour mixture while stirring. Beat 75 strokes by hand or 2 minutes with a mixer. Add oil and 3 more cups of flour mixture. Blend. Turn out and add 1 c. or more flour mixture as needed - knead 5 minutes or until smooth and elastic. Place in greased bowl, covered, let rise until doubled. Punch down. fold over edges, turn over, and let rise again - 20 minutes, covered. Shape into 2 loaves and place in greased pans - cover and let rise. Bake at 325 for 50-60 minutes. If loaves start to brown in under 20 minutes, lower heat to 325

Personal Notes:
Personal Notes:
This is from research at Cornell University, called triple rich because the protein is tripled just by a few substitutions to a standard white bread formula.

 

 

 

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