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Cornell Triple Rich Bread Recipe

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This recipe for Cornell Triple Rich Bread is from Susan Marie's Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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 325º for 50-60 minutes. If loaves start to brown in under 20 minutes, lower heat to 325º
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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