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Cornell Loaf Recipe

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This recipe for Cornell Loaf is from The Lance Family Cookbook , 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:  
3 cups warm water
2 pkg yeast
2 T. sugar
6 cups unbleached bread flour with wheat germ or add
3 t. wheat germ
1/2 stirred full fat soy flour
3/4 cup dry skim milk
4 tsp salt
2 T. melted shortening
Directions:
Directions:
Place in a large bowl and let stand for 5 minutes: water, yeast and sugar. In another bowl mix bread flour, wheat germ if using, soy flour, and dry skim milk. Stir yeast mixture and add while stirring the salt and half the flour mixture. Mix 2 minutes with electric mixer or beat vigorously. Add melted shortening and remainder of flour. Knead vigorously for 5 min until dough is smooth and elastic. Place in greased bowl, turn to grease top of dough, cover with plastic wrap and let rise in warm place until nearly double in size, about 45 minutes. Punch dough down turn and let rise 20 more minutes. Divide dough into 3 portions, make each into a smooth tight ball, cover and let rest 10 minutes. Form into loaves in greased pans. Let raise until almost double in bulk again. Bake at 350º for about 50 minutes. If browning too fast reduce temperature.
Number Of Servings:
Number Of Servings:
3 loaves
Preparation Time:
Preparation Time:
2 1/2 hours
Personal Notes:
Personal Notes:
This recipe is from Helen Kathrine Kirkpatrick Larson, Jarom's maternal great grandmother.

 

 

 

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