Cornell Bread Bread Machine Food

CORNELL BREAD (BREAD MACHINE)

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

Ingredients

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

CORNELL BREAD FOR A BREAD MACHINE

Cornell Bread for a Bread Machine image

High protein bread that would be good for the South Beach Diet, Phase 2 and 3. Recipe is for a Bread Machine. Originally developed in the 30's at Cornell University. Supposedly you can live off of this bread; it has everything you need.

Provided by WildLightning

Categories Breads

Time 2h10m

Yield 1 1/2 Pound Loaf, 6 serving(s)

Number Of Ingredients 11

Ingredients

1 package yeast
3 cups unbleached flour or 3 cups wheat flour
3 tablespoons soy flour
3 tablespoons nonfat dry milk powder
3 tablespoons wheat germ
1 teaspoon salt
2 tablespoons honey
2 tablespoons butter
1 large egg
1 cup warm water, plus
2 tablespoons warm water

Steps:

Put all ingredients in the pan like you would a white bread.
Select white bread, 1 1/2 lb loaf.
Press start.

Nutrition Facts : Calories 336.6, Fat 6.3, SaturatedFat 3, Cholesterol 46.2, Sodium 450.3, Carbohydrate 58.6, Fiber 2.4, Sugar 7.9, Protein 11.2

1946 CORNELL HEALTH BREAD

1946 Cornell Health Bread image

Grandma clipped this recipe from a newspaper back in the 1950's. According to the article, New York Governor Thomas E. Dewey asked Dr. Clive McCay, a Cornell professor, to develop a healthy bread for patients at state mental hospitals who would not eat much except white bread and were suffering from malnutrition. This is the...

Provided by Kathie Carr

Categories Other Breads

Time 3h

Number Of Ingredients 11

Ingredients

1 pkg active dry yeast
1 1/2 c warm water (110 to115 degrees)
1/2 c scalded milk
3 Tbsp sugar
3 Tbsp butter, softened
2 tsp salt
6 Tbsp soy flour
6 Tbsp non-fat dry milk powder
2 Tbsp wheat germ
1/2 c unsalted, shelled sunflower seeds, optional
5 c sifted, unbleached all purpose flour (divided)

Steps:

1. NOTE: Sunflower seeds are a nice addition to this bread if you like them. They add nutrition and a little texture. However, many kids won't eat the bread with them in it. Use your judgement on whether to add them.
2. Dissolve yeast in warm water and set aside. Mix hot scalded milk, sugar, butter, and salt in a small bowl. Cool to lukewarm (important!) and then mix with yeast mixture.
3. Mix in soy flour, dry milk, wheat germ, and 3 cups flour. If using sunflower seeds add now. Mix well. Add remaining flour 1 cup at a time to make a firm but workable dough. You may not need all the flour. On a floured board knead dough for 8-10 minutes until smooth and elastic. Use as little extra flour as possible while kneading.
4. Shape dough into a ball and place in a well buttered bowl. Turn dough to get butter on all sides. cover bowl with a towel and sit in a warm spot to rise. Let rise about 1 hour until double in bulk. While dough is rising prepare 2 loaf pans (8 1/2 by 4 1/2 inches) by greasing well. Punch dough down and let rest for 5 minutes. Knead for about 2 minutes. Shape into 2 loaves and place in prepared pans. Cover and let rise for 50-60 minutes until doubled again.
5. A few minutes before bread is ready to bake preheat oven to 400 degrees. Bake loaves for 30-35 minutes. Bread should be nicely browned and sound hollow when tapped on top. Remove from oven and remove from pan. Cool on a wire rack.

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