I recently noted several posts online about Cornell Bread which was a type of bread I had heard about as a kid.
In the land of “white bread” LOL from the grocery store and the occasional loaf of snowy white bread from the oven, this was a rather unique, almost radical idea at the time.
We never actually had a loaf of Cornell Bread back then so I decided to tweak the numerous Cornell Bread recipes I had seen online and came up with my own redo of this famous loaf. You can read more about the history of this bread and the original recipe here.
This easy to make redo of Cornell Bread is so delish! It has a beautiful crumb/texture, perfect for toast.
I made a large recipe (2lb.) loaf as it doesn’t last long here! Don’t overdo the yeast though or you will end up with the oh so frustrating “sinking loaf syndrome”. 😦 I use regular traditional yeast for all my bread machine breads and find it gives more consistently good results, than the types of “bread machine” yeast that are available.
Let me know if you give this one a try. It really is so good. Only one downside…1 slice is NEVER enough! 😉
(see page 2 for complete recipe)
My Cornell Bread Machine Redo
4 C. unbleached white bread flour OR 3 C. unbleached white flour and 1 C. whole wheat flour
4T. soy flour
4 T. non-fat instant milk powder
4 T. wheat germ
1 tsp. sea salt
3 T. honey
3 T. butter or good-quality non-whipped margarine
1 large free range egg, beaten
1 T. fresh lemon juice
1 1/2 C. warm water
1 1/2 tsp. Traditional type dry yeast.
Combine first 5 dry ingredients in a bowl. Combine remaining ingredients (except yeast) in a separate bowl or large cup and stir to combine thoroughly. Pour liquid ingredients into bread machine container, followed by the dry ingredients on top. Do not stir. Add yeast last, to keep from it getting wet before processing.
Set on Basic white bread setting, 2 lb. loaf, light or medium crust.
Prepare to enjoy the wonderful aroma first, wafting throughout your home. Makes it hard to wait for the bread! 😉