Tuesday, April 11, 2006

Praiseworthy Bread

I have loved baking bread for a long time now. I did it almost weekly by hand before I was married. For a wedding present I was given a Breadman Breadmachine which I still use daily and love it. Now that my children are old enough to not require constant supervision I have started making it again. I typed out this recipe for my friend so I thought I would share it here as well.

The bread I make is a hybrid of a few different recipes one of them being Cornell bread. Cornell bread was created by a professor at Cornell to try to bring more nutrition to bread. This professor hit upon the idea of adding 1 tablespoon of dried milk powder, soy flour and bran flakes to each cup of flour in a recipe. I find it delicious this way. Let me know what you think!

2 Tablespoons Honey
2 Tablespoons Canola Oil
1 1/2 cups 110 degree water (pretty warm)
2 Tablespoons lemon juice
1 1/2 teaspoons salt
3 cups whole wheat bread flour (see my explanation below for what to do with this)
1/2 cup cracked wheat
2 1/4 teaspoons instant rise yeast
soy flour, dried milk powder, bran flakes (see my explanation below for what to do with these)
4 Tablespoons vital wheat gluten

I just add the ingredients to my bread pan in order recommended and bake on whole wheat cycle with light crust and at the 1.5 pound loaf setting. Very good.

What to do with the flour. For each cup of flour first fill the cup with 1 Tablespoon dried milk powder, 1 Tablespoon soy four, and 1 Tablespoon bran flakes and then fill the rest of the way with WW flour.

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