CORNELL BREAD FORMULA
Number Of Ingredients 3
Steps:
- Measure soy flour, nonfat dry milk and wheat germ into the bottom of a measuring cup before measuring each cup of flour in any bread recipe. The addition of these ingredients improves and enriches bread greatly. This formula can also be used with cakes and cookies.Experiments conducted at Cornell University and other laboratories showed that by the addition of the above ingredients, the nutritional content of bread could be improved to the point where, if need be, life could be sustained just with bread and butter. Animals used in the experiment were not able to live on ordinary commercial bread, exhibiting poor health in general and often dying at an early age. Animals fed bread made with the Cornell Bread Formula did survive.
Nutrition Facts : Nutritional Facts Total Calories
CORNELL BREAD (BREAD MACHINE)
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
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
1946 CORNELL HEALTH BREAD
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
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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