The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

cornell

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mse1152's picture
mse1152

Hi everyone,

I've been wanting to find a sandwich bread that my son will eat, other than white bread. This week, I made some Cornell bread straight from the Cornell University site. I like the idea of it because it has extra protein in the form of soy flour, dry milk, and wheat germ -- the three ingredients you have to have if you call it Cornell bread. I substituted whole wheat flour for 1/3 of the total amount; otherwise, I followed the recipe.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

The dough remained a bit sticky even after shaping, and it didn't rise to great heights. But it has a mildly sweet flavor from the honey, and a moist texture. My son still won't eat the crusts, though! I've never offered to cut crusts off his bread, so I don't know where he came up with that. I just tell him it's the handle of the bread.

The recipe wants a 400F degree oven, which, midway through, I lowered about 50 degrees. I think you shouldn't have to use a temp. higher than 375F for this bread. All in all, it's pretty nice, and I'll probably make it again...after I make the 172 other breads on my 'to bake' list!

Sue

 

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