Cornell Wonder Bread
Source of Recipe
BBR
Recipe Introduction
Posted by: twinkle30**********Beth Hensperger developed a bread machine version of "Cornell Wonder Bread" for her book "The Pleasure of Whole-Grain Breads." It's a tasty, super-nutritious loaf with wonderful texture, and it stays soft and fresh for several days at room temperature.
List of Ingredients
makes 1-1/2 pounds dough
1-1/4 cups water
2 tablespoons oil
2 tablespoons honey
2 tablespoons packed light brown sugar
1 large egg
1-1/2 cups whole-wheat flour
1 cup plus 2 tablespoons bread flour
1/3 cup soy flour
1-1/2 tablespoons wheat germ
1/4 cup nonfat dry milk powder
5 tespoons vital wheat gluten
1 teaspoon salt
2-1/4 teaspoons yeast
Recipe
All ingredients should be at room temperature. Place ingredients into the pan of your bread machine in the order recommended by the manufacturer. Select the dough cycle and press Start.
When the bread machine indicates that the cycle has ended, remove the dough, and knead slightly. Form into a loaf shape, and place into a greased 9x5 inch bread pan. Cover, and let rise in a warm place until doubled in size, about 45 minutes.
Meanwhile, preheat the oven to 350 degrees F (175 degrees C).
Uncover the loaf. Bake for 35 to 45 minutes in the preheated oven, or until nicely browned, and the loaf makes a hollow sound when tapped on the bottom. Remove the bread from the pan and place on a rack to cool to room temperature.
Or... Place all of the ingredients in the pan according to the manufacturer's instructions. Set crust on medium and program for the whole-wheat bread cycle; press Start. If using the basic bread cycle, after the first rise cycle, reset, allowing the dough to rise a second time. After the baking cycle ends, remove the bread from the pan and place on a rack to cool
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