Hearty White Bread
After World War II, researchers at Cornell University developed a bread recipe that was relatively low in cost and high in protein value. Hearty White is an adaptation.
| Ingredients |
1-1/2 lb. loaf |
2 lb. loaf |
| Water |
1 cup |
1-1/4 cups |
| Vegetable Oil |
2 teaspoons |
1 tablespoon |
| Egg, large |
1 |
1 |
| Honey |
2 teaspoons |
1 tablespoon |
| Bread Flour |
3 cups |
3-1/2 cups |
| Soy Flour |
1/2 cup |
2/3 cup |
| Wheat Germ |
1 tablespoon |
4 teaspoons |
| Non-fat Dry Milk |
1/2 cup |
2/3 cups |
| Salt |
1 teaspoon |
1-1/2 teaspoons |
| RED STAR® Active Dry Yeast |
1 packet (2-1/4 teaspoons) |
1 tablespoon |
Bread Machine Method
Place room temperature ingredients in pan in order listed. Select BASIC setting and MEDIUM crust.
Traditional Method
Using ingredient amounts listed for 1-1/2 lb. loaf, combine yeast, 1 cup bread flour, and other dry ingredients. Combine liquids and heat to 120º to 130º F; add to flour mixture and beat 3 minutes on medium speed. Add egg; beat one minute longer. By hand stir in enough remaining bread flour to make a firm dough. Knead on floured surface 5 to 7 minutes until smooth and elastic. Place in lightly greased bowl. Cover; let rise until dough tests ripe, about 40 minutes.
Shaping, Rising and Baking
Turn dough onto lightly floured surface; punch down to remove air bubbles. Roll or pat into a 14- x 7-inch rectangle. Starting with shorter side, roll up tightly, pressing dough into roll. Pinch edges and taper ends to seal. Place in a greased 9- x 5-inch loaf pan. Cover; let rise until indentation remains after touching. Bake in preheated 375ºF oven 35 to 40 minutes. Remove from pan; cool before slicing.
