Cornell Bread

• 4 c. white unbleached flour
• 2 c. whole wheat flour
• 1 c. soy flour
• 3/4 c. nonfat dry milk solids
• 3 Tbsp. wheat germ
• 3 c. lukewarm water
• 2 pkg. yeast
• 2 Tbsp. honey
• 4 tsp. salt
• 2 Tbsp. oil

1. Put water, yeast and honey in large bowl.
2. Stir and let stand 5 minutes in warm place.
3. Sift flour, soy flour and dry milk solids.
4. Stir in wheat germ.
5. Add salt to yeast mixture.
6. Add half of flour mixture and beat for 2 minutes.
7. Add oil and rest of flour mixture (add extra flour if needed).
8. To form dough, knead on floured area 10 minutes or until smooth and elastic.
9. Put in greased bowl.
10. Grease top.
11. Cover and let rise 45 minutes or until double.
12. Punch down.
13. Fold over edges and turn upside down in bowl.
14. Cover and let rise 20 minutes.
15. Divide in three and form 3 balls.

white unbleached flour, whole wheat flour, soy flour, nonfat dry milk solids, germ, water, yeast, honey, salt, oil

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1010831 (may not work)