Cornell University Flour Formula For Baking Recipes

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CORNELL UNIVERSITY FLOUR FORMULA FOR BAKING



Cornell University Flour Formula for Baking image

The addition of these ingredients improves and enriches bread greatly. This formula can also be used with cakes and cookies without affecting the flavor.

Provided by Sasha Kamen

Categories     Other Breads

Number Of Ingredients 3

1 tablespoon soy flour
1 tablespoon nonfat dry milk powder (not the instant granules)
1 teaspoon wheat germ

Steps:

  • 1. 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, muffin, cake, or cookie recipe.

HIGH PROTEIN DIET/CORNELL BREAD



High Protein Diet/Cornell Bread image

Provided by Global Cookbook

Number Of Ingredients 10

1 1/3 c. -Water
1 1/3 Tbsp. Vegetable oil
4 tsp Honey
1 tsp -Salt
8 tsp Wheat germ
1/3 c. Soy flour
1 1/3 c. Whole wheat flour
1 2/3 c. Bread flour
1/3 c. Nonfat dry lowfat milk
2 tsp Yeast

Steps:

  • Much better than the store bought diet breads that use "sawdust fiber" as filler. This is a tasty, dense loaf. Makes good sandwiches. The recipe is based on a formula devised for superior nutrition in bread by faculty at Cornell University. Wheat germ, soy flour and nonfat dry lowfat milk are added to each c. of flour in the Cornell Formula, this recipe makes it easier. Rathmell German.

Nutrition Facts : ServingSize 47 g, Calories 155, Fat 2.78 g, TransFat 0.04 g, SaturatedFat 0.31 g, Cholesterol 0 g, Sodium 5 g, Carbohydrate 27.63 g, Fiber 2.7 g, Sugar 2.57 g, Protein 5.79 g

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