A Tradition in Family Baking

Hearty White Bread

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 adaption.
Yield: 1 loaf
Ingredients
Medium loaf (1½ lbs.)
  • 1 cup water
  • 2 tsp vegetable oil
  • 1 egg, large
  • 2 tsp honey
  • 3 cups bread flour
  • ½ cup soy flour
  • 1 Tbsp wheat germ
  • ½ cup non-fat dry milk
  • 1 tsp salt
  • 2¼ tsp (one ¼ oz. package) RED STAR Active Dry Yeast
Large loaf (2 lbs.)
  • 1¼ cup water
  • 1 Tbsp vegetable oil
  • 1 egg, large
  • 1 Tbsp honey
  • 3½ cups bread flour
  • ⅔ cup soy flour
  • 4 tsp wheat germ
  • ⅔ cup non-fat dry milk
  • 1½ tsp salt
  • 1 Tbsp (one and one-third ¼ oz. packages) RED STAR Active Dry Yeast
Instructions
BREAD MACHINE METHOD
  1. Place room temperature ingredients in pan in order listed. Select BASIC setting and MEDIUM crust. Check dough consistency after 5 minutes of kneading. The dough should be in a soft, tacky ball. If it is dry and stiff, add water, ½ to 1 Tbsp at a time. If it is too wet and sticky, add 1 TBSP of flour at a time. See our Bread Machine section for more helpful tips and information.
TRADITIONAL METHOD
  1. Using ingredient amounts listed for medium loaf, combine yeast, 1 cup bread flour, and other dry ingredients. Combine liquids and heat to 120°-130°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
  1. 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 375°F oven 35 to 40 minutes. Remove from pan; cool before slicing.

  2. You can substitute Instant (fast-rising) yeast for Active Dry Yeast. Traditional methods- replace 1:1. Expect your dough to rise faster; always let your dough rise until ‘ripe’. Bread Machines- use ½ tsp Instant yeast (or ¾ tsp Active Dry yeast) per cup of flour in your recipe. Visit our Lessons in Yeast & Baking for more information.
 

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2 Comments
  1. Here’s a crazy question: Where can I get that beautiful bread slicer? Can’t find that one anywhere!

    • I agree, the bread slicer is quite beautiful! Unfortunately this photo was taken many years ago and I do not have the source of the bread slicer. Try googling ‘wooden bread slicer guide’, you may have some luck finding a source online.

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