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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 Bread is an adaption.
Hearty White Bread
Yield 1 (9x5-inch) loaf


  • 3 cups bread flour
  • 1 (0.25oz) package (7g) or 2 1/4 teaspoons Red Star Active Dry Yeast
  • 1 teaspoon table salt
  • 1/2 cup soy flour
  • 1/2 cup non-fat dry milk
  • 1 tablespoon wheat germ
  • 1 cup warm water (120-130°F)
  • 2 teaspoons honey
  • 2 teaspoons vegetable oil
  • 1 large egg


  • In stand mixer bowl, add 1 cup flour, yeast, salt, soy flour, non-fat dry milk and wheat germ; mix well. Add warm water, honey and oil to flour mixture. Using a paddle attachment, beat on medium speed for 3 minutes. Add egg; beat one minute.
  • Switch to dough hook attachment. Gradually stir in enough remaining flour to make a firm dough. Knead until smooth and elastic, about 5 to 7 minutes.
    (NOTE: For hand mixing: following above steps, mix ingredients in large mixing bowl using a wooden spoon or dough whisk. Knead on floured surface until smooth and elastic.)
  • Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until indentation remains after poking dough with finger down to second knuckle, about 40 minutes.
  • Prepare pan: Grease one 9x5-inch bread pan; set aside.
  • Turn dough onto lightly floured surface; punch down to remove air bubbles. Roll or pat into a 14x7-inch rectangle. Starting with shorter side, roll up tightly, pressing dough into roll. Pinch edges and taper ends to seal. Place in prepared pan. Cover; let rise until indentation remains after touching.
  • Preheat oven to 375°F.
  • Bake for 35 to 40 minutes. Remove from pan; cool on wire rack before slicing.


Get Bread Machine Method here.