Cornell Bread

This bread is high in protein, whole grains, and DOESN'T TASTE LIKE DOO DOO. It tastes good! It's also very easy to make in a bread machine. Now that soy flour is readily available (heck, even Wally World sells it), it's a no brainer. Give it a whirl! Haven't had a single complaint about it here at home...where people are always on the lookout when I say "do you like it?"...they think that means I put weird stuff in it. Maybe, but if it tastes good, do you care? :-)

Here's the official recipe from the Cornell University site (yes, this recipe was developed by a guy from Cornell many years ago as the "perfect" bread, great for nutrition and taste alike).

I don't have the cornell bread book (yep, there is an entire book with cornell recipes), but I used the version from Donna Rathmell German's Bread Machine Cookbook series. Just too darned easy.

Here is a version that uses eggs.

Here is one more version where you can mix up the dry ingredients as a "mix" and then just dole it out as you make it, and an accompanying herb version.

You can read more about Cornell Bread here.