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Cornell White Bread


      2 pk rapid rise yeast

      3 c  warm water,105 - 115 degrees

    1/3 c  honey

      3 c  all purpose unbleached flour

    1/2 c  soy flour

    3/4 c  non fat dry milk powder

      3 T  wheat germ

      2 T  oil

      2 t  salt

      4 c  all purpose unbleached

           -flour,up to 5 cups

Combine yeast, warm water & honey; stir to dissolve yeast.  Combine

3 cups flour, soy flour, milk powder & wheat germ in a large bowl.

Stir in yeast mixture, beat until smooth.  Add oil, salt & enough

remaining flour to make a soft dough.  Turn out onlto lightly floured

surface; knead until smooth & elastic, about 10 minutes.  Please in

greased bowl, turning to grease top.  Cover; let rise until double,

about 45 minutes.  Punch down, let rise again for 30 minutes.  Punch

down, divide dough in half.


Shape into loaves; place in greased 9x5x3 loaf pans.  Cover; let rise

until double.  Bake in preheated 350 oven 50-55 minutes or until done.

Cool out of pans on wire racks.  Tops may be brushed with milk and

sprinkled with wheat germ prior to baking if desired.

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