Cornell Bread

Cornell bread was developed in the 1930s at Cornell University as a high-protein, nutritionally fortified white bread. This bread machine version makes the classic formula effortless.

The secret is a trio of nutritional boosters: soy flour, wheat germ, and non-fat dry milk stirred right into the bread flour. You still get the soft, tender crumb of white bread, but with significantly more protein and nutrients. Honey and butter keep it moist and slightly sweet.

Just load the ingredients into your bread machine, select white bread, and press start. Two loaves of wholesome, homemade bread with practically zero hands-on effort.

Pro Tips

• Add ingredients in the order listed. Most bread machines want liquids first, but follow your machine’s manual if it differs.
• Soy flour can be found in the health food aisle or ordered online. Don’t substitute regular flour; the soy is what makes this Cornell bread.
• Wheat germ goes rancid quickly. Store it in the fridge or freezer after opening for the freshest flavor.
• This bread makes outstanding toast and sandwich bread. It’s sturdy enough to hold up to thick fillings.