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1946 cornell health bread

★★★★★ 1
a recipe by
Kathie Carr
North Liberty, IN

Grandma clipped this recipe from a newspaper back in the 1950's. According to the article, New York Governor Thomas E. Dewey asked Dr. Clive McCay, a Cornell professor, to develop a healthy bread for patients at state mental hospitals who would not eat much except white bread and were suffering from malnutrition. This is the recipe he came up with. Its a good home made bread recipe and is high in protein, vitamins, and minerals. This is a great recipe for picky kids who will eat toast and sandwiches. PREP TIME INCLUDES RISING TIME. BREAD TAKES A LONG TIME TO MAKE

★★★★★ 1
serves 2 loaves
prep time 2 Hr 30 Min
cook time 30 Min

Ingredients For 1946 cornell health bread

  • 1 pkg
    active dry yeast
  • 1 1/2 c
    warm water (110 to115 degrees)
  • 1/2 c
    scalded milk
  • 3 Tbsp
  • 3 Tbsp
    butter, softened
  • 2 tsp
  • 6 Tbsp
    soy flour
  • 6 Tbsp
    non-fat dry milk powder
  • 2 Tbsp
    wheat germ
  • 1/2 c
    unsalted, shelled sunflower seeds, optional
  • 5 c
    sifted, unbleached all purpose flour (divided)

How To Make 1946 cornell health bread

  • 1
    NOTE: Sunflower seeds are a nice addition to this bread if you like them. They add nutrition and a little texture. However, many kids won't eat the bread with them in it. Use your judgement on whether to add them.
  • 2
    Dissolve yeast in warm water and set aside. Mix hot scalded milk, sugar, butter, and salt in a small bowl. Cool to lukewarm (important!) and then mix with yeast mixture.
  • 3
    Mix in soy flour, dry milk, wheat germ, and 3 cups flour. If using sunflower seeds add now. Mix well. Add remaining flour 1 cup at a time to make a firm but workable dough. You may not need all the flour. On a floured board knead dough for 8-10 minutes until smooth and elastic. Use as little extra flour as possible while kneading.
  • 4
    Shape dough into a ball and place in a well buttered bowl. Turn dough to get butter on all sides. cover bowl with a towel and sit in a warm spot to rise. Let rise about 1 hour until double in bulk. While dough is rising prepare 2 loaf pans (8 1/2 by 4 1/2 inches) by greasing well. Punch dough down and let rest for 5 minutes. Knead for about 2 minutes. Shape into 2 loaves and place in prepared pans. Cover and let rise for 50-60 minutes until doubled again.
  • 5
    A few minutes before bread is ready to bake preheat oven to 400 degrees. Bake loaves for 30-35 minutes. Bread should be nicely browned and sound hollow when tapped on top. Remove from oven and remove from pan. Cool on a wire rack.

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