After an hour and a half beating around in the bread machine I removed the soft-as-silk, lucious dough, formed it into a log, and squeezed it into a loaf pan.After proofing the dough in the pan in the dryer I placed it in a 375 degree oven and baked it 40 minutes. Good grief I love it when the house smells of baking bread. The bread was a little lopsided but like anything else with a slight defect, I love it even more.
I sliced it up this morning for Kevin's sandwich and YUM! Like a dork I tasted a wee bit of the soy flour while making the dough, and yick. But, when mixed with the other ingredients there's no yick. The bread is quite dense but amazingly had a great rise before baking. There was no additional rise when in the oven so I'm glad I got out of it what I did. I am NO expert in making bread (and I'm sure there's few out there who would cringe at my technique, or lack of one) so I'm glad when I have a success!
Cornell Bread (for the bread machine):
1 1/2 cups water
2 tbs. vegetable oil
2 tbs. honey
1 tsp. salt
1/4 cup wheat germ
1/2 cup soy flour
1 2/3 cups whole wheat flour
2 cups bread flour
1/2 cup nonfat dry milk
1 tbs. vital wheat gluten
2 1/2 tsp. yeast
1. Place all the ingredients in the bread machine pan, layering, starting with the first (water) through the last (yeast).
2. Press the machine's dough cycle and watch for any extreme dryness or wetness of the dough and adjusting the dough to either one (the weather is a factor) by adding a slight amount of bread flour or water.
3. After the dough cycle is finished, without too much manhandling of the dough, form into a log and place into a greased loaf pan. Cover with plastic wrap that has been sprayed with oil, but not too firm to allow expansion.
4. Place pan in a draft free, warm, moist area to allow to rise. Like I said before, my dryer is the BOMB for making bread rise. I preheat the dryer for a few minutes and place the pan on the dryer rack.
5. After about 90 minutes place pan into a preheated 375 degree oven for 40 minutes. I use a glass loaf pan so I can see the browning on the sides of the bread.
6. When the bread is an almond-brown color and sounds hollow when thunked on the top it's done.
7. Cool completely on a wire rack and resist slicing for a couple of hours or overnight.
This makes a "large" loaf which I estimate slices about 12 nice sized pieces of bread. We've already consumed 7 pieces already this morning.