Newspaper Page Text
(Contlnuad from Pago B 8)
ANSWER Anne Wiegle, Pottstown, wanted a recipe for
Cornell Formula Bread. Thanks to Joanna Garber Miller, Jar
rettsville, Md., for sending the recipe, which is printed in a
cookbook, “The Cornell Bread Book: 54 Recipe for Nutritious
Loaves, Rolls and Coffee Cakes," by Olive M. McCay and
Jeannette B. McCay. The book includes several variations of
this recipe. Write to Dover Publications, Inc.; Department of
Cooking: 31 E. 2nd St., Mineola, N.Y. 11501.
Place in a large mixing bowl, and let stand
3 cups warm water
2 tablespoons active dry yeast
2 tablespoons honey or brown sugar
3 teaspoons sea salt
2 tablespoons salad oil
Measure and stir together:
6 cups unbleached flour
3 tablespoons wheat germ
% cup full-fat soy flour
% cup nonfat dry milk
Stir the liquids and add while stirring:
!/ 2 to 3 A flour mixture
Beat vigorously, about 75 strokes by hand or 2 minutes with
electric mixer. Add remaining flour mixture.
Work and mix flour in thoroughly and vigorously by hand 5
minutes. At first the dough will be sticky as you grasp it. Beat it,
turning it round and round in the bowl. At the end of this time,
you’ll feel it change and become firmer.
Turn dough onto floured board and knead using 1 to 3 cups
more flour, as needed, to make the dough smooth.
Tin difference it the shape of
the feeder's trough (at right).
ULTRAFUO M s higher trough
Up reduces feed waste by
keeping It In the trough end
not on the floor or fat the pit.
Cornell White Bread
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Place in an oiled bowl. Grease top of dough lightly and
Let rise in a warm place until double in size, about 1 hour.
(Fingerprint remains when dough has risen enough). If the
room is cold, place bowl in another bowl of hot water.
Punch dough down, fold ovr edges and turn upside down to
rise another 20 minutes, or until double again.
Turn onto board and divde dough into 3 portions. Fold each
into the center to make smooth, tight balls. Cover and let
stand 10 minutes on the board while you oil the baking pans.
Shape into 3 loaves or 2 loaves and a pan of rolls.
Place shaped dough in oiled loaf pans.
Let rise in pans until double in size, about 45 minutes. Bake
in 350 degree oven for 50-60 minutes (30 minutes for rolls). If
the loaves begin to brown in 15-20 minutes, reduce the temp
erature. Bread is done if it sounds hollow when tapped.
Remove bread from the pans and put on a rack or cloth to
cool. Brush with oil if a thin, tender crust is desired. Let cool
completely before wrapping and storing or freezing.
This bread is also called Golden Triple Rich, by the Itaca Co-op
Food Store, where it was first sold commercially in the 19505. The
bread is not actually white, but a pleasing creamy color.
ANSWER A Bedford County reader wanted a recipe for
taco salad. Thanks to Carl Zimmerman, Shippensburg, and
Sue Pardo, Jarrettsville, Md., for sending recipes.
1 onion, sliced
1 head lettuce
4 ounces cheese
4 hard-boiled eggs, chopped
8-ounces French or Thousand Island dressing
6-ounces tacos or corn chips
1 pound ground beef, browned
1 can kidney beans, drained
Hot sauce to taste
Mix together and serve. It’s a meal in inself.
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1 cfa.' 1
Lancaster Farming, Saturday, September 30. 1995-B9
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• HARDWARE • FARM SUPPLIES •
CRANFORD, N.J. Tofulti
Brands Inc., manufacturer of non
dairy frozen desserts and other
food products made with tofu,
points to a report in the Aust 3
issue of “The New England Jour
nal of Medicine,” which states that
soy protein significantly lowers
cholesterol levels in people with
moderately high to high
•* The Journal’s findings conclude
that the addition of soy protein to
either a low-fat or even the ordin
ary American diet appears to be
among the most potent
cholesterol-lowering dietary fac
tors yet discovered.
Thirteen years ago, a Brooklyn
born kosher caterer created a fro
zen soy dessert with the taste of
real ice cream. The Kosher com
munity, restricted from eating
meal and dairy products at the
same meal, heralded this nondairy
frozen dessert. The product was
also welcomed by the lactose
intolerant and cholesterol con
In addition to reducing choles
terol levels, a report in the Novem
ber 29, 1993 issue of the “Wall
Street Journal” credited soy with
reducing the risk of prostate
Tofutti products are KOF-K
koshr and parve (neither meat nor
dairy). Products are sold and distri
buted across the U.S. and interna
tionally, in supermarket chains,
gourmet specialty shops, and
health food stores.
Mon. Thun In 7 S3O
Tues . Wed 7 530
Set 7-4 00