Cornell White Bread

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Cornell White Bread to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Cornell White Bread, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• 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

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

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

Step 2: Technique & Execution

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

Step 3: Technique & Execution

Stir in yeast mixture, beat until smooth

Step 4: Technique & Execution

Add oil, salt & enough remaining flour to make a soft dough

Step 5: Technique & Execution

Turn out onlto lightly floured surface; knead until smooth & elastic, about 10 minutes

Step 6: Technique & Execution

Please in greased bowl, turning to grease top