cornell bread

by Diana

2 tbsp honey or sugar
2 envelopes dry active yeast (4 1/2 tsp)
4-6 c unbleached flour
1/2 c soy flour
3/4 c skim milk powder
3 tbsp wheat germ
4 tsp salt
2 tbsp melted butter or margarine

Place 3 c of hot water in a large bowl, mix in the honey or sugar and sprinkle the yeast over. Let stand for 5-7 minutes. Sift the flours and milk powder together, then stir in the wheat germ. Add 4-5 c of this mixture to the yeast mixture and stir well. Stir in salt and melted butter, mix thoroughly and continue adding the flour mixture until the dough becomes stiff and pulls away from the side of the bowl. Turn the dough onto a floured surface and knead 5-7 minutes. Put in a large buttered bowl, cover with a cloth and let rise in a warm place until doubled in size. Punch down, turn the dough over, cover and let rise another 30 minutes. Turn dough out of the bowl and divide into 3 pieces. Shape into a ball, cover with a cloth and let rest for 10 minutes. Then shape into loaves and put into 3 buttered 9x5x3 pans. Cover and let rise until double. Bake at 350 deg F for 45-55 minutes. Let cool on a rack.