baking bread

One of my goals for the year has been to make/bake some kind of food treat for James each week. That said, I've been doing WAY more baking than I have previously. I stumbled across the following recipe in my Joy of Cooking Cookbook. It's really easy to increase the nutritive value of bread products by making this simple addition. The Chinese diet consists of little whole grains and for us in our city it's hard to find any kind of whole grain products. We have finally found whole grain flour, but the selection of ready-made products are all white starches with loads of sugar. Anyway, I've enjoyed using this addition to the things we make at home:

Cornell Triple Rich Flour Formula 

 1 tablespoon soy flour 

1 tablespoon dry milk powder 

1 teaspoon wheat germ (I don't have this, so I've been using ground flax) 

 Put this mixture in the bottom of a one-cup measure and fill whatever flour you're using to fill the cup. Fill each cup to prepare the amount of flour called for in any recipe you're using. (anything...breads, muffins, cookies, etc) Enjoy!

And just don't comment about the delicious things you make that I can't eat here!