Cornell bread

Cornell bread was invented in the United States during the 1930s by Clive McCay, a professor at Cornell University,^[1][2][3] as an inexpensive alternative to strictly rationed foods.^[4] Adding powdered milk and soy flour to bread increases its protein content,^[2] and restoring the germ to refined white flour results in higher levels of vitamins and minerals.

The recipe for the bread was published in a book co-authored by McCay and his wife, entitled The Cornell Bread Book: 54 Recipes for Nutritious Loaves, Rolls & Coffee Cakes.

See also

• Brown bread
• Graham cracker
• Health food
• List of breads

References

1. "Whole Wheat Bread Recipe: McCay's Miracle Loaf". Mother Earth News. Retrieved January 3, 2016.
2. Hensperger, Beth (2000). The bread lover's bread machine cookbook: a master baker's 300 favorite recipes for perfect-every-time bread, from every kind of machine. Boston, Mass: Harvard Common Press. ISBN 978-1-55832-155-7.
3. Brody, Jane E. (1985). Jane Brody's Good Food Book: Living the High-carbohydrate Way. Norton. ISBN 9780393022100.
4. Office of Web Communications, Cornell University. "Cornell University - Search Cornell". Retrieved 3 January 2016.

External links

• Cornell bread at the Cornell University website