Cornell bread explained

Cornell Bread
Country:	United States
Creator:	Clive McCay
Type:	Bread
Main Ingredient:	Flour, Soy flour, Powdered milk, Wheat germ

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, 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

External links

• Cornell bread at the Cornell University website

Notes and References

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