Cornell bread

Last updated
Cornell Bread
Type Bread
Place of originUnited States
Created by Clive McCay
Main ingredients 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, [2] and restoring the germ to refined white flour results in higher levels of vitamins and minerals.

Contents

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

References

  1. ↑ "Whole Wheat Bread Recipe: McCay's Miracle Loaf". Mother Earth News . Retrieved January 3, 2016.
  2. 1 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.


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