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Cornell bread

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Cornell Bread
Type	Bread
Place of origin	United 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 byClive McCay, a professor atCornell University,^[1]^[2]^[3] as an inexpensive alternative to strictly rationed foods.^[4] Addingpowdered milk andsoy flour to bread increases itsprotein content,^[2] and restoring thegerm to refinedwhite flour results in higher levels ofvitamins and minerals.

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

References

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^"Whole Wheat Bread Recipe: McCay's Miracle Loaf".Mother Earth News. RetrievedJanuary 3, 2016.
^^a ^bHensperger, 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.
^Brody, Jane E. (1985).Jane Brody's Good Food Book: Living the High-carbohydrate Way. Norton.ISBN 9780393022100.
^Office of Web Communications, Cornell University."Cornell University - Search Cornell". Retrieved3 January 2016.

External links

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Cornell bread at the Cornell University website

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