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Cornell bread was invented in the United States during the 1930s by Clive McCay, a professor at Cornell University, as an inexpensive alternative to strictly rationed foods. 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

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

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