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Cornell bread 
Summary
Cornell bread was invented in the United States during World War II by Clive McCay, a professor at Cornell University,[1] as an inexpensive alternative to strictly rationed foods.[2] 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.
| Type | Bread |
|---|---|
| Place of origin | United States |
| Created by | Clive McCay |
| Main ingredients | Flour, Soy flour, Powdered milk, Wheat germ |
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 edit
References edit
- ^ "Whole Wheat Bread Recipe: McCay's Miracle Loaf". Mother Earth News. Retrieved January 3, 2016.
- ^ Office of Web Communications, Cornell University. "Cornell University - Search Cornell". Retrieved 3 January 2016.
External links edit
- Cornell bread at the Cornell University website