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 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.
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.
- ^ a b 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.
- ^ 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". Retrieved 3 January 2016.
External links[edit]
| American breads | |
|---|---|
| Miscellaneous | |
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