Cornell bread
From Wikipedia, the free encyclopedia
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.
TypeBread
Place of originUnited States
Created byClive McCay
Main ingredientsFlour, Soy flour, Powdered milk, Wheat germ
| 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.
