Cornell bread
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| 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 | edit source]References
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External links
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