Cornell bread

Cornell Bread is a type of bread that was developed by Clive McCay, a nutrition professor at Cornell University. The bread is unique due to its high protein content, which is achieved by adding soy flour and nonfat milk powder to the recipe.

History

Cornell Bread was developed during World War II as a response to food shortages. Professor McCay was tasked with creating a bread that was both nutritious and easy to produce. The result was a bread that was high in protein and could be made with readily available ingredients.

Recipe

The basic recipe for Cornell Bread includes wheat flour, soy flour, nonfat milk powder, yeast, salt, and water. The soy flour and nonfat milk powder are what give the bread its high protein content. The bread can be made in a standard oven or a bread machine.

Nutritional Value

Due to the addition of soy flour and nonfat milk powder, Cornell Bread has a higher protein content than most other types of bread. It also contains calcium and vitamin D from the milk powder. However, like all breads, it is high in carbohydrates.

Variations

There are many variations of Cornell Bread. Some recipes add honey or sugar for sweetness, while others add seeds or nuts for extra texture and flavor. There are also variations that use different types of flour, such as whole wheat flour or rye flour.

See Also

• List of breads
• Nutrition
• Protein in nutrition
• Soy flour
• Milk powder