This widely known Cornell bread is high in protein with its
nutritionally enriched combination of flours. It was created in the
1940s to act as a staple in the low-cost diets of the days of war
rationing. The nutritional merits are important, but what fueled the
popularity of the Cornell Formula was its pleasing taste. The Cornell
Bread recipe was developed by Cornell professor, Dr. Clive M. McCay.

The recipe originates from Dr. Clive Maine McCay who was a well known
and somewhat controversial Cornell professor of Nutrition in the
1930s and 1940s.

A Cornell publication recently noted, "The recipe collection in Yeast
Breads has a unique history. About ten years ago Mrs. Clive McCay
urged the Division of Nutritional Sciences to write a cookbook
featuring the Cornell Formula bread. She devoted many years to
promoting the Cornell Formula bread developed by her husband, Dr.
Clive M. McCay in the 1940s."

"The Cornell bread book: 54 recipes for nutritious loaves, rolls &
coffee cakes," co-authored by Clive M. McCay and Jeanette B. McCay,
may be found in the Cornell Library Catalogue.


MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Cornell Formula White Bread
Categories: Breads
Yield: 3 Loaves

3 c Water; warm
2 pk Active dry yeast
2 tb Honey or sugar
3 ts Salt
2 tb Vegetable oil
6 c Unbleached flour
1/2 c Full-fat soy flour
3/4 c Nonfat dry milk
3 tb Wheat germ

In a large mixing bowl, dissolve yeast in warm water. Stir in honey,
salt, and oil.

Combine three cups of the unbleached flour with the soy flour, dry
milk, and wheat germ; add to yeast mixture. Add more flour, 1/2 cup
at a time, to make dough stuff enough to knead easily.

Turn dough onto a lightly floured board. Knead about ten minutes or
until smooth and elastic, adding flour as needed to keep the dough
from sticking.

Place dough in a lightly oiled bowl, turning to oil the top. Cover
with a clean towel and let rise in a warm place until double; about
one hour.

Punch dough down and turn onto lightly oiled board. Divide dough into
three equal portions and shape each into a loaf. Place in greased
8x4- inch pans. Cover with a clean towel and let rise until double;
about one hour.

Preheat oven to 400 F. Bake 30 to 35 minutes, or until bread sounds
hollow when tapped. Remove from pan and cool on wire rack.

Recipe FROM: <https://web.archive.org/web/20161023011118/
http://cornell-classic.univcomm.cornell.edu/
xsearch/?tab=facts&id=188>

Recipe by Dr. Clive Maine McCay

MMMMM
--- SBBSecho 3.20-Linux
* Origin: End Of The Line BBS - endofthelinebbs.com (1:124/5016)