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.
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