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Cornell Bread

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 (see below for details).

Cornell Formula White Bread

3 cups warm water
2 packages active dry yeast
2 tablespoons honey or sugar
3 teaspoons salt
2 tablespoons vegetable oil
6 cups unbleached flour
1/2 cup full-fat soy flour
3/4 cup nonfat dry milk
3 tablespoons wheat germ

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

2. 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.

3. 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.

4. 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.

5. 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.

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

YIELD: Three 8x4 inch loaves.


Source:

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.

Information provided by Lynne Olver, reference librarian, Morris County Library, NJ, and
Patricia Thonney
pet3@cornell.edu
Division of Nutritional Sciences