Application Guide

Table Of Contents

CORNELL BREAD

The late Dr. Clive McCay worked at Cornell University in the 1930s. He developed

some of the first lowfat bread recipes; his goal was to make a perfect food for correct-

ing the protein deficiency of his patients at State Hospitals of New York. Dr. McCay’s

breads were so popular and in demand from the general public that he developed

recipes for commercial bakeries and, later, for home bakers. The secret ingredient was

soy flour—just a small amount added to a bread recipe can boost the protein content

of each slice by almost 20 percent.

Super soy foods are now routinely included as part of fiber-rich diets,

and soy flours are available at Whole Foods super markets and natural foods stores,

or you can get them by mail order from Bob’s Red Mill or King Arthur Flour. The

lignins and antioxidant enzymes prevalent in soy products help fight cancer. The phy-

toestrogens are thought to reduce the incidence of breast cancer, and saponins are

touted as reducing elevated blood cholesterol. This bread is a delicious way to protect

your health!

-POUND LOAF

cups water

2 tablespoons canola oil

2 tablespoons honey

2 tablespoons dark brown sugar

1 large egg

cups whole wheat flour

1 cup plus 2 tablespoons bread flour

cup full-fat soy flour

tablespoons wheat germ

cup nonfat dry milk

tablespoons gluten

teaspoons salt

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