Since the 1940s, Professor Clive McCay\u2019s recipe has been a nutritious alternative to the typical white stuff<\/p>\n\n\n\n
By Beth Saulnier<\/strong><\/p>\n\n\n\n \u201cIn these days of concern over exactly what, for heaven\u2019s sake, we are eating, there\u2019s a yearning for unadulterated basics,\u201d a New York Times<\/em> food columnist wrote nearly half a century ago. \u201cAnd what could be more basic than bread? Nothing. Unless it\u2019s the loaf with the university education known as Cornell bread.\u201d<\/p>\n\n\n\n By the time that story was published in February 1972 under the headline \u201cThe Do-Good Loaf\u201d\u2014with an accompanying recipe that would be among the year\u2019s most requested by Times<\/em> readers\u2014the marvels of \u201cCornell bread\u201d had been touted by three decades\u2019 worth of home bakers and proponents of healthy eating. <\/p>\n\n\n\n \u201cHow does it differ from the standard homemade loaf?\u201d the Times<\/em> article asked rhetorically. \u201cIt has added protein, calcium, and riboflavin (which keeps you younger longer). Some New York bakeries sell the Cornell loaf, but there\u2019s no reason why concerned cooks can\u2019t make it themselves.\u201d<\/p>\n\n\n\n