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 correcting 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
