You can "Cornell" almost any bread recipe by mixing and keeping on hand the enrichment ingredients - essentially nonfat dry milk and soy flour, which are economical ways to dramatically but economically boost the protein power of bread. Wheat germ is also included. When you make any bread recipe, replace part of the flour called for with the Cornell enrichment.

The original specifications call for placing 1 Tbsp soy flour, 1 Tbsp nonfat dry milk, and 1 teaspoon wheat germ in a cup and then filling the rest of the cup with the flour called for in the recipe. In other words you replace 2-1/3 tablespoons of each cup of flour with Dr. McCay's mixture. It's easier, and it works, to replace 1/2 cup of flour in a standard 3 cup bread machine recipe with the Cornell mix.

Make a jar of the enrichment ingredients; keep refrigerated unless you use it very fast. Soy flour can go "off" kept in the cupboard. For each 3 cups of flour called for in a standard recipe, replace 1/2 cup with the enrichment formula. Note that the milk in the recipe will change the texture of your bread, and might not be what you want in all cases. But most breads take well to this enrichment.

Mix together
1 part soy flour
1 part nonfat dry milk
1/3 part wheat germ
Stir or shake well before using.