Bread's A.M. Appeal

Terri Moreman, CFMP
Manager, Food Services
U.S. Olympic Committee
Colorado Springs, CO

"We offer a variety of breakfast breads including Banana (with and without nuts), Lemon Glazed Zucchini, and Pumpkin and Pumpkin Streusel. We're also serving a new line of breakfast breads— including bagels, muffins and lowfat pastries—from Oroweat, the official bread supplier of the 2004 U.S. Olympic Team. "These breads are rich in whole grains, fiber, minerals and vitamins, using healthy products like nonfat milk, egg yolks and whey.

"We are feeding athletes so all of our recipes have a healthful profile, however, our philosophy is 'no forbidden foods.' We believe everything has an appropriate place in the diet, it's just a matter of planning for it.

"For example, our athletes consume lots of carbohydrates to fuel their bodies with the quick energy they need for the average eight hours of training they do each day. So, we provide them with each menu item's nutritional information so they can make educated choices.

"In one day, we probably serve about 10 lbs. of made-from-scratch breakfast breads and about 30 lbs. of the Oroweat product line."

Ron Phillips
Supervisor Department of Food and Nutrition
Bradley Memorial Hospital
Southington, CT

"One of the biggest movers in our cafeteria is a topped biscuit (see recipe below). It's great finger food that's both convenient and tasty.

"Our chef takes a 2 oz. pre-made unbaked biscuit, proofs it and, using a clean measuring cup, creates a well in the biscuit top. He then drizzles in pasteurized egg product and tops that with any number of toppings and spices to create a variety of breakfast biscuits. Some of the most popular versions include Bacon, Egg and Cheese, Western (with peppers, onions and ham), and Southwestern (with Monterrey Jack cheese, salsa and cilantro.)

"Sometimes in the afternoon the chef even changes up the biscuits by filling them with apples and topping them with cinnamon. In fact, it's very rare for us to use a biscuit as a biscuit here."

Mary Bostic
Food Service Director
Tabor College
Hillsboro, KS

"The students here really enjoy our homemade Banana Bread (see recipe). It's nothing fancy, but they love it and we can't make enough of it to satisfy them. It's a great way to use up over-ripe bananas. We usually peel and freeze them until we have enough to make a couple of batches.

"Another favorite is the Cinnamon Rolls. They are a pre-made product that we just warm and serve but they are kind of a tradition here. Years ago they were sold only in the snack bar and often, when classes would break for discussion, the professors would order Cinnamon Rolls for the students. From there, students started asking for them in the cafeteria so we keep plenty on hand. Eventually I'd like our kitchen staff make Cinnamon Rolls from scratch."

Chris Eiseman
Executive Chef
Boston College

"We serve a different breakfast bread everyday-including Blueberry, Date Nut, Almond-Orange, Carrot, French Vanilla, Cranberry,-Banana, and Lemon. On average we go through about 25 to 30 loaves per day."

Beth Bowles
Retail/Catering Manager
Elkhart General Hospital
Elkhart, IN

"Our pastry chef, John Thompson, makes a CafÈ Coffeecake, which is a huge hit (see recipe). He also prepares the majority of our baked goods for both the retail and patient sides of the business.

"We also use some pre-made muffin mixes, such as Bran, Banana Nut, Blueberry and Apple Cinnamon, but we often adjust those ingredients to make them lower in fat for our patients."

Topped Breakfast Biscuits Per Single Serving 2 oz. unbaked, pre-prepared biscuit product (allow slack time and time for proofing [until pliable]). 2 oz. pasteurized liquid egg product 2 oz. desired toppings (ie. cheese, bacon, ham, onions, salsa) Using a clean measuring cup or other tool, create a well in the top of the biscuit. Pour in liquid egg product and top with desired toppings and spices. Bake for 15 to 18 min. at 325F in a convection oven. (In a conventional oven, bake for 20 to 22 min. at 350°F.) Recipe from Ron Phillips, Supervisor, Food and Nutrition Dept., Bradley Memorial Hospital. Tabor College Banana Bread Yield: 8 Loaves 6 cups sugar 1 lb. butter or margarine 12 eggs 24 mashed bananas (more brown the better) 10 cups flour 2 Tbsps. baking soda 2 Tbsps. salt 2 Tbsps. vanilla Mix ingredients in order and pour into greased and lined bread pans (10x4x3-in. pans, half-full). Bake at 325°F for 50 to 55 minutes in a convection oven. Test with a wooden pick for doneness and turn out onto a cooling rack. Recipe from Mary Bostic, Foodservice Director, Tabor College. Pumpkin Bread Yield: 60 slices 51/4 cups sugar, granulated 8 cups flour 11/3 Tbsps. baking soda 2 tsp. spice, salt 2 tsp. cinnamon, ground 2 tsp. nutmeg, ground 3/4 cup walnuts, shelled, chopped 8 eggs, fresh, large, beaten 5 cups pumpkin, canned, solid pack 13/4 cups oil, salad 11/4 cups water Combine flour, sugar, baking soda, salt, spices, and nuts in mixer bowl. Mix until thoroughly combined. Combine beaten eggs, pumpkin, oil, and water. Add to dry ingredients. Mix until smooth. Pour batter into greased and floured loaf pans. Leave a slight depression in center of pans by pushing batter into corners and toward sides of pans. Bake at 350°F for 50 to 65 minutes. Remove from pans and cool before slicing. Recipe from Terri Moreman, Manager, Food Services, U.S. Olympic Committee. Cafè Coffee Cake Yield: 12 Servings 2 lbs. low-fat muffin mix 3 cups water 2 cups pie filling (apple, cherry, strawberry, peach, blueberry, frozen) 1 cup sweet cream cheese (see recipe below) 3/4 cups strudel topping (see recipe below) 11/4 cups graham cracker crumbs (press into 9 in. spring form pan) Mix low-fat muffin mix with water. Add the pie filling and sweet cream cheese mix to the batter. Pour the batter into the pan and top with the strudel topping. Bake at 275°F for two hours and 15 min. Sweet Cream Cheese 8 oz. cream cheese 4 oz. powdered sugar Cream these two items together in a bowl and add to batter. Strudel Topping 4 oz. butter 1/2 cup flour 1/4 cup brown sugar 1 tsp. cinnamon Mix all of the ingredients together in a bowl. Recipe from John Thompson, Pastry Chef/Production Supervisor, Elkhart General Hospital. Red Raspberry Morning Cake Yield: 50 servings 2 qts., 2 cups all-purpose flour 1/3 cup baking powder 2 tsp. salt 2 1/2 cups butter, unsalted, softened 21/2 cups sugar, granulated 2 cups eggs (10 whole) 33/4 cups milk 5 cups red raspberries, fresh or frozen 5/8 cup light brown sugar 21/2 tsp. cinnamon, ground Sift together flour, baking powder and salt. Set aside. Mix butter, granulated sugar and eggs until fluffy. At low speed alternately add sifted dry ingredients with milk. Carefully fold in raspberries. Place in prepared pan and bake at 375°F approximately 35 minutes until done. Recipe from Washington Red Raspberry Commission.