12/3/2012

School nutrition professionals in a California school district are using a recipe for multigrain bread that they say is made of 50% whole wheat and is tasty and moist. The recipe, which is included in this article, was developed over the summer and meets new federal guidelines for school meals. "It's lighter," said school nutrition professional Susan Uribe. "It's moist. It rises more. It looks a lot better and it tastes better."

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