As part of our ongoing Signature Series, we asked operators to share their signature bread recipes, including two versions of cinnamon rolls, multigrain rolls and focaccia.
Whole-wheat Cinnamon Rolls - Chesapeake Public Schools (Virginia)
Joanne Kinsey, director of school nutrition services for this Virginia district, says this whole-wheat treat has becomea student favorite because"it’s baked with love and the aroma carries down the hall." The roll, one of the district’s from-scratch recipes, is made healthier than the traditional version by being topped with a light dusting of sugar and cinnamon. The cinnamon rolls are served alongside fruit, vegetables, milk and an entrée to create a reimbursable meal.
Reid Focaccia Bread - Reid Hospital, Richmond, Ind.
This special focaccia features Italian seasoning, Spanish onion, red bell peppers and Asiago cheese.
Banana Nut Bread - Capital Health Medical Center, Trenton, N.J.
This classic banana nut bread features walnuts, cinnamon and oatmeal to make for a comforting dish for all customers.
Cinnamon Rolls - University of California, Berkeley
At Cal-Berkeley cinnamon rolls are at the top of the heap when it comes to signature baked goods. Chef Bob Reich says what makes his special is the fact that the department makes its own brioche dough from scratch and creates a brown butter icing.
Middle Eastern Thin Bread - Goucher College, Baltimore (Bon Appétit)
This exotic bread can be made thin and crispy or flat and chewy, and seasoned to taste depending on the menu and occasion.
Multi-Grain Rolls - Mount Diablo (Calif.) Unified School District
These classic dinner rolls feature whole-wheat flour for a healthy kick.