Bread dates back to the Neolithic era and was one of the first man-made foods that existed, rightly earning it the “staff of life” moniker. Once discovered, bread quickly became a part of everyday life, with most cultures creating their own bread-making traditions and developing hundreds of types of breads that can still be enjoyed today. Even now, bread remains just as important to our diet and culture as it was centuries ago.
Today the Dietary Guidelines for Americans recommend the average healthy adult consume at least six one-ounce servings of grains daily as part of a healthy diet, with at least half from whole grains. And, what better way to meet your daily six than with bread? In addition to being a good source of energy, it’s an affordable, delicious way to get essential B vitamins (including folic acid), vitamin E, magnesium, iron, fiber, and disease-fighting antioxidants and phytonutrients.
Enriched grains are the primary source of folic acid in Americans’ diets. In 1998, the Food & Drug Administration mandated that enriched flour be fortified with folic acid in an effort to reduce the occurrence of neural tube defects. Since this time, enriched grains have helped reduce the incidence of neural tube defects by approximately one-third. Because of this, in 2011, the CDC named folic acid fortification of enriched grains as one of top ten public health achievements of the last decade. Here are a few more reasons to celebrate bread this month:
- Enriched grains contain twice the amount of folic acid as their whole grain counterparts.
- Additionally, folic acid has been linked to decreasing the risk of coronary heart disease, stroke, hypertension and even some cancers.
- Whole grains, as part of a healthful diet, may reduce the risks associated with heart disease, stroke, cancer, diabetes and obesity.
So, in celebration of November as National Bread Month, break bread with your family and friends, try a new variety or welcome a neighbor with your favorite loaf. Or try incorporating bread into your Thanksgiving meal with this delicious stuffing recipe or wind down after the holidays with a no-fuss leftover turkey sandwich. Enjoy!
Poultry Stuffing
Ingredients
4 cups white bread cut into cubes
1/2 cup butter or margarine
1/2 cup chopped onion
1/2 cup chopped celery
1 tablespoon chopped parsley
1/4 teaspoon thyme
1/4 teaspoon marjoram
1/8 teaspoon sage
Pepper to taste
3/4 cup chicken bouillon or water
Instructions:
Sauté onion and celery in 1/4 cup melted butter or margarine. Add and melt remaining butter or margarine. In a large bowl, combine all the ingredients. Slowly add bouillon or water, and mix well. Pour stuffing into 8” X 8” greased, baking dish. Bake in a 350 degree oven for 30 to 40 minutes or until the stuffing is firm. Cover with aluminum foil for the first half of the baking time. Serve hot.
Recipe courtesy of Arnold.
Leftover Turkey Sandwich
Ingredients
2 thick slices of challah bread, toasted (or your favorite sliced bread)
2 thick slices leftover roasted turkey
2 tablespoons leftover cranberry sauce
2 tablespoons leftover mashed sweet potato
1 teaspoon chopped fresh sage
Instructions:
Lay the 2 slices of challah toast side by side and spread the cranberries on one slice. Spread the mashed sweet potato on the other slice and sprinkle with the fresh sage. Place the turkey on the cranberry side and top with the sweet potato side, cut on the diagonal and eat.
Recipe courtesy of Ted Allen.
Source: Grain Foods Foundation
