A one-ounce ball of whole wheat dough produced by The Good Crust, a pizza dough manufacturer based in Canaan, provides a full serving of whole grains. Since it takes three ounces of dough to make the bialys now being served to students in dozens of elementary, middle, and high schools throughout the state, those who eat them get the recommended daily dose of whole grains first thing in the morning.
A bialy is a chewy roll related to a bagel. But unlike a bagel, which is boiled before baking, a bialy is simply baked at high heat. A bialy has a depression at its center (as opposed to a hole like a bagel) which can be filled with all kinds of ingredients. They are well suited for school kitchens because frozen dough balls can be placed on baking sheets and thaw overnight in the fridge. In the morning, the dough gets brought to room temperature, filled with ingredients, and baked in a 500-degree on the same baking sheet for 6-8 minutes.
Since The Good Crust dough is made from wheat grown and milled in Maine, school districts can tap into the state Department of Education Local Foods Fund to get a $1 rebate for every $3 they spend on the locally produced dough. Local, affordable, nutritious, and delicious is a winning combination for all.
While bialys can be filled with myriad fillings, some being served in Maine schools include sausage one filled with local pork sausage, eggs, and USDA cheese; apple and cheddar rolls with Pineland Farms cheddar cheese curd, chopped Maine apples, and bacon; and, blueberry oat rolls made with Wyman Maine Blueberries and Maine Grains Co.’s rolled oats.
More information, go to thegoodcrust.com.
