For years, bread has gotten a bad rap from dieters trying to lose weight by limiting their carbohydrate consumption.
But dietitians say bread is an integral part of a healthy and balanced diet.
"You definitely don't want to cut out a whole food group," dietitian Christine Rudy said.
Now that bread's benefits are being highlighted and even promoted by dietitians, bread companies and grain councils, it might help to have a few pointers before heading for the bread aisle.
Rudy, a Memorial Hospital registered dietitian, said it is important to choose the right type of bread.
Bread is made mostly with flour, and health specialists are recommending that flour be solely from wheat to reap all its benefits.
Rudy suggests eating bread made with whole-wheat flour because it contains nutrients, vitamins and phytochemicals that aid weight loss, control blood sugar and reduce the risk of cancer.
When the U.S. Department of Agriculture and Health and Human Services released the Dietary Guidelines for Americans 2005 in January, they recommended half of the six 1-ounce servings of grains come from whole grains.
Wheat bread is made with the whole kernel of grain, which includes fiber.
The way to tell is by looking at the ingredients on the food label.
"The first few ingredients should say whole wheat," she said.
The part used is mainly composed of protein and carbohydrates, but is enriched with iron and four B vitamins --- riboflavin, niacin, thiamin and folic acid --- which help the body make new cells.
Bread.com states the average slice of bread has 80 calories and most are low in fat and high in fiber.
"A lot have special toppings like rolled oats and cracked wheat."
Thaw dough until it starts to rise.
Brush with oil and push grapes into dough.