Warm, freshly baked bread is a wonderful accompaniment to almost any meal, but mine is probably not the only home where this goal is seldom, if ever, realized.
It would be lovely if I could channel my grandma and serve buttery, yeasty Alabama biscuits with dinner or thick slabs of toasted salt-rising bread for breakfast, but I’m a working woman and that just isn’t happening unless it’s Thanksgiving or Christmas.
Many of us settle for old standbys such as biscuits or cornbread, and while there’s certainly nothing wrong with either of those classics, I recently went looking for savory breads without yeast that could be whipped up for dinner, even on a weeknight.
What I found were three very easy, tasty options for serving alongside winter soups and stews, bowls of beans, meat-and-three dinners, or even a nice salad. Before I describe these breads, allow me to offer a couple of pointers.
To continue reading this column, and to see recipes for olive bread, savory onion bread and Irish soda bread, click here.
What is your go-to bread when you want to whip up something fast to go with supper? Or do you only make bread when you’ve got the time to use yeast?