Breads, that great smell of country kitchens everywhere. I have tried make traditional, regular breads and have not had a lot of success at them. I have had good luck with other kinds of breads. My husband has also had luck recently making croissants … he has yet to let me live this one down as they came out beautifully for him the first time. He was even able to do it again with grand results. Not always something I am capable of doing.
But the fact that my husband can currently make bread better than me is not something we are going to dwell on. Instead, we are talking about breads that you can put into your freezer to take out at a future date. I find this helpful in a variety of situations.
- A good price on bread at the store allows me to stock up for the month, or longer.
- A gift for family or friends.
- A quick, easy, and healthy breakfast.
- Someone is sick/death in the family/new baby/just moved and I want to take them some food.
- Surprise visitors. Just add coffee or tea, or use as a dessert.
- (fill in the blank with any of the many more reasons)
Let me cover the first reason before moving on to recipes. We are able to get a national name-brand, non-white bread for $1.09 per loaf! This is a savings of over $2 per loaf for us. I make a trip to that store once a month, or less often, and buy several loaves at once. When I get home, I place them in the freezer. When we need another loaf of bread, I pull one out of the freezer and let it thaw on the counter or in the fridge. Yes, it isn’t straight out of the oven, but it is good enough and convenient. As to straight out of the oven, reference the first paragraph of this post. I’ve tried and tried, and may try again in the future. However, for now it is better that we don’t count on having homemade bread, baked by me, to eat from regularly. Also, the nearest bakery, with $4 bread and half priced Sundays, is about 30 miles away. Not exactly ‘around the corner’.
Now, on to some of the breads you will find in my freezer. Many of these can also be made into muffins for quick breakfasts. If you take a frozen muffin out of the freezer and place it on a plate, it will be defrosted by the time you get dressed, pour something to drink and get some fruit.
croissants – This is the recipe my husband found. You freeze the dough before forming and letting rise a final time. It is still not a quick bread, but that part does help in allowing them to be available to us without a trip to the store.
Zucchini Bread – There are so many different recipes. Everyday Food (Martha Stewart) is one of my favorite sites to get recipes from. Just doing a search there results in the following recipes: zucchini spice bread, zucchini nut bread and zucchini-parmesan loaf.
Green Tomato Bread – This was a find for me last year, at the end of the season when I had a bunch of green tomatoes and was trying to figure out how to use them.
Pumpkin Bread – A good easy recipe that you can vary by adding different flavored chips or nuts. FYI: I used chocolate chunks in this recipe instead of chocolate chips. All the chunks settled to the bottom of the bread. Same thing happened when I used the recipe to make muffins.
Cinnamon Rolls – this is actually a new recipe for me. I made it initially for breakfast on Wednesday with 2 parts wheat flour and 1 part bread flour. After making it, and not being thrilled with the outcome, I read the comments. I decided to give it a second try. I made two batches very easily that day while doing other things. Each of the two new batches used different flours. The goal was to not only have them in the freezer for a quick breakfast, but to also compare the flours and how they affect the rolls.