Connie MooreImage (22)

Years ago, my mother-in-law asked me to help her bake quick breads for a fundraiser in Germantown. It was a marathon baking session, which I loved — I baked twenty-two loaves in three mornings. Today, I’m doing good to get just one loaf out of the oven. It seems the older we get, the slower the mixer goes. Well, I can blame it on the mixer or the oven or anything else, but the truth of the matter is that we just don’t eat as much bread as we used to around here.

We still love a hot biscuit with butter and jam. We go for muffins rather than loaves of fruited breads and dinner rolls rather than large yeast-scented loaves. Winter is the ideal time to bake yeast, quick, or other kinds of bread; many of the ingredients are on sale during December.

Waffles are a bread that we don’t think of as dinner or supper fare, but, made ahead and frozen, they can be popped in the toaster for a sweet or savory bit of bread any time.


Even Martha White — those southern products on shelves since 1899 — has wonderful ways with breads from just a couple of muffin mixes. So don’t skip baking some hot bread just because you don’t eat as much as you used to. Small breads are just as tasty, take less time and energy, and allow for more variety. Quick bread batters can be baked as muffins if you just adjust the time. Whether twenty-two loaves or just a few muffins, winter is hot bread season.

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