There's nothing like homemade bread for the holidays! From easy but impressive quick breads to yeasty little rolls that make great leftover turkey sandwiches, these nine favorite recipes from the Farmgirl Fare archives will have everyone singing your praises throughout Thanksgiving weekend, and your kitchen will smell divine while they're baking. The scones, rolls, muffins, and Italian rosemary raisin bread all freeze beautifully, too. Enjoy!
I created these Savory Cheese and Scallion Scones with Feta during a 1993 scone craving when there was no butter in the house, and they've become one of my most popular recipes. Made with softened cream cheese in place of the butter, they mix up quickly and always garner rave reviews. I love the leftovers split in half, toasted, and made into little cream cheese and ham or turkey sandwiches.
Beyond Easy Beer Bread is, year after year, by far my most sought after recipe. Five minutes of work reward you with a heavenly aroma wafting through the house and a warm, crusty loaf in under an hour. You can even use it for sandwiches. There are endless flavor variations possible; shown here is cheddar and dill.
Whole Wheat Beer Bread is a little healthier for you than the regular version, with a nice whole grain flavor and lots of possibilites. Can you say smothered in sausage gravy for breakfast?
Onion Rye Beer Bread with Caraway Seeds is my current favorite beer bread. It's even good when accidentally made without the rye flour (you can read more about how I discovered that fact in the recipe post).
Adapted from Bread: Artisan Breads from Baguettes and Bagels to Focaccia and Brioche, a full-color bread book that's perfect for beginning bakers, these fun Carrot Herb Rolls with Parsley, Rosemary, and Thyme offer up plenty of vegetable goodness and pretty autumn color.
My popular Oatmeal Toasting Bread makes wonderful soft rolls (and burger buns!). Be sure to make enough for little leftover turkey sandwiches.
These hearty Spicy Pecan Raisin Pumpkin Muffins were a bestseller at my Northern California bakery cafe. Keep a batch around for breakfast or snacks, or make mini muffins and add them to the Thanksgiving bread basket. Walnuts can be used in place of the pecans—or leave out the nuts entirely.
I named these Cranberry Christmas Scones the year I baked them all afternoon at a kitchen store holiday open house, but they're tasty any time of year. Buttery and crumbly and rich, try them for breakfast, brunch, or afternoon tea.
Italian Rosemary Raisin Bread (Pane di ramerino) has been baked daily throughout Tuscany since the early 16th century. Made with milk, olive oil, and eggs, the texture of the crumb is reminiscent of a cinnamon roll. Another recipe from Bread, it makes a beautiful gift and can even be sliced while frozen. I love it as a breakfast treat, toasted and topped with apricot jam and thinly sliced sharp cheddar cheese.
© FarmgirlFare.com, the all-purpose, last minute, foodie farm blog where if you're pressed for holiday prep time, we recommend ditching the dusting and baking up some homemade bread instead. It'll be so much more appreciated—not to mention a lot more fun for you.