Friday, March 29, 2013

Five Homemade Quick Bread and Yeast Bread Recipe Ideas for Easter

Here's some freshly baked inspiration for your holiday table from the Farmgirl Fare recipe archives—and they all freeze beautifully. Just click on each name to go to the recipe.

These scrumptious Savory Chive and Sharp Cheddar Cheese Scones are a springtime variation of my  Savory Cheese and Scallion Scones, which is one of my most sought after recipes.

Made with softened cream cheese in place of the butter, both versions mix up quickly and always garner rave reviews. I've been baking them for 20 years and love them split in half and toasted with butter or made into cream cheese and ham or turkey sandwiches.

(P.S. Fresh homegrown chives are an inexpensive gourmet luxury. You'll find tips on growing and using chives, along with my simple homemade herbed yogurt cheese recipe, here.)

Four more homemade breads below. . .

Perfect for breakfast, brunch, or afternoon tea, these Meyer Lemon (or Regular Lemon) Scones are crunchy on the outside, moist and tender inside. Makes 8 big scones or a dozen smaller ones.


Carrot Herb Rolls
Adapted from Bread: Artisan  Breads from Baguettes and Bagels to Focaccia and Brioche, a beautiful bread book for beginners, these colorful Carrot Herb Rolls with Parsley, Rosemary, and Thyme are sure to bring out the Easter bunny in everyone.


Oatmeal Rolls 1
My popular Oatmeal Toasting Bread makes wonderful soft rolls (and burger buns!). Be sure to make enough for little leftover ham or egg salad sandwiches.


Italian Rosemary Raisin Bread
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, these beautiful loaves can even be sliced while frozen. I love it for breakfast, toasted and topped with apricot jam and thinly sliced sharp cheddar cheese.

Happy Easter!

© FarmgirlFare.com, hopping into spring with plenty of freshly baked bread.

1 comment:

January 2013 update: I know word verification is a big pain, but it's the only way I can stop the ridiculous number of anonymous spam comments I get every day. I don't want to require commenters to be registered Blogger or Open ID users because I know many of you aren't. Thanks so much for your understanding!

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