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.
Made with softened cream cheese in place of the butter and one of my most sought after recipes, these Savory Cheese and Scallion Scones mix up quickly and always garner rave reviews. I've been baking them for 20 years and love them split in half and toasted for cream cheese and ham or turkey sandwiches.
Four more 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.
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.
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. (This recipe now includes a printer friendly version.)
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, this one 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!
All of them look good.
ReplyDeleteOh YUM!! That first one(with the scallions) is going on TODAY'S menu! I don't care what I had planned earlier, it is postponed for these!LOL
ReplyDeleteMolly
The breads all look heavenly. Thank you for sharing the recipes.
ReplyDeleteYum! I have just recently had my first savory scone, and I can't believe it has taken me this long. Yours look increidble!
ReplyDeleteDo you remember when I didn't know how scones get that triangular shape? I thought you had to pat them into form. You've long been my teacher.
ReplyDeleteThis bread looks so good and the recipe looks pretty easy which is always something I like. Great blog. Glad I found it!!
ReplyDeleteoh my gosh these look sooo good!
ReplyDeleteI do love scones, and I have tried your cheese and scallion ones. Yummy! But our favorite Easter loaf is a cherry-apple bread my husband makes, inspired by the cherry-apple bread that was sold in Montana Gold bakeries back when he was in high school. Cinnamon, dried cherries, and dried apples (preserved from our fall harvest).
ReplyDeleteOh my they all look YUMMY! I have made the savory scones and they are wonderful. Now I want to make all of the rest.
ReplyDeleteThese all look soooooo good! If I can get all my cleaning done I will be in the kitchen baking up a storm soon! Thanks Susan for such wonderful inspiration!
ReplyDeleteI made your Coconut Lemon loaf yesterday and it is beautiful....very lemony and the coconut adds just a hint of mystery. Would recommend it to everyone.
ReplyDeleteTried the Rosemary Olive Bread, using instant yeast. Had trouble getting it to rise for starters which could be for any number of reasons, but dough was pretty dense. Baked it, kitchen smelled like heaven -outside of the loaf was crusty gorgeous and the inside was raw and nasty. Going to try again.....
ReplyDeletePostscript to above note re olive bread disaster-I recut the slashes at 30 mins, put it back in at 350 for a half an hour and unbelievably, it cooked through and was so incredibly good I had to freeze half of it as a protective measure!!!! Will try again definitely to see if I can make it with no mishap, but this bread is just delicious, especially toasted.
ReplyDeleteThanks so much for the feedback. I'm glad you're enjoying the bread! :)
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