I developed this bread to celebrate our two favorite holidays, Thanksgiving and Hanukkah. Try it with flavored butters, and use leftovers for French toast or sandwiches. —Sara Mellas, Hartford, Connecticut
Just in time for seasonal dinners and holiday gift giving comes this recipe, yielding two gorgeous loaves. At her Rock Island, Illinois kitchen, Marion Elizabeth Erickson completes the golden bread with an egg wash and a sprinkling of sesame seeds.
“On Friday nights, my daughters and I try new recipes,” relates Harriet Stichter of Milford, Indiana. “Two of my daughters have herb gardens, so we like to experiment with different herbs. This recipe for sage bread is one we really like.”
"I started make these rolls in the 1960s because my children liked their meat or cheese separate from their bread," explains Ruthelaine Hoolsema of Grand Rapids, Michigan. "Sometimes I add poppy seeds or use rye flour instead of wheat flour and add caraway seeds."
These slightly chewy breadsticks have plenty of garlic and cheese flavor. "Whenever I make these breadsticks, my three daughters will eat every last one if I let them," relates Melinda Rhoads of Slippery Rock, Pennsylvania.
I came up with this garlic bread recipe one very stormy morning when we lived on the beach in the Florida Panhandle. While lightning blinked over the Gulf and rain tap-tap-tapped on our balcony, the wonderful aroma of this bread baking gave me such a cozy feeling. —Barb Alexander, Princeton, New Jersey