TO KEEP quick and yeast breads fresh and flavorful for a few days, it's important to store them properly.
Quick breads and muffins are often quite moist. To prevent them from spoiling, let cool completely, then wrap tightly in foil or plastic wrap and let stand overnight. Refrigerate any leftovers the next day.
Yeast breads, too, should be cooled completely and placed in an airtight container or bag. Store at room temperature in a cool dry place for 2 to 3 days. Yeast breads made with cheese or meat should be refrigerated.
These dainty tea sandwiches are wonderful for a ladies' luncheon or bridal shower. Bake the bread the day before to cut down on last-minute preparation. —Joyce Brantl, Victor, New York
I altered an existing recipe to suit my family's taste and added the almond topping for a bit of crunch. For a change of taste with equally great results, use cherry preserves.—Lisa Varner, Charleston, South Carolina
I found a magazine recipe for whole wheat rolls and changed it to fit my family's tastes. With a yield of 3 dozen, I have plenty to take to potlucks and other get-togethers.—Debra Troester, Hampton, Nebraska
