Rustic Fall Recipes

 Just because the weather is cooler doesn't;t mean that you have to cook fancy. The season is known for down to earth comfort foods .Think country cooking with warming spices and flavorful bites.This is perfect for a homey dinner with family.

What is rustic cooking? It's simpl;e dishes without bells and whistles.It focuses on high quality ingredients  prepped and cooked in a such a way as to let the flavors shine. One of the best cuisines that exemplifies this is Italian cooking.Think homemade pastas and ravioli, easy to make fritters and pizzas. The cooler weather almost begs for scratch pasta. You will need a pasta machine which is simply a roller to create fla sheets.It also has a serrated roller to make tagliatelle and spaghetti.Any pasta starts with  all purpose flour, olive oil and an egg.That's it. Once you have this recipe then you can make simple dishes using what's left of the summer bounty. Think simple sauce with bases of butter, tomato  and butter. Another simple rustic recipe is potato fritters from the Trento Aldige region of northeastern Italy. This is a simple mix of grated potatoes and flours fried in olive oil. They're great on their own but also good with cured meats and a sprinkle of  Parmesan cheese. Germany also has rustic  but they're mostly breads.It's easy to make a homemade rye and have it for soups and sandwiches.

France is also a country that exemplifies rustic cooking and baking. The French are usually known for having their mats swimming in rich ,buttery sauces yet one of the best chicken dishes from FRance is a plain one.The meat is juicy and moist with a crispy , crackly skin. It;s flavored with herbes de Provence and pimento de'ville a simple pimento based pepper.It's then roasting the bird on both sides for first forty minutes then twenty. You can serve it with simply small or baby potatoes or a string beans with a lemon butter sauce. America has its' own rustic cuisine.It;s sometimes called farmhouse and features the sort of foods people are a century ago, Think fried chicken with an easy flour based crust or a meat loaf that simply ground beef mixed with milk, eggs ketchup,onions and Saltines(other crackers like Ritz and Cheeze its can also be used). This is perfect with a side of homemade mashed potatoes and a simple homemade gravy. What's the best rustic dessert. Think an apple scratch cake or  plum galette. These are perfect endings and easy to make. They also highlight the fruits of the season too.

Fall calls for rustic cooking. This simple cuisine is perfect for any chilly fall day. Create a one with French or Italian main dish, a German bread and an American dessert.

That Famed Sauerkraut And Cheese Sandwich

Sauerkraut and cheese may be odd tastefellows yet they somehow work.A recent New YorkTimes Food recipe for an open faced sandwich confirms it. It 's an interesting mix to be sure.

I had to try it, adapting it to the microwave. I discovered  that someone in the recipe's comments section has their own version of it. It';s a microwave version , easily made without having to use the broiler as the original recipe calls for.

I tweaked it, with subbing in vegan cheese and yes I added hot dogs for more oomph..It starts with a rustic bread. I used a slice of unseeded rye.  It was topped with  heaping teaspoons of drained sauerkraut,

With saukerkaut you can put as much or as little as you want.It does add zing  but you don't want  it to be too overpowering,.

I used Field Roast Smoked Vegan hot dogs. These have the best flavor and go well with the sauerkraut and cheese. I cut them lengthwise and in half.

Then the cheese. I used Good Foods Nacho Dip which has a spicy bite instead of using the sliced jalapenos like in the original recipe.

It was then popping them in the microwave for three minutes.

The combo of flavors was like a bite of a ballpark frank with everything. It's zingy , spicy and cheesy. The original version uses shredded cheddar which makes for a bubblier , chewier bite. This isn't bad though. I may try it with vegan bacon next for a different saltier flavor. You could also put this  mix on a baked potato too.

Sauerkraut and cheese may seem an odd combo at first. Yet combined and cooked, they make an interesting pair. Try it for a different spin on grilled cheese.

A Simple Celebration

 It's New Year's Eve and many are either celebrating solo or with just one other. Not to worry . You can create a variety of good dishes for one or for two.

i went for a vegan variation of croque monsieur. This is one of my favorites , easy to make but packed with flavor and charm.

it was simple. I also gave a nod to the classic ham and cheese on rye. It's buttering slices of rye (I bought a fresh made loaf from the Acme) and layering the sliced vegan ham from Christmas with GO Veggie American cheese slices. This worked well because the vegan cheese is exactly like the real one and the taste blended in perfectly with the ham. It was then frying in Melt plant butter . This is a fun way  to celebrate with New Year.It also works well as a weekend dinner too.

If you;re a meat eat eater then a great celebratory dish for one is a French dip sandwich. This is just a roas tbeef and sometimes Provolone topped hero dipped in au jus.. Chicken a la king on brioche toast is another indulgent meal , perfect for one , excellent for two. The chicken dish can be bought canned,You could also make turkey a la king with any Christmas leftovers and a package of peas and carrots. A fun salad which can be well stretched into the weekend is also a nice way to welcome in 2022. Add crab and shrimp to a simple package of mixed spring greens. Chopped celery and grape tomatoes finish it with crunch and color. If you want to get a jump start on healthy eating  a salad Nicoise is your way to go.Make it decadent with the addition of hard boiled eggs and seasoned bread crumbs. Go the good for you route with adding salmon, rich in omega 3's and freshly steamed green beans. A simple vinaigrette is all both variations need. Add warmed, crusty French bread and a good wine to finish it off.

Even a part of one - or two - can have a tasty New Year's Eve meal. make it. simple, elegant and delicious. It's easy and fun , a perfect way to party at home tonight.

Forget Sourdough Try These Breads

 For some reason sourdough bread was the hit of the lock down. Home bakers took to it like a duck to water. Yet there are so many other breads to try - from white to rye to whole wheat. These are just as delicious and even easier to whip up.

White bread always gets a bad wrap. It's probably because of the store bought processed kind which has the taste and texture of a kitchen sponge. However homemade white bread is an entirely different kind. It's soft and chewy, perfect on it's own with butter or jam or used for sandwiches. The ingredients are fairly straightforward - flour yeast, water, honey, salt and butter. some home bakers add a tiny bit of vinegar to keep the texture soft and the flavor not too sweet. As for flour, yes you can use regular white but some home bakers prefer bread flour which gives it a much more chewier bite. Keep in mind you can also make bread rolls too. These are fun to make and can be topped with an egg wash and poppy/sesame seeds. A variation is the baguette. The dough recipe is slightly different, with the omission of honey and butter. A few tip before making it. You can buy French bread loaf pans at good kitchen stores such as Williams Sonoma and Sur La Table. Another instrument to buy is a baker's  lame which looks like a toothbrush with a small razor at the end instead of a brush. This is used for creating those classic slashes and "rips" on the top of the bread. Ice  - yes ice is used to create that ultra crusty crust. Toss three to four cubes on the oven floor to create steam that will crisp up the loaf.

For those wanting a  healthier slice,  think whole wheat. King Arthur brand has the best wheat flour and it can be bought at any grocery store or super store like Wal-Mart. Most recipes call for honey(if you want to continue with the all natural vibe, then use organic honey) along with water, yeast and salt. Again like with white bread the dough can be sectioned off into rolls whether for dinner or just lunchtime sandwiches. Another dark bread that's easy to make - and even easier to eat is pumpernickel.Its' dark color comes from the blend of whole wheat flour and dark cocoa powder while the unique taste comes from unsulphured  molasses. These would be great baked into rolls and served with a hearty steak dinner or  beef stew. The most classic brown bread is rye. This is a blend of rye flour - again use King Arthur or arrowhead Mills brands for this along with butter and warm milk. Carraway seeds are added for the traditional anise flavor. It isn't done much but you can make rye rolls, which are perfect for ham or pastrami sandwiches.

Try new breads if you're tired of baking sourdough. Try something different with the same amount of flavor and crusty crust. It could be a baguette or a rye roll. Get creative and expand your bread repertoire.

The Perfect Sourdough

One of the most tastiest and most photographed  breads out there is the sourdough. What's not to love about this tangy loaf that's perfect just with butter or as the base of a sandwich? Now home bakers are taking it on, trying to create the perfect bread. All you need is a  good starter and a lot of time.

Claire Saffritz, a contributing editor to Bon Appetit Magazine, wrote this interesting article, and how to for yesterday's New York Times Food section. Sourdough is one of the hardest and possible the most difficult of breads. As she states "It's not just flour, water and yeast but time and temperature too." Regular bread making, using an oven, is time consuming, but making sourdough is days consuming. Carve out three days for the whole process. She recommends starting on Friday for fresh from the oven loaves on Sunday. You're also going to need a lot of equipment, from a glass mixing bowl to an Instant read thermometer.Then there's the fancier stuff such as bannetons, bread proofing baskets. a serrated knife and a large Dutch oven. Unlike other breads , sourdough requires parchment paper too. Then there are the ingredients - a mature starter (get it online or from friends and family), white bread flour along with whole grain rye or spelt flour.Then there's rice flour for dusting. Luckily, Stop & Shop and WHole Foods carry the flours  - although you can buy all of them on line.

After all this , then there is the process. It's feeding or refreshing your starter on Day One, then letting it sit out at room temperature. A second feeding is needed once the starter doubles in size. Day Two requires mixing the dough and letting it rest, otherwise known as the autolyse process.  This will take anywhere from thirty minutes to a couple of hours. The next step is the floater test. Drop a small spoonful into a bowl of room temperature water.It's ready when it floats (along with a dome of sudsy bubbles appearing on the starter's surface. If it sinks, let it sit for another thirty minutes. If it's ready then combine the dough and starter. Use your one hand to mix the dough while the other rotates the bowl. assess the dough and then add salt. It's then mixing and performing what's known as the windowpane test in which some of the dough is stretched and rolled out. It should be membrane thin with light shining through it. Then there's  more prep, folding and pre-shaping the dough.  The shaping baskets are then prepared with a dusting of white and rice flours combined. The sourdough is then proofed, first outside the fridge and then inside it overnight. Day Three is the actual baking day It's baking it in a Dutch oven at a fiery 500 degrees F. Prepping the dough requires dusting it with flour and gashing it with a knife or razor blade. Halfway through the temp is dropped to 450 F. The result is a crusty, tasty loaf with a tender crumb.

Perfection takes a lot of work. Creating a flawless work is not just a lot of work but time. If you have it, do it. Make  that Instagrammable loaf of bread.

Whole Grain Pancakes Tasty And Fun

Even though it's summer , you still can make a hot breakfast.One of the most popular and easiest is a plate of pancakes. On their own or paired with bacon and eggs, they make a great start to a beach  day or a jaunt in the woods. Add . whole grains and they're even better.

Melissa Clark wrote about them  in her column, A Good Appetite, in yesterday's New York Times Food section. She reminisces when her mother made them - for them a rare occasion.The elder added cottage cheese(!) to give the pancakes a tang . The texture was airy thanks to the eggs being separated and the whites being beaten into a frothy meringue.Ms. Clark's are the opposite  - dense and buttery, hearty and rich in flavor. This comes from combining whole grains such as whole wheat flour, cornmeal and and oat. Regular white flour anchors the whole recipe. Like any other pancake recipe, add ins are welcome. Use the fruits of the season, blueberries and strawberries. Chocolate chips can also be added in.Ms Clark recommends waiting until the cakes are semi cooked before to toss in the extras, as opposed to putting them in the batter.Wait until tiny bubbles appear on the surface and then drop the fruit or chips on to cakes before flipping. They'll set without running.It also allows the home chef  to create neat smiley faces on them without any smears.

The recipe is the basic pancake one. The batter is adaptable. Home chefs can adjust the ratios of flours being used. You can also sub in rye or buckwheat flour for the whole wheat. The liquid is buttermilk or plain yogurt (Ms Clark advises against using the Greek kind). It can be made with coconut milk and oil for vegetarians and the lactose intolerant. Three large eggs give it body and fullness.They don't have to be separated. What really makes it rich is the quarter cup of melted butter.along with the tablespoon of honey (for an earthier flavor use the dark variety.Also try sage , orange blossom, or wildflower honey to infuse their flavor). Use a griddle or cast iron pan for cooking them - although a regular one will do just fine. Cook the cakes in butter, flipping them when bubbles appear on the surface and start to burst. Flip and then cook for three more minutes, util the surface is golden brown. Go old school with a stack graced by a large pat of melting and a puddle of maple syrup.

A hot breakfast is still a desirable one despite the temps. Nothing beats a stack of buttery , whole grain pancakes. They're the perfect way to start a summer's day.

A Variety Of Breads

We eat it  almost every day of our lives  but we probably don't give it a second thought. What is this food we take for granted? Bread.One of the most ancient foods is literally the staff of life yet the average foodie or even home chef knows little about it.

Bread is one of the world's oldest prepared foods. There is evidence from 30,000 years ago in Europe of starch residue on rocks used for pounding plants.It is speculated that ferns and cattails were spread on a flat rock and then cooked over a fire.Around 10,000 BC, with the Neolithic Age also came agriculture. This brought grain farming which brought bread into the human diet. Yeast was introduced  then giving early bakers leavened dough. Yeast wasn't the only rising agent. Romans used a combination of grape juice and flour along with wheat fermented with wine. In Ancient France and Spain early bakers  used the foam skimmed from beer called barm. Wheat is the most common grain used to make the loaves however ancient grains such as spelt, einkorn, emmer and kamut.That crackly, chewy crust, usually the best part of a bread is created though the Maillard reaction, using sugars and amino acids to create a browned, delicious coating or crust.It's actually healthier than the loaf's interior simply because it has antioxidants along with having more fiber too.

There are so many breads out there/ We Americans grew up on white loaf. More adventurous parents bought the butter split loaves where the tops were ridged and melted butter drizzled on top before baking.wheat bread has always been a favorite along with multigrain.A deli favorite that has been in many a lunchbox is rye. It's a loaf made from rye flour and can range in color from a light brown to a rich chocolate-y hue. Delis also sell pumpernickel . This is another rich brown bread, made with a sourdough starter and rye.It started out as peasant fare, originating in the northwest region of Germany called Westphalia. It 's the perfect foil for the thin , buttery slices of Westphalian ham.One of its' components  sourdough is a popular bread here in the States.French bakers brought it with them when they went to California during the 1849 Gold Rush.It's a white bread with a pleasantly sour taste thanks to lactic acid bacteria or lactobacillus.It's popular at such places as Panera bread Company where you can get in loaf ,roll or bread bowl form.Most people love Italian and French baguettes. These long batons are tasty for breakfast, lunch,and dinner. They make for the best picnic sandwiches and accompaniments with soup. They also turn into the chewiest and tastiest French toast too.

Bread has always been a big part of the human existence. It connects us with our earliest ancestors along with sustaining our lives.It's not just a loaf  - it's history.

The Rising Of Rye

Rye bread has been around for millennia, providing sustenance to all of Northern Europeans.It is popular here in the States,however a paler version of it. That's all changing, thanks to a new movement

Julia Moskin wrote about it in yesterday's New York Times' Food section. American's are about to get their tastes bud blown away with a return to traditional ryes.These are more like pumpernickel, the color of a chocolate cake with the spiciness of gingerbread.It is a dense, chewy crumb that requires a slow rise in a hot steamy oven to rise. Icelandic bakers put the rye dough underground to be baked in geothermal springs.Norwegians repurposes it, frying it into crisp crackers. American bakers have made rye pound cakes such as the baker at San Francisco's Bar Tartine. Concord Massachusetts Bondir serves rye in stews, with the chef , Jason Bond, gets the rye in bales.Most Americans are used to the Jewish sissal - or caraway rye, a pale yellow..Massachusetts Brown Bread was the colonists attempts at rye , using it after their wheat crop failed.


Rye bread is not for beginner bakers. The Times recipe calls for two to three days of prep along with getting a buttermilk  or  yogurt starter.There's also getting the rye berries or meal which some groceries have and can also be bought at Amazon.com. The dough is not the usual sticky kind but more like a runny batter.It's an eggless recipe that requires malt syrup or molasses.The loaf pans do have to be very thickly buttered too. An easier version is the recipe for the Jewish one.It's a mix of bread and rye flour,Honey and oil are also added and the whole dough is kneaded with a bread hook.The only labor intensive part is oiling a bowl. The dough is baked in a 450 oven on the lower most rack.  Three knife slashes from a paring knife. have to be made across the top. and then a cornstarch glaze is brushed across it to give that nice glaze .

Rye bread is a delicious chew.They may be a bit labor intensive to bake but worth it. Try this ancient grain and it's dark richness.

Time For Spaetzle

November is the time to cook hot homemade meals and appreciate classic foods. The German favorite spaetzle falls into both categories.It is a great dish to make on these chilly nights, and a classic to be served on its' own or with a traditional meat dish.Spaetzles are also relatively easy to make as well, and once learned, become an instant family favorite.

Melissa Clark wrote about them as well as tried out a rye one in her A Good Appetite column in yesterday's New York Times Dining section. Normally spaetzles are made from   just the simple blend of flour, eggs, water and salt. Ms. Clark cuts the amount of white flour used , replacing it with rye. Her recommendations involve pouring the batter into a colander , or a spaetzle maker.This last is a great device to have because it sits on top of the pot in which to boils the little noodles.It leaves the cook's hands free to pour the batter through the holes.

Some prefer just the boiled spaetzles as I do , with green beans and butter. This and having them with sauerkraut are my family's recipes. Ms. Clark prefers hers to be fried in butter cooked to a crisp. She also likes them with cheese on top along with cooking them up with Savoy cabbage and leeks. This a sweeter version of spaetzles mitt  sauerkraut. I would cook these  little treats without the leeks and maybe just a common cabbage instead of the Savoy (which can be used for other tasty dishes). Also as a comfort food. I would just have them with butter or with a gravy laden goulash which is another good accompaniment.

Nothing beats a hot dish during these chilly days. Spaetzles are just that dish,creating a warm , comforting meal. They are the perfect meal for this nippy November weather,

An Old Fashioned Toaster

Every kitchen today has a million appliances. There are gadgets that slice dice and pit. We have appliances that shake , bake and make all sorts of treats. We have mini ovens for creating fresh pretzels and yummy cake pops. Yet nothing beats an old fashioned toaster. This was the first modern gadget used in kitchens around the world and is still being used today.

As long as there's been bread , there's been toasting. In fact the name comes from the Latin tostum  to scorch or to burn and it was a great way of prolonging the life of the family loaf.Before 1893 , most people using toasting prongs , thrusting their bread into open fires.The first electric toaster was made in Britain in 1893 in the United Kingdom. The company was Stephen J. Cook and Company., The gold standard of American toasters,General Electric introduced theirs in 1909. By mid century , toasters were a standard of every kitchen, being the housewarming or shower gift of choice.

Toasters today really haven't strayed from their first pop up ancestors, first made in 1919.There are four and two slots along with those who have allowances for bagels and waffles. Toasted bread is a great addition to any sandwich , adding crunch and texture. There's nothing like a lightly toasted BLT or ham and cheese. Also good is just starting the morning off with a toasted rye loaded with butter and jam or jelly to start off a morning. Some toasters allow you to toast rolls too. and these again are a great way to start off a day.

The toaster may not be as fancy as any of these modern gadgets. Yet it has stayed steadfast and true for over a century. It gets the job done without any bells and whistles while producing a tasty treat

Matzoh - The Backbone Of Passover Dining

Like any religious holiday one aspect of Passover centers around food. Each dish is symbolic of the exodus from Egypt. There are the bitter herbs and chariest alon g with the most well known symbol. Matzo or matza. It is not just the bread of the holiday but can be used for so many things. It truly is the backbone the holiday table.
Matzo came about when the Jews had to flee Egypt and hastily brought unleavened bread with them. To this day any yeast derived pastry or breadstuff is denied until Passover is over. It is made primarily from wheat, barley, rye, oats and spelt and is quickly mixed and rolled out. it’s quickly docked with a fork to prevent any puffiness or rising(other wise it would look like a tortilla or pita bread. It is cooked at high heats to encourage brown spots and quickly taken out of the oven to cool. This last ensures that the bread will have a cracker like crispness and crunch. Some cooks make their own and it has a different texture than store bought commercially made ones. Homemade is denser and chewier while the other is light and crumbly.
Matzo can also be ground up and used in Passover recipes. it’s primarily used to make matzoh balls, These are huge dumplings that range from golf ball to softball size and can be eaten in soup or on their own. Cooks usually add chicken meat fat and th e crackling call grebenes to the meal along with eggs to give them texture. They are boiled in soup, water, or a vegetable broth. Ground matzo is also used instead of cake flour during this time. There are many different recipes that have it as the base. It results in a denser , chewier and richer taste and texture than cakes made with regular flour.

Matzoh is truly the backbone of the Seder. It is considered both the bread and an ingredient.. This simple bread links all the foods and traditions together during this holy time.

The Dark Side Of Bread

If you're getting tired of white bread, you may want to try the alternatives. There are a variety of dark breads out there from rye to pumpernickel. These are flavorful and good as toast or just as a sandwich bread.

Rye bread has been around since Anglo Saxon times. it is a staple of Germany and eastern Europe although it was also popular in the United Kingdom. as tasty as it is , it did have a bad rap when rye bread also produced the brain altering ergot disease. Modern day rye breads are fine, making an excellent base for roast beef, pastrami and corned beef sandwiches. Rye slices make excellent toast and are good with bacon and eggs.

Another good choice is pumpernickel. This is a variation of rye and sourdough, originating in Westphalia Germany (yes, that Westaphalia, Germany where the luscious Westphalian hams comes from).The bread gets its' dark color from the addition of either molasses, cocoa powder or coffee and comes out of the oven usually a dark brown or black color. Pumpernickel is good with any kind of pork cold cut such as ham (and usually slathered with sharp German mustard). Pumpernickel rolls are also a good accompaniment to any kind of hearty, winter soup. The name means the devil's gas. I prefer the story where Napoleon first saw this bread and wouldn't eat it. He declared. "C'est pain pour Nicole". "It's bread for (my horse ) Nicole." and hence the name.

If you're tired of white bread then head for the darker ones. They add some zest and flavor to ordinary sandwiches, rolls and even toast.

Good Stuffing

Stuffing is one of the symbols of Thanksgiving. The big bird is nothing without it anyway. There are several different ways to make It.We found that my grandfather's Swabian recipe, from Southern Germany is the best. He got it form his parents who were new to these shores but quick to incorporate it into American holidays.

Stuffing meats have been around since Roman times when even the occasional mouse was stuffed(my cats would love this! Meow!) The English have been preparing it since the 1600's as well as the French who first called it farce or stuffed meat. Stuffing or dressing got a renaissance in 1972 when Ruth Siems,a home economist was able to take breadcrumbs and flavorings and package them in a boxed mix called Stovetop Stuffing. Stuffing went from a once or biannual dish to something that could be made on a weekly basis.

What makes a good stuffing? The bread you put into it. Challah or any egg bread is the best but you can also add rye or pumpernickel for chewiness and more intense flavor.Some add chestnuts or sausage as well for body and flavor. Germans like to use sage in their dressing. This is what I grew up on and it is a wonderful flavor. My family recipe also includes sauteed celery and egg. This last almost makes for a cakelike stuffing that can be cut into squares. It's also easy to reheat int he microwave too.

Stuffing is what makes Thanksgiving hum. Even if you don't like turkey or yams, you;re sure to like stuffing. Who doesn't after all?

Bread Basket

As every person knows bread is an important part of our lives. As every foodie knows a person can't live on white bread alone. Nowadays there are so many different kinds to choose from round loaves to artisanal whites.What to choose? They're all good and delicious.

The French have cornered the market on many different varieties ofpain. The French make their bread without any fat hence the reason why it is so crisp and delicate in flavor. Usually a baguette or long bread lasts only a day otherwise it will get hard (but you cna grind up the stale baguette for some awesome bread crumbs).A sliced baguette is perfect for any kind of sandwich because the taste doesn't overpower the sandwich's filling. There is also the thinner version known as ficelle which means string. There is also the pain viennois. This is a softer, fatter version of the average baguette. The French also love a good chewy peasant loaf known as or ball. This is perfect for sopping up gravies or even for making French toast. The French also put raisins or nuts in their bread for an extra treat as well as making a type of focaccio with bacon, onions and herbs known as .
fougasee.

Italians are also passionate about their pane and every good Italian bread store has a huge and calorie lethal assortment.There are over 350 types of bread, each region making its' own special recipe. My Piedmontese ancestors were the first to sample the breadstick, a specialty of the royal city of Torino. These long sticks were made by a clever Piedmontese baker,Antonio Brunero, in 1679 to tempt the appetite of an ailing young Savoyard prince. The grissin strat became such a big hit that city states copied it. However for the real thing it's best to head to Piedmont and have them. Other Italian breads include the herbed focaccio , popular in central Italy and variations of pizza bread from Naples and other parts of Southern Italy. There is also the Sardinian flat bread that puffs to a nice golden brown when rebaked.

Other countries have contributed to the world's bread basket. Germany has given us rye and Easter sweet bread while India has given us nan. The US has contributed with sourdough and a variety of different breads such as banana nut and zucchini.

The next time you're in the mood for a good slice of bread, think about the different types. Don't just go all white bread. Choose a crusty baguette or a dark satisfying rye. Vary your bread basket.