Breads & Muffins · Uncategorized

Bread and Muffin Recipes for Carb Lovers

Check out Bread and Muffin Recipes for Carb Lovers

by The Duo Dishes at;colid=6571683:Collection:7072817;authorid=6571683:Yuser:896477;userid=6571683:Yuser:896477;es=1;utm_c=Bread_Biscuits_and_Scones;

Be sure to “like” this blog’s Facebook page, and follow the photo trail on Twitter and Instagram.

We all have weaknesses, and one of mine is bread. I am not the only one who eagerly eyes full restaurant baskets kept warm under soft linens. And the smell of risen yeast in a bakery, whether it be salty or sweet, is enough to cause my heart to beat quickly with anticipation. There’s something about the heartiness of bread–its filling and comforting nature–that also makes it enticing. Bread is more than just the outer layers of a sandwich or the foundation of a crostini. It is an accompaniment that pairs well with salads, soups, stews, and more. Slices or chunks of a loaf can transform into toasted crumbs sprinkled over eggs, French toast with bacon or bread pudding and whipped cream. Versatility is a key feature of an amazing ingredient. Here are a few sweet and savory bread recipes, as well as a few muffins throw in for fun.

Bread Muffin Recipes Carb Lovers Collage - The Duo Dishes

One of my favorite Southern bread recipes to make is biscuits. They’re light, fluffy, hearty and perfect for breakfast. A batch of Buttermilk Biscuits with a little butter and honey, or molasses like I used to do at my grandma’s house, is a treat that I enjoy any day. Two other recipes I love feature homemade almond meal, and they’re both vegan, which is a nice element. Banana Almond Bread and Glazed Banana Mango Bread are moist from bananas, vegetable oil and applesauce, brown sugar sweetens the crumb, and each one is spiced with cinnamon. Finally, there’s Butternut Squash and Parmesan Cornbread, which is a savory loaf lightly flavored with thyme and black pepper.

If you are a carb lover like me, you probably have a favorite sweet or savory bread. And a preferred way to eat it. Feel free to share in the comments below!

Disclaimer: This is a sponsored post for Foodie’s monthly Contributor Program. All opinions are my own.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s