Sally Lunn Bread
According to legend, this sweet, brioche-like bread was invented by 18th-century baker Sally Lunn in England, then brought over to the Southern colonies. Though it's traditionally baked into buns and spread with clotted cream, Sarah Simmons prepares the bread in a tube pan and serves it with butter or pimento cheese.
Raspberry-Swirl Sweet Rolls
In the winter, Individually Quick Frozen (IQF) fruit, like the kind sold by Cascadian Farm, is often a superior alternative to fresh fruit shipped to the US. IQF raspberries are terrific in these soft, puffy yeast rolls--a fun twist on a cinnamon bun.
Gluten-Free Brown Sugar Monkey Bread Muffins
Silvana Nardone rolls pieces of her fantastic gluten-free bread dough in melted butter and cinnamon-sugar to make pull-apart monkey bread. The ingredients in this recipe are available at a well-stocked health food store.
Once you've baked this raisin-studded and cinnamon-swirled bread, the possibilities for using it are nearly endless. Make a peanut butter sandwich or slather a thick toasted slice with salted butter. Leftovers will make excellent French toast or bread pudding.
Brown Sugar Crumb Cake
"Everyone likes something warm out of the oven," says Megan Garrelts, pastry chef at Bluestem in Kansas City, Missouri. Megan and her husband (and Bluestem chef), Colby, serve this moist, not-too-sweet cake warm along with lemon sherbet. They toast any leftover cake and top it with butter and jam for breakfast.
Gluten-Free Apple-Spice Muffins
Applesauce is a wonderful "secret ingredient" for gluten-free baked goods. You can use store-bought sauce or make your own by pureeing chopped apples with a little bit of water and a squeeze of lime or lemon juice.
Goat Cheese and Avocado Toasts
"I make these toasts, grab some potato chips--my secret love--and fix a yummy drink," says Susan Feniger, co-chef at Border Grill in Los Angeles. "That's a late-night dinner!" To change it up, she sometimes broils the avocado toasts for a couple of minutes before topping them with tomatoes, or she'll spread the avocado on rice crackers instead of bread.
Almond-Butter-and-Jelly French Toast
This fluffy, nutty breakfast is a playful, delicious mash-up of French toast and PB&J. Instead of peanut butter, it's made with almond butter.
The trick to these crisp, chewy bagels is the poolish, a fermentation starter (also known as a mother dough) made with bread flour, yeast and water. It is quickly assembled the night before the bagels are made.
Banana-Walnut Bread with Flax
A from-scratch quick bread with flax seed meal and walnuts is a great way to use overripe bananas.
Old-Fashioned Banana Bread
This extraordinarily simple and tasty banana bread (with a moist center and crispy crust) is a Ritter family heirloom. "The recipe has been in our family for generations," Lisa Ritter says.