Of course, there are always non-conformists like myself who defy grouping. When I'm eating out, I tend to identify with the "bread people." On the other hand, at home alone, I rarely think about bread. Well, there's the occasional sandwich or slice of toast but bread is not essential to my eating enjoyment. However, at a fine restaurant or banquet dinner, you'll find me asking my dinner mate: "Will you pass the bread, please?" Then, I magically become a bread connoisseur - whether it's sourdough rolls, slices of a French baguette, chipatis or tortillas - even adding butter, dipping oil or salsa to complete the culinary pleasure. Somehow, for me, bread is just tastier away from home. I bet there are a few others of you out there reading this column.
All that said, this column is dedicated to the "bread people." They enjoy and savor bread at most meals. "Bread people" (who also cook) often take extra effort to enhance a meal with bread - fresh-baked in their own kitchen or newly bought from the grocer. The recipes here represent a cross section of my favorite bread recipes, all easy to make and highly rated by those who are in a position to judge - "bread people" I have known and loved.
Jacqui lives in Danville with her pug, Nina Simone, and volumes of cookbooks and recipes. Her column runs every other week. E-mail her at firstname.lastname@example.org.
Aunt Mamie's Biscuits (makes 8 biscuits)
Sally Lunn (makes enough to serve 12-16)
Festival Cornbread (serves 4-6)