In an interesting twist to heirloom plants, “friendship bread” is made from fresh sour dough yeast kept alive and shared between cooks. This image was taken at the National Heirloom Exposition held every September in Santa Rosa, California, but could have been taken in kitchen anywhere in the world. Sources and recipes for “starter” yeast can be found through an online search.
Keep your breads contained in long bread baskets lined with linen napkins that will help catch crumbs and make clean-up easy. It's best to keep the bread toward the front of the table along with butter and butter knives to keep guests from reaching over taller items.
Vintage wooden bread boards have become more popular over the past few years, but can still be found for a bargain. Pair a wooden board with some homemade bread or an artisan loaf from a bakery. Wrap the loaf in brown paper and tie it with some butcher twine, greenery and a tag.
Crunchy garlic bread is just five minutes away! Slim baguettes, quartered, yield excellent results when air-frying. Lightly butter the centers of each piece of bread and add minced (or powdered) garlic. Fry two pieces at 350°F for 5-6 minutes.
Nothing's more traditional than a New Orleans-style beignet. Celebrity caterer Andrea Correale of Elegant Affairs turns this classic French Quarter treat into a warm bread pudding to celebrate Mardi Gras.
Even slightly stale rolls can be given new life in the form of sweet, cinnamon and brown sugar monkey bread. Mix in a few of your favorite dried berries for added color and a more complex blend of flavors.