Breads are generally divided into two groups: quick breads and yeast breads. The quick breads include muffins, biscuits, and many kinds of nut and fruit breads. They are quick to mix up indeed, the one rule for quick breads is not to overmix. The second group of breads uses the slower-working yeast as a riser.

Homemade breads are valuable sources of vitamins and minerals.Many of the following recipes call for enriched all-purpose flour, available in all supermarkets. Whole wheat flour and bran are used in many of these recipes. Cornmeal, rye, oats, and wheat germ are other healthful grain products in some of these breads. Keep flours and grain products on hand and you’ll always be ready to make up that fresh loaf of bread.

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