Even Brenda Can Bake Bread

Posted by Brenda Hill | Food |

Well, looks and smells good, but now we can all take classic sandwich breads directly from freezer to oven. This is my kind of baking.

Actually, I love to bake bread. However since I cannot knead with a fractured hand, this method is a happy substitute.

Fresh and Ready Classic Sandwich Breads, freezer to oven, have varieties such as Italian herb, Italian peppercorn, multiple-grain and wheat.

French Meadow Bakery has launched gluten free breads. The choices are multiple-grain, and cinnamon raisin.

Today I had an urge for a real turkey sandwich, like the day after Thanksgiving sandwich, half of the pleasure was the aromas of freshly baked bread wafting through my house.

This food writing makes us hungry.

Brenda C. Hill
International Food Wine & Travel Writers Association
Books By Hills Success With Writing Where And What in the World

About The Author

Brenda Hill

As a longtime food writer for Where Magazine New York City, Brenda Hill, along with her writing partner, Maralyn Hill (no relation), writes and publishes books about chefs, food and international travel. They co-authored "Our Love Affairs with Food & Travel" and joined French Master Chef Herve Laurent in writing "Cooking Secrets: The Why and How" Brenda has been active in the California Writer's Club, IFWTWA, and the Santa Barbara's Writers Conference. Brenda Hill and her partner Maralyn Hill conduct marketing and writing seminars. Maralyn and I will be heading back to Rancho La Puerta in July to give our presentation on writing and marketing your book, as well as bringing back some freshly picked off the farm nutritious and tasty recipes.