Breakfast Breads: Start Your Day with Homemade Comfort

 Nothing beats the aroma of freshly baked bread wafting through your kitchen in the morning. These three breakfast bread recipes combine convenience with homemade goodness, perfect for busy weekdays or lazy weekend brunches.

Quick Banana Bread

Prep Time: 15 minutes
Cook Time: 1 hour
Serves: 8-10

Ingredients

• 3 ripe bananas, mashed
• 1/3 cup melted butter
• 1/2 cup sugar
• 1 egg
• 1 teaspoon vanilla extract
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 1/2 cups all-purpose flour
• Optional: 1/2 cup chopped walnuts

Instructions

1. Preheat oven to 350°F (175°C). Grease a 9x5 inch loaf pan.
2. Mix mashed bananas with melted butter in a large bowl.
3. Stir in sugar, egg, and vanilla.
4. Sprinkle baking soda and salt over the mixture.
5. Add flour and fold until just combined. Don't overmix.
6. Pour into prepared pan and bake for 50-60 minutes.

No-Knead Overnight Cinnamon Rolls

Prep Time: 20 minutes + overnight rise
Cook Time: 25 minutes
Serves: 12

Ingredients

Dough

• 4 cups all-purpose flour
• 2 teaspoons salt
• 2 teaspoons instant yeast
• 1/4 cup sugar
• 1 1/2 cups warm milk
• 1/3 cup butter, melted

Filling

• 1/3 cup butter, softened
• 3/4 cup brown sugar
• 2 tablespoons cinnamon

Instructions

1. Mix flour, salt, yeast, and sugar in a large bowl.
2. Add warm milk and melted butter. Stir until shaggy dough forms.
3. Cover and refrigerate overnight.
4. Next morning, roll out the dough and spread it with filling ingredients.
5. Roll up, cut into 12 pieces, let rise 1 hour.
6. Bake at 375°F (190°C) for 20-25 minutes.

English Muffin Bread

Prep Time: 10 minutes + 1 hour rise
Cook Time: 30 minutes
Serves: 16 slices

Ingredients

• 5 cups all-purpose flour
• 2 packets of instant yeast
• 1 tablespoon sugar
• 2 teaspoons salt
• 1/4 teaspoon baking soda
• 2 cups warm milk
• 1/2 cup warm water
• Cornmeal for dusting

Instructions

1. Mix 3 cups flour with the remaining dry ingredients.
2. Add warm liquids, and beat until well combined.
3. Add the remaining flour to form a stiff batter.
4. Spoon into two greased loaf pans dusted with cornmeal.
5. Let rise until doubled, about 1 hour.
6. Bake at 400°F (200°C) for 25-30 minutes.

Storage Tip: All breads can be stored at room temperature for up to 3 days, or frozen for up to 3 months. Slice before freezing for easy portioning.