Brunch menus often include a variety of dishes that take cues from both breakfast and lunch, but sweet or savory breads usually play an important supporting role. While you can purchase most breads at your local bakery or supermarket, making them at home allows you to control the amount of sugar, fat and white flour used to keep your brunch menu as healthy as possible.
Quick Bread
Quick breads became part of America’s culinary landscape in the mid-1800s when baking powder made its first appearance. Bakers no longer needed to use yeast to make their breads rise and thus, they were able to forego the laborious kneading of the dough. The term “quick bread” in its broadest sense also encompasses muffins, biscuits, scones and popovers, although most bakers use the term when referring to loaves of baking powder-based breads made from the same batter that gives us muffins. Give your sweet breads a different taste through the use of chocolate, fruit zest, macerated fruit, shredded carrots or zucchini, spices or fresh herbs. Use seeds, nuts, dried fruit or oatmeal to give additional texture to your quick breads. These breads are typically loaded with calories from fat and sugar. Use honey or agave nectar instead of white or brown sugar for sweetness and cut back on fat by using applesauce or yogurt instead.
Sweet Breads and Rolls
Sweet breads, which start with a basic yeast dough, make use of various fillings, flavorings or glazes to give them a slightly sweet taste. Classic sweet breads and rolls include cinnamon rolls, brioche, stollen, panettone, babka, kringle and monkey bread. Many of these breads, such as traditional Easter bread, are closely associated with certain holidays in the United States, although you may serve them at any brunch gathering.
Savory Breads and Rolls
Since brunch encompasses both breakfast and lunch, you can set out savory breads for sandwiches or use them for regular toast or French toast. Instead of traditional white bread, use chopped herbs or different flours to give your bread new flavor. Rye, sourdough and pumpernickel breads have very distinctive flavors and they pair well with certain luncheon meats. Italian bread, ciabatta, focaccia or French baguette make a rustic addition to your brunch spread, while croissants offer an elegant touch. When making breads at home, use whole wheat flour instead of white flour as much as possible. White flour is high in calories and causes sharp rises in blood glucose, while whole wheat flour contains much higher nutrient levels, including fiber, calcium, magnesium and potassium.
Bagels
Bagels are classic breakfast and brunch food that start with a simple yeast dough. After shaping the bagels, you cook them by boiling them in water before you bake them in the oven. Some bagels have flavorings right in the dough, such as cinnamon raisin bagels, while others have flavored toppings, such as onion or poppy seed. No matter what flavor, bagels classically pair with cream cheese spreads, although you can also serve them with a pat of butter. For a fancier presentation, serve the bagels and cream cheese with some lox of thinly sliced salmon at your next brunch.
Member Comments