bread
![Soda Bread Soda Bread](http://ww2.kqed.org/essentialpepin/wp-content/uploads/sites/56/2011/09/bread400a.jpg)
Soda Bread
When you’re pressed for time, soda bread is the prefect solution, since this Irish classic requires only a few minutes of work.
![Long Proofed Baguette Long Proofed Baguette](http://ww2.kqed.org/essentialpepin/wp-content/uploads/sites/56/2011/09/bread400a.jpg)
Long Proofed Baguette
The long rising time in this recipe gives the baguettes a better texture and a more pronounced flavor.
![Gros Pain Gros Pain](http://ww2.kqed.org/app/uploads/sites/56/2011/09/bread-80x80.jpg)
Gros Pain
Gros pain, or “big bread,” was the regular daily home bread of every French family when I was a kid. It is a bit coarser in texture than a baguette and less expensive, and it keeps longer.
![Brioche Brioche](http://ww2.kqed.org/app/uploads/sites/56/2011/09/brioche800-160x239.jpg)
Brioche
Brioches are buttery, moist, light breads made with a yeast dough. The perfect accompaniment to a café au lait in the morning, brioche can be made as a large loaf or small individual ones.
![Tomatoes Maison Tomatoes Maison](http://ww2.kqed.org/app/uploads/sites/56/2011/09/tomatoes-maison1000-160x107.jpg)
Tomatoes Maison
My mother used to make dishes like this when she had a little stale bread on hand and some leftover meat from a roast or stew.