The One Thing This Food Editor Can’t Say No To

Bready or not, here I crumb. [Today On The Spruce]( [The Spruce Daily]( [Bready or Not, Here I Crumb]( [Bready or Not, Here I Crumb]( [Victoria Heydt](, Editorial Project Manager There’s something you should know about me: I. Love. Bread. All kinds of bread. [Sourdough](, [rye](, [pumpernickel](, [ciabatta](, [baguettes](, [focaccia](, [cinnamon bread](, [cinnamon rolls](, [Irish soda bread](, [garlic bread](, [bread bowls](, [pull apart bread](, [Japanese milk bread](, [roti](, [matzo](, [bagels]( (I’m from Jersey, of course I love bagels)... I could go on and on. I consider myself an equal opportunist when it comes to bread. [Leavened]( or unleavened? It doesn't matter to me. Sweet or Savory? The answer is a resounding yes! I want both at the same time. I love [making it](. I love eating it. I love dipping it or smearing toppings all over it. Olive oil and balsamic, seasoned with salt, pepper, garlic powder, and oregano? Chef’s kiss. [Pimento cheese](? You bet your bottom dollar on that one. I’ve lived in North Carolina for close to four years now and have been firmly on the southern food bandwagon for a hot-minute. Whether I’m using my rosemary plant in my backyard to craft a warm and pillowy loaf of focaccia drizzled with olive oil and topped with flaky Maldon sea salt to bring to a picnic at the NCMA park and share with friends, or sitting at a dinner table at one of my favorite restaurants (I’m looking at you [Cortez Seafood]() and shoveling Bread + Weed (read Nori) butter, your girl is in heaven. There’s something super comforting about bread, the smell, the texture, and the way it tastes. The one thing that I will absolutely say no to is olives in my bread. That’s a HARD pass from this Food Editor. I don’t know why, but that’s the only food my taste buds really cannot get behind. Want to give breadmaking a shot, but not sure where to begin? Check out [these recipes]( to start with? Not sure which tools you’ll need? We’ve compiled [a list of all of the must-have items]( to start you on your journey. Now that you’ve patiently watched me wax poetically about one of my favorite staples, what is a food for you that gives you all the feels? Let us know on Facebook and Instagram @thespruceeats. Victoria Heydt Editorial Project Manager, The Spruce Eats [READ MORE]( [Today On The Spruce](#) [Sourdough Bagels ]( [Sourdough Bagels]( [The Ultimate Cinnamon Rolls]( [Cheesy Garlic Bread]( [Cheesy Garlic Bread]( [Japanese Milk Bread]( [Today On The Spruce](#) The Spruce Eats on YouTube [Whats in Rainbow Plant Lifes Vegan-Friendly Fridge?! ]( [10 Easy Vegan Recipes We Love]( [Watch & Learn]( [Today On The Spruce]( [Spruce Eats Banner]( [Today On The Spruce](#) Did somebody forward you this email? [Sign Up for The Spruce Eats Newsletter!]( Have feedback? Send us an email at contact@thespruceeats.com, subject line: Newsletter Feedback. [The Spruce]( [The Spruce]( Follow us: You are receiving this newsletter because you subscribed to The Spruce Eats newsletter. [Unsubscribe](page=spruceeatsprefnew) © 2022 Dotdash.com — All rights reserved. [Privacy Policy.]( A DOTDASH BRAND 28 Liberty Street, 7th Floor, New York, NY, 10005