There is nothing like fresh baking bread to make a house more homey! There are so many kinds of breads from breakfast buns to dinner rolls and sweet treats in between.
My paternal grandparents emigrated from Poland to the USA, where they bought and operated a 376-acre dairy farm in upstate New York. There is nothing like an agricultural upbringing with Old-World family values to make someone appreciate good food. I blame Grandma Jo for making me a bread snob. Her standards were very high as bread was a major diet staple, in all its flavors and forms. Always with fresh butter... never margarine or other man-made spread. It's a dairy farm... margarine and oleo don't come from cows or have anything to do with farm food!
Gluten is a problem for a lot of people, so not everyone feels they can freely enjoy breads. There are many wheat flour substitutes, though! Ground acorns, potatoes, and cattail roots are a few great wheat flour substitutes.
Freeze breads while still slightly warm to retain maximum moisture.
When freezing, wrap the bread in plastic wrap or foil and then pop it into a zip-lock freezer bag to prevent drying and freezer burn.
Some cookie and snack bars taste better frozen than thawed! The chill makes for a perfect hot day treat!
Recipes that call for vanilla icing may often use a vanilla yogurt drizzle in place of the calorie-laden sugary icing.