Since the colder weather finally settled in, I've been making at least one pot of soup or stew a week. However, I often feel like a bowl of steaming, brothy goodness isn't complete without a bit of bread or a couple of crackers to go along with it. Some weeks I buy a multi-grain baguette at the farmers market but sometimes I like to make my own rolls or biscuits.
I've had my eyes open for new quick bread options lately and there are two that struck my fancy today. I haven't actually made either yet, but I've printed out both recipes and they are destined for the "Must Make" stack in my kitchen. The first is the recipe for Jalapeno Whole Wheat Scones from from A Smart Mouth. I don't have all those exotic flours on hand, but I've been looking for an excuse to buy buckwheat flour and this may be reason enough. The other is the recipe for Cornmeal and Bacon Muffins that Erin (of Erin Cooks!) made over the weekend. She says she wasn't quite happy with the texture of these, but I find that the drier, crumbly breads go quite nicely with soup, so these might still be salvageable yet.
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