What are three types of recipes that specially formulated to help bread making conveniently fit into a meal managers schedule?

Here are three types of bread recipes designed for meal managers who need convenient options:

1. Overnight/Slow Cooker Bread: These recipes are perfect for busy schedules as they require minimal hands-on time.

* Advantages: You can mix the dough in the evening, let it rise overnight in the refrigerator or slow cooker, and bake it in the morning.

* Examples: Sourdough bread, challah, cinnamon rolls.

2. No-Knead Bread: These recipes require minimal kneading or no kneading at all.

* Advantages: Great for busy weeknights. The dough is mixed and then left to rise for a long time (usually 12-18 hours), developing flavor and gluten naturally without the need for extensive kneading.

* Examples: Dutch oven bread, focaccia, pizza dough.

3. Quick Breads: These breads are made with ingredients that require no yeast and are typically baked in a loaf pan or muffin tins.

* Advantages: They come together quickly and don't need to rise for long periods.

* Examples: Banana bread, zucchini bread, cornbread, biscuits.

Bonus Tip: Meal managers can further maximize their time by making a large batch of dough and freezing portions for later use. This allows for quick and easy baking when needed!