Breads are my comfort language. The delicious smell wafting through the house calls family members faster than the dinner bell (and the loaf disappears faster than dinner). I have found that when making loaves or muffins, I prefer to not use the convect bake setting on my oven. Maybe it's just me, but the edges of the bread stick more to the pans or muffin holders. For my Sunday rolls, I still use the convect bake option.
Yummy, warm, melt-in-your-mouth rolls are a staple on our Sunday dinner table. Yeast breads used to intimidate me. My trick is to always proof the yeast (mix with warm water and sugar) before mixing with other ingredients. For soft rolls I mix the dough as little as possible with just enough flour for the dough to hold shape. I add extra flour as I'm rolling it out. For a good sandwich bread texture, activating the gluten by mixing for 6-10 minutes is important.I have found that it is faster (time wise, not energy) to mix up a batch of rolls than to wait for pre-frozen bread dough to defrost.
Quick breads don't require yeast to rise. Biscuits, muffins, and sweet breads are included in this category. Don't let the name decieve you. Sometimes quick breads are not that quick. A loaf of bread could still take an hour to bake, which feels like an eternity when you are waiting for a nice warm slice of zucchini bread (which also tastes best the next day, so another eternity).
