There is no better aroma as you open the front door than to smell fresh bread baking, also no better way to say you love someone than to bake them a loaf of fresh bread. You can make twice as much at home as one loaf of specialty bread costs in the grocery store. I have also included several flavored butters that keep well in the refrigerator.

CINNAMON SWIRL BREAD

• 2 pkg. (1/4 oz. each) active dry yeast

• 1/3 cup warm water (115 degrees)

• 1 cup warm whole sweet milk (15 degrees)

• 2 large eggs

• 1 cup white sugar, divided

• 6 Tbsp. butter, softened

• 1-1/2 tsp. salt

• 2 Tbsp. ground cinnamon

• 5-1/2 to 6-1/2 cups all-purpose flour

In a large bowl, dissolve yeast in warm water. Add milk, 1/2 cup sugar, eggs, butter, salt and 3 cups flour; beat on medium speed of mixer until smooth. Stir in enough remaining flour to form a soft dough.

Turn dough onto a floured surface; knead until smooth and elastic, about 8-10 minutes. Place in a greased bowl, turning once to grease top. Cover with plastic wrap; let rise in a warm place until doubled, about 1 hour.

Mix cinnamon and remaining sugar. Punch down dough. Turn onto a lightly floured surface; divide in half.

Roll each portion into an 18×8-in. rectangle; sprinkle each with 1/4 cup cinnamon sugar to within 1/2-inch of edges. Roll up jelly-roll style, starting with a short side; pinch seam to seal. Place in two greased 9×5-inch loaf pans, seam side down.

Cover with kitchen towels; let rise in a warm place until doubled, about 1-1/2 hours. Preheat oven to 350 degrees. Bake until golden brown, 30-45 minutes. Remove from pans to a wire rack to cool.

CHEDDAR BREAD

• 1 Tbsp. active dry yeast

• 1/2 cup warm water (155-degrees)

• 2 cups warm whole milk (115-degrees)

• 2 Tbsp. butter, softened

• 1 Tbsp. sugar

• 2 tsp. salt

• 2 large eggs

• 7 to 8 cups all-purpose flour

• 2 cups shredded sharp cheddar cheese

In a large bowl, dissolve the yeast in warm water. Add milk, eggs, butter, sugar, salt and 3 cups flour; beat on medium speed of a mixer for 3 minutes. Stir in enough flour remaining to form a soft dough.

Turn dough onto a floured surface; knead until smooth and elastic, about 8-10 minutes. Place in a greased bowl, turning once to grease the top. Cover the dough with plastic wrap; let rise in a warm place until doubled, about 1 hour. Punch dough down.

Turn onto a lightly floured surface; knead in cheese. Divide dough in half; shape each portion into a 6-in. round loaf.

Place on greased baking sheets. Cover with kitchen towels; let rise in a warm place until doubled, about 1 hour. Preheat oven to 350 degrees. Bake until golden brown 35-45 minutes.

Remove from pans and cool on a rack.

HONEY CINNAMON BUTTER

• 1 cup butter, softened

• 1/2 cup honey

• 1 tsp. ground cinnamon

Beat all ingredients together until smooth. Store, tightly covered in the refrigerator for up to 1 week, or freeze up to 1 month.

GARLIC-CHIVE WHIPPED BUTTER

• 1/2 cup butter, softened

• 1/4 cup grated Parmesan cheese

• 1 Tbsp. minced fresh chives

• 1 to 2 garlic cloves, minced

Beat all ingredients until blended.

Store butter, tightly covered, in the refrigerator for up to 1 week, or freeze up to 1 month.

LEMON TARRAGON BUTTER

• 1/2 cup butter, softened

• 1/8 tsp. lemon juice

• 1/4 cup fresh tarragon leaves, finely chopped

• Salt and pepper to taste

Beat all ingredients until blended. Shape into a log; wrap in plastic wrap. Refrigerate up to one week or freeze up to several months.

HINT OF THE WEEK: For a yummy change when making powdered sugar icing or glaze, instead of milk use half-n-half and a squeeze of lemon, orange or lime.

Patti Howerton is a retired accountant and caterer and can be reached at phowerton@ gmail.com