Freshly baked bread is our family’s love language. We nearly always have a beautiful loaf on the menu, no matter the season. During the cold weather, patience comes easily for the long, slow rises of homemade sourdough loaves. As the days lengthen, we turn to quicker rises, brighter flavors, and lighter texture.

Both of the breads that follow taste best served warm. The cook will need to plan accordingly, especially if serving them at brunch, in our minds a perfect place for carbs. Calculate the time to make the dough and then allow for two rises and long baking times. Good news: The breads reheat fine in a warm oven.

Fresh dill and chives taste of spring and work wonders in the simple, tender loaf that follows. Creamy ricotta and butter help make this round light and flavorful as well. The soft dough comes together easily in a mixer, making countertop kneading unnecessary. After the first rise in a bowl, the dough’s second proofing happens in a round baking dish or Dutch oven. After baking, gild the golden top with a generous smear of soft butter and sparkle of coarse salt.

Sweet focaccia may be a surprise — most focaccias tend toward savory. This soft, chewy, olive-oil laced bread welcomes all kinds of flavors. The recipe that follows uses sugar in the dough and a smear of chunky marmalade or preserves, along with some coarse sugar, on top. Focaccia dough needs no kneading; resist the temptation to add too much flour to the dough — the softer and stickier it is, the better the final texture. Serve this bread warm with honey butter and strong coffee.

Both of these breads taste great as part of a brunch buffet featuring savory egg dishes, smoky ham and fresh greens. Pass sweet butter or softened cream cheese. Feel the love.

Spring Green Ricotta and Dill Bread

Makes 1 round loaf, serving 6

1 envelope (0.75 ounce) active dry yeast (not quick rise)

1 teaspoon sugar

1 cup ricotta cheese, at room temperature

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