<?xml version="1.0" encoding="utf-8" standalone="yes"?><rss version="2.0" xmlns:atom="http://www.w3.org/2005/Atom"><channel><title>Bread on Sunday Evening Review</title><link>https://sundayeveningreview.com/tags/bread/</link><description>Recent content in Bread on Sunday Evening Review</description><generator>Hugo</generator><language>en-us</language><lastBuildDate>Sun, 17 May 2026 08:00:00 -0500</lastBuildDate><atom:link href="https://sundayeveningreview.com/tags/bread/index.xml" rel="self" type="application/rss+xml"/><item><title>The Long Table: How to Make Bread at Home</title><link>https://sundayeveningreview.com/living/how-to-make-homemade-bread/</link><pubDate>Sun, 17 May 2026 08:00:00 -0500</pubDate><guid>https://sundayeveningreview.com/living/how-to-make-homemade-bread/</guid><description>&lt;p>The house smelled different on Saturdays. I couldn&amp;rsquo;t have explained it when I was small, but I knew it the way you know things in childhood before you have words for them: something yeasty and dense and specific to morning, rising from the kitchen before I was fully awake. Doris Hadley was at the counter by the time I came downstairs, flour dusted on the front of her apron, a damp dish towel draped over a bowl near the east window. The light came in thin and gold. There was bread rising.&lt;/p></description></item></channel></rss>