Bread Recipes from Sage Hill Farms
|Sage Hill Farms Corn Cake
Easy to cook on an outdoor grill or campfire stove.
1 cup all purpose flour
(Softened unsalted butter and maple syrup for serving, or you can eat these as a snack while hiking the woods or strolling the park.)
In a bowl stir together the flour, the honey, and a pinch of salt and the sage.
In an 8 or 9 inch iron skillet, heat 1/2 tablespoon of oil until shimmering hot. Pour and smooth the batter into the hot skillet. Cover partially and cook over medium low heat until corn cake has browned on the bottom. (About 5 minutes)
Using a spatula, remove from the skillet and add remaining oil to the pan. Gently invert the corn cake back into the pan and cook until it is brown on this side. (about another 5 minutes.)
Good hot or cold
The Best Rye Bread
1 (.25 ounce) package active dry yeast
In a 4-qt. glass bowl, dissolve yeast in 2 cups warm water; whisk in rye flour until smooth. Lightly cover with a clean kitchen towel. Let stand in a warm place for about 4 hours or until batter falls about 1 in. and surface bubble activity is reduced. Stir in the sugar, caraway seeds, salt, 5 cups all-purpose flour and remaining water; mix well. Stir in enough remaining flour to form a firm dough. Turn onto a floured surface; knead until smooth and elastic, about 8 minutes. (don’t over knead) Cover and let rest for 15 minutes.
Divide dough into four portions. Cover and let rest for 15 minutes. Shape into four round loaves, about 6 in. each. Coat two baking sheets with nonstick cooking spray; sprinkle each with 1 teaspoon cornmeal. Place loaves on pans. Cover and let rise until doubled, about 45 minutes.
With a sharp knife, make several slashes across the top of each loaf. Brush with egg. Sprinkle each loaf with 1 teaspoon caraway seeds. Bake at 400 degrees F for 30-35 minutes, rotating pans after 15 minutes, or until browned. Cool on wire racks.
2 1/4 cups plus 3 tablespoons all-purpose flour
Pre-heat oven to 400*
Lightly coat a 12 cup muffin tin with cooking oil-I use grape-seed oil.
In a large bowl combine 21/4 cups of flour, sugar, baking powder and salt-set aside.
In a medium size bowl, whisk together the egg, sour cream, butter, milk, lemon juice and zest.
Using a fork, stir the egg mixture into the flour mixture until just combined (do not over mix).
In a small bowl combine remaining 3 tablespoons flour and the blueberries, coating gently and fold into the batter.
Spoon 1/3 cup of batter into each muffin cup. Bake 30 to 35 minutes until golden brown.
Cool on a wire rack for 5 minutes, loosen edges and turn out.
Serve with fresh butter while hot or store in an air tight container after completely cooled.
1-1/2 cups unbleached all purpose flour
Preheat oven to 400*.
Butter 18 muffin cups or use liners. Set aside.
In a large mixing bowl combine—-flour, cornmeal, baking powder, cinnamon, baking soda, and salt.
In a medium bowl combine—-eggs, honey, sugar, buttermilk, and unsalted butter…add egg mixture all at once to the flour mixture. Stir just until moistened….Gently fold in the blackberries.
Spoon batter into prepared cups, filling each cup 3/4 full.
Bake at 400*for about 20 minutes or until golden brown and a wooden test pick comes out clean.
Cool on a wire rack for 10 minutes.
These freeze really well and reheat well.
Buttermilk Hush Puppies
1-1/2 cup white cornmeal
Mix all ingredients-drop by tablespoon into hot cooking oil (grape-seed is best)
Fry until golden brown…drain on paper towels
Modenia’s Spoon Bread
2 cups whole milk
Cooking oil…I use grapeseed
Combine milk, water, cornmeal, butter and salt
Beat egg whites until stiff and gradually add the yolks
Pour into a well oiled 1-1/2 quart casserole dish
Bake at 350* for 35 to 45 minutes…don’t over bake.
Stir these ingredients into a softened container of real butter.
Mustard-Poppy Seed Butter
Banana Bread (nuts are optional)
2 very ripe bananas
Preheat oven to *350
Mash bananas in small bowl.
Sift flour, leavenings, and salt together in a mixing bowl.
Beat the egg and oil until creamy.
Fold the dry ingredients into the wet ingredients, stirring as little as possible.
Place into the loaf pan.
Cool on a rack and turn out immediately.
GOOD NO-YEAST DILL BREAD
2 cups unbleached white flour
Sift together the first 4 ingredients, and then stir in whole wheat flour and dill seed. In another bowl, mix buttermilk, butter and sugar. Add to dry ingredients.
Bake in a pre-heated oven at 350* until brown and knife inserted in center comes out clean.
CRANBERRY ORANGE MUFFINS
1 cup copped, fresh cranberries
Preheat oven to 375*. Oil the muffin pans.
Chop the cranberries by pulsing on grind in a blender. Place in a small bowl.
Mix the Stevia and warmed honey or syrup into the cranberries and set aside.
Sift the flour, leavening’s, and salt together in a bowl.
In a large mixing bowl, beat the oil and egg together with a wire whisk. Mix in the tahini. Beat in the yogurt, then the orange rind and orange juice.
Stir the sweetened cranberries into the batter.
Fold the dry ingredients into the wet ingredients, stirring as little as possible. Spoon into muffin tins.
Bake 25 to 30 minutes, remove from pan and cool on a rack.
TIP: Soak the cranberries in the stevia overnight on the counter or in the frig. The soaking will give you a better blending of the two tastes.
Sage Buttermilk Biscuits
1/2 cup cold, unsalted real butter (softened)
Heat oven to 450*
In a large mixing bowl cut the butter into the flour until it is like coarse meal.
Make a well in the center and pour in the buttermilk – mix with a fork or your hands until all ingredients come together. (Don’t over-knead)
On a lightly floured work surface, form dough into a ball and roll to about 1/2″ thickness. Flour a 3″ biscuit cutter or a glass rim and cut the biscuits. Makes 12.
Keep rolling the dough until all is used.
Place biscuits on an ungreased baking sheet and brush with cream.
(Tribute to my mother for these delicious biscuits…I grew up loving them and still do.)
Sweet Potato & 3 Pepper Biscuits
1 c. white whole wheat flour
In a large bowl combine the flour and all the dry ingredients.
Add mashed sweet potatoes and butter-cut in with a pastry cutter until crumbly.
Add in the coconut vinegar or apple cider vinegar (you can even use white vinegar). Vinegar is my secret ingredient that helps give the biscuits that extra little rise. Add in the milk one tablespoon at a time until it all comes together in a cohesive dough. Sprinkle a clean surface with a little flour and knead the dough a couple of times, just so it gets smooth
Roll out the dough on a floured pastry sheet and cut one dozen rounds with a biscuit cutter or the rim of a small glass.
Bake in a pre-heated 400* oven for 15 to 18 minutes…depending on your oven.
I use a convection oven and it takes 15 minutes.
Do not over cook!