Bread Recipes from Sage Hill Farms

1 cup all purpose flour
1/2 cup stone ground cornmeal (white if possible)
3 tablespoons of local honey
Sprinkling of real salt
1/2 teaspoon rubbed Sage Hill Farms sage
2 tablespoons coarsely chopped dried berries
(cranberries are best)
1 large egg, lightly beaten
3/4 cups milk
2 tablespoons vegetable oil

(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.
Stir in the cranberries.
In another bowl, mix the egg with 1 tablespoon of the oil. Pour the egg mixture into the dry ingredients and mix, just until combined. Don’t over mix.

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
Recipe serves 4 to 6 and is easy to double.

The Best Rye Bread

1 (.25 ounce) package active dry yeast
4 cups warm water (110 degrees to 115 degrees F) divided
2 cups rye flour
6 tablespoons sugar
2 tablespoons caraway seeds
2 teaspoons pink salt (or any good course salt)
7 cups all-purpose flour
2 teaspoons cornmeal (I use white only)

TOPPING:
1 egg, lightly beaten
4 teaspoons caraway seed

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.

Lemon-Blueberry Muffins

2 1/4 cups plus 3 tablespoons all-purpose flour
1/4 cup pure cane sugar
1 1/2 tablespoon baking powder
1 1/2 teaspoon sea salt
2 large eggs-lightly beaten
3/4 cups sour cream
1/3 cup (half stick) plus 1 tablespoon unsalted real butter
1/3 cup plus 3 tablespoons milk (organic)
3 tablespoons lemon juice
1/12 tablespoons lemon zest
1/12 cups fresh blueberries-washed and drained

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.

Blackberry/Cornmeal Muffins

1-1/2 cups unbleached all purpose flour
1 cup stone-ground white cornmeal or Organic yellow meal
1Tablespoon baking-powder
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon sea salt
2 eggs…fresh or organic-lightly beaten
1/2 cup pure Organic honey
1/4 cup granulated pure cane sugar
1 cup buttermilk
6 Tablespoons Organic unsalted butter
1-1/4 cups fresh blackberries

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

Preheat oven to *350
oil one med. size loaf pan

Mash bananas in small bowl.
Mix the stevia and lemon juice into the mashed bananas.
Set aside…

Sift flour, leavenings, and salt together in a mixing bowl.
( I sifted the flour twice because I used regular WW instead of pastry flour.)

Beat the egg and oil until creamy.
Beat in the yogurt/buttermilk and vanilla.
Stir the mashed bananas into the liquid.

Fold the dry ingredients into the wet ingredients, stirring as little as possible.
Mix in the walnuts just before the flour is completely blended.

Place into the loaf pan.
Bake for 50 minutes to an hour or until a toothpick comes out clean.

Cool on a rack and turn out immediately.

Modenia’s Spoon Bread
Dates to my Great-grand mothers time~

2 cups whole milk
1 cup water (hot)
1 cup white corn meal
2 Tablespoons real butter
1/2 tsp salt
2 eggs (separated)

Cooking oil…I use grapeseed

Combine milk, water, cornmeal, butter and salt
Cook over medium heat until thick, stirring constantly, remove from heat

Beat egg whites until stiff and gradually add the yolks
Gradually add 1/3 of the hot mixture into the egg mixture
Add to remaining hot mixture stirring constantly

Pour into a well oiled 1-1/2 quart casserole dish

Bake at 350* for 35 to 45 minutes…don’t over bake.

GOOD NO-YEAST DILL BREAD

2 cups unbleached white flour
1 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon baking powder
1 1/4 to 1 1/2 cups whole wheat flour
1 rounded teaspoon dried dill seed, crushed
1 1/2 cups buttermilk
3 tablespoons melted butter
2 tablespoons brown sugar

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
3/4 tsp powdered Stevia
2 tbsp honey or maple syrup, warmed
2- 1/4 cups whole wheat pastry flour
3/4 tsp baking soda
3/4 tsp baking powder
1/4 tsp salt
1/3 cup cooking oil
1 large free range egg
2 tbsp sesame tahini
1/3 cup plain nonfat yogurt
grated rind of one orange
3/4 cup fresh orange juice

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)
2 1/2 cups all purpose flour
1tbsp baking powder
1tsp kosher salt
1/4 tsp baking soda
1 tsp pure cane sugar
1 tbsp finely minced sage leaves (fresh or dried)
1 cup buttermilk
2 tbsp heavy cream

Heat oven to 450*

In a large mixing bowl cut the butter into the flour until it is like coarse meal.
Add the baking powder, salt, soda, sugar, and sage. Stir to combine.

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.
Bake until golden brown…10 to 15 minutes, depending on oven temps.

(Tribute to my mother for these delicious biscuits…I grew up loving them and still do.)