A flat bread recipe

Here is the flat bread recipe we used for our Dads Fathers Day dinner, thought you all might enjoy a recipe not just pics:)

Saj Bread

For the ingredients you will need

1 tablespoon active dry yeast

1 tablespoon sugar

1 1/2 cups warm water (about 110 to 115°)

3 1/2 cups all-purpose flour

1/2 teaspoon salt

Oil for coating the dough

Preparing the dough

Mix all the ingredients using a blender, except the flour and the remaining 1/2 cup of water. Then pour the mixture in a big bowl, sift the 3 1/2 cups flour on top and start mixing with hand or a wooden spoon until smooth and no longer sticky (in this step add the other 1/2 cup of water). Cover with a damp cloth and put in a warm place for 1 hour. After one hour the dough should be doubled in bulk. Knead with hand for a few minutes, then start to divide the dough into medium sized balls. Using a floured rolling pin (you can flatten using your hands instead) start rolling the balls into circles on a lightly floured surface (in this step use the oil for coating). Put a skillet on low heat. When it becomes hot, put the flattened dough in it. Bake for 30 seconds to one minute (till golden base). Flip the bread to the other side for another 30 seconds. Pile your bread and cover to keep them soft and serve immediately. You can use the Saj as wraps for any thing you like.

Cinnamon Rolls for Resurrection Day breakfast

Yesterday for breakfast I made cinnamon rolls for the first time, it has been a thing in our house for a while that I was not aloud to make them because they might just be better then Hannah's........since Hannah is out of town helping some friends I jumped at the chance to give making them a try. I used and Alton Brown recipe from Food Network with a few moderation's, they turned out gooey and full of cinnamony goodness. The dough was very yellow because of all the eggs and tasted very rich but not to sweet as it only had a 1/4 cup of sugar in the dough. I also made a cream cheese frosting instead of a sugar glaze that Hannah normally makes, I liked that superbly better. So if you have never made cinnamon rolls give them a try they are lots of fun and quite easy to make!
Esther

Overnight Cinnamon Rolls

Adapted from Alton Browns Recipe

Ingredients

Dough:

• 4 large egg yolks, room temperature
• 1 large whole egg, room temperature
• 2 ounces sugar, approximately 1/4 cup
• 3 ounces unsalted butter, melted, approximately 6 tablespoons
• 6 ounces buttermilk, room temperature
• 20 ounces all-purpose flour, approximately 4 cups, plus additional for dusting
• 1 package instant dry yeast, approximately 2 1/4 teaspoons
• 1 1/4 teaspoons kosher salt
• 4 T. butter, melted for bottom of pan
• 1/4 cup cinnamon sugar for bottom of pan

Filling:

• 8 ounces light brown sugar, approximately 1 cup packed
• 2 tablespoon ground cinnamon
• Pinch salt
• 31/2 tablespoons butter, melted

Icing:

• 4 oz. cream cheese,softened
• 1/4 cup butter, softened
• 3/4cups powdered sugar

Directions

For the dough: in the bowl of a stand mixer with the whisk attachment, whisk the egg yolks, whole egg, sugar, butter, and buttermilk. Add approximately 2 cups of the flour along with the yeast and salt; whisk until moistened and combined. Remove the whisk attachment and replace with a dough hook. Add all but 3/4 cup of the remaining flour and knead on low speed for 5 minutes. Check the consistency of the dough, add more flour if necessary; the dough should feel soft and moist but not sticky. Knead on low speed 5 minutes more or until the dough clears the sides of the bowl. Turn the dough out onto a lightly floured work surface; knead by hand about 30 seconds. Lightly oil a large bowl. Transfer the dough to the bowl, lightly oil the top of the dough, cover and let double in volume, 2 to 2 1/2 hours.

Combine the brown sugar, cinnamon and salt in a medium bowl. Mix until well incorporated. Set aside until ready to use.

Pour melted butter into a 9 by 13-inch glass baking dish and sprinkle with cinnamon sugar. Turn the dough out onto a lightly floured work surface. Gently shape the dough into a rectangle with the long side nearest you. Roll into an 18 by 12-inch rectangle. Brush the dough with the 3/4-ounce of melted butter, leaving 1/2-inch border along the top edge. Sprinkle the filling mixture over the dough, leaving a 3/4-inch border along the top edge; gently press the filling into the dough. Beginning with the long edge nearest you, roll the dough into a tight cylinder. Firmly pinch the seam to seal and roll the cylinder seam side down. Very gently squeeze the cylinder to create even thickness. Using a serrated knife, slice the cylinder into 1 1/2-inch rolls; yielding 12 rolls. Arrange rolls cut side down in the baking dish; cover tightly with plastic wrap and store in the refrigerator overnight or up to 16 hours.

Remove the rolls from the refrigerator and place in an oven that is turned off. Fill a shallow pan 2/3-full of boiling water and set on the rack below the rolls. Close the oven door and let the rolls rise until they look slightly puffy; approximately 30 minutes. Remove the rolls and the shallow pan of water from the oven.

Preheat the oven to 350 degrees F.

When the oven is ready, place the rolls on the middle rack and bake until golden brown, or until the internal temperature reaches 190 degrees F on an instant-read thermometer, approximately 30 minutes.

While the rolls are cooling slightly, make the icing by whisking the cream cheese in the bowl of a stand mixer until creamy. Sift in the powdered sugar, and whisk until smooth. Spread over the rolls and serve immediately.

HANNAH'S RECIPE:)

2pkg. Yeast
1c. warm water 105-115
2/3 c. sugar and 1t. of sugar
1c. warm milk
2/3 c. melted butter
2t. salt
2eggs lightly beaten
7c. flour

Filling:
1c. melted butter

1 3/4 c. sugar

3 T. cinnamon

1 1/2 cups walnuts chopped

Creamy Glaze

2/3 cup melted butter

4 cups powdered sugar

2 tsp. vanilla

6 T. hot water

Place warm water, yeast and 1t. sugar in a bowl. Let sit so it will get foamy.
In a mixer, mix milk, 2/3 c. sugar, melted butter, salt. And eggs; stir well. Add yeast mixture. Then add ½ of the flour and mix till smooth. Stir in enough flour to create smooth but slightly sticky dough. Knead. Put dough onto a lightly floured counter and roll dough into a large rectangle. Pour ½ c. of melted butter onto dough and sprinkle with 1 ½ c. cinnamon sugar sprinkle with nuts. Roll jelly roll style, cut in to 15 pieces.
In 2 13x9in. pans, pour remaining ½ c. butter, sprinkle with ¼ c. sugar. Place rolls in pan. Let rise 45min. Bake for 25min. more or less. Until golden brown. Cool slightly, spread with glaze.

This is the best cinnamon roll recipe we have found, we have tried others but this one is our favorite! Enjoy

Chef Hannah

Fresh Mango Bread

Yesterday upon find that we had several mango's needing to be used up I made this yummy bread from Dorie's cook book called"Baking from my home to yours". I was a little worried because the batter was very dry and there was also a lot of it. It baked up nicely and I gave some to my violin teacher who said it smelled very good, I'll have to ask her how she liked it next lesson:) It was very sweet but good, I loved the idea a ginger, it is also supposed to have golden raisins and lime zest which I did not have so just skipped out. Next time I would add some chopped macadamia nuts to the top but other then that it was very good!

Esther

Fresh Mango Bread

by Dorie Greenspan

Cooks Note: As good as this bread is freshly baked, I think it's even better the next day. One day spent wrapped in plastic seems to intensify the fruit and spice flavors. Of course, if you can't wait, don't. Just cut the loaf into thick slices and serve with tea, hot or iced or coffee!

Serves:12

3 eggs

3/4 cup canola oil

2 1/2 cups flour

1 cup sugar

1 teaspoon baking powder

1 teaspoon baking soda

1 1/2 teaspoons ground ginger

1 teaspoon ground cinnamon

1/4 teaspoon salt

1/2 cup brown sugar

2 cups diced mango( from 1 large peeled and pitted mango

Heat oven to 350. Grease and flour a 81/2 x41/2 inch loaf pan. Whisk together sugar and eggs. Next whisk in all other ingredients except mango. The batter will be very stiff, fold in mango. Spoon into loaf pan and bake for 1 15min-1 1/2 hrs. or until golden brown and knife comes out clean.( If bread looks as if its getting to brown when its baking tent with foil) Cool 5 min. in pan. Remove and let cool before baking

Kamut Sweet Biscuits

Last week in Texas we had a lot of rain! Soup was definitely on the menu, but you can't have soup with out biscuits or some type of bread. Being that I had not made any bread this past week I decided biscuits would be a quick fix. Lately we have been using other grains instead of wheat, you can by Kamut in the bulk section of your grocery store, usely.... if not just use Wheat or even Spelt flour.

Everyone in our family loves these. Be sure to drizzle a little more honey on top, it just isn't quite sweet enough without it ;-)

Kamut Sweet Biscuits

Yields: 9-12 small biscuits

2 1/2 cups Kumut flour

1 Tablespoon baking powder

1/2 teaspoon salt

1/4 teaspoon xanthan gum( optional)

1/4 cup coconut oil, or butter very cold

1/2 cup almond milk or cows milk

1/4 cup honey

Preheat oven to 375. In a large bowl mix the dry ingredients. With a pastry blender or your hands work in coconut oil. Mix in honey and milk to make a soft dough. Knead gently 6 times. Pat out into a 1/2-3/4 inch thickness. Cut dough with a 2 inch biscuit cutter. Place on a baking sheet that has been greased with coconut oil. Bake for 10-15 minutes till golden brown on bottom. Serve warm with extra butter and honey.

Gluten Free Millet Bread

Lately we have been making things with different flours, it is good to give your body a break from just using plan wheat flour. This bread is very good but not like your average sandwich bread, the texture and taste is similar to cornbread! It would work fine to use for a sandwich if thats what you won't but it also tasted good toasted with peanut butter for breakfast the other morning. One thing to remember is that the batter is very runny so don't let it rise to long, just until it reaches the top of the pan or you will have over flow problems like I did:) So if are gluten intolerant or not, try this bread it is definitely a winner recipe!

Millet Bread

1 cup buttermilk, or yogurt( I used half milk half cottage cheese)

1/4 cup butter

1 T. honey

1 pkg. active dry yeast

1/4 cup warm water

2 eggs

2 cups millet flour( we have a grain mill so I made my own)

1/2 cup soy flour

Combine buttermilk and butter in sauce pan, heating slowly to make butter melt. Dissolve yeast and honey in water; add milk mixture blend. Beat in eggs; add flours and beat well. Pour into a well oiled 5x8 inch loaf pan and let rise for 45 min. Bake at 375 for 35-40 min. or until loaf sounds hollow when tapped. Cool completely before cutting.

Makes 1 small loaf, about 16 slices.

Portugese Corn Bread

While the Spanish make a corn bread with barley flour the Portuguese use white flour and cornmeal. This temping version has a hard crust with a moist watering crumb. It's slices beautifully and tastes wonderful served with simply butter olive oil or with cheese.

1 1/2 T. yeast
1 c. luke warm water
2 c. cornmeal
4 c. whole wheat flour
2/3 c. luke warm milk
2T. olive oil
1 1/2 tsp. salt


Dust a baking sheet with a little cornmeal. Put the yeast in a large bowl, gradually add in luke warm water till smooth. Stir in half the cornmeal and 1/2 c. of flour. Mix batter with a wooden spoon . Cover bowl with oiled plastic wrap . Let the bowl sit in warm place for 1/2 hr. or till bubbles appear on surface. Remove the plastic wrap, stir the milk into the batter then the oil. Gradually mix in the corn meal, flour and salt to form a pliable dough. Turn dough onto lightly floured surface knead for 10 min. till smooth and elastic. Place in a oiled bowl and cover let rise 1 1/2 -2 hrs. Turn onto lightly floured surface, punch down, shape into a ball. Flatten slightly and place on to prepared baking sheet. Dust with corn meal. Cover with a large upturned bowl . Let rise in warm place for about 1 hr. until doubled in size. Heat oven to 450. Bake for 10 minutes spraying the inside of oven with water 2-3 times. Reduce the oven temp. to 375 and bake for another 20-25 min. or until golden brown and hollow sounding when tapped.

Garlic Herb Challah

We made this special bread a few weeks ago for a friend who just had a baby!

13/4 c. very warm water

2T. honey
1/2 c.olive oil

4 eggs

1 T. salt

8-81/2 c. flour

4 cloves garlic minced

1 tsp. dried basil

1 tsp. crushed rosemary

1 tsp. dried thyme

In a large bowl combine water, honey, yeast and spices and garlic. Let stand 10 min. Using a wooden spoon stir in eggs, oil and salt. Gradually stir in as much flour as you can. Turn dough on to floured surface. Knead in enough flour to make a moderately soft dough that is smooth and elastic. About 5-7 min. Shape dough into ball let rise for 1-1/2 hrs. Punch dough down turn out onto a lightly floured surface. Cover with a clean towel, rest 10min. Divide dough into 3 portions divide each portion into 3 parts totalling 9 portions. Gently roll each into a 24 inch rope. Braid three ropes at a time to make three ropes; shape each into a spiral loaf. Place braid onto baking sheets. Let rise 1/2hr.

In small bowl combine 3 T. melted butter,1tsp.basil,tsp.thyme,tsp. rosemary and 1 tsp. minced garlic. Brush over loaves. Bake in 350 oven. Bake 30-35 min. or till hollow when tapped. Immediately remove from pans and cool.

Makes 3 Large loaves, 16 servings each.

Chai Spiced Zucchini Bread

3 1/2c. flour

1c. white sugar

1c. brown sugar

1t. slat

1t. baking powder

1t. baking soda

2t. cinnamon

1t. ground ginger ( we grated 1T. fresh)

1t. nutmeg

1t. cardamon

1 1/2t. grated orange peel

2c. grated zucchini

3 eggs

3/4c. oil

2t. vanilla

1/3c. very strong brewed cooled tea ( 3 bags in 1/3c. boiling water)

1c. toasted walnuts

Combine the dry ingredients, add the wet ingredients and stir to mix, add the nuts and stir again. Divide into 2 greased bread pans. Bake at 350 for about 60min. or till center is clean when tested. Remove and cool!

Gluten Free Rosemary Focaccia

1 T. yeast
3 T. warm water
1 c. sorghum flour
1/4c. cornstarch
1/4 c. tapioca flour
1 T. xanthan gum
4 T. olive oil
3 T. honey
1/2c. soy milk
1/4 tsp. salt
1 egg
1 T. Olive oil
1 T. sea salt
1 T. dried rosemary, crushed
1/2 c. sorghum flour(used for kneading and dusting)


In a bowl, dissolve the yeast in warm water. Cool till luke warm. In another bowl, stir in the sorghum. cornstarch,tapioca and xanthan gum together. Mix well to get out any clumps. In a small bowl combine the oil, honey, and soy milk. Stir this into the yeast. Then add salt and the egg to the yeast mixture. Gradually add flour mixture to the yeast mixture. Once everything is mixed, stir vigorously 10 seconds. Cover bowl with a dish towel and set in a warm place to rise for 1/2 hr. Once the dough has risen, use some sorghum flour to liberally dust a counter top or cutting board, your hands, and the dough itself. Knead the dough several times on the floured surface. Keep dusting with the extra flour if the dough becomes sticky. Once the dough becomes handle able, form it into a flat puffy round and place in grease cookies sheet or pie pan. Cover and let rise 1 hr. Heat oven to 375. Liberally brush top of the focaccia with olive oil and sprinkle with coarse alt and crushed rosemary. Bake for 15-20 min. until top is a rich golden brown. Tap the bottom of the loaf with your fingers it should sound hollow when the bread is done. Allow to cool slightly before cutting into wedges.

or with butter and honey!

Cornmeal Muffin

1/3c. coconut oil/oil/ butter
1/3c. honey/sugar/maple syrup
1 1/2c. soy milk/water/ cows milk
2 eggs
1 1/2c. wheat flour/white flour
2 1/2t. baking powder
3/4t. baking soda
3/4t. salt
1c. yellow cornmeal/ white/ blue
1t. cinnamon is optional

Mix together the milk, honey, eggs, and coconut oil. If your coconut oil if more of the shortening consistancy, heat it up till it is melted.
Add the remaining ingredients. Divide the batter into 12 greased muffin tins. Bake for about 17-20min. on 375 degrees.

Cool a few minutes in the pan, them remove and serve with whatever you please! We like butter and honey, or jam!

* for this recipe I used coconut oil, honey, wheat flour, white cornmeal, and soy milk, and cinnamon.

My first time making............

Hamburger Buns!

1 Cup Water, lukewarm
2 Tbs  Unsalted butter, at room temperature and creamed
1 Egg 
3 1/4 Cups half white half wheat flour
1/4 Cup  Castor sugar
1 tsp Salt
1 Tbs Instant yeast

1 tsp. onion powder

1tsp. dried minced onions
1 Egg yolk (+ 1 Tsp water)
Sesame seeds


1. Sprinkle the yeast into the water and leave for 5 to 10 minutes, until frothy. Stir to dissolve.
2. In a big bowl, combine all the ingredients and mix well.
3. Turn the dough out on to a lightly floured working surface and knead for about 10 minutes until you've made a soft, smooth dough.
4. Place the dough in a clean and lightly greased bowl.
5. Cover it with a towel and let rise for about 1 (or1-1/2) hour, untildoubled in size.
6. Divide the dough into 8 pieces and shape each piece into a flattened ball.
7. Place the buns on greased baking sheets, cover with a towel and let rise 30 to 40 minutes, until they're quite puffy and doubled in size.
8. Preheat the oven to 375°F.
9, Glaze the buns with the egg yolk and water mixture, then sprinkle with sesame seeds.
10. Bake the buns for 12 to 15 minutes, until they are golden brown.
11. Remove them from the oven and cool them on a wire rack.

Apple Walnut Muffins with a Cinnamon Cream Cheese Spread

1 c. buttermilk
1/2 c. walnuts or raisins
1 c. Uncle Sam Cereal or oats
1 egg
1/3 c. honey
1 c. whole wheat flour
11/2 tsp. baking powder
1 1/2 tsp. cinnamon
1/2 tsp. salt
1 apple peeled and chopped

Mix together all the wet ingredients. Add dry. Fold in apple and walnuts. I also sprinkled a few walnuts on the top of my muffins.
Bake at 370 for 17-20min.

Cinnamon Cream Cheese Spread
4 oz. cream cheese, softened
11/2- 2 T. Butter, softened
1/2 tsp. cinnamon
3 T.finely chopped walnuts

Mix together till creamy. Spread on muffins!

Maple Seeded Bread

This bread is so......good!  We came across this recipe from The Knead For Bread (cute title huh?!?) Especially toasted with almond butter or regular butter.

I used all wheat flour, and put it into one very large loaf pan. Also I added 1T. vital wheat gluten.

Enjoy!

Hannah

Fluffy White Rolls

INGREDIENTS 

1 1/2 cups warm water (110 degrees F/45 degrees C)

• 1 tablespoon active dry yeast
• 2 tablespoons white sugar
• 2 tablespoons vegetable oil
• 1 teaspoon salt
• 4 cups bread flour

1. In a large bowl, stir together warm water, yeast, and sugar. Let stand until creamy, about 10 minutes.
2. To the yeast mixture, add the oil, salt, and 2 cups flour. Stir in the remaining flour, 1/2 cup at a time, until the dough has pulled away from the sides of the bowl. Turn out onto a lightly floured surface, and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl, and turn to coat. Cover with a damp cloth, and let rise in a warm place until doubled in volume, about 1 hour.
3. Deflate the dough, and turn it out onto a lightly floured surface. Divide the dough into 16 equal pieces, and form into round balls. Place on lightly greased baking sheets at least 2 inches apart, or close together depending on how soft you want your rolls. ( for soft sides place close together)  Cover the rolls with a damp cloth, and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).
4. Bake for 15-18 minutes in the preheated oven, or until golden brown

Whole Wheat Cinnamon Apple Chai Tea Bread

This recipe we saw on Baking Bites Blog and knew we just had to make it, we changed the recipe by using whole wheat flour, and Cinnamon sugar instead of brown sugar......it was really good the only thing I found funny was so many apples, I only used about 1 1/4 cups instead of 2. I also found that this is best served toasted with either butter or my other favorite Almond Butter!

Enjoy!

Esther DeL 

Cinnamon Chai-Tea Apple Bread

1 tbsp yeast
1 cup stong chai tea, brewed and cooled until warm (105F)
1/2 cup powdered milk (nonfat is fine)
1/2 tsp cinnamon
1 1/2 tsp salt
3 tbsp cinnamon sugar
2 1/2 - 3 cups Whole Wheat flour, plus more for dusting
1 1/4 cups apples, peeled and chopped, plus 6-8 thin apple slices
1 tbsp cinnamon sugar

Mix yeast, tea and 1 cup of flour in a large bowl. Let stand for 15-20 minutes, until foamy and the mixture has risen a bit.
Stir in powdered milk, cinnamon, salt, sugar and 1 cup flour. Add remaining flour gradually until the dough comes together and pulls away from the side of the bowl. Transfer dough to a floured work surface and knead until smooth and elastic, about 5 minutes. Place in an oiled, covered bowl and let rise until doubled, 1 1/2 hours.

Meanwhile, combine apples with 1 tbsp brown sugar in a small bowl.
Once dough has risen, flatten in gently onto work surface. Place apple mixture onto dough, reserving the apple slices. Knead apple pieces into dough gently, giving the bread about 4 turns. They will look almost ready to poke through. Shape into an oblong loaf and place on a cornmeal dusted baking sheet. Make 6 or 8 small slashes across the bread and tuck one apple slice into each one. Allow bread to rise until nearly doubled, 1 hour.

Preheat oven to 400F.
Bake bread for 30 minutes, until the bottom sounds hollow when tapped and the loaf in nicely browned. If it starts to get too dark on top, just cover the bread loosely with a bit of foil.
Allow to cool on a wire rack before slicing.

Zucchini Bread with Sundried Tomatoes and Feta

Ever thought of making a savory zucchini bread? We didn't till we saw this recipe, from one of our favorite cooking blogs Closet Cooking. Though we did alter it from the origional recipe to accomadate the ingredients we had on hand, it was still scrumptious!

As you can see, we topped ours with a garlic hummus, cucumbers and more sundried tomatoes!

Give it a try, its sure to please!

The Del Sisters

Zucchini Bread with Sundried Tomatos and Feta

Ingredients:
1 large zucchini (grated)
1/2c. chopped sundried tomatoes
2 cloves garlic (grated)
1/2 cup feta (crumbled)
1 teaspoon oregano
2 tablespoon balsamic vinegar
1/4 cup olive oil
2 eggs

1 cup whole wheat flour
1 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder

Directions:
1. Mix the zucchini, sundried tomato, garlic, feta, oregano, balsamic vinegar, olive oil and eggs in a large bowl.
2. Mix the flour, salt, baking soda, baking powder and oregano in a bowl.
3. Mix the dry ingredients into the wet ingredients.
4. Pour the batter into a greased 9x5 inch loaf pan.
5. Bake in a preheated 350F oven until a toothpick pushed into the center comes out clean, about 1 hour.

Roasted Garlic Hummus!

Ingredients:
1/2 19 ounce can chickpeas
1 head roasted garlic
1/2 lemon (zest and juice)
1 tablespoon tahini
1 tablespoon olive oil
1 clove of garlic
salt and pepper to taste

Directions:
1. Puree everything in a food processor until smooth. Add some water (or more olive oil) to bring it to the consistency that you like.

Sweet Potato Sage Muffins

Sweet Potato Muffins with Fresh Sage
Inspired by the Step by Step Vegetable Cookbook

Ingredients: Make 6 large muffins or 12 small muffins.

• 1 1/2 cups all purpose flour
• 1/2 cup whole wheat flour
• 7 oz finely grated sweet potato (about 2 small sweet potatoes)
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup grated double cheddar cheese (1/2 cup yellow cheddar + 1/2 cup white cheddar)
• 1/3 cup olive oil
• 1 egg, lightly beaten
• 3/4 cup buttermilk
• 1 teaspoon fresh sage, minced
• Salt and pepper to taste

Preheat your oven to 350 degrees F. Spray muffin tin with Pam butter spray, or lightly brush with melted butter or olive oil.

Peel and grate the sweet potatoes (I used a food processor for grating). Measure 7 ounces of sweet potato on a kitchen scale. Set aside.

In a large bowl, gently whisk together the flours, baking powder, baking soda, minced sage and salt. Switch to a wooden spoon and add the sweet potato and cheese. Stir to combine, then make a well in the center.

In a small bowl combine the olive oil, egg and buttermilk with a whisk. Pour into the well and mix until just combined - the batter will be thick. Spoon batter into prepared muffin tins one tablespoon at a time, dividing the batter evenly among the muffin molds.

If using a jumbo tin, bake for 35 minutes, raising the temperature to 400 degrees F during the last 4 minutes. If using a regular sized muffin tin, bake for 25 minutes, raising the temperature to 400 degrees F during the last 4 minutes. Keep an eye on the muffins after you’ve raised the temperature to prevent over-browning. The muffins are done when light golden in color.

Allow to cool for at least 5 minutes before removing the muffins from the tin. If cooling for longer than 5 minutes, move muffins to a cooling rack to avoid soggy bottoms. Serve warm with butter.

Sun-Dried Tomatoe and Fresh Rosemary Focaccia

2 1/2 c. whole wheat flour
3 T. chopped fresh rosemary or 1 T. dried
1 T. sugar
1tsp. salt
2 1/4 tsp. yeast
2T. Gluten
3T. olive oil
1/4 c.chopped sun dried tomatoes
1 c. boiling water
2 T. olive oil
1/4 c. Parmesan cheese


Mix boiling water and tomatoes in small bowl. Let cool till the temp reaches 120-130 F. Next mix 1 c. flour, rosemary, sugar,salt, gluten and yeast in large bowl. Add 3 T. oil and the warm water mixture. Beat with electric mixer on medium speed 3 min. scraping bowl frequently. Stir in enough remaining flour until dough is soft and leaves side of bowl. Place on a lightly floured surface. Knead 5-8 min. or until dough is smooth and springy. Place dough in large greased bowl. Cover loosely with plastic wrap and let rise in warm place 30 min. Grease a 12 inch pizza pan with oil. Gently push fist into dough to deflate. Press into pan and cover again. let rise in warm place 30 min. Heat oven to 400. Gently make depressions about 2 inches apart in dough with fingers. Carefully brush with 2 T.oil; sprinkle with cheese. Bake 15-20 min. or until golden. Serve warm. Makes about 12 slices.

Cranberry Walnut Bread

Here is the bread we had with our Christmas dinner it was really really good, click here to get the recipe!