Bread Recipes

Carrot Pulp Muffins

CarrotsMakes 12 muffins

2 cups flour (we recommend Nash’s soft white or triticale!)
¼ cup carrot pulp
2 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon salt
1/2 cup sugar
1 tablespoon grated orange zest
2/3 cup orange juice
1/2 cup melted butter
2 eggs
1 tablespoon melted butter
1/4 cup packed brown sugar
1/2 teaspoon ground cinnamon

Combine flour, baking powder, baking soda, salt, white sugar and grated orange peel. Stir in orange juice, 1/2 cup melted butter, eggs and pulp. Pour into 12 muffin cups. Mix together 1 tablespoon melted margarine, 1/4 cup brown sugar, 1/2 teaspoon cinnamon and sprinkle on top of each muffin.

Bake in a preheated 350 degrees F (175 degrees C) oven for 20-25 minutes.

We thank All-About-Juicing.com for this recipe.

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Mary’s Rosemary Biscuits

Nash's flour in two-pound bags

Which of Nash’s flours (or combination) is your favorite for rosemary biscuits?

Mary’s Rosemary Biscuits
We thank Mary Wong of Nash’s Farm Store for the following delicious recipe using the classic herb rosemary in a lovely biscuit.

2 cups of Nash’s flour (can be a mixture of flour types, including Nash’s cornmeal)
1 Tbsp. sugar
1 Tbsp. baking powder
1/2 tsp. salt
1 to 1-1/2 Tbsp. finely chopped rosemary
6 Tbsp. butter
1 egg
1/3 to 1/2 cup buttermilk
1 tsp. vanilla

Preheat oven to 400 degrees. Grease a round or square 9″ pan. Mix all the dry ingredients together. Cut butter into the flour mix. Blend together the wet ingredients, then combine the dry and wet ingredients quickly. Turn out on to a floured board, and knead gently. Shape into a 1″ square or round. Cut into 8 -10 pieces and place in pan. Bake for 20-25 minutes until golden brown.

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Bre’s Basic Scones

Bre is one of the farm’s unofficial Makers of Snacks. She spoils us with tasty treats! In addition to occasionally baking for us, she also works on our Harvest Crew and at farmer’s markets.

Bre has picked up a few baking tips over the years. “Try to have all your ingredients the same temperature before you mix them. Get a good sifter to thoroughly mix your dry ingredients. Keep that journal, because if you make a slight change that works well, you want to remember it!”

2 cups flour (can be different kinds)
2 Tbsp. sugar
2 tsp. baking powder
1/2 tsp. baking soda
1/2 cup chilled and cubed butter
3/4 cup buttermilk
1 egg, separated

Preheat your oven to 375 degrees and line a baking sheet with parchment paper. Next, prepare your floured surface for shaping the dough.

(Option if you don’t have buttermilk: Prepare “buttermilk” by combining 1 cup milk and 1 tablespoon lemon juice in a bowl. Let stand 5-10 minutes and measure 3/4 cup liquid from the bowl.)

Combine the dry ingredients in a large bowl or a food processor. Either cut in the cold butter with a pastry cutter or pulse in a food processor until a sandy texture is reached. (Larger butter chunks will lead to flakier scones)

Whisk egg yolk and buttermilk together. Then combine with dry ingredients with a wooden spoon until a dough forms. If it feels too wet or sticky add a small handful of flour and mix until just combined. Trust your instinct!

Pour dough onto a floured surface and shape into a 7 inch disc. (Optional: knead in dried fruit, chocolate chips, raisins, nuts, etc.) Then cut into 8 equal wedges.

Place on your baking sheet and brush on reserved egg white. For softer scones, place touching each other in a tight circle. Bake 25-29 minutes or until barely brown on the edges. Place the sheet on a rack to cool for 10 minutes.

Once cooled, feel free to add a powdered sugar drizzle (see below) or top with preserves.

Powdered Sugar Drizzle (Optional)
1 cup powdered sugar
2 Tbsp. water or milk
1 Tbsp. vanilla.

Combine all drizzle ingredients in a small bowl, adjusting quantities to your desired consistency or top with preserves

Bre’s Baking Tips

Breanna (Bre) Krumpe came to work for Nash’s several years ago and has become one of our most valued employees. She works with the harvest and packing crews, and is also a solid marketeer, anchoring our Seattle markets several times a month. In addition to being a talented musician, she enjoys baking and has been experimenting with different types of flour from Nash’s Farm..

She started her baking “career” while working in a corporate office in Portland.She felt that the atmosphere was too sterile and cold, so she boosted morale and built friendlier relations with her co-workers by baking something for each person’s birthday. “I’m good with spices and flavors, and I like to experiment,” Bre says. “I’ve gotten to the point where flavors are usually good, so now I’m playing with textures.”

Once on the farm, Bre realized she had access to lots of different kinds of grains and flours. She began trying the different kinds, keeping a journal of her recipes and how things turned out when she changed one flour for another. “I bake lots of scones because they are pretty easy and the taste of the flour doesn’t have to compete with other flavors, so you can really compare flavors and textures.”

  • Her favorite of Nash’s flours, so far, is the triticale. “I love the nutty flavor for cookies an brownies.”
  • Nash’s soft white wheat flour is more delicate. “It puffs up more, so my scones are more like cake.”
  • The hard red is more grainy and rustic, good for bread. “It’s so ‘alive.’ I use it for sourdough bread, and each loaf is unique.”
  • She’s just started playing with barley flour. “It makes a fluffier scone than triticale, and has an earthier flavor, but it crumbles a little. I may have to add more oil or moisture.”
  • Combining flours makes for even more interesting flavors. “Buckwheat is almost sweet, so I combine buckwheat and triticale for great taste and texture.”

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Sid’s Southern Skillet Cornbread

Now’s a great time to get cozy with freshly ground local cornmeal. Nash’s sales manager and miller Sid Maroney is from Tennessee and is quite the cornbread maker. Southern cornbread traditionally doesn’t include wheat flour or sugar, just good, fresh cornmeal. Try this simple recipe to wow and amaze your friends and family with the tastiest cornbread they’ve every had!
skillet cornbread3 cups Nash’s cornmeal
1 tsp kosher salt (1 1/2 if using unsalted butter)
2 tsp baking powder
3/4 tsp baking soda
2 1/2 cups buttermilk or milk
3 eggs
1 stick unsalted butter

Place 12-inch cast iron skillet on the center rack of oven and preheat to 375 degrees. In a large bowl, whisk together all dry ingredients. In another bowl, whisk all wet ingredients. Combine wet into dry, mix thoroughly but avoid over-mixing.

Butter up the skillet (careful, it’s hot!) and spread the batter into the pan. Bake until lightly browned and starting to crack. YUM!

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Buckwheat Bliny

Buckwheat groats

Before it’s ground into flour, buckwheat looks like a pile of tiny, three-sided pyramids. After it’s ground, sifted, and baked into pancakes, buckwheat is delicious.

This traditional Russian dish highlights buckwheat’s place of origin (Siberia) and is very versatile. Add your choice of accompaniments and eat these treats for breakfast, lunch, dinner or snacks. Make a batch on Sunday and enjoy throughout the week! If you are trying to reduce the amount of gluten in your diet, use all buckwheat flour instead of the soft white wheat flour.

2/3 cups Nash’s soft white wheat flour
1/2 cup buckwheat flour
1/2 teaspoon salt
1 teaspoon instant yeast
1 cup warm milk
2 tablespoons  butter
1 egg, separated
Vegetable oil (high heat)

Optional accompaniments
Butter
Sour cream
Crème fraîche
Caviar
Smoked fish (salmon, sturgeon, trout, whitefish)
Chopped onions
Chopped hard-boiled eggs
Fresh chopped dill
Beet salad

In a bowl, mix the first four dry ingredients together and then make a well in the center. Add the milk and blend well with a wooden spoon. Cover with a dish towel and place in a warm, draft-free area and let the sponge rise until it doubles in size, about a hour.

Melt the butter and let it cool. Break up and beat the egg yolk in a small bowl and add the cooled melted butter a teaspoon at a time (this is an important step to temper the batter) and beat well. Add this egg yolk/butter mixture to the sponge and mix well.

In a separate bowl, whisk the egg white until stiff and fold into the sponge/batter. Cover again and let stand for twenty minutes.

Heat a skillet or griddle to medium heat and coat lightly with vegetable oil. Spoon about 2 tablespoons to a quarter cup of batter on the skillet, depending on how large you want your bliny to be. When the bubbles on the surface of the batter pop (after about a minute or two) turn the bliny over with a spatula and cook for another 45 seconds to a minute. Transfer to a plate and keep warm. Serve with your preferred accompaniments.

We thank thekitchn.com for this recipe.

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Buttercup Squash Cornbread

Buttercup Squash cutout

Buttercup Squash cutout

1 1/2 cup Nash’s stone-ground cornmeal
1 1/2 cup Nash’s triticale or white wheat flour
1 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup mashed or pureed roasted buttercup squash
1/3 cup maple syrup
1 cup Dungeness Valley Creamery milk
1/2 cup yogurt or sour cream
1/4 cup melted butter (plus some for greasing the pan)
1/4 cup melted coconut oil, or light cooking oil, such as sunflower oil
2 eggs

Preheat the oven to 400 F and grease an 8 x 11 baking pan or similar sized cast iron skillet with butter. Don’t skimp on the butter–it gives a nice crispy golden bottom and sides to your cornbread.

Whisk together all the dry ingredients in a large mixing bowl.

The easiest way to roast squash is whole in the oven. Simply wash the squash, knock the stem off with the butt of a large knife, and place it whole on a pie dish. Bake in the oven at 350 degrees for about 45 min or an hour, until it is cooked through and can be easily pierced w a fork. Cut squash in half and allow to cool a bit before scooping out seeds. Mash flesh with a potato masher, or for a smoother puree, use a hand blender or food processor.

Whisk the eggs and maple syrup together until frothy. Add the pureed squash, milk, oil, and yogurt. Whisk all together until smooth. Fold this mixture into the dry ingredients until almost combined. Add the slightly cooled melted butter and stir everything together until just combined. Do not overmix.

Pour the batter into a greased 8 x 11 baking pan or a similar sized cast iron skillet. Bake for about 35 minutes or until the top is golden, the bread is pulling away from the pan at the edges, and a knife inserted in the middle comes out clean.

Place the pan on a wire rack and cool for about 10 minutes. Cut into squares and serve warm! Yield: 12 servings.

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Margie’s Bran Muffins

1 cup Nash’s soft white wheat flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups Nash’s wheat bran
1/3 cup brown sugar
1/4 cup molasses or honey
2 large eggs
1 cup nonfat buttermilk (or half-&-half with 1 teaspoon lemon juice)
1 grated carrot, apple, or zucchini

Preheat oven to 400 degrees F. In large mixing bowl, sift together flour, baking soda, baking powder and salt. Stir in bran with a whisk or long-tined fork.

Beat together brown sugar, molasses, egg and buttermilk. Add the dry ingredients to liquid ones and stir to moisten, about 30 seconds. Fill each cup in a 6-cup greased muffin tin to 3/4 full and place in oven. Bake until toothpick comes out clean, about 35 minutes. Let cool on rack.

We thank Nash’s own Margie for this recipe.

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Kia’s Skillet Cornbread

skillet cornbread

This is super simple to make, and can be altered in lots of different ways, depending on your mood!

1 cup Nash’s cornmeal
1 cup Nash’s white wheat flour (or triticale flour or red wheat flour)
1/2 teaspoon salt
4 teaspoons baking powder
1 tablespoon raw sugar
1 egg
1 cup raw milk
1/4 cup melted butter

Combine wet ingredients and mix them into thoroughly combined dry ingredients. Slather butter or bacon grease into 8” cast iron pan and bake at 350 degrees for about 30 minutes.

Variations:

  • Add a teaspoon each of chilli powder and ground cumin to the dry mix.
  • Grate or dice chunks of cheese and gently fold into batter before putting into pan.
  • Gently fold roughly chopped fresh cilantro, basil or parsley into the batter.
  • Gently fold about a cut of chopped peppers, leeks, onions, green onions, corn kernels or other veggies into the batter.
  • Use coconut oil instead of butter.
  • Top the batter with thinly sliced colorful peppers for a beautiful presentation.

We thank Nash’s own Kia for this recipe.

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Pumpkin Cornmeal Biscuits

1/4 cup butter
1 1/2 cups Nash’s white flour
1/2 cup Nash’s cornmeal (either coarse or medium grind)
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons brown sugar, packed
1/2 cup pumpkin puree
3/4 cup plus 2 tablespoons apple cider or apple juice

Preheat the oven to 425 and oil a baking sheet. Cut the butter into small pieces and place in a medium bowl. Sift in the flour, cornmeal, baking powder, baking soda and salt. Add the brown sugar and mix until lump-free.

In a blender or food processor, combine the pumpkin puree and the cider or juice. Pour into the flour mixture and stir briefly, just until well blended. Drop the biscuits by 1/4 cups onto the baking sheet 1-2 inches apart.

Bake for about 20 minutes, until puffed and very slightly brown around the edges and a toothpick tests clean. Serve immediately.

This seasonal recipe comes from the Moosewood Restaurant New Classics cookbook.

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Easy Baking Powder Drop Biscuits

Soft White Wheat Flour

Try these biscuits with thyme and cheese, plus Nash’s flour. Yum!

1 cup Nash’s hard red wheat flour
1 cup Nash’s soft white wheat flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 tablespoon white sugar
1/2 cup chilled butter, diced
1 1/4 cups whole milk
1 teaspoon dried thyme (optional)
Grated cheese, to taste (optional)

Preheat oven to 450 degrees.

Mix flour, baking powder, salt and sugar in a bowl. Cut in the cold butter with a knife or pastry blender until the mixture resembles coarse crumbs. Add milk a little at a time, stirring lightly between additions. Fold in thyme and cheese.

Drop the batter by spoonfuls onto a cookie sheet and bake for 12-15 minutes until the tops are golden. Makes 12 biscuits.

We thank CookieeMonster13 at AllRecipes.com for this recipe.

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