Bread Recipes

Pumpkin Bread

2 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon allspice
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
1/4 teaspoon salt
2 large eggs, room temperature
1/3 cup water
1 1/2 cups sugar
1 cup pumpkin puree
1/2 cup canola oil
1 teaspoon vanilla
1 cup hazelnuts, chopped and toasted

Preheat the oven to 350.

Grease a loaf pan with melted butter.

In a large bowl, mix the flour, baking soda, cinnamon, allspice, cloves, ginger, and salt.

In a medium bowl, whisk the eggs.

Add the water, sugar, pumpkin puree, oil, and vanilla, mixing after each addition.

Now mix the wet ingredients into the dry ingredients.

Add the hazelnuts and stir to combine.

Pour the batter into the pan and tap the sides to settle the batter.

Bake for 55-60 minutes or until a toothpick inserted into the center comes out clean.

Cool the bread in the pan on a wire rack for at least 20 minutes before removing from the pan.

Slice and serve.

We thank The Art and Soul of Baking in the Sur La Table series for this recipe.

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Pumpkin Ginger Nut Muffins

What I love about these quick bread pumpkin muffins is that they are so easy to throw together, and so hard to mess up. You can mix everything by hand with a wooden spoon, don’t need an electric mixer. Baking soda and eggs are the leavening agents, so you don’t have to worry about old baking powder that refuses to rise. The one cup of pumpkin purée can come from a can, or from leftover baked squash, any winter squash will do – butternut squash, acorn, pumpkin – they’ll all work. If you don’t like nuts, keep them out. If you like raisins, add them in. The ginger gives the pumpkin a nice spicy kick, but if you don’t like ginger, skip it. This pumpkin muffin recipe is very flexible. Serve freshly baked, warm, and if you really want to be indulgent, with a little butter, once you’ve broken them open.

1/2 cups flour
1/2 teaspoon of salt
1 cup sugar
1 teaspoon baking soda
1 cup pumpkin purée
1/3 cup melted butter
2 eggs, beaten
1/4 cup water
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
1/2 teaspoon allspice
1 teaspoon ground ginger
1 cup chopped toasted walnuts or pecans
2 tablespoons well chopped candied ginger

Preheat oven to 350°F. In a medium bowl, sift together the flour, salt, sugar and baking soda.

Mix the pumpkin, melted butter, eggs, 1/4 cup water and spices together, then combine with the dry ingredients until just incorporated. Do not over-mix. Fold in the candied ginger and chopped nuts.

Spoon mixture into a prepared muffin tin. Bake for 25-30 minutes. Check for doneness with a toothpick inserted into the center of a muffin. If it comes out clean, it’s done. Cool on a rack.

Makes 12 muffins.

We thank Elise from SimplyRecipes.com for this recipe.

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Using Fresh Dill

dill, bunched

What’s your favorite use for dill? Let us know in the comments below!

Looking for dill-flavored inspiration? Here are several fantastic uses for dill that you might not have thought of.

  • Add sparkle to a tuna sandwich.
  • Enhance a cold gazpacho soup.
  • Mix 1/4 cup fresh dill with 1/4 cup vinegar, 1 teaspoon sugar, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 2 tablespoons olive oil. Add 2 sliced cucumbers, 1 cup sliced red onion, and 2 cut-up tomatoes. Toss, and let stand at least 15 minutes before serving.
  • Got a favorite pureed carrot soup recipe? Be sure to garnish it with some delicate dill fronds for a treat that’s not only tasty, but visually appealing.
  • Dill with salmon is a marriage made in heaven. Add finely chopped garlic, too!
  • Add to Greek green salads, with romaine, sliced scallions and crumbled feta.
  • Make your own sourdough bread? Throw in some olives and dill.
  • Chop 1/2 cup dill fine and mix with 2-3 tablespoons butter, salt, and pepper.
  • For an incredible roasted chicken, use a spoon to get dill under the skin of the breasts, thighs, and legs, and massage it around the meat. Stuff some into the cavity of the chicken with lemon slices and garlic.
  • Add to potato soup, or potato salad with lemon and green onion.
  • Add to cole slaw, omelets, lentil dahl, or borscht.
  • Make dill sauce with plain yogurt, mayo, sour cream, garlic, lemon, and salt and pepper.

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Devon’s Cornbread

Cornmeal and Corn Flour

We’re experimenting with the levels of coarseness and fineness of our cornmeal. Please let us know what you think! But all our cornmeal is freshly ground from corn grown right here on the farm. And it’s all GMO-free, of course.

1 cup Nash’s coarse or medium grind cornmeal
1 cup Nash’s corn flour
1 1/2 teaspoon kosher salt
1 teaspoon baking soda
2 teaspoons baking powder
1 egg at room temperature, beaten
4 tablespoons unsalted butter, melted and cooled
1 cup plain yogurt, sour cream, or buttermilk at room temperature
1/2 cup half-and-half
4 tablespoons honey

Preheat oven to 400 F. Grease 12-inch cast iron skillet or 8-inch square or round pan and set aside. In large bowl, place dry ingredients and whisk to combine. In separate bowl, mix wet ingredients and whisk to combine well.

Create a well in the dry ingredients and pour in wet ingredients. Mix until just combined. Pour into prepared pan and bake for 20-30 minutes (closer to 20 if using a cast iron skillet) or until lightly golden brown on top, golden brown around the edges, and a toothpick inserted in the center comes out clean.

Have you tried this recipe? Tell us how it turned out!

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Nash’s Buckwheat Biscuits

Buckwheat biscuits

Super-tasty wheat-free biscuits! Our buckwheat is grown and freshly ground right here in the Dungeness Valley.

2 cups Nash’s buckwheat flour
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup butter or oil
1 egg
1 tablespoon honey
1 teaspoon vanilla
1 cup sour milk

Preheat oven to 400° F and grease an 8-inch square pan. Mix flour, baking powder and salt thoroughly. Cut butter or oil into the flour mixture and set aside.

Mix the egg, honey, vanilla and milk together. Make a well in the flour mixture and add the liquid mix. Blend together using light motions. Quickly spoon 12 portions on to the greased pan and bake 30 minutes.

We thank Mary Wong for this recipe.

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Yankee Cornbread

Cornbread

A favorite way to use Nash’s corn flour: cornbread!

1 3/4 cup Nash’s yellow dent cornmeal
1 cup Nash’s red wheat flour
1/2 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
2 cups buttermilk
4 tablespoons butter
3 tablespoons honey
2 eggs

Preheat oven to 400F. Place 2 tablespoons butter into a medium-sized cast-iron pan and place the pan in the oven to melt the butter. In a medium-sized bowl combine cornmeal, red wheat flour, baking powder, baking soda and salt. Melt the remaining 2 tablespoons butter on the stovetop. In a small bowl combine melted butter from the stovetop, honey, buttermilk and eggs. Combine wet and dry ingredients and mix thoroughly.

Take the heated cast-iron pan out of the oven and spread the melted butter over the pan. Pour in cornbread batter and place in the oven. Bake for 25-30 minutes until top is lightly brown.

We thank Eliza Winne, Produce Manager at Nash’s Farm Store, for this recipe.

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Sweet Lavender Scones

Makes 16

3 cups Nash’s soft white wheat flour, plus more for surface
3/4 cup granulated sugar
1 tablespoon baking powder
1 teaspoon dried lavender buds
1 teaspoon kosher salt
1/2 teaspoon baking soda
3/4 cup chilled unsalted butter, cut into 1/4” cubes
1 cup plus 2 tablespoons buttermilk
2 teaspoons finely grated lemon zest
1 teaspoon vanilla extract
2 tablespoons granulated sugar
1 1/2 cups lemon curd

Arrange racks in upper and lower thirds of oven and preheat to 425. Line two baking sheets with parchment paper.

Whisk 3 cups flour and next 5 ingredients in large bowl. Add butter; rub in with fingers until mixture resembles coarse meal.

Whisk 1 cup buttermilk, zest, and vanilla in small bowl. Add wet ingredients to dry ingredients. Stir until shaggy dough forms.

Transfer to lightly floured surface; knead until dough forms, about 5 turns. Pat into 10” x 6” rectangle. Halve dough lengthwise. Cut each half crosswise into 4 squares. Cut each square diagonally in half in 2 triangles. Divide between baking sheets. Brush with 2 tablespoons. buttermilk and sprinkle with sugar.

Bake until scones are golden and a tester inserted into the center comes out clean, 13-15 minutes. Transfer to wire racks; let cool.

Serve warm or at room temperature with lemon curd.

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Gluten-Free Ginger and Apple Cornmeal Cake

8 tablespoons coconut oil
1/4 teaspoon xanathan gum
1 cup xylitol or organic sugar
1/2 teaspoon baking powder
2-3 apples, cored, cut into eighths
1/2 teaspoon baking soda
4 tablespoons fresh ginger, grated
1/2 teaspoon sea salt
3/4 cup fine cornmeal
3 eggs
3/4 cup all-purpose gluten-free flour, such as Manini’s or Bob’s Red Mill
1/2 teaspoon vanilla
1/2 cup almond milk

Melt 4 tablespoons coconut oil in skillet (preferably cast iron). Add 1/2 cup xylitol/sugar and stir until smooth, making sure to coat sides. If not using cast iron, transfer mixture to a 9” pie pan and coat sides.

In a circular pattern, lay apple wedges on bottom of pan, covering it entirely. Sprinkle 1 tablespoon grated ginger over apples, then place in oven for 15 minutes at 350 F, or until apples are tender.

Meanwhile, combine cornmeal, flour, baking powder, baking soda, remaining ginger and salt in a mixing bowl.

In a separate bowl, mix remaining coconut oil (solid) and xylitol/sugar until fully integrated and smooth. Add eggs one at a time and blend until combined. Add dry ingredients to egg mixture and mix thoroughly, but do not overwork batter. Add milk and mix until batter is smooth.

Remove apples from oven and pour batter on top, distributing evenly.

Return to oven and bake 30 minutes or until golden brown.

Let stand 10 minutes, run knife around sides of pan, and invert onto platter or cutting board. Cut and serve.

We thank chef Annie McHale of Port Angeles for this recipe.

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Old-Country Soft Pretzel Sticks

Makes 4 dozen sticks

1 tablespoon dry yeast
4 1/2 cups Nash’s rye flour
1 1/4 cups warm water
1 egg, beaten with 1/2 teaspoon water
1 tablespoon honey
1 medium onion, chopped and sautéed (caraway, sesame or poppy seeds may be substituted)

In a large bowl dissolve yeast in warm water. Add honey and let proof. Then stir in 4 cups flour. Lightly oil a baking sheet.

Turn out dough onto a floured surface and knead in 1/2 cup flour until smooth. Divide dough into 48 pieces and roll each into a rope about 1/2 inch in diameter and 5 inches long. Place on prepared baking sheet. Brush with egg and sprinkle with onions. Let rise in a warm place for 20-30 minutes.

Preheat oven to 425 degree F. Bake for 15-20 minutes. Cool on wire racks.

We thank Rodale’s Basic Natural Foods Cookbook for this recipe.

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Baked Doughnuts

Makes 1 1/2 dozen doughnuts

1 large potato
1 egg, beaten
1/2 cup milk, scalded
2 1/2 cups Nash’s red wheat flour
1/3 cup butter, softened, plus melted butter for topping
1/2 cup honey, warmed
coconut sugar (see below)
2 teaspoons dry yeast

Cook potato in enough water to cover until tender. Drain, reserving 2
tablespoons cooking water. Mash potato.

Combine milk, butter and honey in a large bowl. Stir well and cool to
lukewarm.

Dissolve yeast in warm reserved potato water. Let proof, then add to
milk mixture. Add 1/2 cup mashed potatoes and egg, then work in flour.
Place in an oiled bowl, turn once to oil top, cover and let rise in a warm
place until light, about 1 hour.

Turn out onto a floured surface, and knead for 5-8 minutes. Roll to 1/2-
inch thickness and cut into circles using a 3-inch doughnut cutter.

Lightly oil a baking sheet. Place doughnuts on baking sheet and let rise
again for about 45 minutes.

Preheat oven to 425 degrees F.

Bake for about 12 minutes or until lightly browned. remove from oven,
brush immediately with butter and dust with coconut sugar.

Coconut Sugar
Place 1 cup unsweetened dried coconut in blender or coffee mill and process at medium speed until coconut is very fine. Store in a sealed jar and use in place of powdered sugar to dust cakes and cookies.

We thank Rodale’s Basic Natural Foods Cookbook for this recipe.

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