Bread

Homemade Burger Buns

Ingredients

3 1/2 cups Early Morning Harvest General‑Purpose or Bread Flour

1 cup warm water

2 tbsp unsalted butter, softened

2 tbsp sugar

1 large egg

1 packet (2 1/4 tsp) instant yeast

1 tsp salt

1 egg (for egg wash)

1 tbsp sesame seeds (optional)

Instructions

1 Mix the dough: In a large bowl, whisk warm water, sugar, yeast, egg, and softened butter. Add EMH flour and salt, mixing until a soft dough forms.

2 Knead: Knead 8–10 minutes until smooth and elastic. Add a sprinkle of flour only if needed.

3 First rise: Place dough in a greased bowl, cover, and let rise 1 hour or until doubled.

4 Shape buns: Divide dough into 8 equal pieces. Shape into smooth balls and gently flatten to about 3–4 inches wide.

5 Second rise: Place on a parchment‑lined sheet, cover lightly, and rise 30–40 minutes.

6 Egg wash: Brush with beaten egg and sprinkle sesame seeds if desired.

7 Bake: Bake at 375°F for 14–16 minutes until golden brown.

8 Cool: Cool completely before slicing so the crumb stays soft and fluffy.

Sources: Pinterest & www.cookingclassy.com

Grandma Mamie’s Cornbread

Preheat oven AND a 9x13 cake pan to 350 degrees.

In a large bowl mix:

  • ¾ cup shortening (melted)

  • 1 cup sugar

Add and mix:

  • 3 eggs

  • 3 cups butter milk

Mix together and add:

  • 1 ½ tsp salt

  • 1 ½ tsp baking soda

  • 1 ½ cups Early Morning Harvest General Purpose flour

Add and mix:

  • 3 cups Early Morning Harvest Cornmeal

Pour and spread mixture in the 9x13 cake pan. Bake at 350 degrees until done (about 40-50 minutes).

Lemon Poppy Seed Snack Cakes

Ingredients:

1 ½ cups Early Morning Harvest General‑Purpose Flour

¾ cup Sugar

2 tbsp Poppy seeds

1 tsp Baking powder

½ tsp Baking soda

¼ tsp Salt

1 cup Plain or vanilla yogurt

2 Large eggs

¼ cup Melted butter or neutral oil

Zest + juice of 1 Fresh lemon

1 tsp Vanilla extract

Optional glaze: 1 cup powdered sugar + 1–2 tbsp lemon juice

Instructions:

Prep the pan: Preheat oven to 350°F. Line an 8×8 pan with parchment or lightly grease.

Mix dry ingredients: In a bowl, whisk flour, sugar, poppy seeds, baking powder, baking soda, and salt.

Mix wet ingredients: In another bowl, whisk yogurt, eggs, melted butter, lemon zest, lemon juice, and vanilla.

Combine: Pour wet ingredients into dry and stir gently until just combined. Do not overmix.

Bake: Spread batter into the pan and bake 25–28 minutes, or until the top is lightly golden and a toothpick comes out clean.

Glaze (optional): Whisk powdered sugar with lemon juice and drizzle over the cooled cake.

Serve: Cut into squares and enjoy as a bright, springy snack cake.

Rye Bread

Ingredients:

  • 5 ½ cups EMH Bread Flour

  • 1 cup EMH Rye Flour

  • 1 Tablespoon Kosher salt

  • 1 ½ Tablespoons yeast

  • 3 cups water

  • 3-4 Tablespoon Caraway seeds (to your taste)

Directions:

Mix flours, salt and yeast. Stir in water. Knead and let rise until doubled in size. Punch down, divide and put in 2 loaf pans After a second rise in the loaf pans, do an egg wash on the top of the bread and sprinkle with caraway seeds.

Bake at 375 degrees for 35 minutes.

Recipe from Connie Ziller

Shanell’s Cranberry Cornbread

Ingredients

1 c. Early Morning Harvest Cornmeal

1 c. Early Morning Harvest General-Purpose Flour

½ tsp. Baking Soda

½ c. Greek Yogurt

½ tsp. Salt

¾ c. Cranberries (chopped)

1 T. Apple cider vinegar

½ c. Milk

½ c. Butter

1 C. Sugar

2 large eggs

Orange zest

Directions

Preheat oven and pan to 350 degrees

Mix ingredients

Grease 8” pan

Bake for 35-45

Cinnamon Rolls, No-Yeast

Dry:

  • 3 ¼ cups (390g) EMH Organic Pastry Flour (can substitute EMH Organic General-Purpose Flour)

  • ¼ cup granulated sugar (50 g)

  • 2 teaspoons baking powder

  • ½ teaspoon baking soda

Wet:

  • ¼ cup (4 tablespoons) salted butter melted

  • ¾ cup buttermilk (can replace with 1 teaspoon vinegar + ¾ cup milk or alternative milk)

  • 1 large egg

Filling Ingredients

  • 3 tablespoons melted butter

  • ¼ cup brown sugar (or ¼ cup sugar + ½ teaspoon molasses)

  • 1 tablespoon cinnamon

Icing Ingredients

  • 2 ounces cream cheese, full-fat or Neufchatel, softened

  • 1 tablespoon butter, softened

  • 1/3 cup (40g) confectioners’ sugar

  • 1 teaspoon vanilla extract

Directions

  • Place oven rack on the middle shelf and preheat oven to 375°. Grease 8x8 (or 9x9) pan with butter or non-stick spray.

  • Combine dry ingredients by sifting into a medium size bowl. In a separate microwave safe bowl melt the butter and stir in remaining wet ingredients, and add to flour. Stir until all flour is incorporated, being careful not to overwork the dough. Dough should be tacky but not sticky. Add extra flour a tablespoon at a time if needed for consistency.

  • Sprinkle about a tablespoon of flour on your clean work surface. Gather the dough and lay it on your work surface. Using a lightly floured rolling pin, roll out your dough to about 10x14-inch rectangle. Add a little flour if dough is sticking to rolling pin.

  • Melt the butter in a microwave safe bowl and add the remaining filling ingredients. Spread onto the dough with the back of a rubber spatula all the way to the edges.

  • Roll the dough into a tight 14-inch log. Use a rubber spatula to help gently free the dough from your work surface if necessary as you roll.

  • Cut into 12 equal pieces and place in prepared pan.

  • Bake for 22-26 minutes until lightly browned around the tops and edges. If tops are getting too brown before the middle is done, tent with foil to ensure even baking.

  • Meanwhile combine all icing ingredients in a microwave safe bowl (warm in microwave if needed). Stir with a whisk or rubber spatula until smooth. Let cinnamon rolls cool 15 minutes before applying icing.

  • Should there happen to be leftovers, cover and store at room temperature for two days. Can be frozen up to three months and thawed overnight in the fridge. Warm before enjoying.

Garden Herb Bread

Ingredients:

  • 4 to 4½ cups Early Morning Harvest General Purpose Flour

  • 3 tablespoons sugar

  • 2 packages (1/4 ounce each) quick-rise yeast

  • 1 ½ teaspoons salt

  • ¾ teaspoon each dried marjoram, thyme,

  • parsley flakes, basil and oregano

  • ¾ teaspoon dried rosemary, crushed

  • ¾ teaspoon rubbed sage

  • ¾ cup milk

  • ½ cup water

  • ¼ cup butter, cubed

  • 1 Early Morning Harvest egg

Topping:

  • 1 tablespoon butter, melted

  • 1/8 teaspoon each dried marjoram, thyme,

  • parsley flakes, basil and oregano

  • 1/8 teaspoon dried rosemary, crushed

  • 1/8 teaspoon rubbed sage

Directions:

In a large mixing bowl, combine 1 ½ cups flour, sugar, yeast, salt and herbs. In a saucepan, heat the milk, water and butter to 120-130 degrees. Add to dry ingredients; beat just until moistened. Add egg; beat until smooth. Stir in enough flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 4-6 minutes. Cover and let rest for 10 minutes. Divide dough into thirds. Shape each portion into a 15-inch rope. Place ropes on a greased baking sheet and braid; pinch ends to seal and tuck under. Cover; let rise until doubled, about 20 minutes. 

Bake at 375 degrees for 25-30 minutes or until golden brown. Brush with melted butter. Combine herbs; sprinkle over bread. Remove from pan to wire rack to cool.

Beer Bread

Preheat your oven to 375 degrees and grease the bottom of a loaf pan.

In a large bowl mix:

  • 2 ½ cups Early Morning Harvest general purpose flour

  • 2 tablespoons sugar

  • 2 ½ teaspoons baking powder

  • ½ teaspoon salt

  • One 12-ounce can of your favorite beer (can substitute with soda, kombucha or broth)

  • Optional: Stir in up to 1 ½ teaspoons of dried herbs like EMH oregano, thyme or Italian Blend. 

  • Optional: Stir in up to 1 cup shredded cheese

Stir until just combined. Batter will be lumpy. Pour batter into the pan and bake for 35-40 minutes or until a toothpick inserted in the middle comes out clean. Let cool for 10 minutes before slicing.