Breads

1.  Combine flour, sugar, yeast and salt in a large bowl. Add water and oil, mixing     to incorporate all of the ingredients.     Dough will be wet and sticky.

2.  Lightly spray the top with cooking oil      spray. Cover with plastic wrap or a lid   and place a dry towel over the top.

3,  Leave in a warm, draft-free place for      2-3 hours, until doubled in size. Dough   will have a lot of little holes or bubbles     and be wobbly like jelly.

4.  Place a large (10-inch or 26cm) dutch    oven or heavy pot in oven with a lid.     Preheat oven to 450 degrees for 30    minutes before baking.

5.  Lightly flour work surface and plastic     spatula with flour. Scrape dough out of bowl onto work surface. Sprinkle the top of dough with a large pinch of flour and fold it over on itself with the spatula around the entire dough  forming a round shape.

6.  Measure out a large piece of      parchment paper, large enough to    transfer the dough into the pot. Place    paper next to the dough and roll     dough onto the paper, smooth side up. Carefully move it to the center of the paper and reshape if needed.

7.  Loosely cover with plastic wrap and      let rest while the oven is preheating.

8.  Carefully remove hot dutch oven from    oven. Grab the parchment paper from    each end to pick up the dough and      transfer it into the pot.

9.  Cover with lid and bake for 30    minutes, then remove lid and bake for    an additional 12-15 minutes, until the     loaf is golden brown.

Transfer to a wire rack to cool for 10 minutes before slicing.

1. In the bowl of a stand mixer, combine the yeast, water, sugar and 3 cups of the flour to form a sponge. Let the sponge rest for 10 minutes. Mix in the salt and 2 tbsp of the olive oil.
2. Add the remaining 3 cups of flour a little at a time until the dough forms a nice ball. Knead on a medium speed for 5 minutes. It should get nice and smooth, shiny and elastic.
3. Use the remaining 1 tbsp of olive oil to oil a large bowl. Roll the dough in the oil, put it in the bowl, cover with a towel and let rise for 2 hours.
4. Preheat an oven to 500 degrees with a baking stone or baking sheet.
5. Divide the dough into 12 pieces. Roll into 8-inch rounds. Let the rounds rise for 20 minutes. Just before cooking, roll each piece out into an 8-inch circle.
6. Cook in batches 2 at a time on the baking stone/sheet. They should puff up and brown in 3-5 minutes.
7. Remove from the oven and wrap them in a clean dish towel and put them in a plastic bag to keep them soft and pilable.

1. Whisk flour, sugar, lemon zest, baking powder and salt together in a large bowl.
2. Grate the frozen butter using a box grater. Add it to the flour mixture and combine with a pastry cutter, two forks or your fingers util the mixture comes together in pea-sized crumbs. Place in the refrigerator or freezer as you mix the wet ingredients together.
3. Whisk 1/2 cup heavy cream, the egg and the vanilla extract together in a small bowl. Drizzle over the flour mixture, add the blueberries, then mix together until everything appears moistened.
4. Pour onto the counter and, with floured hands, work dough into a ball as best you can. Dough will be sticky. If it's too sticky, add a little more flour. If it seems too dry, add a little more cream. Press into an 8-inch disc and, with a sharp knife or bench scraper, cut into 8 wedges.
5. Brush scones with remaining heavy cream and for extra crunch, sprinkle with coarse sugar.
6. Place scones on a plate or lined baking sheet and refrigerate for at least 15 minutes.
7. Preheat oven to 400 degrees.
8. Line a large baking sheet with parchment paper or silicone baking mat. After refrigerating, arrange scones 2-3 inches apart on the prepared sheet(s).
9. Bake for 22-25 minutes or until golden brown around the edges and lightly browned on top. Remove from oven and cool for a few minutes before topping with the lemon icing.
10. Drizzle lemon icing over scones.

Follow instructions for Dough Setting on your bread machine.

Shape as desired. Makes 12 rolls.

1. Preheat oven to 350 degrees.
2. Cream butter and sugar, add beaten eggs.
3. Mash together bananas and lemon juice and add.
4. Sift together flour, salt and baking powder and add to banana mixture.
5. Add nuts either inside the batter or on top.
6. Bake in a greased loaf pan for 1 hour.

1. Preheat oven to 350 degrees. Grease a 9x5 inch loaf pan with butter or nonstick spray.
2. Whisk the buttermilk and eggs together until combined.
3. Whisk the flour, baking powder, baking soda, garlic powder, sugar, salt, pepper and basil together in a large bowl. Add grated butter and cut into dry ingredients with a pastry cutter.
4. Stir in cheese and sun-dried tomatoes until combined, then pour in buttermilk mixture and stir to combine. Batter is thick, chunky and sticky.
5. Pour/spread batter into prepared pan. Sprinkle with cheese and bake for 50 minutes or until a toothpick comes out clean.
6. Cool bread in pan for 10 minutes before slicing and serviing.
7. Cover leftovers tightly and store bread at room temperature for up to 5 days or in the refrigerator for up to 1 week.

1. For best results, grate your butter with a box grater and put in refrigerator until ready to use.
2. Preheat oven to 425 degrees and line a cookie sheet with nonstick parchment paper. Set aside.
3. Combine flour, baking powder, sugar, and salt in a large bowl and mix well. Set aside.
4. Remove your butter from the refrigerator and add to the flour mixture and stir. Mixture should resemble coarse crumbs.
5. Add buttermilk, use a wooden spoon or spatula to stir until combined. Don't overwork the dough.
6. Transfer your biscuit dough to a well-floured surface and use your hands to gently work the dough together. If the dough is too sticky, add flour until it is manageable.
7. Once the dough is cohesive, fold in half over itself and use your hands to gently flatten layers together. Rotate the dough and fold in half again, repeating this step 5-6 times but taking care to not overwork the dough.
8. Flatten the dough to 1" thick and lightly dust a 3" round biscuit cutter with flour.
9. Making close cuts, press the biscuit cutter straight down into the dough and drop the biscuit onto your prepared pan.
10. Repeat until you have as many biscuits as possible and place less than 1/2" apart on baking sheet.
11. Once you have as many biscuits as possible out of the dough, gently rework the dough to get out another biscuit or two until you have at least 6 biscuits. 
12. Bake at 425 degrees for 12 minutes or until tops are beginning to just turn lightly golden brown.
13. If desired, brush with melted salted butter immediately after removing them from the oven. Serve warm. 

1. Arrange a rack in the middle of the oven and heat the oven to 350 degrees.
2. Place 2 cups of whole milk, 2 tbsp packed light brown sugar, and 1 tsp kosher salt in a medium saucepan. Cook over medium-low heat until bubbles begin to form around the edges of the pan. Add 3/4 cup finely ground cornmeal and whisk to combine. Cook, whisking often, until creamy and thickened. Remove from heat.
3. Add 2 cups corn kernels, 2 tbsp of the unsalted butter, and 2 tsp baking powder, and stir to combine. Beat 2 large egg yolks in a small bowl. Add a couple spoonfuls of the cornmeal mixture and stir to combine. Add the egg mixture back to the cornmeal mixture and stir to combine.
4. Place the remaining 2 tbsp unsalted butter in a 3-quart baking dish or 10-inch cast iron skillet and place in the oven to melt.
5. Meanwhile, beat 2 large egg whites in a medium bowl with an electric hand mixer until stiff peaks form. (Alternatively, beat egg whites in a stand mixer fitted with the whisk attachment.) Add to the cornmeal batter a spoonful at a time and fold to combine.
6. Remove the baking dish from the oven and swirl the butter around to coat the pan. Add the cornmeal batter and spread into an even layer. Bake until the edges are golden-brown and the spoonbread is cooked through, about 35 minutes. Serve with more butter! Be sure not to overcook and dry out the spoonbread.

1. Mix sugar, eggs, oil, pumpkin and water together in a mixing bowl. Mix well.
2. Add all other ingredients and blend well.
3. Pour into prepared loaf pans.
4. Bake in a 350 degree oven for 1 hour.

1. In the bowl of an electric mixer fitted with the dough hook attachment, stir the yeast, milk, sugar, butter, pumpkin, one egg, and salt until well combined. Gradually add the flour and knead on medium-low speed until the dough pulls away from the sides of the bowl. Turn off the mixer and let the dough rest for 3 to 5 minutes. Continue to knead the dough on medium-low speed for another 5 minutes, or until the dough is soft and smooth. If it seems too sticky, add more flour, 1 tbsp at a time.
2. Transfer the dough to a large greased bowl. Cover the bowl with plastic wrap and let the dough rise until doubled in size, about 45 minutes to 1 hour.
3. Punch the dough down and turn it out onto a lightly floured work surface. Divide the dough into 15 equal pieces and shape into balls. Cover and let rise until doubled in size, about 45 minutes to 1 hour.
4. Meanwhile, preheat oven to 350 degrees. In a small bowl beat the remaining egg with 2 tsp of water and brush all over the rolls. Bake the rolls for 15 to 20 minutes, or until golden brown.

1. Preheat oven to 375 degrees. Spray a glass 9x13 dish or large cast-iron skillet with nonstick cooking spray and set aside.
2. In a large bowl, whisk cornmeal, flour, salt, and leavenings together until well combined.
3. Create a well in the center of the dry ingredients and measure and pour in the remaining wet ingredients. Slowly stir together until a uniform batter forms. Pour into prepared baking dish.
4. Bake 20-25 minutes or until the edges and top have browned slightly. Remove from oven and cool at least 15 minutes before serving.

1. Preheat oven to 375 degrees. Grease a muffin pan or line with muffin liners.
2. In a large bowl whisk together flour, baking soda, cinnamon, ginger, nutmeg, and salt.
3. In a medium bowl, whisk together eggs and sugars until combined. 
4. Add oil and whisk until combined. Add pumpkin and milk and whisk until combined.
5. Pour the mixture into the flour mixture and mix gently just until combined.
6. Divide batter among muffin cups. Sprinkle 1/4 tsp of Natural Cane Turbinado Sugar in the middle of each muffin batter. 
7. Bake for 16-22 minutes until a toothpick inserted into the center of the muffin comes out clean. Allow to cool for 5 minutes in the pan, then transfer to a wire rack to cool completely.
8. These muffins stay moist for up to 5 days. Keep them in the fridge in an airtight container. Bring them to room temperature before serving. The muffins can also be frozen for up to 2 months.