Category Archives: Bread

Banana Honey Nut Muffins

Posted by Cooking with Sierra in Bread and tagged with , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , ,

Ingredients:

  • 1/2 cup granulated sugar
  • 1/2 cup unsalted butter
  • 2 eggs
  • 2 ripe bananas, mashed
  • 3/4 cup honey
  • 1/4 cup milk
  • 1-3/4 cups flour
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • salt
  • 1 cup quick cooking oats
  • 1 cup raisins
  • 1/2 cup walnuts, chopped

Directions:

1. Preheat oven to 375° F and spray a 12-cup muffin tin with nonstick cooking spray. Beat sugar and butter in a large bowl until creamy. Mix in eggs, honey, bananas and milk.

2. In a separate bowl, combine flour, baking powder and soda, salt and oats. Gradually mix dry ingredients into wet ingredients. Stir in raisins and nuts.

3. Spoon batter into cooking spray or butter coated muffin tins. Bake 20 minutes. Enjoy!

Recipe Compliments of Executive Chef Sierra A. Martin

The Edge Banquet and Conference Center

Zucchini Bread

Posted by Cooking with Sierra in Bread and tagged with , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , ,

Ingredients:

  • ½ eggs
  • ½ cup brown sugar
  • ¼ cup white sugar
  • 2-3 zucchini (enough to grate 1 cup)
  • ½ cup oil
  • 1 tsp. vanilla
  • 1 ½ cups flour
  • ½ tsp. baking soda
  • ½ tsp. baking powder
  • 1 tsp. cinnamon
  • ¼ tsp. nutmeg
  • 1/8 tsp. ground cloves
  • ½ cup walnuts

Directions:

  1. Preheat oven to 325°F.
  2. Grate zucchini in a food processor. Strain the majority of the liquid – it is not necessary to make sure it is completely dry.
  3. Grease a 9X5 glass loaf pan.
  4. In a large bowl, beat eggs until foamy. Stir in sugar, zucchini, oil, vanilla and spices. Add flour, baking soda and baking powder. Mix well. Add nuts.
  5. Bake at 325 for 50-60 minutes. Allow to cool slightly before eating. Enjoy!

Recipe Compliments of Executive Chef Sierra A. Martin

The Edge Banquet and Conference Center

Rosemary Flatbread

Posted by Cooking with Sierra in Bread and tagged with , , , , , , , , , , , , , , , ,

Ingredients:

  • 3 cups semolina flour
  • 3 cups unbleached all-purpose flour
  • 2 tsp. salt, more for finished breads
  • 3 tbsp. chopped rosemary
  • 1 2/3 cups water
  • ½ cup extra-virgin olive oil; more for finished breads

Directions:

  1. Whisk the semolina and all-purpose flours with the salt and rosemary in a large bowl. Make a well in the center and pour in the water and the olive oil.
  2. With a fork, pull the dry ingredients into the wet ones until a mass forms. Knead the dough until just smooth, careful not to overwork it. Cover with plastic wrap and chill at least an hour.
  3. Put a pizza stone in the oven and heat to 450°F. Work with one 2 ½ oz piece of dough at a time; keep the rest of the dough covered. On a lightly floured surface, flatten a piece of dough and roll it as thin as possible. Transfer the rolled dough directly to the stone in the hot oven. Bake until crisp and golden brown about 8 minutes. Let cool slightly and brush with olive oil and sprinkle with salt. Enjoy!

 
Recipe Compliments of Executive Chef Sierra A. Martin

The Edge Banquet and Conference Center

 

Cranberry Orange Pecan Muffins

Posted by Cooking with Sierra in Bread, Breakfast and tagged with , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , ,

Ingredients:

For Muffins:

  • 3 1/2 cups all-purpose flour
  • 4 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. table salt
  • 1 1/3 cups granulated sugar
  • 10 tbsp. unsalted butter, partially melted
  • 1 cup whole milk, room temperature
  • 1 cup créme fraîche, room temperature
  • 2 large eggs
  • 1 large egg yolk
  • 2 tsp. orange zest, finely grated
  • 1 1/2 cups cranberries, coarsely chopped
  • 3/4 cup pecans, chopped and toasted
  • vegetable oil for pan

 

For Glaze:

  • 3 cups confectioners’ sugar
  • 6 tbsp. orange juice

     

 

 

Directions:

Muffins

 

 

  1. Preheat oven to 350°F. Lightly oil a 12-muffin tin and line with baking cups.
  2. In a large bowl, sift together flour, baking powder, baking soda, and salt; mix well. Whisk the sugar, butter, milk, créme fraîche, eggs, and egg yolk in a medium bowl.
  3. Pour the wet ingredients into the dry mixture and fold until mostly combined; batter should be lumpy and still some dry flour.
  4. Sprinkle orange zest, cranberries and pecans over the batter and fold until mixed. Batter should still be lumpy.
  5. Divide batter among muffin cups.Bake 30-35 minutes. Let cool for 15 minutes.

 

Glaze

  1. Put confectioners’ sugar in a medium bowl and add orange juice. Whisk until smooth.
  2. When muffins have mostly cooled, invert the pan and remove the muffins. Put the muffins on a rack over a sheet of foil to catch any glaze that may drip off.
  3. Spoon on the glaze and let it drip over the sides. Wait about 25 minutes before serving, giving time for the glaze to set. Enjoy!

 

 

Recipe Compliments of Executive Chef Sierra A. Martin
The Edge Banquet and Conference Center

 

 

 

 

 

Classic Corn Muffins

Posted by Cooking with Sierra in Bread and tagged with , , , , , , , , , , , , , , , , , , , , , , , ,

Ingredients:

  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour
  • 2 tsp. kosher salt
  • 2 tsp. baking powder
  • 1 tbsp sugar
  • 1 cup milk
  • 2 large eggs

Directions:

  1. Preheat oven to 425°F. Line 12 muffin cups with paper liners.
  2. Whisk flour, sugar, cornmeal, salt and baking powder together in a medium bowl.
  3. In a small bowl, whisk milk and eggs together until frothy. Mix the egg-milk mixture together with the dry ingredients until batter is lumpy. Pour the batter into the top of each paper cup. Cook about 30 minutes, until top is golden brown. To check, insert skewer — it should come out clean. Serve warm. Enjoy!

Recipe Compliments of Executive Chef Sierra A. Martin

The Edge Banquet and Conference Center

10-Grain Bread

Posted by Cooking with Sierra in Bread and tagged with , , , , , , ,
Ingredients:
  • 2 cups 10-grain cereal (Bob’s Red Mill brand), uncooked
  • 3 cups whole wheat flour
  • 2 cups unbleached all-purpose flour
  • 1 1/2 tbsp (2 packets) granulated yeast
  • 1 tbsp kosher salt
  • 1/4 cup vital wheat gluten
  • 3 1/2 cups lukewarm water
Directions:
  1. Whisk together the cereal, flours, yeast, salt and gluten in a 5-quart bowl.
  2. Cover with plastic wrap or cloth, and allow the dough to rest at room temperature until it rises and collapses, approximately 2 hours.
  3. Dust the surface of the refrigerated dough with flour and cut off a 1-pound (grapefruit-size) piece. Dust with more flour and quickly shape it into a ball by stretching the surface of the dough around to the bottom on all four sides, rotating the ball a quarter-turn as you go.
  4. Elongate the ball into an oval. Allow the loaf to rest for 90 minutes (40 minutes if you’re using fresh, unrefrigerated dough), covered loosely with plastic wrap, on a greased cookie sheet.
  5. Thirty minutes before baking time, preheat the oven to 450° F.
  6. Bake for about 30 minutes, until golden browned and firm.When you tap the top of the loaf it should sound hollow.(Smaller or larger loaves will require adjustments in resting and baking time.)
**For extra special love in your loaves sprinkle them with a seed mixture prior to baking, Enjoy!
Recipe and Photo Compliments of Executive Chef Sierra A. Martin

Chocolate Orange Muffins

Posted by Cooking with Sierra in Bread and tagged with , , , , ,

Ingredients:

  • sunflower oil or peanut oil, for oiling
  • scant 1 cup self-rising white flour
  • scant 1 cup self-rising whole wheat flour
  • 1/4 cup ground almonds
  • 1/4 cup packed brown sugar
  • zest and juice of 1 orange
  • 3/4 cup cream cheese
  • 2 large eggs
  • 1/3 cup semisweet chocolate chips

Directions: 

  1. Pre-heat the oven to 375°F. Oil 10 cups.
  2. Sift both flours into a mixing bowl and stir in the ground almonds and sugar.
  3. Mix the orange zest and juice, cream cheese, and eggs together in a separate bowl. Make a well in the center of the dry ingredients and stir in the wet ingredients, then add the chocolate chips. Beat well to combine all the ingredients.
  4. Divide the batter evenly among the cups, filling each no more than three-quarters full.
  5. Bake in the oven for 20-25 minutes until well risen and golden brown.
  6. Remove from the oven and let cool slightly on a cooling rack, but eat them as fresh as possible. Store in air tight containers

Recipe Compliments of Executive Chef Sierra A. Martin

The Edge Banquet and Conference Center