Breads

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Pumpkin Muffins

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Ingredients:

1 and 3/4 Cups BD All Purpose Flour

1 Teaspoon BD Baking Soda

1 1/2 Teaspoons BD Ground Cinnamon

1 1/2 Teaspoons BD Pumpkin Pie Spice

1/4 Teaspoon BD Ground Ginger

1/2 Teaspoon BD Salt

1/2 cup BD Granulated Sugar

1/3 cup BD Packed Light or Dark Brown Sugar

1/2 cup BD Organic Arbequina Extra Virgin Olive Oil

1 15oz Can Pumpkin Puree

2 Eggs

Instructions:

Preheat oven to 350 degrees.

Generously grease a 12-count muffin pan

Mix together contents of baking mix (dry ingredients) in a large mixing bowl.

In a separate bowl, combine wet ingredients (vegetable oil, eggs, and pumpkin puree)

Slowly pour wet ingredients into the dry and stir until everything is smoothly mixed together

Pour batter into prepared if muffins pan and bake for 35-40 minutes until lightly browned and a toothpick inserted into the center comes out clean.

Yields 12 muffins

Buttermilk Biscuits- Bin #1544

Buttermilk Biscuits

Ingredients:

3 ¾ cup Mix (spoon into measuring cup, leaving air, do not compact mix)

1 ¼ cup Milk or Buttermilk (Alternately, can use 1 1/8 cup cool water).

 

Instructions:

 Using a paddle, combine mix and milk/buttermilk on low speed for 1 minute. Turn the dough out onto floured surface, roll out, and fold in half. Roll to a 1/2" thickness and cut with a biscuit cutter. Place the dough side by side with their edges touching on an ungreased sheet pan.

Bake at 425 degrees Fahrenheit for 14-16 minutes.

Yields 11 – 12 3” biscuits.

Glazed Lemon Scones

(using Buttermilk Biscuit Mix bin#1544)

 

Scone Ingredients:

3 ¾ cup Biscuit Mix
2 cups Cream
¼ cup granulated sugar
1 Tablespoon lemon zest

 Lemon Glaze Ingredients:

1 cup powdered sugar
2 ½ Tablespoons lemon juice

 

For the scones:

-      Place the biscuit mix, cream, sugar and lemon zest in mixer bowl. 

-     Using a paddle, mix on low speed 30 seconds.  Scrape bowl and paddle. Continue to mix on low for an additional 30 seconds.

-     Shape dough into an 8 inch circle, slightly domed in the center.

-     Cut into 8 wedges.

-     Place on ungreased or parchment paper lined baking sheet.

-     For convection oven, bake at 350 degrees F 10 to 12 minutes; for standard oven, bake at 400 degrees F 15 to 17 minutes.  Bake until center is cooked through.

For Lemon Glaze:

-     Whisk together powdered sugar and lemon juice until smooth.

-     Spoon glaze over warm scones.

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Country Biscuit Mix- Bin #1301

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Ingredients:

1 Cup Biscuit Mix - Bin 1544

1/4 Cup Water or Buttermilk

Instructions:

Preheat oven to 400°F.

Combine Biscuit Mix and 1/4 cup water or 1/3 cup buttermilk.

Mix with fork until a soft dough is formed with no dry or wet spots. If dough is too dry, add more liquid (about 1 tablespoon) or if too moist, add small amount of flour. Form dough into ball.

Place dough onto a floured surface or pastry cloth. Lightly sprinkle dough with flour. Knead 4-6 turns.

Roll or pat dough to 1/2” thick.

Cut dough with floured standard biscuit cutter. Reform dough, roll and cut biscuits until all dough is used.

Place biscuits, slightly touching, onto a greased or ungreased baking sheet.

Bake approximately 12-15 minutes or until slightly browned. Enjoy!

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Gluten Free Biscuit Mix- Bin 1356

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Ingredients:

2 Eggs
3/4 cup Buttermilk
2 3/4 cups Gluten Free Biscuit Mix
1/2 cup cold Butter, cubed
1/4 cup melted bButter, optional

Optional add-ins:

1 cup grated Sharp Cheddar
1/2 cup cooked and crumbled Bacon
1-2 Tbsp minced fresh or dried Herbs
1 Tbsp diced Jalapeno

Instructions:

Preheat over to 400 degrees F. Grease a baking sheet or line with parchment paper.
Mix eggs and buttermilk in a small bowl and set aside.
Place baking mix in large bowl. Using a fork or pastry blender, cut in cold butter until it’s the size of small peas.
Add egg mixture to dry ingredients, with optinal add-ins and stir until evenly moistened. Turn mixture out onto a gluten free floured surface and knead briefly to form a dough. Pat dough out to 1 inch thick. Fold the dough in half over itself and pat out again to 1 inch thick. Repeat folding and patting twice more.
Cut biscuits and transfer to the baking sheet. Brush the top of each biscuit melted butter, if desired. Bake until golden brown, approximately 20 minutes.

Yields 8 biscuits.

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Cinnamon Swirl Bread

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Dough Ingredients:

1 Cup Milk

4 Tablespoons BD Brown Sugar

2 ¼ teaspoon BD dry yeast

6 Tablespoons BD olive oil

2 eggs

3 ½ cups BD All Purpose Flour, plus more for dusting

1 tsp BD salt

½ Cup BD raisins

 

Cinnamon Filling Ingredients:

1/3 cup BD Brown sugar

2 Tablespoons BD Ground Cinnamon

3 Tablespoons Melted Butter

 

Directions:

Combine milk, brown sugar and yeast in the bowl of a stand mixer.  Let sit for 10 minutes, until foamy. After 10 minutes, add oil and eggs. Whisk to combine wet ingredients, then add flour and salt.  Use the dough hook or a spatula to roughly combine the wet and dry ingredients into a shaggy dough.  Add the raisins, then fit the bowl and dough hook to the stand mixer.  Knead on medium low speed for 10 minutes.

Remove the dough hook, cover the bowl with plastic wrap and let the dough rise for 1 hour until doubled in size.

Flour your countertop as lightly as possible, then spread and stretch the dough into a rectangle that is the length of your loaf pan.  The dough will be sticky but resist the urge to add more flour, it will make the bread more dense.

Make the cinnamon filling by stirring together brown sugar, cinnamon and melted butter. Spread the mixture all over the top of the dough rectangle, then roll the dough up as tightly as you can, rolling the long way.  Place the roll seam side down into a greased loaf pan, then cover with plastic wrap to let rise for 30 minutes.

Preheat oven 350 degrees F, bake bread for 40 to 50 minutes until the inside reads 190 to 200 degrees F. Let cool completely before slicing.

 Yield: 8 servings

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Gluten Free Pizza Crust- Bin 1319

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2 1/2 cups Gluten Free Pizza Crust mix, Bin# 1319

1Tb. Olive oil

1 1/4 cup Warm Water

1 packet dry yeast (approx. 2 ¼ tsp.)

 

Mix ingredients in a large bowl, either by hand or in a stand mixer with paddle attachment. When mix forms a ball, cover with a warm moist towel and allow to rise for 30-45 minutes (until doubled or even tripled in size).  Form dough into 16-18" circle using a floured surface. 

Bake at 500°F for 12-17 min.

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Overnight Blueberry French Toast

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Ingredients:

  • 12 slices day-old bread, cut into 1-inch cubes

  • 2 (8 ounce) packages cream cheese, cut into 1 inch cubes

  • 2 cups fresh blueberries (using 1 cup in two separate sections of the recipe)

  • 12 eggs, beaten

  • 2 cups milk

  • 1 teaspoon vanilla extract

  • 1 ⅓ cup BD maple syrup (using in two separate sections of the recipe)

  • 1 tablespoon butter

Directions

Lightly grease a 9x13 inch baking dish. Arrange half the bread cubes in the dish, and top with cream cheese cubes. Sprinkle 1 cup blueberries over the cream cheese, and top with remaining bread cubes.

In a large bowl, mix the eggs, milk, vanilla extract, and syrup. Pour over the bread cubes. Cover, and refrigerate overnight.

Remove the bread cube mixture from the refrigerator about 30 minutes before baking. Preheat the oven to 350 degrees F

Cover, and bake 30 minutes. Uncover, and continue baking 25 to 30 minutes, until center is firm and surface is lightly browned.

In a medium saucepan, mix 1 cup maple syrup and the remaining 1 cup blueberries. Bring to a boil. Reduce heat, and simmer until the blueberries burst (around 5 minutes). Stir in the butter, and pour over the baked French Toast

Yields approximately 10-12 servings

Brown Bread

Ingredients

  • Butter for greasing loaf pan

  • 1/2 cup BD all-purpose flour

  • 1/2 cup BD rye flour

  • 1/2 cup BD rolled oats

  • 1/2 teaspoon BD baking powder

  • 1/2 teaspoon BD baking soda

  • 1/2 teaspoon BD salt

  • 1/2 cup molasses

  • 1 cup buttermilk (Can add 1 tablespoon of lemon juice to 1 cup of milk)

  • 1 teaspoon vanilla extract

  • 1 cup BD raisins (optional)

  • One loaf pan

Directions

Prepare by preheating the oven to 325°F and bring a large pot of water to a boil.

Grease loaf pan with butter.

In a large bowl, whisk together the all-purpose flour, rye flour, oat flour, salt, baking powder and soda. Add the raisins if using.

In another bowl, mix together the buttermilk and vanilla. Whisk in the molasses.

Pour the wet ingredients into the dry and stir well with a spoon. Once mixed, pour batter into the loaf pan.  Cover with foil.

Use a high-sided roasting pan or a Pyrex 9 x 13 dish that can hold the loaf pan. Pour the boiling water into the roasting pan until it reaches one third up the side of the loaf pan. Put the roasting pan into the 325°F oven.

Steam the bread in the oven for at least 2 hours and 15 minutes.

Check to see if the bread is done by inserting a toothpick into it. If the toothpick comes out clean, you're ready. If not, re-cover the pan and cook for up to another 45 minutes.

Remove from the oven and let cool for 10 minutes before putting on a rack. Slice and eat with cream cheese or toast in a little butter in a frying pan.

SERVINGS: 4 to 6 servings

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Walnut, Cranberry & Chili Brioche with Brie Appetizer

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Ingredients:

5 large eggs

½ cup warm milk

4 Cups BD All purpose Flour

2 ½ tsp BD yeast

1 ½ tsp BD granulated sugar

2 Tablespoons BD Local Honey

1 ½ tsp BD salt

2 tsp BD chili flakes

1 ½ cups BD Dried Cranberries, chopped

1 ¼ cups BD Walnuts, chopped

9 oz. softened butter, cubed

8 oz. Brie wheel

 

Once baked, ingredients you will need:

1 egg, beaten

1 pinch of BD Himalayan sea salt

2 Tablespoons BD Local Honey

 

Instructions:

Combine flour, yeast, sugar and salt in the bowl of a mixer.  Add chili flakes, cranberries, walnuts and mix thoroughly.

Whisk eggs, milk and honey to incorporate in a separate bowl.  Once mixed, make a well in the center of the flour mixture.  Mix to bring this combination roughly together.  Using a dough hook attachment for our mixer, slowly add the butter a bit at a time until it is all in the batter.  Knead the dough on a fast setting for 10 minutes.  Cover and place in the refrigerator overnight (18 Hours of proofing time).

Next day, line a large baking tray with some parchment paper.  Remove Brie from wrapping and then place back into the cardboard/wooden ring.  Place the brie’s round cardboard/wooden ring in the center of the baking sheet and place the brie itself in the refrigerator. Be sure to remove all labels from cardboard/wooden ring.  Leave the top off the brie.

Place the dough on a floured surface and knock the air out of it.  Roll out into a sausage shape and divide into 5 equal parts.  Divide each fifth into another 5 pieces, making a total of 25 dough pieces.  Roll each piece of dough into a circle using your palms.  Arrange these dough balls around the brie wheel. Continue circling around, behind the current dough balls you’ve placed, leaving a bit of a gap for expansion between the balls.  Continue until all 25 dough balls are in a circle around the brie wheel.  Cover and let sit in a warm place until they double in size.

Preheat the oven to 375 degrees F.  Take the brie out of its wrapper and replace it with the cardboard brie wheel. Brush the dough with the beaten egg and sprinkle with a generous pinch of salt.

Bake for 20-23 minutes.

Cut the white top of the brie casing off and drizzle the honey on the top of the brie and over some of the bread if desired.  Enjoy the oozing brie by breaking off a bread piece and dipping it into the brie.

Yields 24 servings

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Gluten Friendly Irish Raisin Soda Bread

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Ingredients:

Gluten Free Flour, Sugar, Raisins (Organic Natural Thompson Seedless Raisins Select with Oil), Baking Powder, Baking Soda, Salt

BD Provisions products are offered in large containers whereby customers serve themselves using utensils such as scoops, spoons or tongs.  Our utensils are sterilized continuously, but there remains the risk of cross-contamination.  As such, all products in BD Provisions should be considered products that may contain traces of all allergens including, but not limited to, peanuts, tree nuts, dairy, wheat, shellfish, soy and sesame.

You will need to add:

1 stick of butter, room temperature

1 egg

1 cup buttermilk (or combine 1 Tablespoon lemon juice in 1 cup milk)

Instructions:

Preheat oven to 350 degrees, if using a dark pan preheat to 325 degrees

Grease and flour a pie dish or round cake pan

Cut butter into dry ingredients, until it resembles course crumbs. Stir in buttermilk and egg into flour mixture, just until flour is moistened. Dough will be sticky. Sprinkle some flour over the top of the mixture and knead dough about 10 strokes with rubber spatula in bowl. Add flour if very wet.

Place dough in pie plate and cut a ¼ inch deep cross on top of dough with a sharp knife. Can beat an egg and brush top of dough with egg.

Bake 50 to 60 minutes or until toothpick comes out clean. Cool in dish for at least 10 minutes then move onto a wire rack to cool completely.

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Gluten Free White Bread (Bin 1325)

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4 c. gluten free bread flour blend, bin #1325

1 packet (approx. 2 ¼ tsp.) yeast

2.5 c. warm water

3 Tb. Oil

 

Combine flour and yeast.  Gradually add liquids to dry mix, blending by hand or with stand mixer (paddle attachment), scraping down sides of bowl.

Shape the dough on a lightly floured surface

Place dough in a loaf pan, let rise 60-75 min. Until 2-3x in size.

Brush top of bread with oil and bake at 350°F for approx. 80 minutes.


 

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Dutch Country Soft Pretzels

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2lbs of Soft Pretzel Mix

1 TBSP Yeast

1.5 cups of warm water

Coarse Salt (optional)

Mix yeast in warm water, let set 5 min. Add warm yeast mixture into pretzel mix, knead 5
min. Cover; let rise until double in size. Punch down and form pretzels or sticks. Place on greased baking sheets.

Dip formed pretzels in solution of: 5tbsp. baking soda & 2 cups warm water.

Sprinkle w/pretzel salt.

Bake 7 minutes at 450.

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Chocolate Chip Fig Pumpkin Muffins

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Chocolate Chip Fig Pumpkin Muffins

Ingredients:

1 ¾ cups BD all-purpose flour

¾ teaspoon BD baking soda

¾ teaspoon ground BD cinnamon

¾ teaspoon ground BD ginger

½ teaspoon ground BD nutmeg

¾ cup BD monkfruit or BD white sugar

1 teaspoon BD Himalayan salt

6 Tablespoon Canola Oil

1/3 cup cold water

3 large BD eggs

½ can pumpkin puree (8 oz)

1 cup BD dried figs (stemmed)

¾ cup BD chocolate chips

½ cup BD walnuts

Preheat oven to 375F. Spray muffin tins with cooking spray.

Whisk dry ingredients in a large bowl: flour, baking soda, cinnamon, ginger, nutmeg, monkfruit/sugar, and salt

Combine wet ingredients in a medium bowl: oil, water, eggs and pumpkin puree

Fold wet ingredients into the dry ingredients until just combined. Place figs, chocolate chips and walnuts in a food processor. Pulse for about 15 to 18 pulses. Stir in figs, chocolate chips and walnuts. Fill ¾ of each muffin liner with batter.

Bake for 20 minutes or until a toothpick inserted into the middle comes out dry.

Yields 12 muffins

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Apple and Honey Challah from Chef Lauren Braun Costello

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Recipe from Chef Lauren Braun Costello (@itslaurenofcourse on Instagram & Facebook)

Apple & Honey Challah

Apples and honey are a staple food observance for Rosh Hashanah, the Jewish new year. This challah recipe features those flavors without any of the fuss, thanks to two special ingredients from BD Provisions: Green Apple Chips and Honey. The apple chips provide all the apple flavor without turning the dough wet. In fact, it is the dough that imparts moisture to the dried apples, reconstituting them while maintaining the bread's structure and desired texture. Adding honey to the second egg wash gives that glisten and sheen. Incidentally, this challah makes the best French toast or bread pudding the next day!

Equipment: measuring spoons, wet and dry measuring cups, two large mixing bowls, dough hook, standing mixer with dough hook attachment (optional), bench scraper, plastic wrap, baking sheet, parchment paper or nonstick baking mat, cooling rack

Ingredients
1 cup warm water (at least 95°F - 110°F)
1 package BD yeast (or 2¼ teaspoons)
1 teaspoon BD granulated sugar
1/3 cup canola or vegetable oil
1/3 cup sugar (or ½ cup for sweeter bread)
1 tablespoon kosher salt
3 large eggs
4 – 4½ cups BD all-purpose flour
1 egg, beaten with 1 teaspoon cold water
1 tablespoon BD Honey
1 cup BD Green Apple Chips

Directions
1. In a small bowl or measuring cup, sprinkle yeast and sugar on warm water. Stir. Let stand for up to 10 minutes (it should look like the foam on beer).

2. In a large bowl, combine oil, sugar, salt, eggs, and then the yeast mixture. Stir in 2 cups of flour.

3. Gradually stir in most of the remaining flour.* Dough will be sticky.

4. Place dough on lightly floured surface and knead for 5 minutes (or use a standing mixer with the dough hook on a low speed), adding a little flour at a time as needed. If dough sticks to the counter, use a bench scraper to clean the surface and lightly flour the board to prevent further sticking. When done kneading, the dough will feel silky and smooth.

5. Put dough into a lightly greased bowl, cover with plastic wrap and let rise for 1½ hours in a warm, draft-free environment until approximately doubled (the bowl placed inside your oven with the light on is a good spot).

6. Punch down the dough with your floured fist. Divide the piece into 3 equal sections.

7. Flatten each piece of dough and spread with approximately 1/3 cup apple chips. Carefully roll each section into equal strands, about 12 inches long, tapering the ends as you roll.

8. Pinch the strands together at one end and braid, maintaining the same tension as you go so that the challah will be symmetrical. Pinch the other end as well when done.

9. Place dough on parchment paper or nonstick baking mat. Preheat the oven to 375°F. Cover the dough with plastic wrap or a clean dish towel as it goes through the final rise for 30 minutes to no more than 1 hour.

10. Right before baking, brush the bread with beaten egg wash (egg and water). Place the bread in the oven and bake for 17 minutes. Add 1 tablespoon honey to the egg wash and set aside.

11. After 17 minutes of baking, remove the pan from the oven (shut the oven door so the heat does not escape). Brush with additional honey egg wash, and rotate the pan when returning it to the oven. Bake for another 17 minutes.

12. Allow the bread to rest and cool for one hour before serving.
You can make the dough the night before, and place in the refrigerator to rise. Remove it 30 minutes before shaping. Then proceed as written above.

Yield: 1 loaf

Amount of flour used will vary, depending upon the moisture in the air. 

You can make the dough the night before, and place in the refrigerator to rise.  Remove it 30 minutes before to braid.  Then proceed as written above.

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Maple, Cinnamon and Date Oatmeal Scone

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Maple Cinnamon and Date Oatmeal Scone

Recipe from Vivian Lee (Instagram @VivaYoungHealth))

Ingredients:

Dry

2⁄3 cup BD provisions whole wheat flour

1⁄3 oat flour – Made from BD Provisions oats*

3⁄4 cup BD Provisions rolled oats

1⁄2 tsp baking powder

1⁄2 tsp baking soda

1 tsp BD Provisions ground cinnamon

Wet

3⁄4 cup plant milk (I used unsweetened soy milk.)

1 T ground BD Provisions flax** + 3 Tbsp water (This is equivalent to

one “egg”.)

1 T BD Provisions maple syrup

1 tsp vanilla extract

Add-ins:

1⁄2 cup BD Provisions dates, thinly chopped

(Optional) 1⁄4 cup BD Provisions non-dairy chocolate chips

Notes:

* You can easily create oat flour at home by blending rolled oats in a blender, food

processor, or coffee grinder.

** Ground flax seeds are a great substitute for conventional eggs. The ratio of ground

flax to water is 1:3. One tablespoon of ground flax to three tablespoons of water

substitutes for one egg.

Instructions:

1. Preheat the oven to 350°F. Line a baking sheet with parchment paper.

2. First, create the flax egg by combining the ground flax and water in a

small bowl. Stir and set aside to let it congeal.

3. Combine the dry ingredients in a medium or large mixing bowl and

mix evenly with a wooden spoon.

  4. In a separate mixing bowl, combine the wet ingredients and whisk

evenly.

5. Fold in the wet mixture into the dry ingredients and mix. Notice

whether the mixture is too wet or dry. If wet, add 1⁄4 cup oats at a time.

If too dry, add 1 tablespoon of water or non-dairy milk at a time.

6. Using slightly wet hands, roll mixture into six balls setting them on the

baking sheet.

7. Bake for 10-12 minutes. Check that the surface is evenly browned.

8. Allow to cool for a few minutes.

9. Serve with an optional glaze of maple syrup.

Notes:

* You can also bake these in an oven toaster.

Za'atar Pita Bread

Preheat oven to 350 degrees

4 Pita breads

2 TBS BD Provisions Za’atar spice

4 TBS BD Provisions EVOO

1/8 tsp BD Provisions red pepper

1/4 tsp salt

1/8 tsp black pepper

2 cloves of garlic (minced)

2 large onions

Mix EVOO, Za’atar, salt and red pepper, black pepper, garlic in a small bowl.  Put 4 pita’s on a sheet pan and brush the 4 pita breads on one side (side up) with the mixture and put in oven for 8 minutes at 350 degrees and then broil for 1 minute a high (just to brown pita if needed).  Cut onions into rings and mix with 2 TBS with EVOO. Grill on both sides for 3-5 minutes. Or cook onions on stove top until soft. 

Plate pitas and add onions on top.

Serve with chicken, eggs, steak, lamb or enjoy plain.

Serves 4.

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Blueberry Muffin Mix- Bin 1004

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Ingredients

4 cups of Blueberry Muffin Mix (Bin 1004)

1 cup cool water

optional- blueberries (fresh or canned/drained)

Instructions:

Blend the mix and water for 30 seconds on low speed* with paddle. Continue mixing on low for 1 minute. You can also mix by hand.

Fold in blueberries.

Portion batter into well-greased or paper lined muffin cups. Fill cups approximately 2/3 full.

Bake at 400 degrees F in full conventional oven or 350 degrees F in a convection ovens, 15-20 minutes.

Yields approximately 12 muffins

Blueberry Muffin In a Mug

Ingredients:

½ cup Blueberry Muffin mix

3 Tablespoons water

Instructions:

Mix together muffin mix and water in a mug. Optional- add additional fresh blueberries.

Microwave for 3 minutes.  Let cool and enjoy. 

 

Chili Spiced Cornbread- Recipe Courtesy of Aquarian Caterers

Dry Ingredients

1 1/4 Cup BD Provisions Cornmeal (Bin 1498)

1 Cup – BD Provisions All Purpose Flour (Bin 1096)

½ Cup – BD Provisions Sugar (Bin 1103)

1 Tbs. Baking Powder

½ tsp. Salt

1 Tbs. BD Provisions Chili Seasoning

Wet Ingredients

¼ Cup Melted Butter

1 Cup Buttermilk

1 Egg

In a Large Bowl Mix all the wet ingredients together. In another bowl mix all the dry ingredients. Combine wet into dry and mix well. At this point you could add any add on’s that you would like…Shredded Cheese, Diced Jalapeno, Crispy chopped bacon!. Place in 9x13” pan and bake at 350’ for 30 minutes or until a toothpick comes out clean.

Yields 20 servings