Grandmother's Cornbread

1/2 C Butter

1/3-1/2 C Raw Sugar

2 Local Eggs

1 C Buttermilk or Nonfat Yogurt

1/2 tsp Baking Soda

1 C Camas Cornmeal

1 C Camas pastry flour or Spelt flour

1/2 tsp Salt

Preheat oven to 375 degrees and grease an 8” square pan. Melt butter in a large skillet over low heat. Add sugar, remove from heat, and set aside. Add baking soda to buttermilk/yogurt. When butter/sugar mixture is cool, add eggs and blend well. Add buttermilk/yogurt mixture. In separate bowl mix cornmeal, flour, and salt until well blended. Do not over mix. Pour batter into prepared pan and bake for 30-40 minutes. Cornbread is done when toothpick is inserted and comes out clean.

Enjoy!

Emmer Foccacia

1 2/3 cups of water at room temperature.

4 tsp yeast

2 cups of Camas Country Emmer Flour.

2 1/2 Cups of Camas Country Pastry Flour

1 tsp sugar

5 Tbs olive oil.

1 3/4 tsp salt

1 garlic clove minced

1 tsp of fresh rosemary.

Whisk together water, yeast, and Camas Country Emmer flour. Let mixture stand for 10 minutes. Add Camas Country pastry flour, 2 Tbs olive oil, salt and garlic. Knead dough for 10 minutes on lightly floured board. Shape into a ball, place on oiled baking sheet, cover with plastic and let rise in warm place until doubled in bulk-about 1 hour.

Preheat oven to 450 degrees. With your hands, stretch dough flat across oiled baking sheet. Sprinkle with rosemary and salt. Cover lightly with plastic and let rise for 30 minutes.

Bake for 13-15 minutes until lightly browned, drizzle with olive oil.

Let cool before serving.

Red Fife Dinner Rolls

3 cups of warm water

3/4 cup of honey (room temp)

2 packages of dry yeast

1/3 cup of melted butter

4 cups of Camas Red Fife Flour

2 tsp salt

3-4 cups of Red Fife Flour.

In a large mixing bowl combine water, honey, yeast until yeast softened (approx. 5minutes). Use your bread hook mixer attachment. Add the butter and the flour one cup at a time while on low speed until all 4 cups are incorporated into the liquid. Mix for 7 minutes on low speed. Add Salt and then add 2-3 cups more flour to the mixture one cup at a time until a stiff dough forms.

Sprinkle 1 cup of remaining flour on a clean surface, knead for 8-10 minutes until dough is smooth and elastic. Place dough in a greased metal bowl smooth side down and turn to create top. Cover bowl loosely with damp towel and place in a warm draft free place until dough doubles in size. Approximately 1 hour.

Punch dough down, knead for 1 minute and let rise again until doubled. Punch dough down a second time and then shape your rolls into your pans. Place in a warm place and allow to rise to the top of pan. Around 45 minutes. Bake at 350 degrees for about 1 hour or until golden brown. Brush with butter and ENJOY!