Recipes On Rails: New Recipes using Yeast

Pumpernickel Raisin Bread

Fri Nov 21 20:28:56 UTC 2008

Ingredients:

0.8 pound flour, rye
0.8 pound Flour, Pumpernickel
2.0 pound Flour, all-purpose
2.5 pound water room temperature
1.0 pound molasses
0.8 pound raisins
25.0 gram Cocoa
8.0 gram coffee, instant
36.0 gram Salt, Flour or kosher salt
10.0 gram Yeast
30.0 gram Caraway Seeds

Instructions:

Combine the water and molasses in a saucepan, and heat gently so the molasses dissolves into the water. Add the cocoa, coffee, and salt, stirring to dissolve. Allow to cool to room temperature (NOTE: if you baking area is cool, or the dry ingredients are cool, you should use warmer liquid ingredients. The average temperature of the ingredients should be around 70).

While the liquids cool, weigh out the dry ingredients.

I like to mix the dry ingredients so that the eventual dough is more uniform.

When the liquids are cool enough, add them to the dry ingredients and mix with your hands. Allow to rest 20 minutes.

Stretch the dough about 20 times, and allow to rest 20 minutes.

Stretch the dough about 20 times, and allow to rest for two and a half (2.5) hours.

Scale the dough into loaf weights.

Pre-shape. First flatten out the dough.

Then fold top quarter over onto the 2nd quarter.

Fold the bottom quarter up onto the 3rd quarter.

Now roll the top half over onto the bottom half and roll lightly.

Let the pre-shaped dough rest about 10 minutes.

Select one of the pre-shaped doughs.

Flatten it out using your fingers.

Fold the top third down over the middle third.

Fold bottom third up over top two thirds and seal edges.

Roll out to the appropriate shape.

Shape all the loaves, and allow to rise for an hour or until properly expanded.

If baking in loaf pans, bake in 350 F oven for about 45 minutes. If baking freestyle, preheat oven to 400 for about 30 minutes.

OPTIONAL FOR FREE-FORM LOAF: Mix some cornstarch with water and bring to a boil. Allow to cool. Solution should be about the thickness of a cream sauce. Baste loaf with this solution, sprinkle with caraway seeds. Brush with solution again, immediately after the loaf comes out of the oven.

Servings: 4
Prep Time: 6 hours
By: Warren Prince
For more info visit:
http://www.recipesonrails.com/recipes/show/532-pumpernickel-raisin-bread

Sweet Corn Raisin Bread

Fri Nov 21 21:03:26 UTC 2008

Ingredients:

1.0 pound Corn Meal
2.75 pound Flour, all-purpose
0.35 pound Sugar
40.0 gram salt
10.0 gram Yeast instant
1.0 pound raisins
0.25 pound Buttermilk Powder
2.5 pound water
0.35 pound butter melted

Instructions:

Add the dry ingredients to the bin

Mix the dry ingredients, and then add the liquid ingredients.

With your hand, mix the ingredients in the bin.

Continue to mix till the the dry ingredients are all moistened. Mixture may be rough.

Cover dough with lid, and let rest 20 minutes. Then fold dough over upon itself by grabbing an edge and stretching it towards the other side.

And then another edge, working your way around the dough.

Do this about 20 times, and then cover the dough again and let it rest. This first time, the dough may tend to break. That's fine as we're just starting to develop the gluten.

After this 20 minute rest, the dough looks just a little smoother.

We start folding again.

This time the dough stretches just a little more easily, and doesn't break as much.

Do this 20 times, and once again cover and let the dough rest.

Wait 20 minutes and repeat the stretching one last time. Then cover the dough and let rest for 2.5 hours.

At the end of the 2.5 hour rest period, the dough will be well proofed.

Turn the dough out onto your work surface (well floured).

divide the dough into 4 equal pieces, and pre-shape. Allow the pre-shaped dough to rest about 10 minutes.

Place one of the pre-shaped doughs on the work table and degass.

Fold one third of the dough over on itself.

And then fold the remaining side over onto double thickness, like an envelope, pinching the edges closed.

Roll the dough out to an appropriate size. Place in a well greased loaf pan and allow to rise till doubled.

Baste the dough with an egg wash. Sprinkle with seeds if you like.

Bake in a preheated 350 F oven for about 45 minutes.

Turn out onto a wire rack and allow to cool.

Servings: 4
Prep Time: 6 hours
By: Warren Prince
For more info visit:
http://www.recipesonrails.com/recipes/show/525-sweet-corn-raisin-bread

Sauerkraut Rye - no knead

Fri Nov 21 15:40:34 UTC 2008

Ingredients:

2.5 pound Flour, all-purpose
2.0 pound Flour, White Rye
0.18 pound Milk Powder
14.0 gram Yeast
0.45 gram salt
45.0 gram Sugar
68.0 gram Caraway Seeds toasted
0.5 teaspoon ginger, ground
0.25 pound oil, vegetable
2.5 pound water
1.0 can Sauerkraut

Instructions:

Mix all the dry ingredients in a plastic dough box. Add liquids and sauerkraut. Assumption is made that the squeezed kraut will yield about 2/3 pound of liquid.

Following the normal no-knead method, combine the ingredients.

Wait 20 minutes, stretch dough.
Wait 20 minutes, stretch dough.
Wait 20 minutes, stretch dough.
Wait 20 minutes, stretch dough.
Yes, 4 times, as this seems to use the extra folding to build the gluten.
Wait 2.5 hours and turn out onto floured work table.

Pre-shape into approximately 1.5 pound loaves. Let rest about 10 minutes, and shape.

Allow to rise for about an hour.
Optionally, make a slurry out of cornstarch and water. Cook to thicken. Use this slurry to brush loaves, and sprinkle with more caraway seeds.
Bake at 425 with steam.

Servings: 6
By: Warren Prince
For more info visit:
http://www.recipesonrails.com/recipes/show/523-sauerkraut-rye-no-knead

Whole Wheat Pizza Dough

Fri Nov 21 23:40:03 UTC 2008

Ingredients:

1.0 pound flour, whole wheat
1.5 pound Flour, all-purpose
1.5 pound water
0.05 pound Salt, Morton Kosher
0.08 pound honey
0.05 pound Oil
2.0 tablespoon Yeast

Instructions:

Weigh the water and add the sugar and salt. Stir to dissolve

Add the oil, and then the flours, followed by the yeast.

I mix mine in a mixer with a dough hook, where I process the dough for about 10 minutes. I would think this would exceed the size of most food processors, but would probably be fine if cut in half. Process as you would any other dough. Alternatively, you could probably knead by hand for about 10 minutes

Scale to .9 pound portions, shape into a ball and alow to rest for about an hour. You can use it right away or an store in the fridge for a couple days. If you use it after refrigeration, there is no need to let it rise again or even come to room temperature. In fact, you may find the cooler dough easier to work with.

If you elect to store the dough, the easiest way is in a pizza "tin" you can buy rather cheaply at a restaurant supply house. This is one container for each dough ball. You squirt a layer of oil in the bottom of the tin, and put a well rounded dough ball on top. Flatten the dough with your hand, into the oil, turning it with a twist of the wrist to coat the bottom of the dough with oil. Turn the dough over so the oiled side is facing up and flatten and twist again, cover (with a lid or the next tin) and refridgerate till needed. When you make a pizza it is *** IMPORTANT *** to keep the top of the dough facing up when you put it on your work table. This is the "dry" side. You put the oiled or wet side down on your work table. You can pour some of the oil from the tin on to your work surface as well as a lubricant. Put some flour on the top of the dough and sprinkle some on the pizza peel. Using your hands you work the dough with your fingers and palms, allowing the disc of dough to spin in the oil. When you've reached your desired size, you lift the dough onto the back of your hands (sort of on your knuckles) with the dry floured side on your knuckles. You can stretch the dough more if needed. When it's the right size, you flip the dough onto the peel, flour side DOWN. You do not want to get any oil or sauce on the peel or the dough will stick. Add sauce and toppings and into the oven it goes.

Servings: 4
Prep Time: 2 hours
By: Warren Prince
For more info visit:
http://www.recipesonrails.com/recipes/show/512-whole-wheat-pizza-dough

No-knead Multi-grain Bread

Fri Nov 21 08:59:39 UTC 2008

Ingredients:

Dry Ingredients
2.9 pound Flour, all-purpose
0.5 pound Multigrain blend
0.16 pound Rice, Brown cooked
15.0 gram Yeast

Liquid Mixture
0.16 pound Cracked Wheat
2.45 pound water
0.16 pound sugar, brown
45.0 gram Buttermilk Powder
0.25 pound honey
23.0 gram salt

Instructions:

Soak the cracked wheat in the water overnight.

Add remaining Liquid Mixture ingredients to the cracked wheat and water, mixing till the ingredients disolve.

Mix the dry ingredients together to distribute the rice and yeast.

This can be done right in the dough box.

Pour the liquid into the dry mixture

Mix the dry and liquid mixtures, following the detailed instructions for the no-knead baguette.

After 20 minutes, stretch the dough, following following the detailed instructions for the no-knead baguette.

After another 20 minutes, stretch the dough again.

After yet another 20 minutes, stretch the dough yet again.

Let dough ferment for 2 and a half hours. It should raise nicely.

Turn the dough out onto a table, size and shape. In the picture there are eight 5 oz. rolls. If you make such rolls out of the entire dough, you should get about 21.

Or, you can shape them, and put them in a loaf pan. These are 2 pound loaves, but the pans are a little bigger. If you go about 1.65 pounds, you should get about 4 loaves.

Allow to raise till doubled in bulk, about an hour.

Spray the dough with water, and sprinkle with poppy seeds.

Bake in a pre-heated 350 degree oven, time appropriate to the size being baked. The rolls took about 20 minutes, the bread about 40. Turn out onto a rack and cool.

Servings: 4
By: Warren Prince
For more info visit:
http://www.recipesonrails.com/recipes/show/507-no-knead-multi-grain-bread

Pizza Dough

Fri Nov 21 00:48:17 UTC 2008

Ingredients:

Dough
1.5 pound water room temperature
0.05 pound salt
0.05 pound Sugar
0.05 pound Oil, Olive
2.4 pound Flour, all-purpose
2.0 tablespoon Yeast

Instructions:

Weigh the water and add the sugar and salt. Stir to dissolve

Add the oil, and then the flour, followed by the yeast.

Servings: 4
Prep Time: 2 hours
By: Warren Prince
For more info visit:
http://www.recipesonrails.com/recipes/show/501-pizza-dough

Sicilian Dough

Fri Nov 21 18:33:34 UTC 2008

Ingredients:

Default
1.625 pound Flour, all-purpose
1.0 pound water
18.0 gram salt
27.0 gram Sugar
0.1 pound Oil
2.4 gram Yeast

Instructions:

Combine the ingredients and mix for 2 minutes on low followed by 8 minutes on medium. While mixing grease a Sicillian pan.

Shape dough into a ball and place in the middle of the pan. Turn dough over to grease both sides of dough. Allow to rest briefly.

Start to shape the dough, stopping when dough give some resistance. Allow dough to rest for 10 - 20 minutes.

Finish shaping dough, pushing into corners and creating crust around edge of the pan.

Mix 4 oz. of pizza sauce (not Sicillian pizza sauce) with 4 oz. of water.

Baste the dough with the loose sauce.

Allow to rise for about an hour

Pre-bake at about 400F for about 10 minutes.

Allow to cool till needed. For 2nd bake, if the 1st bake went too far, like in the picture, you can wrap the crust in foil to protect it. Otherwise, it can get pretty dark in the 2nd bake.

For the 2nd bake, add the sauce and reheat the pizza in a 400F oven for about 15 minutes. Protect the crust if needed.

Add your favorite toppings and finish in the oven. Note that I've put the cheese on in pieces leaving gaps between the cheese. The gaps give you a place to cut the pizza. Without the gaps, the pizza cutter pushes the cheese into the gap/cut, pulling it off the slice of pizza.

Servings: 2
By: Warren Prince
For more info visit:
http://www.recipesonrails.com/recipes/show/3-sicilian-dough

Country Rosemary Bread

Fri Nov 21 16:58:40 UTC 2008

Ingredients:

Default
0.37 pound Oil, Olive
1.25 pound Onion
4.0 teaspoon Rosemary
0.12 teaspoon salt
2.0 teaspoon Pepper, Black
2.0 pound Milk
0.08 pound Yeast
2.0 pound water
0.66 pound Corn Meal
0.26 pound Sugar
6.0 pound Flour, all-purpose

Instructions:

Saute the onions in the olive oil. Add the rosemary, salt, and pepper.
When Onions are done, add the cold milk. Allow to cool to luke warm. Mix
with remaining ingredients.

Yield: 6 2# loaves

Servings: 6
By: Warren Prince
For more info visit:
http://www.recipesonrails.com/recipes/show/9-country-rosemary-bread

Raisin Bread/Sticky Bun

Fri Nov 21 15:56:40 UTC 2008

Ingredients:

Default
1.0 pound Flour, all-purpose
2.0 gram Yeast
0.125 pound Sugar
9.0 gram salt
4.0 gram Baking Soda
0.125 pound butter
0.6 pound Buttermilk
1.0 teaspoon Cinnamon
4.0 teaspoon Sugar
0.75 pound Sticky Bun Slury

Instructions:

Combine first 6 ingredients in mixer with dough hook. Mix on low for 1
minute, then medium for 8 minutes. Dough may be very soft, but should
window pane.

Put dough in a clean bowl, mist with oil spray, cover, and allow to rise
for 45 minutes, then refridgerate for 1 hour. Dough will firm up as it
cools. Remove from fridge and allow to sit at room temperature for an hour
so it's workable.

Combine the sugar and cinnamon into a cinnamon sugar

Lightly dust counter with flour and roll out into a square about 1/4 inch
thick. Sprinkle with the Cinnamon sugar, and roll up like a jelly roll.

Grease baking pan, or cover bottom with slurry for sticky buns. (If making
sticky buns, you can add walnuts and/or raisins to the top of the slurry)
Cut dough into 1 inch pieces and place into pan about 1/2 inch apart.

Mist top of buns with oil spray, cover, and allow to rise for 1 hour.
Pieces should have grown together.

Preheat oven to 350°F . Place on sheetpan to catch overflow. Bake for
about 30 minutes.

If making sticky buns, allow to rest for 5 minutes, and then invert onto
clean platter.

FOR RAISIN BREAD
Add 2 cups of raisins during the last 2 minutes of kneading. Allow 60 - 90
minutes for rising. Dough should increase about 1.5 times. Roll and
sprinkle with cinnamon sugar as in main recipe. Pinch seam and ends
closed, and put in loaf pan to raise. Spray top with oil spray, cover and
allow to raise till doubled in size. Bake at 350°F about 40 minutes.
Internal temperature should be 190°F. Remove from pan, and brush top with
melted butter. Immediately roll in cinnamon sugar, or sprinkle top with
cinnamon sugar.

OPTION FOR STICKY BUNS
When rolled out, smear dough with butter before adding the cinnamon sugar

Servings: 1
By: Warren Prince
For more info visit:
http://www.recipesonrails.com/recipes/show/12-raisin-bread-sticky-bun

White Sandwich Bread

Fri Nov 21 02:39:04 UTC 2008

Ingredients:

Default
2.0 pound Flour, all-purpose
1.0 teaspoon Yeast
1.25 pound water
2.0 pound Flour, all-purpose
0.07 pound salt
0.21 pound Sugar
0.9 pound Milk
0.5 pound butter
2.5 teaspoon Yeast

Instructions:

Combine first flour, yeast, and water into a dough. Let rise 3 to 5 hours,
punch down, and put in fridge overnight. This is called a biga

Take the biga out of the fridge and let come to room temperature for about
an hour. Put the remaining ingredients into the mixer bowl. Cut the biga
into little pieces and add to the bowl. Mix for about 12 minutes. Dough
should pass the window pane test.

Shape dough into a ball, and place in a clean bowl. Spray top of dough
with oil mist, cover with plastic, and allow to rise till about 1.5 times
orriginal size. (about an hour)

Knead dough for about 5 minutes, shape back into ball, and put back into
the bowl. Cover again and let raise until 1.5 times (about an hour).

Divide dough into 4 equal pieces. Shape into loaves or rolls. Place in
greased pans and spray tops with oil. Cover, and let raise till doubled.
Dough should "crest" the pan, but not mushroom.

Bake in 350°F oven. Bread is done at 190°F. Allow to cool for 2 hours....

Servings: 4
By: Warren Prince
For more info visit:
http://www.recipesonrails.com/recipes/show/15-white-sandwich-bread