Recipes On Rails: New Recipes using Cocoa

Chocolate Bread

Fri Jul 30 11:05:40 UTC 2010

Ingredients:

935.0 gram Flour, all-purpose
95.0 gram Cocoa
20.0 gram Salt, Flour
3.0 gram Yeast, Instant
725.0 gram water
95.0 gram honey
0.5 cup Walnuts optional
0.5 cup chocolate chips or chunks, optional

Instructions:

Weigh out the dry ingredients (the first 4) into your dough bucket.

Use a whisk to mix the dry ingredients till uniform

Warm the honey so it pours easily. Weigh out the water into a pitcher. Slowly add the warm honey to the water while using a stick blender to mix. You don't want the honey to collect on the bottom and become hard to dissolve.

Add the water and honey to the flour mixture.

Using your hand, mix the dry and wet ingredients until the flour is fully integrated. Cover and let rest for 20 minutes.

Flour your work surface and the top of the dough

Turn dough out onto the work surface

Dust top of dough with flour.

Pat out dough

If using the nuts and/or chocolate chunks, spread them out and press into the dough (amounts are totally up to you).

Fold one third of dough onto the middle third.

brush off the loose flour and fold the remaining third onto the two thirds.

Turn dough 90 degrees and pat out again.

Fold 1/3 onto the middle.

Fold remaining third onto two thirds. Repeat steps 9 - 14 without adding more nuts or chocolate. Place into dough bucket, close cover, and let rest 20 minutes.

Repeat steps 12-14 and let rest 20 minutes again.

Repeat steps 12 - 14 and let rest 20 minutes again

Repeat steps 12 - 14 and let rest 2.5 hours. Dough should have risen nicely.

Turn dough out onto work surface and scale into two equal pieces.

Shape into boule.

Dust a banneton with flour (I use a 50/50 mix of all purpose and rice flour).

Place boules into the baskets, spray lightly with oil, and let raise about an hour and a half.

Turn dough out onto a peel and score as desired.

Bake in a preheated 400F oven, with initial steam, for about 30 minutes or until internal temperature reaches 200F. Cool very well. Enjoy.

Servings: 2
By: Warren Prince
For more info visit:
http://www.recipesonrails.com/recipes/show/673-chocolate-bread

Onion Pumpernickel

Thu Jul 29 05:00:33 UTC 2010

Ingredients:

1200.0 gram water
375.0 gram molasses
20.0 gram Cocoa
4.0 gram coffee, instant
40.0 gram salt
400.0 gram flour, rye
400.0 gram Flour, Pumpernickel
900.0 gram Flour, all-purpose
30.0 gram Caraway Seeds
80.0 gram Starter
1.0 each Onion large, minced

Instructions:

Add the first five ingredients to a pan and heat to dissolve the molasses and salt. Once dissolved, remove from heat and cool to about 100 F.

Mix the next 4 ingredients in a plastic dough box.

Mince the onion. Add to cooling liquid mixture.

When liquid is cool, add the starter. Stir to dissolve the starter into the liquid.

Pour the liquid into the flour mixture.

Mix by hand.

Until all the dry flour is incorporated.

Let sit 20 minutes.

Flour your work table and the top of the dough very well.

Turn the dough onto the work table. Flour the top of the dough.

Pat the dough out into a square, moving the dough to keep bottom floured and not sticking to the work table. Brush excess flour off of dough.

Fold the left third of the dough onto the center third. Brush off all excess flour.

Fold the right third of the dough over onto the other two thirds. Brush off the flour.

Rotate the dough 90 degrees so it's running the length of the work table. Pat out again.

Fold Left side onto the middle, brush off flour.

turn right side onto the other two thirds, brush off excess flour.

Repeat steps 11 through 15. Place dough in the dough box to rest for 20 minutes.

Repeat steps 11 - 15 one time. Return dough to the dough box to rest for 20 minutes.

Repeat step 17

Repeat step 17 again, but let dough rest 8 hours or over night. You can go longer but not shorter.

Divide the dough into 4 pieces. Pre-shape and allow to rest 10 minutes to relax.

Finish shaping the loaves, allow to rise for at least 8 hours.

Slash loaves and paint with liquid of choice (I use 1 T of corn starch added to 3/4 cup of cold water, mixed, and brought to a boil while mixing.) Sprinkle with caraway seeds.

Bake at 375 until internal temperature is about 200F.

Be sure to allow to cool before cutting.

Servings: 4
By: Warren Prince
For more info visit:
http://www.recipesonrails.com/recipes/show/664-onion-pumpernickel

Pumpernickel Raisin Bread

Fri Jul 30 17:56:56 UTC 2010

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

Caponata

Wed Jul 28 04:29:02 UTC 2010

Ingredients:

caponata
2.0 each Eggplants - Confetti .25 inch dice
0.75 cup Onion finely chopped
0.33 cup Celery finely chopped
0.33 cup Olives, Black pitted, and finely diced
3.0 tablespoon Capers rinsed, drained, and diced
3.0 tablespoon raisins
3.0 tablespoon Pignoli lightly toasted
0.25 cup Vinegar, Wine
0.33 cup Oil, Olive
1.5 tablespoon Sugar
0.25 cup Tomatoes, Diced
1.0 teaspoon Cocoa
0.25 pound Mushrooms, Crimini diced
0.25 cup Parsley chopped

Instructions:

Do your prep in advance.

Leave the skin on the eggplant, and cut into fine (1/4 inch) dice. Sprinkle lightly with salt, and put into a collander. Put a plate on top of the eggplant, and a weight on top of that. Let sit for about 1/2 hour to drain.

Rinse the eggplant, drain well, and wring dry in a towel.

Saute in 1/3 the olive oil over moderately high heat till eggplant becomes tender and starts to brown.

Saute the mushrooms in 1/3 the olive oil, till moisture released from the mushrooms cooks off. Set aside

Saute the onion and celery in 1/3 the olive oil. Cook over moderately high heat till translucent, about 8 minutes. Add remaining ingredients, except parsley, and cook for about 10 minutes, covered, stirring now and then. Mix the mushrooms in and saute another minute or two.

Add mushroom mixture to the eggplant, and mix. Allow to cool, and then put in fridge till well chilled. Mix in the parsley.

Servings: 20
Prep Time: 1 hour
By: Warren Prince
For more info visit:
http://www.recipesonrails.com/recipes/show/506-caponata

Chocolate Cake

Fri Jul 30 12:52:37 UTC 2010

Ingredients:

Cake
2.0 cup Flour, all-purpose sifted
2.0 cup Sugar
1.0 teaspoon Baking Powder
2.0 teaspoon Baking Soda
0.75 cup Cocoa
1.0 cup Milk
0.5 cup butter melted
1.0 cup coffee
1.0 teaspoon Vanilla
2.0 each Egg

Instructions:

Mix dry ingredients together.

Add wet ingredients except eggs.

Add eggs and beat with a mixer till well blended.

Pour into a greased and floured 9 x 12 cake pan and bake in a 375 degree oven for 30 minutes or until toothpick comes out clean.

By: Warren Prince
For more info visit:
http://www.recipesonrails.com/recipes/show/497-chocolate-cake