Recipes On Rails: New Recipes using raisins

Challah - No Knead

Fri Nov 21 15:04:26 UTC 2008

Ingredients:

2.4 pound water
32.0 gram salt
152.0 gram Sugar
0.75 teaspoon Vanilla
0.125 teaspoon Yellow Food Color
0.33 pound Oil
3.0 each Egg
3.6 pound Flour, all-purpose
0.5 teaspoon Baking Powder
6.0 gram Yeast, Instant
1.0 pound raisins

Instructions:

Mix the first 7 ingredients together, and stir till the salt and sugar dissolve.

Mix the remaining ingredients in a plastic bin, and pour in the egg mixture.

Mix by hand

Till well incorporated. Then let dough rest 20 minutes, covered.

Stretch dough by pulling an edge up and over the dough. Repeat about 20 times, working your way around the dough.

Allow to rest 20 minutes covered.

Repeat step 5.

Wait 20 minutes and repoeat step 5 and allow dough to rest 2.5 hours.

After the 2.5 hour rest, sprinkle flour on top of the dough and your work surface. Turn dough out onto work surface.

Scale the dough into 2# portions. De-gas each portion.

Preshape by first folding the top 1/3 down over the middle 1/3.

Fold the bottom 1/3 over the top 2/3.

Turn dough 90 degrees and pat.

Follow steps 11 and 12 again, folding into 1/3's

Allow dough to rest about 15 minutes.

Flatten dough again.

Once again, fold top 1/3 down over middle 1/3.

Fold bottom 1/3 over middle.

Shape, and allow to rise till doubled, about an hour. Baste with egg wash, sprinkle with poppy seeds, and bake at 325 for about 45 minutes.

Servings: 4
Prep Time: 7 hours
By: Warren Prince
For more info visit:
http://www.recipesonrails.com/recipes/show/551-challah-no-knead

Pumpernickel Raisin Bread

Fri Nov 21 15:08:39 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 17:53:09 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

Caponata

Fri Nov 21 09:03:31 UTC 2008

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

Irish Soda Bread

Fri Nov 21 18:41:06 UTC 2008

Ingredients:

Default
0.9 pound Flour, all-purpose
1.5 teaspoon salt
0.33 pound Sugar
0.33 pound raisins
1.25 teaspoon Baking Powder
0.5 teaspoon Baking Soda
1.0 tablespoon Caraway Seeds
0.1875 pound Buttermilk Powder
1.0 pound water

Instructions:

Mix everything together, and bake in well greased cast iron frying pan at 400°F for 20 minutes and then 350°F for 25 minutes.

Yields 2.85 pounds of batter

Servings: 1
By: Warren Prince
For more info visit:
http://www.recipesonrails.com/recipes/show/20-irish-soda-bread

Challah

Fri Nov 21 18:59:01 UTC 2008

Ingredients:

Poolish
2.0 pound Flour, all-purpose
2.0 pound water
3.79 gram Yeast

Default
1.5 pound water
0.15 pound salt
0.67 pound Sugar
0.5 teaspoon Yellow Food Color
2.0 teaspoon Vanilla
0.67 pound Oil
6.0 each Egg
5.25 pound Flour, all-purpose
18.2 gram Yeast
1.0 teaspoon Baking Powder
2.0 pound raisins
0.25 cup poppy seeds

Egg Wash:
2.0 each Egg
1.0 tablespoon Sugar
1.0 tablespoon water

Instructions:

Make the poolish. Mix the 2 pounds of flour with the 2 pounds of water and the 2 tablespoons of yeast. Mix for 10 minutes. Allow to sit over night. NOTE: If making the poolish for more than one batch, add an extra .25# of each water and flour (4.25# water, 4.25# flour). This will allow for what sticks to the container or evaporation over night, allowing you to use 4# of poolish for each batch.

Disolve the sugar and the salt in the remaining water.

Add the vanilla, food color, eggs, and oil. Mix well to beat in the eggs. (You can use a whisk for this).

Add the poolish, flour, and baking soda. Mix on Hobart for about 2 minutes on low to incorporate everything. Then raise speed to 2nd for about 8 more minutes, or till dough passes window pane test.

If adding the raisins, add now, handfull at a time and allow to mix in. Remove from the mixer.

Each batch yields a dough of about 13 pounds. I divided this into two 6.5 pound portions, and placed in my plastic dough boxes for first rise for 1 hour, degassed, folded, and allowed to rise for 2nd hour. Then I portioned and shaped.

To portion the dough, you have to decide on the size you want, and remember that the yield will vary depending on whether or not you added raisins. 2# loaves fit well on my sheet pans. 2.5# start to touch. You will get 6 2# loaves out of a dough, 7 if you add raisins. You may come up short of 9 1.5# loaves without the raisins, depending on the weight of the eggs, and the accuracy of your measurements. In the picture, I've pre-shaped them into 2# portions. I used this shape for the pre-shape as I'll be rolling them out to make a round challah

Roll out the portion, and then put into the spiral shape. I flatten the end of the rope, and tuck it between two of the spirals to keep it in place, sort of like your thumb between your index and middle finger.

Make a glaze out of the remaining eggs, sugar and water. Brush challahs and sprinkle with poppy seeds. Bake at 325°F for about 40 minutes.

If seeking to bake more than two loaves at a time, try to keep weight down to 2 pounds. At 2.5 pounds, two breads on one tray will surely touch. Especially at 3 pounds.

10/3/2005 - Made the challahs for Rosh Hashanna as usual... but want to comment on the process.

First, I made the poolish this year. I changed it to 2.5 flour and water, but... in the future, I'd stay with the 2#. It's hard to dissolve the salt and sugar without.
Also, 2 pounders seem to be where it's at. I made 6 of them, and then about 10 1.5# units to give away. With the 1.5 pounders, I was able to get 5 on a full sheet pan, and 2 easily on a half sheet. The silpats worked really well for the Combi oven, and I left them on the pans for the Jade.... Big oven was set at 350, and I still needed the convection to keep up with the others. The Combi got done first, as usual.
In the picture are 2# loaves... you can see they touched.

Servings: 1
By: Warren Prince
For more info visit:
http://www.recipesonrails.com/recipes/show/34-challah

Brown Rice Salad with Basil & Pistachios

Fri Nov 21 03:43:16 UTC 2008

Ingredients:

Default
1.0 cup Rice, Brown
0.5 cup raisins
0.25 cup Oil, Olive
0.25 cup Vinegar, Wine
0.5 cup pistachios unsalted
2.0 tablespoon Oil, Olive
1.0 each Onion, Red finely diced
4.0 each Garlic finely diced
1.0 can chickpeas drained/washed
1.0 each Pepper, Red, Bell cleaned
1.0 teaspoon salt
0.5 cup basil chiffonade

Instructions:

Cook rice in boiling water, about 20 - 25 minutes
Process vinegar, 1/4 cup vinegar, and the rasins in a blender till uniform
Saute the onions and garlic till brown
Pan brown the pistachios and then chop.
Put dressing, chickpeas, garlic, onion, bell pepper, nuts in a bowl.
When rice is done, drain and rinse in cold water. Add to bowl.
When ready to serve, thinly slice the basil and add to bowl. Mix. Adjust seasoning. Serve.

Servings: 8
Prep Time: 1 hour
By: Warren Prince
For more info visit:
http://www.recipesonrails.com/recipes/show/88-brown-rice-salad-with-basil-pistachios