Recipes On Rails: New Recipes using Buttermilk Powder

Cheddar Scones

Fri Nov 21 08:59:33 UTC 2008

Ingredients:

0.8 pound Flour, all-purpose
33.0 gram Sugar
2.0 teaspoon Baking Powder 5 grams
16.0 gram salt
0.25 teaspoon Baking Soda
60.0 gram Buttermilk Powder
0.33 pound butter
0.1 pound Cheese, Cheddar shredded
0.33 cup chives, chopped fresh
0.5 pound water
2.0 tablespoon water
1.0 each Egg beaten

Instructions:

Assemble the ingredients.

Whisk together the first 6 (the dry) ingredients.

Cut the butter into the flour mixture. Leave butter at pea sized pieces.

Stir in the cheese and chives

Add the water.

Mix lightly till dough comes together. Turn out onto a floured board.

Pat dough into an 9" square. Cut into 9 3" squares. Cut each square in half, diagonally.

Place each piece on a baking sheet. Give them plenty of space between each as they will flatten and spread. Picture is actually too close.

Brush with an egg wash made with the egg and 2T water. Bake in a 375 oven till starting to brown, about 20 minutes.

Servings: 8
By: Warren Prince
For more info visit:
http://www.recipesonrails.com/recipes/show/622-cheddar-scones

Sweet Corn Raisin Bread

Fri Nov 21 14:49:53 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

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

Irish Soda Bread

Thu Nov 20 21:34:49 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

Potato Bread

Fri Nov 21 00:58:18 UTC 2008

Ingredients:

Default
1.3 cup Flour, all-purpose
2.0 tablespoon Yeast
1.0 pound water
5.0 cup Flour, all-purpose
5.36 pound potatoes, mashed
0.1 pound Vital Wheat Gluten
0.04 cup Sugar
0.05 tablespoon Yeast
2.35 pound Biga
0.36 pound Buttermilk Powder
0.17 teaspoon salt

Instructions:

The night before, combine the first flour with the yeast and water. Mix well and allow to sit overnight. This is the biga.

The next day, mix the remaining ingredients except the salt, for a short period of time. Let sit about 20 minutes, and add the salt. Mix for about 10 minutes developing normally.

This will make 8 loaves.

Servings: 8
By: Warren Prince
For more info visit:
http://www.recipesonrails.com/recipes/show/43-potato-bread

Multigrain loaf

Fri Nov 21 14:25:47 UTC 2008

Ingredients:

Default
5.0 pound Biga room temp
8.125 pound Flour, all-purpose
1.875 pound Multigrain blend
0.625 pound Rice, Brown cooked
0.625 pound sugar, brown
0.15 pound salt
0.13 pound Yeast
2.5 pound Buttermilk
0.9375 pound honey
3.125 pound water
0.625 pound Cracked Wheat soaked (optional)
0.4 pound Buttermilk Powder OPTIONAL

Instructions:

See biga and mulitgrain blend recipes in the database. Make the biga and let it raise overnight (as pictured).

Mix the remaining water with the brown sugar, salt, buttermilk powder if using, and the honey until the honey, salt, and sugar are disolved. Add remaining ingredients except the biga, and mix 2 minutes on low, 8 minutes on medium. While mixing on low, throw in chuncks of the biga. Turn into a plastic tub and allow to rise for 45 minutes.

Turn the dough out onto the work table for flolding.

Degass the dough and pat it out.

Fold 1/3 of the dough over onto itself.

Fold the remaining 1/3 onto the 2/3 and pad down again.

Fold the bottom 1/3 up onto itself.

Fold the remaining top 1/3 onto the 2/3.

Place back into the plastic bin.

Allow to rise another 45 minutes.

Turn out onto a table, scale and preshape. Should make 6 loaves of just under 2 pounds each.

Allow to rest 10 minutes, and do final shaping. Pat the portion out.

Fold the bottom 1/3 up.

Fold the top 1/3 down and seal the edges.

Roll out to desired length and place in loaf pan seam down.

Allow to rise for about an hour. Spray top with water and sprinkle with poppy seeds. Bake at 350 F for about 40 minutes or until done. Turn out onto a rack to cool.

Servings: 12
By: Warren Prince
For more info visit:
http://www.recipesonrails.com/recipes/show/76-multigrain-loaf