Recipes On Rails: New Recipes

Chocolate Bread

Thu Mar 11 09:02:51 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

Meatballs - Small batch

Thu Mar 11 09:07:07 UTC 2010

Ingredients:

1.0 pound Bread decrusted and cubed
6.0 each Egg
1.0 cup Milk
20.0 gram salt
6.0 gram Pepper, Black freshly ground
10.0 gram Garlic Powder
4.0 gram Oregano dried
100.0 gram cheese, grated parmesan
20.0 gram Parsley fresh, minced
2.0 pound Ground Beef
1.0 pound Veal, ground

Instructions:

Cut the crusts off of the bread, and then cube it.

Place the bread in a mixer bowl. Add the milk and eggs. Beat for about 5 minutes or till bread is dissolved in the liquids.

Add the salt, pepper, garlic, oregano, cheese, and parsley.

Mix till uniform

Add the meats (you can substitute all beef if the veal is unavailable) and mix again till uniform

Use a disher to shape. Bake on a greased pan @ 450F till done.

Servings: 8
By: Warren Prince
For more info visit:
http://www.recipesonrails.com/recipes/show/672-meatballs-small-batch

Brown Sauce

Tue Mar 09 19:30:18 UTC 2010

Ingredients:

1.0 each Carrot chunked
1.0 each Leek chunked
1.0 rib Celery chunked
1.0 each Onion chunked
2.0 each Shallot chunked
2.0 clove Garlic smashed
2.0 ounce butter
1.0 cup Wine, Red
5.0 quart Stock, Beef
1.0 cup Flour, all-purpose toasted
1.0 cup Tomatoes, Ground
4.0 ounce butter
4.0 sprig Thyme
2.0 each Bay Leaves

Instructions:

Coarsely chop the veggies

Saute the veggies in the first butter (2 oz/ 1/2 stick)

Saute for about 20 minutes or till the veggies start to caramelize.

Add the wine and stock to the veggies. Bring to a simmer.

As veggies saute, melt the 2nd butter (1 stick) and add the toasted flour. Flour can be toasted by baking at 375F stirring frequently.

Heat the butter/flour mixture (roux) until it darkens, but doesn't burn.

Add 2 quarts of the simmering stock to the roux. Incorporate with a whisk so there are no lumps

Add the tomatoes to the roux mixture and stir.

Add the roux mixture to the remaining simmering stock together with the herbs. Be sure to clean out the pot. Simmer for about 2 hours or until reduced by a third. Strain and chill.

Servings: 50
By: Warren Prince
For more info visit:
http://www.recipesonrails.com/recipes/show/671-brown-sauce

Sicilian dough with Semolina

Tue Mar 09 21:58:39 UTC 2010

Ingredients:

Poolish
385.0 gram water
60.0 gram flour, semolina extra fine
330.0 gram Flour, all-purpose
1.0 gram Yeast, Instant

Final Dough
15.0 gram flour, semolina
80.0 gram Flour, all-purpose
2.5 gram Yeast, Instant
12.0 gram Salt, Flour
24.0 gram Oil, Olive EVOO

Instructions:

Mix the water, flours and yeast in a plastic dough bucket till well mixed. This can be done with a flat whisk.

Allow poolish to sit till ripe. This can be as quick as over night, or over 12 hours depending on environment.

Just before poolish is about to collapse, pour it into a dough box and add additional flours and yeast. Do NOT add the salt or oil yet. Mix till all the flour is wet.

Sprinkle the salt over the dough (I like to use very fine flour salt for this purpose) and add half of the oil.

Work in the oil, and then add the remaining oil and work in.

When all the oil is worked in, let the dough rest for 15 minutes, covered.

Turn the dough out onto a well floured work surface.

Fold the dough and return to the dough box for another 15 minutes rest.

Fold again, return to the box, and allow to raise for an hour.

Preshape the dough and allow to raise for another 40 minutes or so.

Stretch dough into a well greased pizza pan.

Top and bake at about 450 till browning on the bottom.

Should develop a very nice crumb

Servings: 1
By: Warren Prince
For more info visit:
http://www.recipesonrails.com/recipes/show/670-sicilian-dough-with-semolina

Norm's Onion Rolls

Wed Mar 10 07:22:25 UTC 2010

Ingredients:

Topping
25.0 gram Onion, dried
2.0 gram salt
10.0 gram poppy seeds
13.0 gram Oil

Dough
225.0 gram water
20.0 gram Sugar
9.0 gram Salt, Flour
7.0 gram Malt Syrup
20.0 gram Egg beaten
20.0 gram Oil, Grapeseed
450.0 gram Flour, High Gluten
2.5 gram Yeast, Instant

Instructions:

Soak dried onion in very hot water. (This and the next 3 steps can be performed while the dough is rising if desired.)

When the onions have absorbed as much as they will, drain, reserving the liquid for use in the dough.

Add the poppy seeds and oil to the onions and mix. NOTE: I add some caraway seeds to mine as well, but that's not traditional.

Chill the onion mixture till needed.

Place the first 6 ingredients into the Thermomix bowl. Process @ speed 4 for 30 seconds to dissolve the sugar and salt.

Add the flour and yeast to the Thermomix.

Process the dough at speed 4 for about 5 seconds to do initial mix. Then proceed on dough setting for 8 minutes.

Turn dough onto work surface and knead briefly to shape into a ball. Very lightly oil the ball, just to prevent drying out.

Place dough in a storage container to rise. I use a see through container with a rubber band so I can watch it rise, and tell how much. The rubber band marks the height of the dough at the start. Allow to rise till doubled.

Tare and shape the rolls. 70 grams each will yield about 10 rolls.

Allow rolls to rest only 10 minutes. This is NOT to rise, but for the dough to relax.

Spread the onion mixture out on a tray or work surface.

Press the rolls, one at a time, into the onion mixture. You do NOT want to flatten beyond 1/2 inch or so.

Onion should imbed into the dough

Allow rolls to rise to full proof.

Bake at @ 440 F (225 C) with steam till brown and crisp.

Servings: 10
By: Warren Prince
For more info visit:
http://www.recipesonrails.com/recipes/show/669-norm-s-onion-rolls

High Temp Pizza Dough

Thu Mar 11 00:58:33 UTC 2010

Ingredients:

1800.0 gram Flour, Caputo
1100.0 gram water
32.0 gram salt
30.0 gram Starter 50/50 or 100% hydration

Instructions:

Dissolve starter in the water. NOTE: I use an Ischia starter from sourdo.com. I maintain it with AP flour with equal amounts of flour and water by weight.

Add salt, stir briefly, and then the flour.

Mix till dough passes window pane test (about 10 minutes).

Bulk ferment dough at least 24 hour, up to 72 hours.

scale and shape into balls. (yields a little over 6 1# balls).

Allow to rise at least 2 hours.

NOTE: This dough will keep over 10 days if balls are each put in a plastic bag and stored in the refrigerator.

Servings: 6
By: Warren Prince
For more info visit:
http://www.recipesonrails.com/recipes/show/668-high-temp-pizza-dough

Wild Rice and Onion Bread

Thu Mar 11 08:05:07 UTC 2010

Ingredients:

Liquid mixture
640.0 gram water
18.0 gram salt
60.0 gram sugar, brown
180.0 gram Rice, Wild cooked

Drys
850.0 gram Flour, all-purpose
90.0 gram Buttermilk Powder
30.0 gram Onion, dried
3.0 gram Yeast, Instant

Instructions:

Mix the ingredients from the liquid mixture in a plastic dough box. Stir to dissolve sugar and salt.

Weigh out the dry ingredients in a separate bowl. Stir with a whisk to mix.

Add dry ingredients to the wet and mix by hand...

until all the flour is moistened. NOTE: This will be a very moist and sticky dough, not the easiest to work with.

Allow dough to rest for 20 minutes, flour well and turn out onto work surface.

Fold in thirds and repeat 4 or 6 times, depending on how tight the dough is. Place back into the plastic dough container

Wait 20 minutes and fold again, 4 times.

Wait another 20 minutes and fold again, 4 times if the dough will accept it.

Allow dough to rest for 2.5 hours

Turn out onto work surface, divide, and shape. It raises well in a banneton.

Bake at about 400 (I did mine in a WFO) with steam till instant read thermometer inserted into center of the loaf registers 200F.

Servings: 2
By: Warren Prince
For more info visit:
http://www.recipesonrails.com/recipes/show/667-wild-rice-and-onion-bread

Shakshuka

Thu Mar 11 02:10:48 UTC 2010

Ingredients:

0.25 cup Oil, Olive
1.0 each Onion minced
0.125 teaspoon Pepper, Cayenne
1.0 teaspoon Garlic Powder or 8 minced cloves
1.0 teaspoon Ground Cumin
1.0 tablespoon paprika
1.0 can Tomatoes 28 oz. incl. juice, Progresso are good
8.0 each Egg
0.5 cup Cheese, Feta crumbled

Instructions:

Mince the onion and saute in the olive oil over medium high heat.

While onions cook, assemble the spices.

Open the tomatoes and dump into a work bowl. Squeeze the tomatoes to partially crush them.

Cook onions till they start to brown.

Add the spices to the onions. Cook for about 2 minutes.

Add the tomatoes and a half cup of water. Reduce the heat to medium.

Cook the tomatoes, stirring from time to time, for about 30 minutes, or until the sauce thickens and the tomatoes are tender.

Crack the eggs into the sauce, cover, and allow to cook for about 5 minutes or until yolks are desired doneness.

Baste the eggs gently with the sauce.

When eggs reach desired degree of cooking, remove gently to a bowl. Top with some feta cheese and fresh chopped parsley and serve.

Servings: 4
Prep Time: 45 minutes
By: Warren Prince
For more info visit:
http://www.recipesonrails.com/recipes/show/666-shakshuka

Multi Seed Bread

Wed Mar 10 11:11:43 UTC 2010

Ingredients:

Starter
45.0 gram Starter Mother
180.0 gram Flour, all-purpose
180.0 gram water

Soaker
65.0 gram Flax Seed
30.0 gram Sunflower Seeds
30.0 gram Pumpkin Seeds - Toasted
40.0 gram oats, rolled
40.0 gram Rye Chops or rolled rye, etc
225.0 gram water
22.0 gram salt

Final Bread
425.0 gram Starter
280.0 gram water
450.0 gram Soaker
420.0 gram Flour, all-purpose
210.0 gram flour, whole wheat

Instructions:

The night before expand your sourdough starter using equal weights of flour and water till it reaches 425 grams plus sufficient excess to store as your new starter.

NOTE: Pictures are of a 12 loaf batch.

The night before mix all the soaker ingredients and allow to sit in a bowl overnight.

Mix the starter, water, and soaker ...

till starter is well mixed into liquids.

Add flours and mix for about 10 minutes or until the gluten is developed.

Dump on work table and fold.

Place dough in a storage container sufficient to hold volume. Allow to rise, slowly, to develop flavors, about 2 hours. Fold and return to storage container. Allow to rise another 2 hours.

Divide and shape dough

Flour a banneton

Place one dough in each banneton. Allow to rise till doubled. NOTE: If you allow to raise in a very cool room (60F) you'll have to extend the time. The dough in the pictures was allowed to proof for 12 hours. Even in that time, it did not double in size, yet the oven spring and crumb was beautiful. You have to be familiar with how your sourdough works and adjust accordingly.

Turn doughs out of banneton and onto a peel. Brush off excess flour. Bake in a temperature stabilized WFO at about 450F for about 45 minutes or till done and a tap on the bottom sounds hollow.

Finished Loaves

Finished loaf

Crumb.

Smoked turkey sandwich with honey mustard.

Servings: 2
By: Warren Prince
For more info visit:
http://www.recipesonrails.com/recipes/show/665-multi-seed-bread

Onion Pumpernickel

Wed Mar 10 05:22:41 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