Recipes On Rails: New Recipes tagged bread

Nan

Thu Jan 08 03:47:17 UTC 2009

Ingredients:

170.0 gram water
3.0 teaspoon Sugar
1.0 teaspoon salt
1.0 each Egg
70.0 gram Yogurt
425.0 gram Flour, all-purpose
60.0 gram Oil, ghee melted
5.0 gram Yeast, Instant

Instructions:

Place the water, salt, and yeast into the TM. Process at speed 4 for about 10 seconds or till the salt and sugar are dissolved.

Add the egg, and process another 2 seconds at speed for to mix in the egg.

Add the remaining ingredients, starting with the yogurt. Process for 7 minutes on intermittent speed.

Place dough in a greased bowl and allow to rise till doubled in bulk (about an hour).

Portion the dough into 8 equal balls. Allow to rest for 10 or more minutes.

Flatten the dough balls into pancakes about a quarter inch thick, and brush tops with some more ghee. Bake on a pizza stone (4 should fit on at a time) preheated to 500, about 4 to 5 minutes per side, or until desired color is reached.

Here's the nan served with tandoori chicken.

Servings: 8
By: Warren Prince
For more info visit:
http://www.recipesonrails.com/recipes/show/629-nan

Sandwich Loaf - machine mixed

Thu Jan 08 01:50:13 UTC 2009

Ingredients:

Bread
6.45 pound Flour, all-purpose
0.41 pound flour, whole wheat
62.0 gram salt
136.0 gram honey
12.0 gram Yeast, Instant
4.84 pound water

Instructions:

Mix the water, honey and salt to dissolve the ingredients.

In the mixer bowl, mix the water mixture and the flour and yeast mixture.

Mix the flours to make uniform and add to the mixer. Mix on low speed for 3 minutes, then increase to 2nd speed and mix another 7 minutes.

Turn dough out on worktable and fold at least 4 times. Place dough in kicker and allow to rest 45 minutes.

Fold dough again, and allow to rest another 45 minutes.

Turn dough back onto worktable, and scale out portions. This makes 8 1.5# loaves. Pre-shape the loaves and allow to rest a bit (10 minutes or so).

Shape the loaves and allow to raise for one hour. Bake at 425 convection for 10 minutes with steam, and about 8 minutes without.

NOTE: See baguette recipe for more detailed dough handling instructions

Servings: 8
By: Warren Prince
For more info visit:
http://www.recipesonrails.com/recipes/show/625-sandwich-loaf-machine-mixed

Cheddar Scones

Thu Jan 08 13:18:40 UTC 2009

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

Potato Bread - No Knead - Sourdough

Thu Jan 08 13:37:18 UTC 2009

Ingredients:

Starter
2.0 pound potatoes peeled
18.0 gram salt
60.0 gram Sugar
0.35 pound Flour, all-purpose
0.5 pound Chef starter
3.0 pound Flour, all-purpose or more - see instructions

Instructions:

Peel the potatoes and cook in water till tender. Reserve the cooking liquid. You'll need 1 pound of the liquid

Rice the potatoes

Mix in the salt and sugar.

Add the 1 pound of potato water from cooking the potatoes.

Allow to cool to about 100 degrees F, and add in the flour and the Chef. (btw, a Chef is the sourdough starter that gets expanded into the starter used to make the bread as in this case). Search the index for a link to maintaining a potato starter.

Cover and allow to ferment overnight. Should be foamy around the edges as natural yeast becomes active.

To make the dough, weigh the starter and add 75% of the starter's weight in flour. Mix it in a plastic bin following instructions for the other no-knead doughs (baguette, etc). I haven't posted pictures here.... After the first 20 minute rest, the dough will look rough. Pat it down and follow the instructions for the 3 folds, 20 minutes between each.

I allowed this dough to rest for 2 hours after the series of folds. Since this dough sat overnight, you could get by with less, but I'd let it sit at least one hour for the yeast to get going.

Shape as desired. This is a dense bread and needs a longer baking time. Bake at 400 (350 convection) for about 15 minutes, with steam if available, and then vent the steam and reduce the temp by 50 degrees. Bake till internal temp is about 200. Here, I did loaves in my Hovis strap pans. These were 1.67 pounds each. I would go about 2.5 pounds in the future. They baked for about 35 minutes....

i made 4 loaves.

Servings: 4
By: Warren Prince
For more info visit:
http://www.recipesonrails.com/recipes/show/613-potato-bread-no-knead-sourdough

Donuts

Tue Jan 06 00:18:05 UTC 2009

Ingredients:

4.5 gram Yeast, Instant
1.13 pound water
0.37 pound Sugar
6.0 gram salt
3.0 each eggs, beaten
12.0 ounce evaporated milk
3.0 pound Flour, all-purpose
0.17 pound Shortening melted

Instructions:

Assemble ingredients (only two eggs pictured as they were jumbos and really large).

Mix the eggs, milk, salt, and sugar till salt and sugar are dissolved.

Place about half the flour, all the yeast, and the liquid mixture in a bowl. Whisk till smooth.

Add the remaining flour in batches, incorporating each addition.

When all the flour is incorporated, cover and allow to sit in refrigerator overnight (or a minimum of 4 hours).

The next day, take out the dough. It will have risen some.

Roll dough out on well floured board to about 1/8 inch thick.

Preheat fryer (or other deep fat frying vessel) to 350. Cut dough into 2.5 inch squares. Fry on first side till golden.

Turn by tipping corner of doughnut with the handle of a wooden spoon. Fry on 2nd side till golden.

Remove from fat, drain well, and allow to cool a little.

Coat with sugar, cinnamon sugar, or powdered sugar and serve.

Servings: 20
By: Warren Prince
For more info visit:
http://www.recipesonrails.com/recipes/show/609-donuts

Vienna loaf

Thu Jan 08 14:18:46 UTC 2009

Ingredients:

3.2 pound Flour, all-purpose
23.0 gram Malt Powder (diastalic)
29.0 gram Salt, Flour
36.0 gram sugar, granulated
4.8 gram Yeast, Instant
2.4 pound water
1.0 each Egg
50.0 gram Oil

Instructions:

If you're into baker's percentages and want to work out a different volume, this recipe gives a ddw of 6#. The formula is:

100% flour
75% water
2% salt
2.5% sugar
1.67% malt
3.33% oil
3.33% egg
0.33% yeast (instant)

total 188.33%

Weigh and mix dry ingredients into plastic bin.

Weigh wet ingredients

Mix the wet ingredients.

Add liquid to dry

Mix by hand.

Pull in flour from corners

Mix till somewhat uniform, but coarse.

Cover with lid, and allow to rise for 20 minutes. Picture is after the rise.

Flour the work surface

flour the top of the dough

Turn the dough out onto the work surface. Use a plastic scraper if you like.

Liberally flour the top of the dough

Pat out the dough, using enough flour to stop it from sticking, but don't allow it to accumulate. You don't want to see white.

Fold 1/3 over onto the middle third.

Pat out a bit, brushing off excess flour. Fold third 1/3 onto the other 2/3s

Pat out again, and fold bottom 1/3 up onto the middle 1/3.

Fold top 1/3 onto the other 2/3s

Pat out the dough again, and repeat the folding in each direction.

Flour the dough

Put back into plastic bin and cover. Allow to rest 20 minutes.

After rest, flour top again, and turn out onto work surface again.

Pat it out again.

Fold again

But you need only one set of folds this time.

Rest 20 minutes and repeat the last set of folding instructions. Rest another 20 minutes and repeat folding one more time. Place dough in bin, and allow dough to rest 2.5 hours this time. Picture is the dough after last rest.

Turn the dough out onto work surface and portion. I like 1.5# loaves, which results in 4 loaves.

Pre-shape by patting out each portion and folding. Allow to rest 10 - 20 minutes.

Pat out each portion.

Fold bottom third up over middle and push edges into dough.

Stretch and pull top 1/3 over bottom 2/3 and pinch to seal.

Pinch all the way around.

Roll the loaf out.

Place loaf on canvas.

Bunch canvas between rows of dough.

Add all loaves to canvas. Allow to rise on canvas for about an hour.

Dough should be ready in about an hour.

Place loaves on an oven peel.

Score the loaves. If you want, you can brush with water and add some seeds at this time. Bake in a 350 degree pre-heated oven for about 30 minutes. Use steam for the first 10 minutes. (note this is lower temp due to sugar in the loaf. This also assumes a convection oven. If non-convection, raise temp to about 390.

After 10 minutes, turn the steam off (if available) and turn the loaves.

Enjoy after the loaves cool.

Servings: 4
Prep Time: 6 hours
By: Warren Prince
For more info visit:
http://www.recipesonrails.com/recipes/show/595-vienna-loaf

No-Knead Jewish Rye

Thu Jan 08 13:50:34 UTC 2009

Ingredients:

2.0 pound Starter 50/50
1.1 pound water
0.5 pound Flour, all-purpose
1.5 pound flour, rye
28.0 gram Salt, Flour
28.0 gram Caraway Seeds

Instructions:

The starter is a 50/50 mix (1/2 flour and 1/2 water). Thin the starter with the water and mix in the salt and the caraway seeds. I use flour salt so it's easier to dissolve. Add the rye and AP flours. NOTE: You can mix the rye with 50% pumpernickel if you want, but I don't like all pump... Some of the pictures are with pump included. The process is the same.

Mix the ingredients with your hand. Use only one, keeping the other clean. Note, most of my no knead breads are 80% hydration, this one is 70%. The rye flour doesn't develop sufficient gluten to maintain a good shape when hydrated to 80%.

Mix until the flour is all moistened and the dough comes together. It may be rough, especially if you added pump.

Follow the instructions for the no knead baguettes for stretching the dough every 20 minutes for an hour. This dough will NOT be near as elastic as the baguette dough, and it will tend to break when you try to stretch it. Just slap it back together and continue to stretch. After the last stretch, let it rest 20 minutes, and turn it out onto a floured work surface and pat it out.

Fold the bottom third up onto the middle third

Fold the top third down onto the other 2 thirds.

Rotate the dough 90 degrees and pat out. Fold the top quarter over onto the 2nd quarter, and the bottom quarter over onto the 3rd quarter.

Fold the bottom two quarters over onto the top two quarters, and rotate the dough 90 degrees.

Divide the dough into 3 equal portions.

Pat a portion out.

Fold the top quarter over onto the 2nd quarter, and the bottom quarter over onto the 3rd quarter.

Fold the bottom 2 quarters over onto the top 2 quarters. Set the dough on a board and allow to rest for 20 minutes.

Sorry, I forgot to take pictures, but after the 20 minutes you want to shape each loaf into the desired shape. Place on a floured canvas and allow to proof. This period should be at least 2.5 hours and depending on the temperature of the room as much as 8. During this time, the bacteria does its work, and the longer you can wait, the more sour the bread will be. Watch your dough. You want it to rise, but not overly so. The picture here shows properly raised dough.

Place the loaves on a peel sprinkled with coarse corn meal. Score the loaves (I use 7 perpendicular slashes on ryes). Wash with a cooked water and corn starch solution (this should be thickened, but not jello like), and then sprinkle with additional caraway seeds. Bake at 425F for convection with steam. 475 without convection. Try to add steam in either configuration. I bake for 5 minutes with steam, and 20 more minutes without.

Remove from oven, and immediately apply a 2nd coat of the corn starch solution. This 2nd coat will make the loaves shinny. Allow to cool, and enjoy. NOTE: Picture is of loaf with 80% hydration. Notice how it spread out instead of a proper shape?

Another picture showing the shine from the 2nd coat of corn starch.

Servings: 3
By: Warren Prince
For more info visit:
http://www.recipesonrails.com/recipes/show/593-no-knead-jewish-rye

Onion Rolls

Thu Jan 08 15:58:21 UTC 2009

Ingredients:

1.0 each onion, minced sweet
0.125 pound butter
2.0 tablespoon Caraway Seeds

Instructions:

Make the pullman loaf bread recipe.

Finely mince the onion.

Saute the onion in the butter.

When translucent, add the caraway seed and allow to cool to room temperature. You do not want the butter to set up, so you can keep warm over a pilot if you have one.

Scale the dough into .15# (2.5 oz.) balls. Allow to rise for about an hour or till doubled.

Flatten out the balls one at a time, using your fingers.

Pick up the disc of dough, and flatten more between your fingers, turning the dough as you go...

Continue till the dough is about .25 inch thick all around.

Lay the disc on your bench, and spread a tablespoon of the onion mixture on top.

Fold the bottom half of the disc up onto the top half, making a half moon.

Fold one corner onto the other corner making a wedge.

Press the dough into a greased muffin pan, pressing the point down in, and leaving the folds on top.

Repeat with all the dough.

Spray the roll tops with water and sprinkle with more caraway if desired. Bake at 350 till golden brown on top. Turn out onto a rack to cool.

By: Warren Prince
For more info visit:
http://www.recipesonrails.com/recipes/show/574-onion-rolls

Hamburger Rolls

Thu Jan 08 13:35:00 UTC 2009

Ingredients:

2.1 pound Flour, all-purpose
17.0 gram Salt, Flour
57.0 gram Sugar
45.0 gram Milk, nonfat dry
3.0 gram Yeast, Instant
28.0 gram Oil, Grapeseed can use butter instead
1.6 pound water

Instructions:

Mix the dry ingredients in your dough bucket. Add the oil and water. Mix by hand and follow the 20/20/20/2.5 mixing and stretching process set out in the baguette recipe found here

After the dough has rested the 2.5 hours, turn it out onto a floured work table.

Portion into 3 ounce or .2# portions. I used .2# and this recipe should make about 20 rolls.

Preshape each portion by flattening it out.

Fold the top 1/3 down onto the middle 1/3.

Then the bottom 1/3 onto the folded 2/3.

Rotate the dough 1/4 turn and pat the dough out.

Fold 1/3 of the dough again, and then the bottom 1/3 onto the 2/3.

Allow the pre-shaped portions to rest for about 15 minutes.

Line a baking sheet with parchment paper. Flatten out the rols, trying to make/keep a round shape. Alternatively, you can follow the Baguette recipe method for creating a boule which will give you a rounder shape.

Allow to rise for about an hour. The bake in a preheated 400F oven for about 15 minutes or till interior temperature is over 200F. Place on rack to cool.

Servings: 20
Prep Time: 7 hours
By: Warren Prince
For more info visit:
http://www.recipesonrails.com/recipes/show/569-hamburger-rolls

Chocolate Bread Pudding

Thu Jan 08 13:42:01 UTC 2009

Ingredients:

Chocolate
0.75 pound chocolate, melted semisweet
1.0 cup Sugar, brown, solidly packed
0.25 pound butter

Bread soak
2.0 cup Milk
3.0 each Egg
2.0 tablespoon Vanilla
2.0 teaspoon coffee, instant espresso powder
0.5 teaspoon salt
1.0 pound Bread cubed

Instructions:

Preheat oven to 350. Grease a 9 inch springform with butter.

Melt the chocolate, brown sugar and butter in a pan over low heat. Stir till dissolved.

Stir over low heat till dissolved.

Mix the Milk, egg, vanilla, instant espresso and salt.

Add the bread cubes to the the milk mixture and stir until most of the milk mixture is absorbed.

Fold the chocolate mixture into the bread.

Turn the mixture into the greased springform.

Bake at 350 for about an hour or until center springs back when gently pressed.

Servings: 8
Prep Time: 2 hours
By: Warren Prince
For more info visit:
http://www.recipesonrails.com/recipes/show/563-chocolate-bread-pudding