Recipes On Rails: New Recipes tagged with bread

Baguette - no knead - larger loaf

2012-02-08 17:08:36 UTC

Ingredients:

Default
2.0 pound Flour, all-purpose
1.6 pound water
17.9 gram salt
2.9 gram Yeast

Instructions:

Weigh all the ingredients into a dough bucket. I use a clear container I bought in the restaruant equipment area at Sam's.

Mix by hand in the dough bucket, and let rest 20 minutes.

Fold by hand about 20 times, pulling dough away from edge, pulling back over the dough, and slapping back on top.

Cover (my bucket came with a lid) and let rest for 20 minutes.

Fold by hand about another 20 times, pulling dough away from center and slapping back on top, and let rest for anoterh 20 minutes.

Fold by hand (third time), about 15 times. Dough should form a smooth ball by now. Let ferment for 2.5 hours.

Pre-shape the dough, and let it rest for a few minutes. Then shape the dough

After the 2.5 hour fermentation, the dough will spread out and look a little bubbly on top.

Lightly flour the dough while still in the bucket. The top will become the bottom.

Flour your work table.
Use a scraper or bench knife to loosen the sides. Dip the bench knife in flour first, and then scrape between the side of the bucket and the dough. This is a quick down motion, and then back up. Dip in flour again, and repeat in an adjacent area. Repeat, working your way around the bucket. This is just to stop the dough from sticking to the sides of the bucket. Then turn the bucket upside down, reach underneath wiht your scraper, and scrape between the dough and the bottom of the bucket, letting the dough fall onto your floured worktable.

Lightly flour the top of the dough, and keep your hands well floured. Divide the dough into 4 equal pieces.

To shape the dough as a boule, first lay the flat piece on the work table.

Then fold the top third over itself.

Then fold the upper two corners over on itself.

And finally fold the bottom two corners over on itself. Then pick up the dough and tighten into a ball with the seams down. This is hard to explain without pictures, and I didn't have anyone to shoot them as I did it. Maybe some day in the future.

Place the rounded shaped dough ball on the worktable or board to rise.

Allow to rise till doubled in bulk, about an hour.

Sprinkle a peel with some coarse corn meal, and put the dough on the peel.

Put the dough into your oven. I like 425 when using an indoor oven, but 500 F when using the BGE.

Steam is important for the bread to bake properly. If you look close, my Egg setup is the inverted plate setter, a pan for water, the rack and a pizza stone. I pour water into the pan as I put the bread onto the stone, and then I spray the bread with water just before I close the dome.

Bake for about 25 minutes.

Made a video of the process:

Servings: 4
Prep Time: 4 hours
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/436

Banana-Nut Bread

2012-02-06 09:20:40 UTC

Ingredients:

5.0 tablespoon sour cream
1.0 teaspoon Baking Soda
0.25 pound Butter room temperature
1.0 cup Sugar
0.75 teaspoon salt
2.0 each Egg
1.0 cup Bananas ripe, mashed
2.0 cup Flour, all-purpose
0.5 teaspoon Baking Powder
1.0 cup Chocolate Chips
1.0 cup Walnuts chopped

Instructions:

Preheat oven to 350F.

Grease 9X5 loaf pan.

Combine baking soda and sour cream.

Cream butter and sugar in large bowl. When light in color, add salt.

Add eggs, one at a time.

Add bananas and sour cream mixture.

Stir in the flour and baking powder, working as little as possible.

Fold in the nuts and chocolate.

Turn into loaf pan, and bake till cake tester comes out clean, about 45 minutes to an hour depending on the size of the pan.

Remove from pan, and allow to cool on rack.

Servings: 8
Prep Time:
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/521

Challah

2012-02-04 01:57:50 UTC

Ingredients:

Poolish
2.0 pound Flour, all-purpose
2.0 pound water
1.5 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
5.5 pound Flour, all-purpose
11.0 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 1.5 grams 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.

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.

Disolve the sugar and the salt in the remaining water.

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

Make a glaze out of the remaining eggs, sugar and water. Brush challahs and sprinkle with poppy seeds. Bake at 325ï¿ƒï¾ƒï¿¢ï¾€ï¾šï¿ƒï¾‚ï¿‚ï¾°F for about 40 minutes.

Doubling this recipe is more than the mixer properly handle, causing some flour to fly out of the bowl. DOUBLING IS NOT ADVISED!

For special events, one batch will make 2 beautiful 2 layer braided challahs. 1st layer consisting of 5 .75# ropes and the top layer 4 .5# ropes.

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.

8/25/10 No time for poolish so I did an autolyse. Mixed the flour with all the water and let it sit a half hour. I then added the eggs, oil, etc.

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.

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.

Servings: 1
Prep Time:
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/34

Challah - No Knead

2012-02-06 09:21:16 UTC

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
For more info visit:
http://www.recipesonrails.com/recipes/551

Challah - Small

2012-02-08 15:29:37 UTC

Ingredients:

550.0 gram Flour, all-purpose
280.0 gram water
50.0 gram Sugar
11.0 gram salt
1.0 each Egg large
2.0 gram Vanilla
50.0 gram Oil, vegetable
6.0 gram Yeast, Instant
1.0 gram Baking Powder
150.0 gram Raisins optional

Instructions:

Place the water, salt, and sugar in the TM. Process at speed 5 for about 3 seconds to dissolve the salt and sugar. If it's not dissolved, process some more.

Add the remaining liquids (egg, vanilla, and oil). Optionally, you can add a few drops of yellow food color.

Process at speed 5 for about 3 seconds to mix everything together.

Add the flour, yeast, and baking powder. Process on speed 5 for about 4 seconds to get the dough started. Then process on knead for about 4 minutes.

Turn the dough out onto a floured work table. TIP: Scrape out the dough you can, and then process again at speed 7 for a second or two. This will spin the dough off the blades. Scrape out the remaining dough.

Flour your hands and the top of the dough. Pat it out flat.

Fold about 1/3 of the dough over onto itself.

Fold the remaining 1/3 over onto the piled 2/3's

Pat the dough out again.

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

Fold the bottom 1/3 up and over the other 2/3's.

Rotate the dough 90 degrees, pat out again, and fold bottom 1/3 up over the middle 1/3, and push edge down into the dough to seal.

Fold top 1/3 down and over middle 2/3's and crimp edges to seal.

Cover dough and allow to rise for 45 minutes. Return it to your work surface and pat out again. Distribute 2/3's of the raisins on the top 2/3's of the dough, gently pressing the raisins into the dough (you don't want them to pop out the other side.

Fold the bottom 1/3 up over the middle 1/3.

Fold the top 1/3 down over the middle 2/3's.

Rotate the dough 90 degrees, pat out, and sprinkle remaining raisins, pressing into the dough.

Fold the bottom 1/3 up over the middle 1/3.

Fold the top 1/3 down over the other 2/3's. Pat out a bit.

Fold the dough in the middle and seal the edges as before. Allow to rest 10 minutes.

now you have to prepare the final shape. You can cut into equal pieces and braid them, roll out into a long rope and then curl into a spiral, or roll out to just the size to fit into a bread tin. I used the tin tonight.

Allow to rise another 45 minutes while you preheat the oven to 350 degrees. Brush the top with an egg wash, sprinkle with poppy seeds, and bake for about 45 minutes.

Servings: 1
Prep Time:
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/639

Cheddar Scones

2012-02-06 09:23:14 UTC

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
Prep Time:
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/622

Chocolate Bread

2012-02-08 17:57:18 UTC

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
Prep Time:
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/673

Chocolate Bread Pudding

2012-02-06 22:36:31 UTC

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:

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

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

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
For more info visit:
http://www.recipesonrails.com/recipes/563

Country Rosemary Bread

2012-02-03 19:29:59 UTC

Ingredients:

Default
0.37 pound Oil, Olive
1.25 pound Onion
4.0 teaspoon Rosemary
0.12 teaspoon salt
2.0 teaspoon Pepper, Black
2.0 pound Milk
0.08 pound Yeast
2.0 pound water
0.66 pound Corn Meal
0.26 pound Sugar
6.0 pound Flour, all-purpose

Instructions:

Saute the onions in the olive oil. Add the rosemary, salt, and pepper.
When Onions are done, add the cold milk. Allow to cool to luke warm. Mix
with remaining ingredients.

Yield: 6 2# loaves

Servings: 6
Prep Time:
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/9

Dinner Rolls

2012-02-03 19:30:01 UTC

Ingredients:

Default
3.4 pound Flour, all-purpose
0.15 pound Flour, whole wheat
2.0 tablespoon Yeast
0.33 pound Sugar
0.05 pound salt
0.5 pound Butter
2.0 pound Milk
6.0 each Egg Yolks

Instructions:

Warm milk in a saucepan. Add the salt and sugar, stirring to disolve. Add the butter and melt. You want to keep the milk's temperature between 115 and 125 F.

Mix the remaining ingredients in the Hobart till shiney....

Let raise in a greased bowl.

Portion into .15 lb balls... These fit nice into the silicone muffin tins. Cut into 1/4 wedges, and press into the greased muffin hole....

Bake at 375 F till done (about 20 minutes)....

Servings: 30
Prep Time:
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/44

Donuts

2012-02-06 09:23:00 UTC

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
Prep Time:
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/609

Focaccia - No Knead

2012-02-07 02:38:27 UTC

Ingredients:

2.7 pound Flour, all-purpose
1.92 pound water room temperature
24.6 gram salt
6.0 gram sugar, granulated
0.17 pound Oil, Grapeseed
4.0 gram Yeast, Instant

Instructions:

Weight the ingredients into a plastic dough container.

Mix by hand untill all the ingredients come together. Follow the 20/20/20/150 folding and raising method described in the No Knead Baguette recipe.

Use some more grapeseed oil, and oil a sheet pan well. This recipe will fill a full sheet pan. My pictures don't quite fill the pan, but the recipe has been increased to do so. Turn the dough out onto the pan, and oil the top of the dough.

Oil your hands, and spread the dough out on the sheet pan. You're looking to get it a unifore 1/2 inch thick. In the picture you see a lot of air pockets. The idea here is NOT to de-gass the dough totally. Those air pockets are ok. Treat the dough gently.
Preheat the oven to about 450 F.

Allow to raise for about an hour. Sprinkle with the herb of your choice (rosemary, caraway, thyme, etc) and coarse salt. I like Maldon sea salt for this purpose. You can press tomatoes, olives, or whatever into the dough as well. Using your fingers, press dimples into the dough. The idea is not to poke through the dough, but just to create pockets to hold the oil. Then sprinkle the top with some good quality olive oil. Allow to raise a little more.

Bake at 450 for 10 to 15 minutes. Timing depends on oven and whether or not you're using convection. Idea is to get it golden brown. Remove to a rack to cool.

Slice and enjoy when cool.

Servings: 20
Prep Time: 6 hours
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/518

Garlic Knots

2012-02-06 09:24:05 UTC

Ingredients:

400.0 gram Flour
240.0 gram water
25.0 gram Oil, Olive
8.0 gram salt
8.0 gram Sugar
2.0 gram Yeast, Instant
2.0 clove Garlic peeled
80.0 gram Oil, Olive

Instructions:

Place all the ingredients into the TM.

NOTE: if you don't have a TM, you can use any mixer with a dough hook

Process on speed 5 for 3 seconds, then speed knead for 3 minutes.

NOTE: If you don't have a TM, you can use your dough hook for about 10 minutes or knead by hand.

Divide the dough into 2 equal pieces.

I will attempt to explain how to make the dough balls in the following series of pictures. Here, you start with the piece of dough between your palms, and push the dough through your palms with your fingers curled around it, stretching the dough

Then pinch the dough with your palms, as a ball starts to form between your wrists.

Rotate the dough 1/4 turn, and repeat.

Turn 1/4 and repeat.

As the ball starts to form, you should be pinching less dough with each turn.

Eventually, you have a small ball protruding with all the seams collected between your fingers. Pinch the seams together and twist, closing the seams.

Place the dough ball in an oiled dough tin... You basically want to have a little puddle of oil on the bottom of the tin.

Press on the dough ball with the pads of your fingers, firmly, to flatten the ball, but not so firm as to squish through the dough.

While slightly spreading your fingers, twist your wrist 1/4 turn to turn the dough in the oil. Repeat multiple times till the dough seems to no longer flatten.

Turn the dough over and repeat.

Repeat the turns and pressing until it once again seems to have flattened as much as it is going to. Cover the tin with it's lid or another tin, and allow to rest for an hour. If using this dough for pizza or something else later, place in the refrigerator for up to 2 days.

Place the dough on a stone or steel table (wood isn't good due to the oil), and start cutting a strip around the dough.

Continue cutting until the entire dough is cut into a rope.

Cut the dough into many pieces, about 3 - 5 cm.

Place the pieces on a pizza screen far enough apart from each other that they will not join when baked.

Bake in a 500 degree oven for about 6 minutes or till golden brown.

While the knots bake, throw the garlic into the TM while running at speed 6. Add the oil and allow to process for about 10 seconds.

Place the knots into a bowl.

Pour the garlic oil over the knots and toss. Add some salt (I like to use Maldon) and toss some more. Add more oil and garlic to taste. Enjoy

Here's a picture of a sliced knot...

Servings: 8
Prep Time: 2 hours
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/638

Hamburger Rolls

2012-02-06 09:21:51 UTC

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
For more info visit:
http://www.recipesonrails.com/recipes/569

Irish Soda Bread

2012-02-03 19:30:02 UTC

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 400ï¿ƒï¾ƒï¿¢ï¾€ï¾šï¿ƒï¾‚ï¿‚ï¾°F for 20 minutes and then 350ï¿ƒï¾ƒï¿¢ï¾€ï¾šï¿ƒï¾‚ï¿‚ï¾°F for 25 minutes.

Yields 2.85 pounds of batter

Servings: 1
Prep Time:
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/20

Jewish Rye - No knead

2012-02-06 09:21:18 UTC

Ingredients:

1.6 pound Starter
1.7 pound Flour, White Rye
0.9 pound Flour, all-purpose
20.0 gram Caraway Seeds
35.0 gram Salt, Flour
1.8 pound water

Instructions:

Add dry ingredients to plastic bin and mix.

Add starter and water.

Mix by hand till well incorporated. Allow to rest 20 minutes.

Stretch dough by pulling from an edge and stretching dough across remaining dough.

Repeat about 20 times or till dough gives some resistance.

Repeat 4 and 5 two times, for a total of three stretching sessions and 3 20 minute rests. Allow dough to rest about 3.5 hours. This is longer than the other no-knead doughs to allow the flavor to develop. After that period, the dough should be well risen in the plastic bin.

Scale the dough into 1.5 pound portions. Pre-shape the dough by first flattening the portion.

Fold 1/3 of the dough over onto the middle 1/3.

Fold other 1/3 over onto the 2/3.

Now fold 1/4 over onto the next 1/4.

Repeat on the other side.

Fold 1/2 over on the other half, like closing a book.

Allow to rest about 15 minutes.

Pat the dough flat.

Fold 1/3 over onto the middle 1/3.

Fold the other 1/3 over onto the 2/3

Seal the seams.

Shape the dough.

Place on couche.

Allow to rise till doubled in bulk. This can be a rather long time if you keep the proofing area cool. Cooler/slower rise will allow bacteria to develop that great sour taste. I let these rise 3 hours.

Place on peel, baste with a cornstarch solution (mix some corn starch into some water, and bring to a boil. You want this to be a little thiner than honey), and sprinkle with more caraway seeds.

Bake at 425 on stones with steam if possible. I use a convection oven, so I did 5 minutes with steam, 15 minutes without, and 5 minutes with oven turned off.

Servings: 4
Prep Time:
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/552

Multi Seed Bread

2012-02-08 17:05:49 UTC

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 ...

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

Dump on work table and fold.

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.

till starter is well mixed into liquids.

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.

Finished Loaves

Finished loaf

Crumb.

Smoked turkey sandwich with honey mustard.

Servings: 2
Prep Time:
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/665

Multi Seed Topping

2012-02-06 05:31:50 UTC

Ingredients:

40.0 gram Millet Seeds
35.0 gram Flax Seed golden
35.0 gram Flax Seed Brown
31.0 gram Poppy Seeds
30.0 gram Sesame Seeds
40.0 gram Caraway Seeds

Instructions:

Servings: 0
Prep Time:
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/692

Nan

2012-02-06 09:23:34 UTC

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
Prep Time:
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/629

No-Knead Jewish Rye

2012-02-08 17:06:11 UTC

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
Prep Time:
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/593

No-knead Multi-grain Bread

2012-02-08 20:44:46 UTC

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

ThermoMix Recipe
370.0 gram water
24.0 gram Sugar, brown
15.0 gram Buttermilk Powder
40.0 gram Honey
8.0 gram salt
24.0 gram Cracked Wheat
525.0 gram Flour, all-purpose
75.0 gram Multigrain blend
24.0 gram Rice, Brown cooked - optional
6.0 gram Yeast, Instant

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.

Spray the dough with water, and sprinkle with poppy seeds.

Allow to raise till doubled in bulk, about an hour.

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.

ThermoMix:

Place the first 6 ingredients (of the ThermoMix ingredient list) into the TM and process at speed 2, reverse, for 5 minutes.

Add remaining ingredients and process at speed 4 for 5 seconds. Then set to knead for 6 minutes.

Four your work surface very well.

Turn the TM pitcher upside down on the floured work surface. Release the base and allow dough to fall onto floured work surface. Using a spatula, remove the blade from the dough, scraping dough bits off the blade and out of the TM bowl.

Flour the top of the dough

Pat out the dough

Fold the dough.

Allow dough to rise for 45 minutes.

Fold the dough again

Place in a bread pan. Allow to rise. Length of time depends on many factors, but will be at least an hour. It's ready when it's ready. That means light touch leaves a dent in the dough.

Preheat oven to 350 while dough rises.

Wet top of dough with water and sprinkle poppy seeds over top.

Bake for about 40 minutes at 350, or until internal temp is above 190.

Allow to cool.

Servings: 4
Prep Time:
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/507

No-knead Rosemary Onion Bread

2012-02-08 16:45:46 UTC

Ingredients:

0.37 pound Oil, Olive
0.67 pound Onion sliced
2.0 teaspoon Rosemary
1.0 pound Milk
28.0 gram salt
0.75 teaspoon Pepper, Black medium grind
0.33 pound Corn Meal
0.13 pound Sugar
4.5 gram Yeast, Instant
1.5 pound water
3.0 pound Flour, all-purpose

Instructions:

Thinly slice the onions. Preheat pan with medium heat.

Add olive oil to the pan and saute the onions. Add the rosemary and black pepper.

Add milk to the onions and bring to a boil.

In a square plastic bin (the one for mixing the dough) combine the water, salt, sugar, corn meal, and onion mixture. Stir to dissolve the salt and sugar. Allow to cool to no more than 90 degrees. NOTE: These are Winter/cool kitchen directions. If the kitchen is warm, you may have to actually chill the mixture.

When the mixture has properly chilled, add the flour and the yeast.

Using one hand, and keeping the other clean, mix ingredients till somewhat uniform. Onions will make this lumpy. Allow to rest, covered, for 20 minutes.

Stretch the dough by pulling the edge of the dough up and over to the opposite side. Do this about 20 times. Cover and allow dough to rest 20 minutes.

Stretch again, and allow to rest another 20 minutes.

Stretch again.

But this time, allow dough to rest, covered for 2.5 hours.

Dust the dough and your work surface with flour.

Turn the dough onto the work surface, and dust with flour.

Divide into 4 equal weight portions (about 1.65 # each) and pre-shape. Allow to rest for about 15 minutes.

Shape the loaves by first patting the portion flat.

Position the dough so that the long sides are on the right and left. Fold the top 1/3 down onto itself and seal edges.

Rotate dough 180 degrees, and fold/stretch top 1/3 over remaining dough, and seal edges.

Roll dough into proper shape, place on burlap, and allow to rise.

When doubled,

Dust peel with corn meal, and place loaves on peel.

Slash, and back at 425 for 5 minutes with steam, and about 20 additional minutes without steam, or till done (internal temperature at 200F)

Servings: 4
Prep Time: 6 hours
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/548

Norm's Onion Rolls

2012-02-08 16:57:12 UTC

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:

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

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.

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.

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.

Allow rolls to rise to full proof.

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

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.

Onion should imbed into the dough

Servings: 10
Prep Time:
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/669

Olive Bread

2012-02-06 09:21:10 UTC

Ingredients:

14.0 gram Rosemary - Fresh finely minced
1.5 pound Flour, all-purpose
0.5 pound Flour, whole wheat
1.6 pound water
21.0 gram salt
3.0 gram Yeast, Instant
67.0 gram Honey
0.3 pound Olives, Black

Instructions:

Finely mince the fresh rosemary.

Start with the flours, and all the ingredients except the olives to the mixing bin.

Mix everything by hand just till it all comes together. Let it rest for 20 minutes.

Stretch the dough by pulling an edge up and over the rest, and slapping down. Repeat about 20 times working your way around the dough ball several times (this is described in more detain in the baguette recipe) The ball will be somewhat smoother.

Wait 20 minutes and repeat step 4. Wait another 20 minutes.

Coarsely chop the olives.

Gently flatten the dough and sprinkle the olives on top. The flattening is NOT to degas, but just to make room for the olives.

Similar to step 4, stretch the dough over itself, trying to work the olives in. After about 20 stretches, allow dough to rest for 2.5 hours, covered.

Dust the top of the dough and your work table with flour. Turn the dough out onto the work table. Dust the top of the dough with flour.

Portion and pre-shape the dough. Check out the video attached to the end of the baguette recipe for info and technique on pre-shaping and shaping. Here, I did 1# loaves which worked out to almost exactly 4 loaves.

Shape the loaves. Here, I made boules.

Allow to raise till doubled in bulk... about an hour, but very dependent on the room temperature. It was cool tonight, and mine took a good 2 hours to rise. You should be able to poke it and watch it slowly spring back. Score the loaves.

Bake in a pre-heated 425F oven with steam for 5 minutes. My oven is a convection combi oven, so you'll have to adjust your temperatures and times accordingly. In a conventional oven, I'd guess 450F and still the 5 minutes with steam. Then stop the steam (remove whatever you're using to create it) and bake another 15 - 20 minutes, till golden brown, and internal temperature is about 200F.

Note: This recipe was adapted from a recipe in Cooks magazine. It was their idea, as extended by me to the no-knead method. It's a great magazine!

Servings: 4
Prep Time:
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/547

Onion Pumpernickel

2012-02-08 17:06:01 UTC

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.

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.

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

Be sure to allow to cool before cutting.

Servings: 4
Prep Time:
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/664

Onion Rolls

2012-02-06 09:22:02 UTC

Ingredients:

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

Instructions:

Make the pullman loaf bread recipe.

Saute the onion in the butter.

Finely mince the onion.

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.

Servings: 0
Prep Time:
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/574

Pain aux Cereales

2012-02-08 17:05:44 UTC

Ingredients:

Flour
375.0 gram Flour, all-purpose
375.0 gram Flour, whole wheat High extraction if available

Levain
38.0 gram mother active, room temp
75.0 gram flour mixture out of above mixture
75.0 gram water

Soaker
40.0 gram Millet Seeds
35.0 gram Flax Seed Golden
35.0 gram Flax Seed Brown
31.0 gram Poppy Seeds
30.0 gram Sesame Seeds
100.0 gram water

Final Mix
15.0 gram salt
1.0 gram Yeast, Instant
350.0 gram water

Instructions:

I grind my own whole wheat so I fist ground about 400 grams of wheat berries and sifted out the bran. Mix the results with the all purpose flour. Should total 750 grams.

Add the mother and water in a small bowl and mix to thin the starter. Add 75 grams of the flour mixture and mix. Allow to rise till tripled.

Prepare soaker. Add all the ingredients, except the water and mix. Take about 55 grams of the seed mixture and add to the water. Let sit at room temperature at least 8 hours. set remaining seeds aside. They'll be used for the topping.

When the soaker is ripe, mix the remaining flour mix, the remaining water, and the soaker in the mixer at low speed for about 5 minutes. Allow to sit for about 30 minutes (autolyse).

After the 30 minutes, add the starter, salt, and yeast and mix till well incorporated. Turn out on work table.

Pat and stretch out to fold.

Follow the standard 3 x 3 fold.

Place in dough bin and allow to rest for about a half hour. Repeat 4 times.

Place in the refrigerator for 18 - 24 hours. Turn out onto work table.

Divide into two equal portions. Pre-shape and place in dough bin to rest for an hour.

Shape and place on a couche.

Allow to rise for an hour.

Sprinkle peel with some cornmeal. Place loaves on peel.

Make a mixture of one egg white and just a little water. Whisk well to mix. Use this mixture to baste both loaves.

Sprinkle well with seed mixture.

Slash loaves.

Place in a oven pre-heated to 425.

Bake for about 30 - 40 minutes

Servings: 2
Prep Time:
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/685

Parsley, Sage, Rosemary and Thyme - No Knead

2012-02-06 09:24:44 UTC

Ingredients:

Saute
0.2 pound Oil, Olive
0.5 pound onion, sliced thin
2.0 teaspoon Rosemary fresh - minced
2.0 teaspoon Thyme fresh - minced
2.0 teaspoon Parsley fresh - minced
2.0 leaf Sage fresh - minced
2.0 teaspoon Caraway Seeds
0.5 teaspoon Pepper, Black

Liquids
1.13 pound Milk
0.91 pound water
28.0 gram salt
55.0 gram Sugar

Dry Ingredients
0.3 pound Corn Meal
2.75 pound Flour
4.8 gram Yeast

Instructions:

Heat the EVOO in a sauce pan. Add the thinly sliced onions and saute.

While the onion cooks, collect your herbs.

Pull leaves off any woody stems.

Mince

When the onions soften, add the caraway seed and saute a little longer.

Add the black pepper.

Mix in herbs and saute briefly.

Remove from the heat and stir in remaining ingredients in the Liquids group. Stir to dissolve the salt and sugar.

Weigh dry ingredients into a plastic bin.

Mix dry ingredients till uniform.

Add liquid ingredients (Must be room temperature or cooler).

Mix by hand.

Work in all the flour and liquid.

Allow to rest for 20 minutes.

Liberally flour the work surface and the top of the dough in the bin.

Turn the bin over and scrape the dough onto the work surface.

Flour the top of the dough

Pat dough out

Fold left 1/3 onto the middle 1/3, brushing off excess flour. Use a dough scraper if necessary.

Fold right 1/3 onto the other 2/3 (use scraper whenever necessary.)

Rotate the dough 90 degrees.

Pat out again.

Repeat the folding.... fold left 1/3 onto middle 1/3.

Fold right side onto the middle 2/3.

Rotate and repeat folding.

Place in plastic bin, seam down.

Allow to rest 20 minutes.

Repeat folding, dusting top of dough and turn onto work surface.

Pat out and fold left 1/3 onto middle 1/3. Notice the change in the consistency of the dough.

Fold right side on to the other 2/3. Rotate and pat out again.

Fold, return to bin, and allow to rest 20 minutes.

Repeat steps 29 - 32 and allow to rest another 20 minutes.

Repeat steps 29 - 32, but this time allow to rest 2.5 HOURS. This is the primary fermentation where the flavor develops.

Scale into three equal pieces (2# each).

Pre-shape by patting and folding. Pat out a piece and fold 1/3 onto the middle 1/3.

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

Allow to rest 10 - 15 minutes to allow dough to relax.

Pat out a piece of dough.

Arrange dough so that it's wider than it is high. Fold bottom 1/3 onto middle 1/3.

Fold top 1/3 over and around remaining 2/3, pinching dough to form seam, stretching the dough to form a tight skin.

Pinch/seal the whole seam.

Roll out dough, and place on a floured cloth/canvas to rise.

Once fully risen...

Slash, and bake at about 425 with steam.

Rotate bread after about 10 minutes to allow even baking.

When evenly brown, and internal temp of the bread is about 200F...

Remove to a rack to cool. Allow to fully cool before cutting.

Baker's Percentage:

10% Corn Meal
90% Flour - All Purpose
6% Olive Oil
18% Onion
2% Salt
37% Milk
30% Water
4% Sugar
.35% Yeast (IDY)

TOTAL 197% plus the herbs. Adjust the herbs to your tastes.

Servings: 3
Prep Time:
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/657

Pizza Dough

2012-02-06 09:19:57 UTC

Ingredients:

Dough
1.5 pound water room temperature
0.05 pound salt
0.05 pound Sugar
0.05 pound Oil, Olive
2.4 pound Flour, all-purpose
2.0 tablespoon Yeast

Instructions:

Weigh the water and add the sugar and salt. Stir to dissolve

Add the oil, and then the flour, followed by the yeast.

I mix mine in a mixer with a dough hook, where I process the dough for about 10 minutes. I would think this would exceed the size of most food processors, but would probably be fine if cut in half. Process as you would any other dough. Alternatively, you could probably knead by hand for about 10 minutes.

Servings: 4
Prep Time: 2 hours
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/501

Potato Bread

2012-02-03 19:29:55 UTC

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
Prep Time:
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/43

Potato Bread - No Knead - Sourdough

2012-02-08 17:03:17 UTC

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
Prep Time:
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/613

Pullman loaf

2012-02-05 08:46:06 UTC

Ingredients:

Default
4.5 pound Flour, all-purpose
0.08 pound salt
0.4 pound Sugar
0.26 pound Milk Powder
0.04 pound Yeast
0.2 pound Egg scrambled
0.4 pound Oil
2.4 pound water

Instructions:

Mix everything together. Bake at 350

This will make 8 1# loaves. 1# is the exact size to put in the pullman form.

Dough does not rise like normal dough.... It seems to just sit there..... I let it raise in the oven (pilot heat) for about an hour and a half, and it barely budged, but when baked, it will fill the form.

2/27/05 -- Used butter instead of oil, and portioned at .15 pound for dinner rolls. Yielded 6 trays of 9 rolls each or 54 rolls.

5/14/06 - Sauted a whole sweet onion in butter till translucent, and added poppyseeds. Let this cool. I then rolled out the roll, flat, and spread about a teaspoon and a half on the roll. Folded the roll into a semi-circle, and then again into a triangle. Put point down into muffin tins. Were really great. Everyone wanted these and not the plain ones.

With the pullman loaves, be careful about weight and proof. Here are one pound doughs

You should see that they didn't even fill the bottom half. But I let the raise for about an hour and a half, and here's the result. Obviously too big. So I'd either cut the dough weight down to .9 or cut the proofing time. Need to allow for the oven spring.

Better picture of the dough spill over.

Servings: 4
Prep Time:
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/84

Pumpernickel Raisin Bread

2012-02-06 09:20:58 UTC

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.

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.

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.

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
For more info visit:
http://www.recipesonrails.com/recipes/532

Raisin Bread/Sticky Bun

2012-02-03 19:30:13 UTC

Ingredients:

Default
1.0 pound Flour, all-purpose
2.0 gram Yeast
0.125 pound Sugar
9.0 gram salt
4.0 gram Baking Soda
0.125 pound Butter
0.6 pound Buttermilk
1.0 teaspoon Cinnamon
4.0 teaspoon Sugar
0.75 pound Sticky Bun Slury

Instructions:

Combine first 6 ingredients in mixer with dough hook. Mix on low for 1
minute, then medium for 8 minutes. Dough may be very soft, but should
window pane.

Put dough in a clean bowl, mist with oil spray, cover, and allow to rise
for 45 minutes, then refridgerate for 1 hour. Dough will firm up as it
cools. Remove from fridge and allow to sit at room temperature for an hour
so it's workable.

Combine the sugar and cinnamon into a cinnamon sugar

Lightly dust counter with flour and roll out into a square about 1/4 inch
thick. Sprinkle with the Cinnamon sugar, and roll up like a jelly roll.

Grease baking pan, or cover bottom with slurry for sticky buns. (If making
sticky buns, you can add walnuts and/or raisins to the top of the slurry)
Cut dough into 1 inch pieces and place into pan about 1/2 inch apart.

Mist top of buns with oil spray, cover, and allow to rise for 1 hour.
Pieces should have grown together.

Preheat oven to 350ï¿ƒï¾ƒï¿¢ï¾€ï¾šï¿ƒï¾‚ï¿‚ï¾°F . Place on sheetpan to catch overflow. Bake for
about 30 minutes.

If making sticky buns, allow to rest for 5 minutes, and then invert onto
clean platter.

FOR RAISIN BREAD
Add 2 cups of raisins during the last 2 minutes of kneading. Allow 60 - 90
minutes for rising. Dough should increase about 1.5 times. Roll and
sprinkle with cinnamon sugar as in main recipe. Pinch seam and ends
closed, and put in loaf pan to raise. Spray top with oil spray, cover and
allow to raise till doubled in size. Bake at 350ï¿ƒï¾ƒï¿¢ï¾€ï¾šï¿ƒï¾‚ï¿‚ï¾°F about 40 minutes.
Internal temperature should be 190ï¿ƒï¾ƒï¿¢ï¾€ï¾šï¿ƒï¾‚ï¿‚ï¾°F. Remove from pan, and brush top with
melted butter. Immediately roll in cinnamon sugar, or sprinkle top with
cinnamon sugar.

OPTION FOR STICKY BUNS
When rolled out, smear dough with butter before adding the cinnamon sugar

Servings: 1
Prep Time:
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/12

Rosemary Onion Bread - Thermomix

2012-02-06 05:54:44 UTC

Ingredients:

100.0 gram Onion cleaned and quartered
50.0 gram Oil, Olive
2.0 teaspoon Rosemary - Fresh finely minced
150.0 gram Milk
10.0 gram salt
0.25 teaspoon Pepper, Black
20.0 gram Sugar
225.0 gram water
50.0 gram Corn Meal
480.0 gram Flour, all-purpose
2.5 gram Yeast, Instant

Instructions:

Clean the onion (Here I used shallots; they're fine, or any other onion you want to use.)

With the TM running at speed 6 for 6 seconds, drop the onions in through the whole in the lid.

Add the olive oil and process for 5 minutes at speed 1 at 100C

Use only fresh rosemary. Pull the leaves off the stems. Discard the stems.

Finely mince the rosemary leaves while the onion cooks.

When the onions are done, add the rosemary and process another 3 minutes at speed 1 at 100C

When the rosemary is done, add the sugar, salt and black pepper.

Add the cold milk and process for 30 seconds at 4 reverse to dissolve the sugar and salt. You want the milk to be cold to offset the hot oil and onions.

Add the water and corn meal.

Add the flour and then the yeast.

Process at knead speed, closed lid setting, for 8 minutes.

The dough should be somewhat sticky, but clearly not a batter. It should hold a ball/dome shape and pull away somewhat from the sides.

Flour your work table well.

Turn the TM bowl upside down, and release the base, allowing the dough to fall out onto the table. You may have to shake the bowl a little to get it moving. Clean out the bowl the best you can with a spatula.

Remove the blade, scraping off what dough you can. Flour the top of the dough.

Pat out the dough, brushing off any excess flour.

Fold 1/3 of the dough over onto the middle third.

Pat out a bit and then fold the remaining third over the other two thirds.

Rotate the dough a quarter turn, pat out and repeat folding.

Other side too.

Repeat steps 16 - 20

Allow the dough to rise for about an hour and a half. At this point, if you want to serve the bread later, you can put it in a plastic bag and refrigerate (that's what I did today. Dough was in the fridge for about 5 hours. The delay improves flavor, btw.) Shape the dough as you please. I got lazy and didn't take many pictures, and this one looks pretty sloppy, but it isn't an exact science. You could also make a boule or rolls.

Place the shaped loaf in a draft free location. The temperature will control how long it rises; longer is better within reason. This came out of the fridge, so it rose another hour and a half.

Place on a peel to put into the oven. Score the loaf appropriately for the shape.

Bake at about 400F (205 C) for about 20 minutes or until internal temperature registers 200F (93 C). If you can add steam, do so for the first 10 minutes. Let the steam out after the 10 minutes.

Allow to cool fully before cutting.

Servings: 1
Prep Time: 4 hours
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/654

Rye Bread

2012-02-03 19:30:00 UTC

Ingredients:
Instructions:

Everything works off the starter.

Whatever the weight of the starter, add 2/3 more in Clear flour.

Salt is the weight of the starter * .02
Brown Sugar is the weight of the starter * .04

remember to add old bread soaked in water.... this will require additional
flour
add caraway seeds to taste.

1/15/04 - Tried some varriations... increased the Brown Sugar to .06 and threw in a little diastalic malt. Procedurally, holding back the salt, I mixed for about 30 seconds, until it just started to get mealy, and then let it rest for a bit. I then added the salt and mixed to the normal extent.

Servings: 1
Prep Time:
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/17

Sandwich Loaf - machine mixed

2012-02-06 09:23:23 UTC

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
Prep Time:
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/625

Sauerkraut Rye - no knead

2012-02-06 09:20:45 UTC

Ingredients:

2.5 pound Flour, all-purpose
2.0 pound Flour, White Rye
0.18 pound Milk Powder
14.0 gram Yeast
0.45 gram salt
45.0 gram Sugar
68.0 gram Caraway Seeds toasted
0.5 teaspoon ginger, ground
0.25 pound Oil, vegetable
2.5 pound water
1.0 can Sauerkraut

Instructions:

Mix all the dry ingredients in a plastic dough box. Add liquids and sauerkraut. Assumption is made that the squeezed kraut will yield about 2/3 pound of liquid.

Following the normal no-knead method, combine the ingredients.

Wait 20 minutes, stretch dough.
Wait 20 minutes, stretch dough.
Wait 20 minutes, stretch dough.
Wait 20 minutes, stretch dough.
Yes, 4 times, as this seems to use the extra folding to build the gluten.
Wait 2.5 hours and turn out onto floured work table.

Pre-shape into approximately 1.5 pound loaves. Let rest about 10 minutes, and shape.

Allow to rise for about an hour.
Optionally, make a slurry out of cornstarch and water. Cook to thicken. Use this slurry to brush loaves, and sprinkle with more caraway seeds.
Bake at 425 with steam.

Servings: 6
Prep Time:
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/523

Sourdough Bread

2012-02-08 17:04:50 UTC

Ingredients:

Default
2.75 pound Starter
1.65 cup Flour, all-purpose
0.06 teaspoon salt

Instructions:

Above is an example. If the starter is made by one cup of flour to one cup
of water, by volume and not by weight, you should weigh the starter.
Multiply the weight of the starter by .600 to determine the amount of flour
to add and by .02 to determine the amount of salt to be added.

Sourdough weight X .600 = Flour to add
Sourdough weight X .020 = Salt to add

Servings: 1
Prep Time:
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/6

Sweet Corn Raisin Bread

2012-02-06 09:20:51 UTC

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
For more info visit:
http://www.recipesonrails.com/recipes/525

Sweet Potato Rolls

2012-02-08 10:43:28 UTC

Ingredients:

225.0 gram Milk
10.0 gram salt
100.0 gram Honey
200.0 gram sweet potatoes, cooked baked, cooled
500.0 gram Flour, all-purpose
7.0 gram Yeast, Instant
1.5 gram Cinnamon optional
0.5 gram Nutmeg, ground optional

Instructions:

Add the milk, sugar and salt to the TM and process at speed 3 at lowest heat setting for about 1 minute to dissolve the sugar and salt.

Add the sweet potato (no skin)

Process at speed 4 for 2 minutes or till well mixed

In a bowl, combine the flour and yeast. Add the spices if used. Use a whisk to distribute the spices and yeast in the flour.

Add the flour to the sweet potato mixture in the TM.

Process at speed 4 for 4 seconds to combine the ingredients. Then knead for 5 minutes. Scrape down the sides, and knead for another 2 minutes.

Turn the dough out onto a well floured work table.

Fold the dough.

Allow to ferment in a covered container until doubled in bulk, about one hour.

Turn out onto a well floured board again.. Portion dough for rolls. .83 grams worked really well for me and generated exactly 12 rolls.

Pre-shape into balls. Allow to rest 10 minutes.

Final shape the rolls by making a cage with your fingers and rolling the ball around on the work surface (should not have any flour or dough will slide) within that cage to strengthen the shape.

Allow to final proof for about another hour.

If you wish to cut a design into the rolls, do so after about a half hour of proofing. Allow to continue proofing for another 45 minutes or until ready.

Optionally, paint with an egg wash.
Bake in a 375 preheated oven for about 20 minutes. Allow to cool

Pat it out

No egg wash

Variety

Variation with currents (I think they go better than raisins

Servings: 12
Prep Time: 5 hours
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/677

Vienna - No Knead

2012-02-06 09:19:12 UTC

Ingredients:

Default
5.0 each Egg
35.0 gram powdered milk
1.6 pound water weight-eggs + water
25.0 gram Oil
17.9 gram salt
2.0 pound Flour, all-purpose
2.9 gram Yeast

Instructions:

tare the pitcher
scramble the eggs in the pitcher
add water to a total weight of 1.6 pounds
add salt and mix
add milk powder and mix
add oil and mix

Weigh flour into plastic bucket. Add yeast, and then pour egg mixture over the flour.

Mix by hand into a mass.

Cover and let rest 20 minutes.
Fold by hand about 20 times and let rest 20 minutes
Fold by hand about 20 times and let rest 20 minutes
Fold by hand about 15 times and let rest 2.5 hours.

Scale and preshape

Let rest about 10 minutes, then shape and proof for about an hour. Bake at 425.

Servings: 4
Prep Time: 6 hours
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/443

Vienna loaf

2012-02-08 17:00:55 UTC

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
For more info visit:
http://www.recipesonrails.com/recipes/595

White Sandwich Bread

2012-02-03 19:29:59 UTC

Ingredients:

Default
2.0 pound Flour, all-purpose
1.0 teaspoon Yeast
1.25 pound water
2.0 pound Flour, all-purpose
0.07 pound salt
0.21 pound Sugar
0.9 pound Milk
0.5 pound Butter
2.5 teaspoon Yeast

Instructions:

Combine first flour, yeast, and water into a dough. Let rise 3 to 5 hours,
punch down, and put in fridge overnight. This is called a biga

Take the biga out of the fridge and let come to room temperature for about
an hour. Put the remaining ingredients into the mixer bowl. Cut the biga
into little pieces and add to the bowl. Mix for about 12 minutes. Dough
should pass the window pane test.

Shape dough into a ball, and place in a clean bowl. Spray top of dough
with oil mist, cover with plastic, and allow to rise till about 1.5 times
orriginal size. (about an hour)

Knead dough for about 5 minutes, shape back into ball, and put back into
the bowl. Cover again and let raise until 1.5 times (about an hour).

Divide dough into 4 equal pieces. Shape into loaves or rolls. Place in
greased pans and spray tops with oil. Cover, and let raise till doubled.
Dough should crest the pan, but not mushroom.

Bake in 350ï¿ƒï¾ƒï¿¢ï¾€ï¾šï¿ƒï¾‚ï¿‚ï¾°F oven. Bread is done at 190ï¿ƒï¾ƒï¿¢ï¾€ï¾šï¿ƒï¾‚ï¿‚ï¾°F. Allow to cool for 2 hours....

Servings: 4
Prep Time:
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/15

Wild Rice and Onion Bread

2012-02-03 19:30:26 UTC

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
Prep Time:
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/667