Recipes On Rails: New Recipes tagged bread

Pain aux Cereales

Thu Jul 29 16:26:21 UTC 2010

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:

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.

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.

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
By: Warren Prince
For more info visit:
http://www.recipesonrails.com/recipes/show/685-pain-aux-cereales

Sweet Potato Rolls

Tue Jul 27 06:43:57 UTC 2010

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 @ speed 3 @ lowest heat setting for about 1 minute to dissolve the sugar and salt.

Add the sweet potato (no skin)

Process @ 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 @ 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.

Pat it out

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

No egg wash

Variety

Variation with currents (I think they go better than raisins

Servings: 12
Prep Time: 5 hours
By: Warren Prince
For more info visit:
http://www.recipesonrails.com/recipes/show/677-sweet-potato-rolls

Chocolate Bread

Sat Jul 31 00:09:48 UTC 2010

Ingredients:

935.0 gram Flour, all-purpose
95.0 gram Cocoa
20.0 gram Salt, Flour
3.0 gram Yeast, Instant
725.0 gram water
95.0 gram honey
0.5 cup Walnuts optional
0.5 cup chocolate chips or chunks, optional

Instructions:

Weigh out the dry ingredients (the first 4) into your dough bucket.

Use a whisk to mix the dry ingredients till uniform

Warm the honey so it pours easily. Weigh out the water into a pitcher. Slowly add the warm honey to the water while using a stick blender to mix. You don't want the honey to collect on the bottom and become hard to dissolve.

Add the water and honey to the flour mixture.

Using your hand, mix the dry and wet ingredients until the flour is fully integrated. Cover and let rest for 20 minutes.

Flour your work surface and the top of the dough

Turn dough out onto the work surface

Dust top of dough with flour.

Pat out dough

If using the nuts and/or chocolate chunks, spread them out and press into the dough (amounts are totally up to you).

Fold one third of dough onto the middle third.

brush off the loose flour and fold the remaining third onto the two thirds.

Turn dough 90 degrees and pat out again.

Fold 1/3 onto the middle.

Fold remaining third onto two thirds. Repeat steps 9 - 14 without adding more nuts or chocolate. Place into dough bucket, close cover, and let rest 20 minutes.

Repeat steps 12-14 and let rest 20 minutes again.

Repeat steps 12 - 14 and let rest 20 minutes again

Repeat steps 12 - 14 and let rest 2.5 hours. Dough should have risen nicely.

Turn dough out onto work surface and scale into two equal pieces.

Shape into boule.

Dust a banneton with flour (I use a 50/50 mix of all purpose and rice flour).

Place boules into the baskets, spray lightly with oil, and let raise about an hour and a half.

Turn dough out onto a peel and score as desired.

Bake in a preheated 400F oven, with initial steam, for about 30 minutes or until internal temperature reaches 200F. Cool very well. Enjoy.

Servings: 2
By: Warren Prince
For more info visit:
http://www.recipesonrails.com/recipes/show/673-chocolate-bread

Norm's Onion Rolls

Fri Jul 30 05:47:05 UTC 2010

Ingredients:

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

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

Instructions:

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

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

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

Chill the onion mixture till needed.

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

Add the flour and yeast to the Thermomix.

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

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

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

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

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

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

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

Onion should imbed into the dough

Allow rolls to rise to full proof.

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

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

Wild Rice and Onion Bread

Fri Jul 30 23:28:41 UTC 2010

Ingredients:

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

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

Instructions:

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

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

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

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

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

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

Wait 20 minutes and fold again, 4 times.

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

Allow dough to rest for 2.5 hours

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

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

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

Multi Seed Bread

Fri Jul 30 09:17:04 UTC 2010

Ingredients:

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

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

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

Instructions:

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

NOTE: Pictures are of a 12 loaf batch.

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

Mix the starter, water, and soaker ...

till starter is well mixed into liquids.

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

Dump on work table and fold.

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

Divide and shape dough

Flour a banneton

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

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

Finished Loaves

Finished loaf

Crumb.

Smoked turkey sandwich with honey mustard.

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

Onion Pumpernickel

Thu Jul 29 05:00:33 UTC 2010

Ingredients:

1200.0 gram water
375.0 gram molasses
20.0 gram Cocoa
4.0 gram coffee, instant
40.0 gram salt
400.0 gram flour, rye
400.0 gram Flour, Pumpernickel
900.0 gram Flour, all-purpose
30.0 gram Caraway Seeds
80.0 gram Starter
1.0 each Onion large, minced

Instructions:

Add the first five ingredients to a pan and heat to dissolve the molasses and salt. Once dissolved, remove from heat and cool to about 100 F.

Mix the next 4 ingredients in a plastic dough box.

Mince the onion. Add to cooling liquid mixture.

When liquid is cool, add the starter. Stir to dissolve the starter into the liquid.

Pour the liquid into the flour mixture.

Mix by hand.

Until all the dry flour is incorporated.

Let sit 20 minutes.

Flour your work table and the top of the dough very well.

Turn the dough onto the work table. Flour the top of the dough.

Pat the dough out into a square, moving the dough to keep bottom floured and not sticking to the work table. Brush excess flour off of dough.

Fold the left third of the dough onto the center third. Brush off all excess flour.

Fold the right third of the dough over onto the other two thirds. Brush off the flour.

Rotate the dough 90 degrees so it's running the length of the work table. Pat out again.

Fold Left side onto the middle, brush off flour.

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

Repeat steps 11 through 15. Place dough in the dough box to rest for 20 minutes.

Repeat steps 11 - 15 one time. Return dough to the dough box to rest for 20 minutes.

Repeat step 17

Repeat step 17 again, but let dough rest 8 hours or over night. You can go longer but not shorter.

Divide the dough into 4 pieces. Pre-shape and allow to rest 10 minutes to relax.

Finish shaping the loaves, allow to rise for at least 8 hours.

Slash loaves and paint with liquid of choice (I use 1 T of corn starch added to 3/4 cup of cold water, mixed, and brought to a boil while mixing.) Sprinkle with caraway seeds.

Bake at 375 until internal temperature is about 200F.

Be sure to allow to cool before cutting.

Servings: 4
By: Warren Prince
For more info visit:
http://www.recipesonrails.com/recipes/show/664-onion-pumpernickel

Parsley, Sage, Rosemary and Thyme - No Knead

Thu Jul 29 17:14:22 UTC 2010

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:

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.

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.

Servings: 3
By: Warren Prince
For more info visit:
http://www.recipesonrails.com/recipes/show/657-parsley-sage-rosemary-and-thyme-no-knead

Rosemary Onion Bread - Thermomix

Fri Jul 30 12:25:25 UTC 2010

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 @ speed 1 @ 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 @ speed 1 @ 100C

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

Add the cold milk and process for 30 seconds @ 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 Prince
For more info visit:
http://www.recipesonrails.com/recipes/show/654-rosemary-onion-bread-thermomix

Challah - Small

Thu Jul 29 00:35:22 UTC 2010

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
By: Warren Prince
For more info visit:
http://www.recipesonrails.com/recipes/show/639-challah-small