Recipes On Rails: New Recipes tagged with bread,onion

Onion Pumpernickel

2012-05-22 04:53:13 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

Rosemary Onion Bread - Thermomix

2012-05-22 02:33:44 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