Caramel Pecan Sauce

2012-05-18 07:31:16 UTC

Ingredients:

4.0 tablespoon Butter
1.0 cup Sugar, brown, solidly packed
1.0 cup Cream, Heavy
2.0 each Egg Yolks
1.0 pinch salt
0.5 cup Pecans

Instructions:

Separate the eggs.

Toast the pecans.

Melt the butter in a saucepan.

Add the sugar, cream, egg yolks and salt.

Bring to a boil, and allow to boil till thickened, about 1 minute.

Remove from heat, stir in pecans, and allow to cool to room temperature.

Servings: 12
Prep Time: 15 minutes
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/562

Chocolate Bread

2012-05-18 07:35:01 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

Recipes On Rails: New Recipes tagged with nuts

Caramel Pecan Sauce

Chocolate Bread