Recipes On Rails: New Recipes tagged with rosemary

No-knead Rosemary Onion Bread

2012-05-21 22:05:14 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

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