Recipes On Rails: New Recipes tagged with sandwich,bread

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

Sandwich Loaf - machine mixed

2012-05-23 02:16:43 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

Vienna loaf

2012-05-18 07:34:51 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