Recipes for Yeast Raised Breads 9

Here are a list of bread formulas featured on Renaissance Culinaire. These are commercial baking formulas, but have instructions on how to reduce for home use. This site will continue to be updated as more formulas are added.

Americanized Pumpernickel Bread

Wussel Bread (a form of french)

Seven Grain Bread

Formula :Lemon curd , Lemon Tarts , Authentic Scottish shortbread. 5

Perhaps that most enlightening thing about fresh lemon curd is the way it pleasures the palate. Lemon flavor that is not sickenly tart, just a mellowed, yet tangy citrus. The mouth feel is gentle but still has substance. Lemon curd makes me crave summers of my childhood, the fields ablaze with bronze and brass hues; the skies deepening atmospheric blues that cried out for a good chasing. This same sky which engulfed my small piece of earth seemed to be never ending.

In this post I will outline formulas for :


Candied Lemon slices [can be kept refrigerated for up to 4 months; suspended in lemon simple syrup]
Authentic Scottish shortbread {NOT the americanized version}

Fresh lemon curd

You will enjoy these....

Please note ( # = lb) These formulas are in small production batches. Please convert to 1/3 for home use.


Candied Lemon Slices :


If assembling the lemon curd tarts ---make this at least 4 hours ahead of time.

Have a plastic container w/ lid handy. These can be preserved for up to 1-2 months if properly covered and refrigerated.

Simple syrup:

4 # cold water

2 # 1/3 sugar

juice of 5 lemons

To make the simple syrup: Combine the water, lemon juice and sugar in a small saucepan. Bring to a boil over medium heat.

While this is happening Thinly slice 4-5 additional lemons. You are looking for a round that is complete , Discard the ends or any pieces that are broken inside. Gently Remove seeds with the point of a paring knife.



Once the syrup has reached a rolling boil , turn down to low heat and add your lemon slices, lightly push into syrup with heat resistant spatula. Allow slices to simmer in syrup for up to 10 minutes --- this allows absorption of syrup into the citrus membrane / peel . The lemons slices will appear translucent, and the white membrane will look moist.



Remove from heat. Let cool. Gently remove the slices, laying them on a paper towel. Pour the syrup into a plastic container --- then carefully lay slices into the container, make sure the upper layers are under syrup. Put lid on and refrigerate.





Lemon Curd :


This lemon curd formula is very good. It was passed down from an English grandmother. It takes some preparation but it is worth it! I would prepare it the day before use.




Please not this is also a small production formula -- please convert to 1/3 .

[# = lb.]



Ingredients:


-- 12.5 oz Egg Yolk
1 # 4.5 oz Sugar
1 # .25 oz fresh squeezed Lemon Juice [ commercial lemon juice concentrate can be used for part of the amount , better to use all fresh]
-- 10 oz Butter
-- -- 3 Tbs, plus additional 1 Tb of lemon Zest

In non-corrosive saucepan , beat egg yolks and sugar until well blended. Add remaining ingredients except for zest. Cook over medium heat, stirring constantly , until mixture coats the back of a wooden spoon.
DO NOT BOIL. If mixture begins to steam, pull from heat and continue to stir.

When finished, put immediately through a fine sieve, pressing with a spatula.
Discard all residues. Stir zest into curd, pour into an air tight container, cover and refrigerate.


English Shortbread:

Many shortbread formulas today are Americanized , with added shortening or lot's of sugar. This formula is authentic or what is also Called "true shortbread".

I have adjusted the ingredients for home use :

AP flour 8 oz.
Sugar 2 oz.
Butter 6 0z [COLD]

Below are ingredients for a small production batch. Use 20 qt w/ paddle.

[# = lb]

2# AP flour
-- 8 oz Granulated Sugar
1# 8 oz. Butter [COLD]

Put flour and sugar into mixing bowl. Cut butter into small pieces and add to mixing bowl. Mix in 1st speed until it forms a ball.

Block dough into a rectangle .Wrap in plastic and refrigerate for atleast 30 minutes.

To work, let warm up slightly before rolling out. Generously flour your work table. Flour top of dough . Apply pressure and pin in the center of your dough block, apply force while rocking the pin back & forth. The friction will cause the butter in the dough to soften.

Assembling Lemon Tarts :



Roll out your English shortbread dough to 1/4 of an inch, try to make it as circular as possible --- this will allow you to fill more tart shells. Place your tart shell bottom down on the shortbread. Using a paring knife cut out a circle 1/2 inch larger than the shell.






Lift your circle away from the main piece of dough press lightly into your tart shell --- rotating with one hand press dough into shell with your other hand.





After filling your tart shells, hold a shell in your hand - taking a paring knife in the other run the knife outward away from you, parallel with the edge of the shell rotating as you trim off the extra dough. Place prepped shells onto a baking sheet. Chill for 30 minutes.



Blind bake tart shells for 15-20 minutes. They will be golden and slightly browned on the edges.
Fill baked tart shells with lemon curd. Take out one candied lemon slice , per tart [4 inch] more for 8", and drain on paper towel. Center the candied lemon over the lemon curd on each tart.




Bake for 8 additional minutes, or until set. Let the baked off tarts cool. To remove from metal shell --- take small offset spatula and firmly grip it while you run it around the edge of the shell. This should loosen it. Push the bottom upward and set aside the ring. Run your spatula using the same method in an even motion -- be careful not to thrust your spatula upward and break your tart into bits.






Mmm. The 4 inch tarts are suitable for 2 people, or if you want to be gluttonous --- one for you alone. Makes for an easy flavorful treat.

Formula : Pumpkin Crunch coffee Cake 8

This is for production ( 14 - 15 cakes ), so if wanting to make at home please use a 1/4 of this recipe.

This cake is very airy & moist, not to sweet and the right amount of spice. Very good crumb.

Pumpkin crunch Coffee Cake

Best done in a 20 QT Mixer.
Formula key: [1# = 1lb] 



Pumpkin Crunch

• 1 # cake shortening
• 1# 8oz. Cake Flour

Cream shortening and flour on first speed for 3 minutes.

• 1# 8 oz. Pumpkin

Add pumpkin, and mix till blended.

• 3# Sugar
• 1# Pastry Flour
• 1 1/2 oz. Salt
• 2 1/2 oz. Baking Powder
• 2 oz. Non-Fat milk
• 3/4 oz. Cinnamon
• 1/4 oz. Ginger
• 1/2 oz. Baking soda

Add sugar, Pastry flour, salt, baking powder, non-fat milk, cinnamon, ginger and baking soda - mix for 3 minutes in 1st speed.

• 1# 8 oz. Whole eggs

Add eggs, unbeaten and mix for 3 minutes in 1st speed.

• 1# Water
• 8 oz. Molasses

Add water and molasses slowly, and mix in 2nd speed for 5 minutes, scrape bowl down.

Panning:

Using 9 inch pie pans, lightly spray with pan prep, fill with 11 oz of mix. (makes 14 -15 coffee cakes)

Top with very fine struesel {no large clumps} - they will collapse the batter during bake.

Bake at 350°F for 20 minutes.


For muffins:


Scoop with a #16 ice-cream scoop .Use paper liners (or parchment) and spray the top of the muffin tin. Finish with streusel on top (as instructed above).

Formula : Americanized Pumpernickle Bread 2

This is a small production formula. If you want to make at home you must convert the ingredients to 1/3 of the formula. [# = lb]

Sour :

• 4# Cold water
• 2 oz. Yeast
• 2 oz. Malt
• 4# High Gluten Flour
• 2# Rye Meal or Pumpernickel

Procedure:
Mix in a 20 qt bowl with a hook, and let set out, covered with plastic, until next day.

Your sour will resemble this :

AP Sour After Overnight Fermentation.

Dough:

• 8 #   Water (cool )
• 12oz. Honey
• 4oz.  Instant Yeast
• 10#  Hi Gluten Flour
• 3#  Rye Meal 
• 2oz.  Malt
•  8oz.  Salt

Place water honey & sour into a 40 qt bowl.

Honey, water & AP Sour in mixer  bowl.

Mixing of the AP dough.

Add the rest of your ingredients - mixing with a hook, until smooth. Mixing time is approximately 4 minutes beyond clean up stage. Dough temp should be 78°F .

Blocking AP Finished Dough.

Remove the dough from the bowl, lightly flour the bench [work space] and block the dough. Divide dough using a hot dog cut [easier to scale]. Scale to 1# 3oz., round immediately.

Scaling AP Dough to 1# 3oz.

Rounding AP Dough.

AP rounds on Board.

Rounds are then put on boards. Let relax 5 minutes covered.

Egg washing re-rounded AP rounds.

Re-round, lay on board lined with proofing cloth, tuck proofing cloth between rows [to prevent sticking] and egg wash. Proof for 25 minutes.

Making Beehive cut in proofed AP rounds.

Once proofed, put 6 on a cornmeal prepped peeler, using a a sharp blade, make a beehive cut/swirl cut - starting from bottom, side cut upwards in a curving motion & meet 1 inch from center . Continue until you have four equal cuts, which offset each other.

Loading cut AP rounds into oven w/ peeler.

BAKE AT 450° F. Use "thump" test to check for correct bake-off.

Baked AP rounds.

Has a fine crumb, light. Not dense at all, and not much for sharp rye flavor - more nutty. I don't care for rye, yet I loved this bread. Most people when they think of rye , they think of the hors 'd ouvres sized crouton - hard rye mini loaves you add cheese to. This bread is not at all like that. It is similar to a whole wheat.

Traditional rye is very dense, and calls for mainly rye flour. Rye flour doesn't have gluten. Hence the dense bread. It is more popular on the East coast. You won't find too much Rye bread on the West coast.

I find it funny that we as North Westeners love artisan breads and our organic, healthy lifesyles, yet can't find room on our palate to appreciate rye...

Formula: Short Dough Cookies 11

Here is a formula for short dough cookies. These are perfect for icing with royal icing, poured fondant or decorating with buttercream.

Shortbread by lilivanili

 Done in a 20 QT mixer. This is a large batch so I would do about a 1/3 or even a 1/4 of this formula for home use.

[# = lb]

• 6 # butter
• 3# sugar
• 3/4 oz salt
• 1# 2oz. Eggs
• 2 oz B & V (is a flavored powder with lemon, rum & vanilla) [you can add liquid vanilla etc.]
• 9# pastry flour
  

Cream butter, sugar & salt till light . Add eggs & flavoring.
Add pastry flour a little at a time. (has a tendency to plum in a 20 QT bowl, so carefully add)

Put onto a floured [unpapered] pan.Flatten with hands, cover w/ plastic & retard[refrig.]

Take pan from the retarder (a.k.a refrigerator). Take a bench scraper & cut out 1/3 of the pan of short dough. Flour your work space. put your chunks of dough onto the flour space & taking a rolling pin holding with both hands, firmly hit the dough with a down sloping motion. Continue to rock & roll back & forth until dough is no longer cold & firm.

Flour your dough , and the bench again, if needed. Roll the dough out until it has reached 1/4 -1/2 inch. Place a cookie cutter over dough & press firmly. Make as many whole shapes as you can with your dough.

Remove the scraps . To prevent the dough from being over handled (so the butter is warm enough for cookies to wilt) Take a clean bench scraper - run the corner under the edge of your cut out shape.

The dough may stick to the bench} Run the scraper blade under the cookie until it moves freely. IF making larger cookies it is best to slide the scraper under the cookie & let it rest on the blade & part of your hand, this way you can safely transport the cookie to the pan without it losing shape

Bake at 350 - 375 F. Until lightly browned.

Let cool completely. Then ice .

Formula : Callebaut Dark Chocolate Hazelnut Scones 0

{This formula is meant for a small production batch, mixed in a 20 quart mixer. For home use cut the formula ingredients into 1/3.}

This is an Americanized version of scones. Real scones would be VERY dry.The Americanized version has also more flavor & sweeter.

This is a Base or Master formula - meaning you can use this basic formula, and add onto it. Just make sure if you are going to add an ingredient with liquid, to use less liquid in the base formula. This goes for ingredients that are very dry. It is all a balancing act.
{# = lb}
Buttermilk Scones:

• 3# Bread Flour
• 2# Pastry Flour
• 1# 7 oz. Sugar
• 1 oz.Baking powder
• 1/2 oz. Baking Soda
• 1/4 oz.Salt
• 1 oz. Vanilla extract

Blend dry ingredients in a 20 qt. mixing bowl. Add:

• 1# 14 oz. Butter

Room temperature butter is much easier to work with here. Break up into small pieces , place pieces on top of dry ingredients. Blend in butter in 1st speed until mixture resembles coarse crumbs. Remove bowl from the mixer. Transport to bench/workspace.
{Tip: If you end up working with cold butter, break off small chunks into your hand and work/massage the butter chunks before adding to the mixer.This will help the butter warm up once the mixing starts - because the paddle & the hitting of the sides during mixing produces friction which leads to heat.}

• 2# Buttermilk
• 1# whole eggs

[Warning: do not wear long sleeves!This is very messy.]
Add the eggs to your buttermilk.Make a "well" {or hole}in your dry mixture, pour the egg & buttermilk into your well. These ingredients will be folded in by hand with a plastic scraper.Fold until liquid & dry are completely incorporated.
TIP: A true "fold" is when you take the rounded edge of your scraper and starting at the bowls lip(edge)scrape downward & under the batter,an even line along the bottom and sides of the bowl, to complete your fold at the other sides' lip. Your next fold will start where that first fold ended. With each fold completed, the is bowl slightly turned.
This will ensure that you will never have an area in the bowl that hasn't completely been mixed.
Dark Chocolate/Hazelnut:
Callebaut Dark Chocolate

8 oz. toasted, chopped hazelnuts

Add the chopped dark chocolate & toasted,chopped hazelnuts to the mixed dough,fold well.

Once well mixed, take small globs of dough and line them up on a well floured table. Have a yard stick(ruler) handy.

Pat out dough{flour your hands}, onto well floured table, 1/2 of the dough into a strip: 4 inches wide and about 3/4 inches thick. (No thicker than 3/4 of an inch - this dough rises & the scones will be huge)

When you have the correct width & thickness, line up your yard stick along the strip. Gently score the dough in 2 inch increments with a bench scraper].[ do not cut, make indentation]

Now apply pressure with knife on scored lines & cut. {you need to be some what consistent or you won't make an even cut due to hazelnuts etc.} This dough is soft , you will need to pull just cut pieces, away from the main dough strip - or they will reconnect.

Put onto parchment papered sheet pan. Arrange 12 per pan { 3 across & four rows }. Lightly egg wash with "egg only egg wash".

Egg Only Egg wash:

• whole eggs
• liquid egg (from container)

Make enough for use. Beat with wire whip. Use pastry brush to apply.

Bake until browned. Don't rely on color - because this will very due to egg wash. Rely on touch , in the middle & sides . The scones will feel baked - no under baked dough, more formed.