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Member Since: 07/02/12
Aug 15 13 3:00 PM
Member Since: 07/07/12
Aug 15 13 3:19 PM
Member Since: 07/25/12
Aug 15 13 3:32 PM
Member Since: 07/03/12
Aug 15 13 5:18 PM
Aug 16 13 10:04 AM
Sponge496 grams milk, warmed30 grams sugar28 grams honey1 T yeast367 grams a/p flour
Heat milk, sugar and honey till tepid, then add yeast and proof. Add to flour and mix well by hand (some lumps are ok). Cover and let stand a couple hours or until it has risen completely and has fallen in the center.
Dough345 grams bread flour20 grams sea salt38 grams olive oil (mild flavored)
In KA mixer bowl, add sponge, bread flour, salt & oil. Mix well by hand then knead 8-10 minutes. Transfer to oiled bowl, cover with plastic wrap and allow to rise till doubled. Deflate and allow to rise again.
To form the rolls, divide into 12 portions (about 110 grams each). Form each portion into a ball and set aside on a bit of bench flour to avoid sticking until all 12 have been shaped. Then starting with the first ball made, using the inside of your palm, turn the dough as you go to form the bun shape. Place bun on parchment lined sheet pan in a 3-2-3 placement. (three across then two across, repeating). Once all buns have been shaped, lightly cover with plastic and allow to rise until they are nice and puffy, about 2 hours.
Once risen, very lightly brush buns with egg wash and then sprinkle with sesame or poppy seeds.
Bake at 375 (350 w/convection fan) about 15-18 minutes. Depending on your oven, you might want to turn the baking sheet around half way through baking to insure even browning. Cool on racks.
Aug 16 13 10:12 AM
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Aug 16 13 10:54 AM
"If you are afraid of butter, use cream." Julia Child
Aug 16 13 2:27 PM
Aug 17 13 7:16 AM
For sponge:2 1/4 teaspoons active-dry yeast (1 packet) 2 cups warm milk (105º to 115º F)2 tablespoons sugar1 ounce honey (about 4 1/2 teaspoons)13 ounces all-purpose flour (a scant 3 cups)
For dough:10 ounces bread flour (about 2 1/4 cups), divided1 tablespoon salt3 tablespoons vegetable oil (I use mild flavored olive oil)
Aug 19 13 10:51 AM
Aug 19 13 2:02 PM
Aug 19 13 6:02 PM
Sorry, I forgot that you can change the size but it takes a while for the change to take in Photobucket. But there it is, the buns (with poppy seeds instead of sesame, I don't have to pass drug tests ), and the ground chicken patty grilled, with a schmear of mayo and mustard and topped with quick pickled onion. I started with bone in chicken thighs, and watching me debone those suckers was not a pretty site, but I got it done. That's a bed of spinach it's sitting on, if you can make out the green.
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Aug 23 13 11:20 AM
1 1/2 to 1 3/4 cups Shiner Bock Beer (flat) 2 1/2 cups whole wheat flour 2 teaspoons dry active yeast 1/4 cup warm water ( not hot ) 1/2 teaspoon salt 1/4 cup honey 1/4 cup vegetable oil 1 1/2 cups all-purpose flour Dissolve yeast in warm water in a large mixing bowl. Add honey and stir. Mix in wheat flour, salt and all- purpose flour in bowl. Stir in oil and slowly add flat beer. Mix all ingredients together. Place dough on a floured surface and knead for at least 10 to 15 minutes. The dough may need a little more flour added to it if becomes too sticky. The finished dough will feel smooth and spongy and will not stick to your hands. Place dough in a lightly oiled bowl and cover with plastic until it doubles in size. Do not place dough in a draft or in an overheated area. The dough should be left to rise at room temperature. When dough has doubled, punch down in the middle and let rest for 5 minutes. Divide dough into four equal parts and shape into round loaves. Place loaves on a lightly oiled cookie sheet. Score twice on top of each loaf with a knife two inches apart and about 2 1/2 inches long. Cover loosely with plastic wrap until the loaves have doubled in size. Place in a preheated 350 degree F oven, and bake for about 30 minutes. Yields 6 servings.
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