Breads, FOR TWO OR JUST FOR YOU Bread, Burger, For One

Burger Bread {For One}

Burger Bun For One

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How many of us like a great burger, particularly on a week-end night? Mmmh, I think we are quite a lot.

But, maybe like me you found yourself really disappointed more than once because your expectations were high and the results a bit low? Like when you go to a (fast-food maybe, not for me but you do what you like!) restaurant and the bread is store-bought or it’s a homemade brioche bread and it’s too sweet? Well, I have been in this situation when we go out, and I really don’t like that disappointment feeling coming up.

0in; margin-bottom: .0001pt;">That’s why we’ve decided -a while ago- to make our own BREAD. Yes, burger bread.

0in; margin-bottom: .0001pt;">A bread burger with a crisp crust and a tender crumb:

Burger Bun For One

As you can see on the previous picture, it is also perfect for a savory breakfast/brunch or even toasted with butter, yum!

We made a fried egg with some cheddar, and how delicious it was…Some sautéd mushrooms and onions on the side, a chopped tomato and let’s eat!

But of course a bread, like bread bread (not banana bread, applesauce bread…may seems obvious but that can be confusing), you need to wait a little to enjoy it. But not that much really: usually we start the bread process only 2 hours and a half before eating it. I dare say it’s not much.

How To Make One Beautiful Burger Bread

  • Turn your oven at 210°F (100°C) to create a warm environment
  • Rehydrate the instant yeast with warm milk and water for 10 minutes
  • Add the liquids to the flour/sugar; Rehydrated yeast MUSTN’T touch the salt when you add it to the flour. That’s why you have to add it after
  • Beat on low speed and as soon as the dough starts to come off the bowl, add the room temperature butter
  • Place the dough in a greased bowl and cover with plastic wrap or a tea towel.
  • First rise: turn your oven off and let your dough double in volume for 1 h 30
  • Place dough on a lightly floured work surface and punch down the dough to release the air
  • With a floured rolling pin, roll out until the dough is about 1/4 inch thick; take the four corners of the dough and make them meet at the center; form a rounded shape
  • Grease your bowl a second time and place the dough in it
  • Second rise: Place the dough in a greased bowl and cover tightly with plastic wrap and place in your fridge for 45 minutes. Dough should double in size.
  • During the last five minutes, preheat your oven at 375°F (190°C). Brush with egg wash and add some herbs if desired.
  • Bake for about 20 minutes.

Not that bad don’t you think? 🙂 Don’t worry, that’s really not that difficult. This recipe is great if you are not used to bake bread. As it is a -very- small batch, you won’t end up with dough sticking everywhere!

Roll up your sleeves and make your own bread! You will be proud of yourself.

Burger Bun For One

Burger Bread Bun {For One Big or Two Medium}

Course Breakfast, Main Course, Snack
Prep Time 2 hours 15 minutes
Cook Time 20 minutes
Total Time 2 hours 35 minutes
Servings 1 big
Author Bites Of Baking

Ingredients

  • 4 g active dry yeast 1/2 packet
  • 35 ml water 2 tbsp +1 tsp
  • 35 ml milk 2 tbsp +1 tsp
  • 120 g flour -and extra to flour your working surface- 1 cup
  • 12 g sugar 1 tbsp
  • 1 pinch salt
  • 20 g butter 1 tbsp + 1 tsp
  • 12 g egg 1/4 egg

Instructions

  1. Turn your oven at 210°F (100°C) to create a warm environment.

  2. In a micro-wave safe container, whisk water and milk and put in the micro-wave. Check regularly to have just warm liquids: not hot. 

    Rehydrate the instant yeast: place it in the warm milk and water, mix and let sit -covered with a tea towel- for 10 minutes.

  3. In the bowl of a stand-mixer, mix the flour and sugar. Add the liquids and mix a little on low speed before adding the salt; Rehydrated yeast MUSTN’T touch the salt when you add it to the flour. That's why you have to add it after.

  4. As soon as the dough starts to come off the bowl, add the egg and then the room temperature butter.

  5. Turn off your oven. Grease a medium bowl (not too small as the dough will expand) with olive oil and place the dough in it. 

    First rise: Cover with plastic wrap or a tea towel and place in the oven for an hour and a half.

  6. Place dough on a lightly floured work surface and punch down the dough to release the air.

  7. With a floured rolling pin, roll out until the dough is about 1/4 inch thick; take the four corners of the dough and make them meet at the center; form a rounded shape.

  8. Place the dough in a parchment paper on a baking pan.

    Second rise: Place in your fridge for 45 minutes. Dough should double in size.

  9. During the last five minutes, preheat your oven at 375°F (190°C). Brush your dough with egg wash and add some herbs if desired.

    Bake for about 20 minutes.

Recipe Notes

*How to add 1/4 egg: crack an egg above a small container, beat the egg with a fork and then carefully fold the amount of egg you need with a spoon or a fork. That way the egg you don't use can be kept in the container in the fridge for another use .

**You can use some of the egg to make the egg wash.

 

 

 

 

 

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