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:
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 Bread Bun {For One Big or Two Medium}
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
-
Turn your oven at 210°F (100°C) to create a warm environment.
-
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.
-
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.
-
As soon as the dough starts to come off the bowl, add the egg and then the room temperature butter.
-
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.
-
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.
-
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.
-
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.