Friday, July 29, 2011

Bread Baking Babes Buddies - Hamburger Buns

Thank you thank you to all the Babes and now our Buddies that joined me in baking the bread I chose for July, Hamburger Buns from Williams Sonoma.  I am so happy that you enjoyed them so much.  It's definitely a recipe I will make again.

My apology to Rita at Soep Kipje, I can't get a photo of her delicious buns to download.

Thanks again Ladies! Y'all are the best looking Bread Baking Buddies I've ever seen!

(If I missed anyone, a million apologies. Please email me again. If you are a late comer, let me know and I'll add you too!)

Monday, July 25, 2011

Great Gazpacho

I had a hankerin' (oh yes I did) for gazpacho now that our weather has turned more summery. I was going to make my usual version with V8, but in the freezer I found a bag of tomatos that I had oven roasted and frozen last fall.

I used this recipe as my inspiration, but I went much simpler.

2 bell peppers (I used one orange and one red) whizzed smooth in the food processor with a few cloves of garlic and a spoon of sugar. I added my thawed tomatos and juice and pureed until smooth. I stirred in a couple of shots of red wine vinegar and some salt, then chilled for an hour.

Serve with a piece of cheesy toast, and a chocolate chip cookie for dessert.

Saturday, July 16, 2011

Bread Baking Babes - Hamburger Buns

Good grief!  Can you believe it's already July 16th?  Not only does that mean that July is already more than half over (sob) but that also means it's time for the Bread o' the Month from the Bread Baking Babes.  And guess who got to choose the bread this time around?  Moi!

I chose Hamburger Buns from a recipe card I picked up in Williams Sonoma.

The recipe gives instructions for regular sized buns as well as sliders (aka the most adorable things ever).

Homemade Hamburger Buns
1 1/2 cups (375 ml) milk
8 Tbs (1stick/125 g) unsalted butter, cut into 8 pieces
4 1/2 tsp active dry yeast
4 cups (625 g) all purpose flour, plus more for dusting
5 Tbs sugar
1 Tbs kosher salt
1 egg beaten with 1 tsp water
sesame seeds for sprinkling (optional)
In a small saucepan over medium heat, combine the milk and butter and heat until the butter is melted, about 7 minutes.  Remove from the heat and let cool to 105-155'F (40 to 46'C).  Add the yeast and stir until the yeast is dissolved.  Let stand for 10 minutes.

In the bowl of a stand mixer fitted with the dough hook, combine the 4 cups of flour, the sugar and salt and beat on low speed until combined, about 30 seconds.  Add the milk mixture and knead until the dough forms a ball, about 1 minute.  Increase the speed to medium low and knead until the dough is smooth and elastic, 4 to 5 minutes.  Remove the dough from the bowl, oil the inside of the bowl and return the dough to the bowl.  Cover tightly with plastic wrap and let the dough rise in a warm place until doubled in volume, about 1 hour.

Line a baking sheet with parchment paper.  On a lightly floured work surface, roll out the dough into a 10 by 7 1/2 inch (25 by 19 cm) rectangle.  Using a ruler as a guide, cut the dough into 2 1/2 inch (6cm) squares.  Transfer to the prepared baking sheet, spacing the buns evenly apart, and cover tightly with plastic wrap.  Let rise in a warm place for 30 minutes.  

Preheat oven to 400'F (200'C)

Remove the plastic wrap from the baking sheet.  Brush the tops of the buns with the egg mixture (I brushed the tops with milk) and sprinkle with sesame seeds if using.  Bake until the buns and golder and an instant read thermometer inserted into the center of a bun registers 190'F (88'C), 14 to 16 minutes.  Transfer the buns to a wire rack and let cool completely.  Cut in half and use as hamburger buns.  Makes 12 hamburger buns.

For slider buns: Follow the instructions above but roll out the dough into a 9 inch (23 cm) square.  Cut into 1 1/2 inch (4cm) squares and place on 2 parchment lined baking sheets.  Cover tightly with plastic wrap and let rise in a warm place for 30 minutes.  Position one rack in the upper third of an over and one rack in the lower third and preheat to 400'F (200'C).  Brush the tops with the egg mixture and sprinkle with sesame seeds if using.  Bake for about 14 minutes, rotating the baking sheets from top to bottom and 180 degrees halfway through baking.  Makes 36 slider buns.

Time got away from me once again and I didn't have time to try to make slider buns before it was time to post.  But I hope to soon and will show off my results.

Please visit the participating Babes listed over on the left.  I've seen some preview pictures from some of them and they've got some amazing buns (hee!)

 If you'd like to be a Buddy,  please make the bread and post about it by July 29th.  Send mt a link at iliketocook AT shaw DOT ca.

Sorry I've been so absent and things are kind of not interesting around here.  I'm working hard on getting myself out of this funk.  Keep your fingers crossed for me please.


Sunday, July 10, 2011

Grocery Shop, July 10

Bought at DeMille's Farm Market in Salmon Arm.

Corn, kale, leaf lettuce, 2 kinds of apples, blueberries, cherries, carrots, potatos.  Missing: loaf of cheese bread.