Homemade burger (buns & patties)

 

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HAMBURGER BUNS
Ingredients:

  • 70g butter
  • 70g powdered milk
  • 40g sugar
  • 42g fresh yeast
  • 350ml. water
  • 1egg
  • 1 egg yolk
  • 800g flour
  • 1,5 tsp salt
  • egg wash & sesame seeds

 

In a bowl mix powdered milk with sugar, warm water, yeast and melted butter and let it sit 10 minutes.

Add in flour, eggs and salt and knead a smooth and soft dough. Cover and let the dough rise in a warm spot until doubled in bulk, about an hour.

Dust your work surface with a little flour and turn out the risen dough on top. Then roll it out to a thickness of about 1 cm. Cut the dough, dipping the cutter (9,5 cm diameter) into flour as you go, and place the buns apart on 2 parchment lined baking sheets and let rise until they look puffy (20 minutes).

Brush with egg wash, sprinkle sesame seeds and bake them at 200°C, about 15 minutes.

 

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Grilled beef burger patties:

  • 500g beef mince
  • 1 small onion, finely chopped
  • 1-2 garlic cloves, crushed
  • 1 tablespoon Worcestershire sauce
  • chopped fresh parsley
  • 50g breadcrumbs
  • 2 tablespoons parmesan grated
  • 1 egg, lightly whisked
  • Salt & ground black pepper, to taste

Knead all the ingredients into meat to mix thoroughly.

Divide into portions, make patties.

Place each burger on fairly hot griddle and cook for 2-3min on each side, turning once.

 

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  •  hamburger buns, halved
  • cheddar cheese, thinly sliced, to serve
  •  ripe tomatoes, sliced, to serve
  • lettuce leaves
  • red onion, sliced

To serve, top the bottom halves of the toasted hamburger buns with the patties and then the cheese slices. Return the bottom bun halves under the grill for 1 minute or until the cheese is just melted. Top each with the sliced tomato, onion, and shredded lettuce, sprinkle with salt and pepper and then cover with the hamburger bun tops.

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Easter nest bread/swallows’ nests/Nids d’hirondelles

 

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Ingredients:

  • 20 g fresh yeast (7 g dry yeast)
  • 1 Tbs sugar
  • 4 cups flour
  • 1 cup milk
  • 2 lg honey
  • 1 egg
  • 1 Tbs butter
  • 6-8 painted eggs (boiled)
  • egg wash for brushing
  • salt
  • almonds/walnuts/sugar grains for decoration

Preferment:

Mix yeast, sugar, 1/2 cup of flour and 1/2 cup warm milk, allow to rise 30 minutes.

Combine 3,5 cups flour, honey, the egg, melted butter and salt. Add preferment and 0,5 cup milk. Knead a smooth dough and let rise 1-2 hours, until doubled in bulk.

Knead again, cut in 6 pieces. Divide each piece in 6 or 3 strands and braid them, then form a wreath of each.

Arrange them in a baking sheet, on parchment. Brush the wreaths with egg-wash, sprinkle some almonds, or sugar grains, or any nuts.

Place a dyed Easter egg in the center of each wreath; or just a boiled egg and let the children to have fun painting them, when are ready.
Bake at 180°C for 30 minutes.
Or you can choose to bake the wreaths, then to place an Easter egg in the center of each wreath.

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Or you can shape each piece into a long strand, braid in two, without cutting the strand in 2, just form a loop. Pass the ends of the braided strand into the loop to form the nest.

 

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Roll and bun bread shapes

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This is a Simili sisters’ recipe, from their book: Bread and sweet things (Pane e roba dolce, Sorelle Simili).

Biga:

  • 50 g bread flour
  • 25 g water
  • 2 g fresh yeast

Combine the ingredients and let rise overnight at room temperature (or 8-10 hours).

Final dough:

  • 300 g flour
  • 130 g water
  • 10 g fresh yeast
  • 30 g oil (or 15 g saindoux and 15 g oil)
  • 5 g salt
  • biga

Sift the flour, add fresh yeast in small pieces and biga, add water and mix. Add the rest of ingredients and knead a smooth dough.

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Divide dough in 70 g balls (1), pat to form an oval (2), roll (3) to get a 2-3 cm diameter log (4) and roll into a 0,5 cm dough sheet -“pastelle” (5).

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Once all are prepared, start shaping them.

Crescent shape/Croissant/casereccio:

Lay the stripe perpendicular. Keeping one end, roll up and unroll pushing to obtain a longer log, until reach middle, then just roll and unroll without pressing, pulling the other end, to obtain a crescent roll.

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Arrange in the baking sheet and let rise until doubled in volume.

You can score it with a lame cutting in the middle about 2-3 cm deep.

Small barrel/Barilino:

In the same way like crescent shape, but without pressing, you’ll get a simple roll. Place it in the baking sheet, seam side down, let rise until double in volume.

You can score with a lame cutting in the middle about 2-3 cm deep.

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Montasu:

Lay the strip horizontal, start rolling from both ends, then roll and unroll with your thumbs, pulling outwards. Once you reach the middle, pull outwards both rolls, then twist and place the right side roll perpendicularly on the left side roll.

Place them in the baking sheet then press in the middle with both thumbs, pulling outwards.

Let rise until double in volume.

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Artichoke/artichaut/carciofo:

Just cut stripes of 1,5-2 cm wide, 1/3 (less than 1/2) on width. Simply roll, pinch end, place on baking sheet pressing a little on its base.

Let rise until double in volume.

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Little cross/Crocette:

Lay the strip perpendicular, obliquely bent  its two ends, start rolling with right hand, keep the other end with your left hand. Press, roll then unroll, like we did with crescent rolls, to get a long and thin roll. Then roll and unroll to the middle. Do the same to the other end, keeping with your left the formed roll. Once you reach the middle, twist twice lifting and placing the knot over two adjacent rolls, arrange in baking sheet and press the middle with yours index.

Let rise until double in volume.

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Mustafa:

Lay the strip perpendicular, obliquely bent  its two ends, start rolling with right hand, keep the other end with your left hand. Press, roll then unroll, like we did with crescent rolls, to get a long and thin roll.

Just roll, gently pressing and pulling outwards with your thumbs, like in Montasu shape.

Once we reach the middle, gently pull apart and lift the stripe in an Ω shape, then press the center.

Let rise until double in volume.

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Here they are:

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Bake for 15 minutes at 200°C.

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Challah bread/Braided bread

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Ingredients:

  • 500 g flour
  • 25 g fresh yeast (8 g dry)
  • 25 g sugar
  • 30 g butter
  • 200 g milk
  • 6 g salt
  • 1 egg
  • * egg wash for brushing

Dissolve the yeast with 50 g warm milk and sugar.

Combine warm milk with egg and butter. Sift the flour, add salt, then pour the egg and milk mixture, and yeast.

Knead a soft and smooth dough:

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Cover and let it rise until doubled in bulk:

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I love the way it looks a round challah. I love it the first time I saw it at Dana.

You can braid a simple bread also, but a round challah is really simple to made and so beautiful.

Divide dough in 4 pieces:

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Pat each part, then roll a log about 60 cm long.

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Cross the logs:

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Working clockwise, cross an underneath stripe over next one, repeat for rest of 3 sets:

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Now working in the opposite direction (anticlockwise), cross again an underneath stripe over next one, repeat for rest of 3 sets.

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Continue like this, changing direction every time, until reach the end of the stripes.

Flip dough up side down, pinch the ends together and bring up the four sets of ends to the center of the challah. Pinch those together:

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Flip the whole loaf over and you’ll get a perfectly braided round loaf:

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Let rise until doubled in volume:

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Brush with egg-wash, sprinkle seeds if you like:

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And bake for 30 minutes at 200°C.

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And … an old one…

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Puff pull-apart bread/Pan de hojaldre/Pane sfogliato

This is a recipe from a very special book for me: “Pane e roba dolce”- Sorelle Simili

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Biga:

  • 50 g T 45 flour
  • 30 g water
  • 2 g fresh yeast

Mix wel and let rise until doubles.

Dough ingredients:

  • 250 g flour
  • 125 g water
  • 10 g fresh yeast
  • 1 Tbs extra-virgin olive oil
  • 5 g salt
  • biga
  • 30 g extra-virgin olive oil, to brush

Combine all the ingredients and knead to obtain a smooth dough.

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Shape a 20 cm log, cover and let rise 30 minutes.

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Flour the table and roll the dough in a 20×50 cm rectangle. Brush with 15 ml oil

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fold the top quarter to the middle

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then the other quarter, to the middle

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and fold again. You’ve got 4 layers.

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Pinch the edges, flour again and roll a 60×40 cm rectangle.

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Brush with 15 ml oil

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and roll into a log, starting on the short side

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place seam side down on a baking sheet lined with parchment paper.

Make 2 deep cuts (about 1/3-1/2 of the height of the loaf), leaving un-cutted 3 cm to sides and another 3 cm in the middle.

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Brush with oil and let rise until doubled in bulk.

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Bake for 30-35 minutes at 200°C.

Serve warm.

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Vienna bread rolls/Pains sandwich

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Ingredients for 40 pieces:
  • 1 kg flour
  • 30 g fresh yeast
  • 600 ml water
  • 40 g powdered milk
  • 80 g butter, plus 25 g for brushing
  • 100 g honey
  • 12 g salt
In a bowl combine water and powdered milk, pour over yeast and dissolve. Add honey and butter.
Sift the flour, add the salt and pour the milk mixture.
Knead a soft and smooth dough, let rise 20 minutes.
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Divide dough in 50 g pieces, form balls, cover and let them rise for another 20 minutes.
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Pat each ball and and roll to form the buns.
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Arrange them on parchment paper at 3 cm apart.
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Cover and let rise until doubled the volume.
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Bake them for 15-20 minutes or until golden brown, at 220°C.
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Brush them immediately with butter.
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They are simply delicious. Soft and…yummy:
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Holiday bread/Tricolor bread/Canape bread

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Biga:

  • 300 g bread flour
  • 15 g fresh yeast
  • 5 g salt
  • 180 g water

Mix the ingredients, knead a dough, then form a ball, cut a cross on top and let to rise until double.

Dough:

  • 300 g flour
  • 120 g milk
  • 15 g olive oil
  • 15 g salt
  • biga
  • 40 g tomato paste
  • 40 g boiled spinach (squeeze out the liquid)
  • saffron

Combine the ingredients, except the last 3. Knead a dough, then divide in 3, add in each part one color: tomato paste, spinach and saffron.

The doughs should be smooth and soft, add more flour if is sticky.

Let rise in warm place until double, at least 60 minutes.

The recipe calls to form 3 logs, overlap them and roll them together to form a log.

In the attached recipe’s picture was a swirl bread and I was more excited to try something else, a canape bread that I saw it at Dana.

So, I used a canape bread mold. It works well also an empty  Pringles’ tube, lined with parchment paper.

1) If you use a canape mold:

Form 3 logs. Portion doughs into 3 ropes, cut 23cm  long and approximately 2 cm thick, lay 2 down on the work table, the third one on top. Grease mold and lay prepared bread dough into mold. Place end caps on mold and lay mold horizontally. Allow the bread dough to rise in a warm place until the mold is almost full about 45 minutes.

(Only fill the tube 1/2 full to allow space for rising the dough.)

Bake 30 minutes at 200°C.

2) Or just roll the logs and braid them, proof and then bake.

3) Roll out each dough in a rectangle, overlap them and and roll them together into a log.

4) If you have more ideas, please let me know.

This is what I baked:

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And what I use them for…. :

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