For Bread's Sake

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Homemade Hamburger Buns - How to make your own soft, fluffy buns.

Making hamburger buns is easy if you plan ahead. If you're serving burgers at a barbecue, your guests will be impressed to learn you made them yourself!

Very nice burger buns!! Used them to make veggie sliders.

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Vegan Banana Scones

Ingredients:

1 cup flour

2 table spoons sugar

1/2 tsp baking powder

1/8 tsp baking soda

1/4 tsp salt

1/8 cup vegan butter melted

1/4 cup (unflavored) soy milk

1 banana

Instructions:

Preheat Oven to 400F. In a medium bowl, mix the flour, sugar, baking powder, baking soda, and salt. Melt the vegan butter and mix into the bowl until the mixture has a course texture. In a separate bowl, mash the banana and mix with the soy milk. Pour half of the soy milk mixture into the flour mixture. Stir until incorporated. Add more of the soy milk mixture until the stiff batter can be spooned into scones. With a large table spoon, scoop the batter into 4 scones on top of parchment paper. Bake for 15 minutes at 400F.

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Garlic, Sun-Dried Tomato, and Onion Roll

Keep Reading for Instructions:

Ingredients:

1/4 cup heavy cream 1/4 cup water 1 egg 1 tsp olive oil 1 tbsp sugar 1 tsp salt 1 tsp garlic powder 1/8th cup melted butter ¾ tsp rapid-rise yeast 2 cups white bread (or all purpose) flour 1/2 medium white onion 1 tbsp chopped sun-dried tomatoes

Instructions:

Sauté chopped onions and sun-dried tomatoes and set aside to cool. Mix water, egg, olive oil,  sugar, salt, garlic powder, and yeast in a large mixing bowl. Mix in the melted butter and flour to form dough. Kneed the dough for 10 minutes. Let rise until doubled in size. Mix in the chopped onion and sun-dried tomatoes. Create 6 buns. Place on prepared baking sheet and let grow for 30 minutes. Optionally, use knife to scissors to cut desired decorative patterns. Bake at 400F for 15 minutes with another pan filled with water to provide steam while baking.

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Easy French Bread adapted from this recipe at AllRecipes:

Continue Reading for Recipe:

Ingredients:

3/4 cup water

2 tbsp honey or maple syrup

2 tsp olive oil

1 tsp salt

1 tsp of your favorite sugar (unbleached if available)

2 cups unbleached white flour

1.5 tsp active dry yeast

Instructions:

Mix all the ingredients until a smooth dough is formed. Sift the flour for a easier time mixing. Knead the dough for 15 minutes (while watching TV). Allow to grow until doubled in size and very elastic (about 1 hours but depends on temperature). Punch down and shape loaf on baking surface. After the loaf has doubled in size, use a sieve to sprinkle flour over the top. With a sharp knife make your desired patter cutting at least 1/8 inch (0.25 cm) into the dough. Bake at 350F (175C) until golden and sounding hollow through the base.

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Chocolate & Yogurt Knots for Tea or Coffee

Ingredients:

2 cups white all-purpose flour

1 tsp salt

1/4 cup sugar

7 g rapid-rise yeast

1/3 cup heavy cream

1/8 tsp vanilla extract

1/4 cup cocoa powder

1/3 cup water + extra

Instructions:

1) For dough, either mix all the ingredients EXCEPT the cocoa powder in a bread machine using the dough cycle to completion, or Mix the dry ingredients, sifting the flour. Then, add the wet ingredients and mix until smooth. Kneed dough for 15 minutes and let rise until doubled in size.

NOTE: depending on the humidity content of your flour, the recipe might require more water to become a kneadable dough. Add a little extra at a time until the all of the flour is incorporated into the dough.

2) Pound the dough down and divide in half.

3) Add the cocoa powder to one half of the dough and mix until homogeneous (or at least until marbled, if the dough is too difficult to manage).

4) Use a rolling pin and roll the white dough into a rectangle less than 1/4 inch (.5 cm) thick. Repeat for the brown chocolate dough.

5) Place the chocolate dough rectangle on top of the white dough rectangle and use the rolling pin again to spread the dough until it is less than 1/4 inch (0.5 cm) thick.

NOTE: If you want, spread melted butter or vegetable oil on top of each rectangle before assembling to make the layers more tearable after baking.

6) Roll this rectangle into a sausage shape. Roll it on a flat surface until the sausage is 1 inch in diameter.

7) Using a sharp knife, cut it into disks about 1/2 inch thick. And allow it to grow until doubled in size.

8) Bake at 400F (200C) until the white dough is golden brown.

[forbreadssake]

Chocolate & Vanilla Braided Holiday Bread

Keep Reading for my first @yearinbaking Recipe

Ingredients:

3 cups flour

1 tsp salt

1/4 cup sugar

10g rapid rise yeast

2 tbsp water

2/3 cup unflavored/unsweetened yogurt

1 egg

1/3 cup melted butter 

1/4 cup unsweetened cocoa powder

For Glaze:

1 tbsp sugar

1 tbsp soymilk (or regular milk)

Instructions:

Either use bread machine dough cycle to mix all ingredients EXCEPT the cocoa powder, OR mix water, yogurt, egg, and butter in a mixing bowl. Add the salt, sugar, yeast. Mix until homogenous. Add the flour slowly until combined. Kneed for 15 to 20 minutes. Let rise until doubled in size.

Punch down and divide the dough into 3 equal portions (by weight). Add the half of the cocoa powder to each of the first two portions and mix until integrated. Leave the third portions as vanilla. The amount of cocoa powder can be varied to taste.

Roll each of the portions into a 24 inch (60 cm) strand. Line the three strands up and braid into a single long braid.

On the baking surface, curl the braid into the desired shape, in my case, a circle. Allow to grow until doubled in size.

Bake at 350F or 175C until vanilla strand is golden. Take out of oven and glaze. Allow to cool for at least 10 minutes before enjoying so that the glaze can set.

[forbreadssake]

YearInBaking Challenge!

Hi Everyone,

I find baking extremely relaxing, even therapeutic, but I rarely give it enough time. Excuses ranging from “too busy” to “too tired” always prevent me from actually baking what I want so I decided to team up with @kitchentowel to create a #YearInBaking challenge. Check out our schedule and keep up with us at @yearinbaking.

We will each be posting 3 successful or not so successful recipes each month. Let me know if you have any suggestions or questions!

[forbreadssake]

Polka Sourdough Bread

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Garlic & Onion Veggie Slider Buns

To make quick veggie slider buns, I created adapted from a recipe for Hot Cross Buns! 

Bun Ingredients (for 6 buns):

1/2 cup unflavored soy milk (or real milk)

1/2 egg

2 cups white bread (or all purpose) flour

1 tsp olive oil

1 tsp garlic powder

1 tsp onion powder

1 tsp salt

1 tbsp superfine sugar

1/8 cup melted butter

3/4 tsp rapid-rise yeast

For the Glaze:

1 tbsp unflavored soy milk (or real milk)

1 tbsp super fine sugar

Instructions:

Add ingredients to the dough cycle of a bread machine OR do the following:

1) Mix the milk, oil, egg, sugar, and melted butter together in a bowl.

2) Add the other dry ingredients (flour, garlic, onion, salt, yeast) and mix until uniform. (Add a tsp of water if necessary)

3) Knead for 15 minutes.

4) Let rise in a warm place until doubled in size.

5) Bead down and divide dough into 6 equal portions.

6) Shape into round balls with a smooth surface (folding the dough inwards if necessary)

7) Let rise in a warm place covered with a moist cloth (or paper towel) for 20 to 30 minutes or until doubled in size.

8) Using a sharp knife, slit the sides of the buns to a depth of 1/4 inch to allow for vertical (not spherical) growth.

8) Bake at 400F for 15 minutes with a separate container of hot water to provide moisture.

9) While buns are in the oven, mix milk and sugar for the glaze.

10) After removing buns from the oven and placing them on wire rack, use a brush to glaze the tops (only above slit). Leave to cool for at least 5 mins.

For Sliders:

Use or make veggie meatballs and squish to make slider-sized veggie burgers. Use condiments,  vegetables, or cheese to make your perfect veggie slider.

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Festive Kale Rolled Ring

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Chia Seed Bloomer

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Steaming hot rolls

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Les petits pains au soy milk

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The Grain Divide Documentary Preview

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Simple Sourdough with Starter

Ingredients:

1 cup semi-solid starter (half-half or slightly more flour)

3.25 cups flour

2 tsp salt

1 tbsp sugar

7⁄8 cup warm water

2 tbs olive oil

Instructions:

Mix starter with sugar and about half the water. Cover with cloth and leave in warm place. For starter from refrigerator leave for 30 mins. For starter from room temperature leave 10 mins.

Add melted butter and salt. Mix

Add flour slowly through a sifter and mix until dough forms.

Knead for 10 minutes.

Let grow for 1 hour or until doubled in size.

Punch down and knead for 10 minutes. Form loaf and let grow for 1 hour or until doubled in size.

Bake for 20 minutes at 425F and then 10 minutes at 350F until golden and sounding hollow at base.

Cool on wire rack.