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"To cook is to
create. And to create well...is an act of integrity, and faith,"
"The smell of good bread baking, like the sound of
lightly flowing water,
is indescribable in its evocation of innocence and delight..."
- M.F.K. Fisher, The Art of Eating
Recipe of the Day Categories:
Friday, November 10, 2006
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City Hamburger Buns
Bon Appetit April 1988
1 cup boiling water
5 tablespoons unsalted butter, cut into pieces
2 tablespoons sugar
1 1/2 scant teaspoons salt
1 envelope dry yeast
1 1/2 teaspoons sugar
1/3 cup warm water (110 degrees F.)
3 1/2 cups (about) all-purpose flour
1 egg, beaten to blend (glaze)
2 teaspoons coarse salt
Freshly cracked black peppercorns
Mix boiling water, butter, sugar and salt in bowl of
heavy-duty mixer fitted with paddle attachment. Cool to 110 degrees F.
Sprinkle yeast and 1 1/2 teaspoons sugar over warm water in small bowl; stir
to dissolve. Let stand until foamy, about 5 minutes. Add to ingredients in
mixer bowl. Beat in 1 egg, then 1 cup flour. Blend until smooth. (Can also
be made by hand.) Cover bowl and let batter rise in warm draft-free area
until doubled in volume,
about 30 minutes.
Gradually beat in enough remaining flour 1/2 cup at a time to form soft
dough. Knead in mixer until smooth and elastic, about 5 minutes. Dough
may be sticky. Transfer to airtight container. Cover and chill overnight,
occasionally punching dough down.
Punch dough down. Knead on lightly floured surface until smooth. Divide into
8 pieces. Shape each piece into a 3-inch round. Transfer rounds to 2 heavy
large baking sheets, spacing evenly apart. Let rise in draft-free area until
doubled, about 1 hour.
Preheat oven to 350 degrees F. Brush rounds with glaze. Sprinkle each with
1/4 teaspoon salt and generous pinch of pepper. Bake until light brown and
rounds sound hollow when tapped on bottom, about 20 minutes. Cool completely
in pan on rack. (Can be prepared 1 day ahead. Store hamburger buns in single
layer in airtight container.) Makes 8 buns.
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