WORLD BREAD DAY 2006 - HAMBURGER BUNS

On the occasion of the "World Bread Day" event and round-up organized by Zorra of the lovely foodie blog "Kochtopf" from Germany, I decided to share with you my most wonderful discovery of the last months... I'm speaking about the most awesome "Hamburger Buns" I have ever made! This recipe was (slightly) adapted from the "The King Arthur Flour Baker's Companion" that I acquired not long ago. Once again, I am ever so pleased to have bought this incredible baking bible! I really cherish this new little jewel of a cookbook!...

I must admit that nothing compares to this "Perfect Hamburger Buns" recipe as it is simply incredible! Those breads look and taste exactly as all "Hamburger Buns" should: PERFECT! They have a light sweetness to them and texture-wise they just send you to the 7th heaven. Like most good "Hamburger Buns", they are extremely light, soft and smooth to please, but they are solid enough in order to great wichever hamburger filling you decide to use (meat patties, fried onions, mayonnaise, ketchup, etc...) as they never disintegrate.

So, if you were always used to buy your breads, I really recommend you to try out this uncomparable recipe as you'll never go back to commercial buns again! And if you already made your own breads, then do widen your horizon as you'll not regret being unfaithful to your old recipe; in fact, it's the best decision you could ver take!...

I just reached a new hight in hamburger making and I know that I'll never be able to go back to my old habits (old recipe or exceptionally buying the buns) again!!!... MIND-BLOWING!

~ Hamburger Buns ~
Recipe taken from the book "The King Arthur Flour Baker's Companion" by The King Arthur Flour and adapted by Rosa @ Rosa's Yummy Yums.

Ingredients:
1 Cup (240g/ml - 250g/ml) Water, lukewarm
2 Tbs (30g) Unsalted butter, at room temperature and creamed
1 Egg (~63g)
3 1/4 Cups (433g) Plain white flour
1/4 Cup (53g) Castor sugar
1 Tsp Salt
1 Tbs Instant yeast
1 Egg yolk (+ 1 Tsp water)
Sesame seeds

Method:
1. Sprinkle the yeast into the water and leave for 5 to 10 minutes, until frothy. Stir to dissolve.
2. In a big bowl, combine all the ingredients and mix well.
3. Turn the dough out on to a lightly floured working surface and knead for about 10 minutes until you've made a soft, smooth dough.
4. Place the dough in a clean and lightly greased bowl.
5. Cover it with a towel and let rise for about 1 (or1-1/2) hour, until doubled in size.
6. Divide the dough into 8 pieces and shape each piece into a flattened ball.
7. Place the buns on greased baking sheets, cover with a towel and let rise 30 to 40 minutes, until they're quite puffy and doubled in size.
8. Preheat the oven to 190°C (375°F).
9, Glaze the buns with the egg yolk and water mixture, then sprinkle with sesame seeds.
10. Bake the buns for 12 to 15 minutes, until they are golden brown.
11. Remove them from the oven and cool them on a wire rack.

Remarks:
If you wish, you can also add 1 Tsp onion powder and 1/2 Tsp dried minced onions to the dough.
In the original recipe, the buns were not glazed nor sprinkled with sesame seeds, so that's up to you if you want to add that kind of finishing or not...

Serving suggestions:
Split and use for burgers (see recipe here) or sandwiches.
When making hambugers, try buttering the split sides of your buns and frying them (buttered side down) until they are golden brown and warmed through.

***************

~ Pains A Hamburgers ~
Recette tirée du livre "The King Arthur Flour Baker's Companion" par The King Arthur Flour et adaptée par Rosa @ Rosa's Yummy Yums.

Ingrédients:
1 Tasse (240-250ml/g) d'Eau tiède
2 CS (30g) de Beurre non-salé, à température ambiante et battu en pommade
1 Oeuf (~63g)
3 1/4 Tasses (433g) de Farine Fleur/blanche
1/4 Tasse (53g) de Sucre cristallisé
1 CC de Sel
1 CS de Levure séchée/en poudre
1 Jaune d'oeuf (+ 1 CC d'eau)
Graines de sésame

Méthode:
1. Mettre l'eau tiède dans un petit bol. Saupoudrer avec la levure, laisser reposer, à température ambiante, jusqu'à ce que le mélange devienne mousseux, pendant environ 5 à 10 minutes, puis mélanger pour dissoudre.
2. Dans un grand bol, bien mélanger ensemble tous les ingrédients.
3. Sur un plan de travail fariné, pétrir pendant 10 minutes, jusqu'à ce que la pâte soit souple et élastique.
4. Mettre la pâte dans un grand bol légèrement huilé/beurré et faites tourner la pâte dans le bol afin de bien l'enduire d'huile/de beurre.
5. Couvrir avec du film alimentaire, puis avec un linge. Laisser lever, à température ambiante, jusqu'à ce que la pâte ait doublé de volume, pendant 1 à 1 1/2 heures.
6. Diviser le pâton en 8 parts égales/morceaux. Bouler et applatir légèrement afin d'obtenir la forme désirée.
7. Placer chaque pâton sur la plaque recouverte de papier sulfurisé, couvrir avec un linge et laisser lever pendant 30 à 40 minutes, jusqu'à ce qu'ils aient doublé de volume.
8. Préchauffer le four à 190°C (375°F).
9. Les badigeonner avec le glaçage au jaune d'oeuf et saupoudrer avec les graines de sésame. 10. Cuire pendant 12 à 15 minutes, jusqu'à ce qu'ils soient dorés et sonnent creux.
11. Les retirer du four et mettre les pain à reffroidir sur une grille.

Remarques:
Si vous voulez, vous pouvez aussi ajouter 1 CC d'oignon en poudre ainsi que 1/2 CC d'oignons séchés (rôtis) à la pâte.
Dans la recette originale, les pains ne sont pas glacés et saupoudrés de graines de sésame, alors c'est à vous de voir ce que vous préférez faire en ce qui concerne la finitions de vos pains...

Idées de présentation:
Couper les pains en deux afin d'en faire des "Hamburgers" (voir ma recette de Burgers "cochons") ou des sandwiches.
Au lieu d'utiliser vos pains tels quels, essayez cette version: beurrez l'intérieur de vos pains et grillez-les à la poêle (faces beurrées côté poêle), jusqu'à ce qu'ils soient dorés et bien chauds.

(Hamburger Haven -Pic by www.janetkruskam.com)
(Girl With Hamburger -Pic by www.complementarycolor.com)