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HOMEMADE HAMBURGER & HOT DOG BUNS
This recipe can be used to make soft Hamburger or Hot Dog buns.
This is a Rick Beach personal recipe.
Warm the coconut milk to proper bread making temperature. (I test on the inside of my wrist as if warming for a baby - no thermometer required - not too hot). Whisk in the yeast and sugar and set aside for 10-15 minutes and let it bloom (When ready it will appear as a bit of foam or thick material on the surface ). If it doesn't bloom your yeast is bad or your liquid to cold or too hot.
In another bowl combine (dry whisk) the flour, Vital Wheat Gluten, and salt. Then set aside.
Whisk the room temperature egg with the melted but cooled butter (If the butter is too hot it will cook the egg as added). Once the egg and butter are combined, whisk in the Coconut Milk, sugar, yeast mixture.
At this point the Flour mixture can be added to the liquid mixture using any traditional bread making techniques, or continued using a Bread Machine custom set to "Dough" only. Whatever method is used it must satisfy mixing, kneading, and the first rise of the dough.
Punch the dough down and turn out on a floured board. Cut in 12 equal sized pieces for 12 Hamburger buns.
You can form Hamburger Buns with rounds, and Hot Dog buns with a longer shape.
Form your buns, coat with oil or spray oil, and lay out almost touching each other.
I personally use a greased 4 inch deep stainless steel Steamer tray for this. The high sides help make sides on the buns where not touching other buns.
The 4 inch deep tray is placed in a 6 inch deep stainless steel Steamer tray that contains a couple inches of hot tap water. A stainless steal Steamer tray lids goes on top. This is placed on the warm stove, This becomes the 2nd rise proofing chamber. But any successful method you use to allow the dough to rise will work.
Let this 2nd rise go 45-60 minutes or until your buns look doubled in size.
Preheat oven to 350°F. Place the buns in the oven and bake for at least 9 minutes. Take a peek at 9 minutes without letting all the heat escape. They should just be beginning to brown. Often they will not at this point. Check every 2 minutes until they just begin to brown. Then remove from the oven. Remove from the pan and place on a wire rack to begin cooling. DO NOT OVER BAKE or the buns will not be soft.
While still very warn use a piece of buttered wax paper (old butter wrap works great) and lightly butter all surfaces of the bun to create a soft surface. Once cooled, bag and twist tie to avoid having the buns dry out.
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BREAD Artisan Flax Seed & Beer (No Knead)
This is a no knead yeast bread. It does require allowing it to self rise overnight on the counter.
In a large dough mixing bowl. Add Salt, Yeast, and ground Flax Seed to Flour
Add Beer to the combined dry ingredients. Stir together until completely mixed into a rough ball.
Cover with plastic wrap and let sit on counter 6-18 hours.
Sometime after the initial 8 hours when dough has at least doubled, turn the "proofed" dough out onto a floured board. Pat the dough out flat. Fold over on itself 4 or 5 times. (No Kneading)
Oil the inside of your Dutch Oven. Place the dough into the oiled Dutch Oven. Oil the top of the dough. Cover with plastic wrap once again. Allow to raise 1 1/2 to 3 hours. Gently peel the plastic off when time to bake to avoid deflating the dough.
Using a 8 inch Dutch Oven you will bake with the lid off.
Using a 10 in Dutch Oven you can bake with the lid on or off. If baking with the lid on be sure to coat the lid with oil. The dough will most likely push up to the lid and recreate the lid pattern. It also may actually push the lid up higher, until you get more familiar with this baking technique and perhaps not adding all the dough based on your baking vessel size.
Preheat oven to 450°F
Bake about 30 minutes or until golden brown. If you tap on the crust you should hear the distinctive hollow sound of properly baked bread.
Shake out the loaf to cool on a rack. For soft crust, brush all surfaces with butter once out of the Pan/Dutch Oven, and still hot.