Tag: active dry yeast

Burger Buns (Vegan)


It would be impossible for me to even try to describe how delicious these homemade buns are. From my point of view, these are the perfect burger buns; they taste amazing and smell absolutely divine, they have a tender, flavorful crust and an elastic, pillowy center. Even though I’m not the typical ‘bread on every meal’ kind of person, I cannot stop at just one bun. These guys are so delicious that I cannot imagine a person who could stop after just one piece. They are simply exquisite. And I just have to tell you a tiny secret: they are vegan. Over and out.

Ingredients (for 20 buns):

  • 450g all-purpose flour + extra 50g for kneading
  • 120ml water
  • 120ml vegan milk (I used almond milk)
  • 2 Tbsp brown sugar
  • 2 Tbsp olive oil
  • 1 satchel active dry yeast
  • egg substitute: 1 Tbsp ground flax seeds + 3 Tbsp water

for the garnish:

  • 2 Tbsp vegan milk
  • ½ brown sugar
  • 2 Tbsp sesame seeds

Method:

  1. Egg substitute. Grind the flax seeds using a mortar and pestle. Add 3 Tbsp of water and leave aside for 5 minutes.
  2. Activate the yeast. Heat the water and the milk in a small saucepan until lukewarm (36 – 38°C). Add the sugar and the yeast and leave aside for 5 minutes. The mixture should be frothy.
  3. Sift the flour. In a large bowl sift the flour and make a well in the center. Add the oil, flax seed mixture and yeast mixture and mix with a fork.
  4. Add the salt. Add the salt and continue mixing with your hands until you form a sticky ball.
  5. Knead the dough. Bring the sticky dough on a floured working surface and knead it for 10 minutes. Use a dough scraper to knead the ball.
  6. Proof. Place the dough in the bowl, cover with cling film and let it rise in a warm place until doubled in size (about 1 hour).
  7. Form the buns. Heat the oven at 400°F/204°C (gas mark 6). After 1 hour, place the dough back on the working surface and knead vigorously to knock out the air bubbles. Divide dough into 20 pieces and shape them into 20 balls (I had 20 balls x 40g).
  8. Rise. Place them on a tray lined with parchment paper and let them rise for about 30 minutes.
  9. Garnish. Mix the milk with the sugar, heat the liquid slightly and give them a quick wash. Sprinkle some black sesame seeds.
  10. Bake. Bake them in the preheated oven for 20 minutes or until golden. Let them cool for 30 minutes before serving.

Source: www.thehealthyfamilyandhome.com



Maroccan Semolina Bread – Khobz dyal Smida (Vegan)

I simply love to make bread, I find the science behind it fascinating and I cannot think of a better therapy than kneading the dough with my bare hands. But my adventurous side keeps me from repeating the same old recipes over and over again, so every fortnight I came up with new and exciting recipes. Some of them leave me as soon as I rest my head on the pillow but others refuse to leave my side. It’s been more than three years since I discovered this delicious Maroccan semolina bread and I turn to it every month ever since. It’s one of the easiest bread recipe I’ve ever made and the taste is simply amazing. It has a lovely thin crust and a pillowy and chewy center. I must confess that although I’m deeply fond of all my bread recipes, this one has a special place in my heart.

Ingredients:
⦁ 180ml lukewarm water
⦁ 1 tsp sugar
⦁ 1 tsp active dry yeast
⦁ 200g semolina
⦁ 170g all-purpose white flour
⦁ 1 Tbsp olive oil (15ml)
⦁ 1 tsp salt

 

 

Method:

1. In a small bowl combine water, sugar and yeast and let aside for 10 minutes. After 10 minutes, the mixture should be foamy.
2. In a large bowl sift together the white flour, semolina and salt and make a well in the center. Add the yeast mixture and the olive oil and mix with a wooden spatula until you form a ball.
3. Bring the dough on a floured working surface and knead it for 5 minutes. After 5 minutes, the dough should be smooth.
4. Place dough on the semolina-powdered working surface, cover with a clean towel and let it relax for 10 minutes.
5. After 10 minutes using a rolling pin, roll the dough in a 1 cm thick disc and place it on a parchment paper – lined tray. With a sharp blade score the surface in a diamond pattern. Cover with the same towel and let it rise for 45 – 60 minutes. Preheat the oven at 400°F/204°C (gas mark 6).
6. When the bread has doubled its thickness place the tray in the preheated oven and bake for 25 minutes or until golden brown.
7. Let the bread cool down on a wire rack for about 1 hour before slicing it.

Source: www.landsandflavors.com

Fast One-Hour Buns




I love everything that remotely resembles to bread, but if I’d have to choose between a slice of bread and a bun I’d choose the latter. And I have 2 main reasons:

  1. I’m the “crust” type of person, the crunchier, the better.
  2. I’m incapable of evenly slicing a bread. And I’ve tried. A lot. And don’t get me started on the cake-slicing topic.

These being said, I think I found the perfect buns. They are dense without being tough and they have a wonderful crunchy crust. Oh, I almost forgot the best part. These buns are made in 40 minutes.

Ingredients (for 10 Buns):

  • 250g strong white flour (+ extra 10g for kneading)
  • 25g beaten egg (1/2 egg)
  • ¼ tsp salt
  • 120ml lukewarm water (36-38°C)
  • 35ml Tbsp olive oil
  • 15g granulated sugar (I used packed brown sugar)
  • 1 envelope active dry yeast (7g)

  • Method:

    1. Preheat the oven at 400°F/204°C (gas mark 6).
    2. In a small bowl combine water, oil, sugar and yeast and let aside for 10 minutes. After 10 minutes, the mixture should be really foamy (picture).
    3. In a large bowl combine white flour, oat flour and salt and make a well in the center.
    4. Add the yeast mixture and ½ an egg and mix with a wooden spatula until you form a ball.
    5. Bring the sticky dough on a floured working surface and knead it for 2 minutes.
    6. Place dough in the bowl, cover and let it rise in a warm place for 10 minutes.
    7. After 10 minutes, place the dough back on the working surface and knead vigorously to knock out the air bubbles.
    8. Divide dough into 10 pieces and shape them into 10 balls (I had 10 balls x 53g).
    9. Place them on a tray lined with parchment paper, give them a quick egg wash, sprinkle some cumin seeds and bake them for 12 minutes or until golden.


    Source: www.kitchemeetsgirl.com