10 points
*
Here’s a recipe for anyone who wants it. From Peter Reinhart’s The Bread Baker’s Apprentice. Amounts are a little odd because I converted it to metric.
Ingredients
584 g Bread Flour
11 g Salt
43 g Sugar
6 g Instant Yeast (original amount)
1 Egg, Slightly Beaten
1/2 stick Butter, Melted
340 g Milk
- Mix all ingredients and knead 6-8 minutes.
- Ferment at room temperature 1.5 - 2 hours, until dough doubles in size.
- Divide dough, cover, and allow to rest 20 minutes. (Edit: I do a rough preshape here)
- Shape into final form and allow to rise 60 to 90 minutes. (Edit: for this step I shape into mini boules and press them a little flatter.)
- For buns, bake at 400 15 minutes.
- For loaves, bake at 350 for 35 to 45 minutes.
Makes 10 medium buns.
Will also note that there’s an egg wash on these.
3 points
2 points
The Bread Baker’s Apprentice - This is variation 2 of his white bread recipe. I’ll note that I have the original edition, not the anniversary one, so there may be differences.
1 point
3 points
Is the egg in the recipe list only for the egg wash, or is it in the dough?
Thanks for posting this, I was planning on making some next weekend!
4 points
1 point
6 points
Wow that color looks perfect to me
5 points
Sexy buns.
2 points
They’re…gorgeous! Hope you enjoy them!
2 points
Be careful of snakes.