Chicken & Mushroom Pot Pie
Nothing quite compares to homemade bread. The joy of having the mouth-watering aroma of freshly baked bread filling your home is a true form of happiness.
Since the lockdown, I’ve become a devoted bread enthusiast. What began as a necessity, due to the scarcity of store-bought bread, quickly transformed into my favourite pastime.
Whether it’s soft, buttery brioche or crusty, salty soda bread, each type offers its own wonderful comfort, and these easy-to-make burger buns are my pièce de résistance. They are perfect for burgers and make a fantastic addition to any summer barbecue.
I must admit, and I hope this doesn’t discourage you, that making bread is not always an easy task. It’s not that it’s inherently difficult; it simply requires some practice to master. But hey, practice makes perfect, right?
In this post, I will share some valuable tips and tricks for working with yeast dough to help ensure your success. I’ll guide you step by step through the process of baking these buns, so they turn out perfectly every time.
I strongly recommend reading the ‘Working with yeast dough‘ post before you start working on this recipe, as it provides valuable insights to help you succeed!
Ingredients
600 gram strong (bread) flour
7 gram dry yeast
3 tbsp sugar (caster or light brown)
1/4 cup vegetable oil
1 cup lukewarm water
1 large egg
1 tsp salt
For the topping
1 egg
1 tbsp cold water
Sesame seeds
Method
1. Sift the flour into the bowl of an electric mixer, add the yeast and sugar and mix with a hand whisk.
2. Create a well in the centre of the flour, pour the egg, oil, and most of the water (about 3/4 of a cup) into the well created. Using a wooden spoon, mix the wet ingredients with the dry ingredients until well combined.
3. Knead the dough using the mixer dough hook on low speed (speed 2) until a smooth and shiny though slightly sticky dough is formed, add water if needed.
4. Once the dough comes together (this will take about one to two minutes of kneading), add the salt.
5. Lower the mixer speed to speed 1 and continue kneading the dough for another 5 to 7 minutes.
The dough is ready when it no longer clings to the sides of the bowl but remains slightly sticky at the bottom.
6. Transfer the dough to a well-floured surface and knead it for another minute or two with your hands (see Knead by hand under ‘Working with yeast dough‘ ), tucking the edges underneath to form a smooth and shiny ball.
7. Place the kneaded dough into a lightly oiled bowl and brush a bit of oil on top.
8. Cover the bowl with a clean cloth and set it aside to proof until it has doubled in size.
If, after an hour, there are no signs of proofing, it might indicate a lack of yeast activity. If this is the case, discard the dough and try again with fresh yeast (to ensure the yeast is alive – see ‘Pre-proof your yeast’ under ‘Working with yeast dough‘ )
9. Once the dough has doubled in size, punch it down to release the air, then turn it out onto a floured surface. Divide the dough in half, then cut each half into four quarters, shaping each quarter into a ball by tucking the edges underneath (see ‘Shaping your dough’ under ‘Working with yeast dough‘ ).
10. Place the eight buns on a baking pan lined with baking paper, cover with a clean cloth, and let them proof for an additional 30 minutes.
11. Preheat the oven to 180℃ induction (with fan). Brush the buns with a mixture of 1 egg and 1 tablespoon of cold water and sprinkle with sesame seeds.
12. Bake the buns for 18 to 20 minutes, until golden brown
