Perfect Burger Buns

These put the spongy and dry grocery store buns to shame. The dough is very sticky to work with but it ends up making soft and sturdy buns that are the perfect compliment to a cheeseburger. Mmmmm. Cheeseburgers. Also, to respect what we accept as common courtesy I will refrain from all of my butt cheek jokes when referring to these buns. But it's hard so please appreciate my sacrifice. 

Originally from Comme Ça via The New York Times
Makes 8 buns 

3 tablespoons warm milk
1 cup warm water
2 teaspoons instant yeast
2 ½ tablespoons sugar
1 ½ teaspoons salt
1 large egg
3 cups bread flour
1/3 cup all-purpose flour
2 ½ tablespoons unsalted butter, softened

Egg wash:
1 large egg, beaten
1 tablespoon water
Sesame seeds 

Line a baking sheet with parchment paper and then set it aside. Also, lightly oil a large bowl and set that aside too. 

In the bowl of a stand mixer fitted with the paddle attachment, combine the milk, water, yeast, sugar, salt and egg. Mix briefly to combine. Add the flours to the bowl and mix until incorporated. Mix in the butter and then switch the dough hook and knead on low speed for about 6-8 minutes. The dough will be quite sticky but try your hardest not to add any flour. I promise, it will all be worth it. 

Spritz your hands with a little cooking spray, scrape the dough out of your mixer and then place it in your prepared bowl. Cover with plastic wrap and let rise in a warm place until doubled, 1 - 1½ hours. 

When it's ready, use a dough scraper to divide the dough into 8 equal parts. I usually put a little flour down at this point, to keep the dough from sticking to my counter top. Using your hands, gently roll each portion of the dough into a ball and place on your prepared baking sheet, 2-3 inches apart. Cover loosely with a piece of lightly-oiled plastic wrap (I usually just spray a little cooking spray on the top of the buns and then place the plastic wrap on top). Let rise again, about 1 hour, until puffed up and nearly doubled. 

Place a large metal pan of hot water (I use my 9x13 metal cake pan) on the lowest rack of your oven and then preheat it to 400 degrees, with the other rack in the center. Brush the tops of your buns lightly with the egg wash and sprinkle with sesame seeds. 

Bake the buns for about 15 minutes, rotating half way through, until the tops are a beautiful golden brown. Transfer to a rack and cool completely. 

Whole Wheat Bread

I bought a Bosch back in February and I've been trying to make my own bread since then. I meant to try several recipes but I started with this one and haven't had a desire to try another. This is delicious and SO easy. I love that the bread rises in the cold oven and only for 30 minutes, then it's as easy as removing the towel and turning the oven on. I can bake 3 loaves of bread in just a little over an hour from start to finish. 

photo taken by my lovely friend, Becca B. 

Recipe from my awesome sister, Jenn
Makes 3 loaves

Into your mixer place:
3 cups whole wheat flour
2 generous cups of VERY hot water
1/3 cup olive oil (or canola)
1/3 cup honey (or sugar)
2 teaspoons salt

Mix until well combined. Turn off mixer, cover with a clean towel and let sit for 10 minutes. While you are waiting, take 3 loaf pans and coat with cooking spray.

Once the ten minutes are up, remove the towel and add:
2 heaping tablespoons of yeast
3 heaping tablespoons of vital wheat gluten

Turn your mixer on and add:
1 1/2 cups bread flour

Continue mixing. In humid Texas I need to add a little more flour, usually 1/2 cup more, until the bread no longer sticks to the side of the bowl and forms a nice ball while mixing. Knead for 10 minutes.

Spritz hands with a little cooking spray and divide dough into thirds. Shape into loaves and place in pan, turning once to coat with oil. Place your loaf pans in the oven and cover with a towel. Let rise for 30 minutes.

REMOVE THE TOWEL BEFORE YOU CONTINUE

After the bread has risen for 30 minutes (the bread should be about double and almost to the top of the pan), turn your oven to 350 degrees and bake for 30-35 minutes. My oven is a little hotter so the loaves are done closer to 30 minutes. If in doubt, use your instant-read thermometer. It should read 190 degrees. Remove the bread from the oven and then instantly remove it from the pan. Place the hot bread on a wire rack and let cool as long as you can before breaking into it.

I have no self control so I usually burn my mouth.