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Nice (burger) buns!

DSC03138I wanted REAL hamburger buns for some hamburgers we grilled on Monday evening, and quickly discovered that most pareve buns rely on some form of soy milk. 

Then I found this easy recipe,  from the King Arthur Flour website, which only calls for a bit of butter.  I substituted some room-temperature “healthy margarine” (Earth Balance?) and a little over an hour later, these buns were ready.

The flat shape is intentional here.  I am always irked when homemade buns are too high and round – like a dinner roll.  Not a suitable vessel for a burger that is flat and wide.

DSC03134So I read about this trick where you make twice as many balls as you want buns, then flatten them, and that’s what I did.  Each bun is actually two balls, flattened and laid one on top of the other. 

I kind of flattened them a bit too radically; I think next time I would leave them a little puffier.  Still, they rose nicely on the pan and puffed a bit more when baked.


They truly were beautiful – soft and tender and slightly sweet, just the way a burger bun ought to be.  Mmm… the perfect prelude to Victoria Day fireworks!

Happy Memorial Day / Shavuos to those who are celebrating this coming weekend!

Blog article about my sister!

Sara has been doing some amazing things with (nearly) gluten-free sourdough.  That’s right, SOURDOUGH.  She uses rice flour, I believe, fermented and added to a mixture of various gluten-free flours, to try to rival the flavour and popularity of her gluten-full breads.

Check it out over here!

And while you’re at it, here’s some more great press!!!

I had an amazing NEW concept this week following a super-fun bread workshop on Thursday:  a 2-generation, 3-baker bread workshop, with me, my mother, and Sara. 

Each of us could present one bread from start to finish: something like challah, no-knead and sourdough… or whatever.  Anything, really!

I mentioned it to my mother, who is pretty gung ho.  Haven’t told Sara yet… or anybody at our shul, which would be a fabulous (and kosher!) place to do it.  NOT my mother’s kitchen… or mine, I suppose.

Anyway, please take a minute to LIKE my sister’s very worthwhile up-and-coming bakery operation over here in Facebook-land.

p.s. don’t click here unless you want to see her very “unbaked” to-be-constructed website.

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