And bread machines are god's gift to bread lovers. Only a few minutes hand on work (maybe 10 minutes total), a couple of hours of sitting around (or doing other prep work) and viola... fresh baked bread.
This recipe is for that eggy, extra rich (extra butter and an egg in the recipe) bread called a Brioche bread.
Soft and moist with a beautiful crumb. The tops plump up nicely for that classic dome shape with a golden brown and delicious coloring.
The machine does all of the work, mixing, kneading and setting the right environment for that first rise. Makes this a fool proof easy to duplicate recipe. Making these buns a perfect compliment to your burgers,,,
Enjoy indeed!
Brioche Hamburger Buns from a Bread Machine
- 1-1/4 Cup Warm (110 degrees) Water
- 2 TBS Malted Milk Powder
- 1 Package Bread Machine Yeast
- 2-1/2 TBS Sugar
- 1 Large Egg
- 3 Cups Bread Flour
- 1/3 Cup Whole Wheat Flour
- 3 TBS Butter (Softened to room temperature)
- Add all the ingredients to the bowl of your bread machine. Use the "DOUGH" setting and all ow the machine to work (Mix, Knead and first Rise).
- When the cycle has finished, form into a ball and drop onto a lightly floured surface. Divide into 8 (large Buns) or 12 (Average sized) or 16 (Slider size) pieces.
- Shape each piece into a ball, Evenly space each ball on a baking sheet lined with parchment paper. Press each ball flat, about 1 inch thick.
- Lightly brush each bun with melted butter. Cover the baking sheet with a tea towel and set in a warm draft free part of your kitchen. Allow a second rise for about 30 minutes (each bun will puff up about 2 inches tall with a nice rounded top.
- Meanwhile, preheat your oven to 400 degrees. Set a 9X13 casserole pan with 1 inch of water in the bottom rack. Once the oven has pre-heated and your buns have risen, bake for 17 minutes until the tops are a deep golden color.
- Set them on a rack to cool, brush the tops again with melted butter.
Slice and serve with the burger of your choice and of course... ENJOY!
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