Browsing Buns

Sweet GF Challah/Buns

May17
2016-05-17 09.53.34
2016-05-17 11.38.04

Ingredients

600 gr. Tagmish GF flour
1 Tbsp. (12 gr.) dry yeast
120 gr. sugar
50 gr. (25 gr. + 25 gr.) vegetable oil
1 Tbsp. salt
600 ml. tap water
1 egg for brushing
sesame seeds for sprinkling (optional)

Preparation

Mix all dry ingredients in a bowl.
Add water and 25 gr. of oil and knead for a 6-7 minutes on high until you get a soft, sticky dough.
Pour remaining (25 gr.) of oil over dough, and knead into the dough.
Cover bowl loosely with a plastic bag, and let rise in warm place for approx. ½ an hour.
For buns: Divide dough into equal parts weighing 100 gr. each, knead and form balls.
For Challah: Divide dough into equal parts weighing 200 gr. each, knead and form balls.
Shape into desired Challah/bun shape.
Place over a tin lined with baking paper, brush with egg and sprinkle with sesame.
Preheat you oven to 220C/450F.
Let rise for approx. 20 additional minutes.
Bake for 10 minutes, then reduce heat to 180C/360F.
Continue baking until nicely golden-brown (approximately 20 minutes for buns, 30 for the Challah).

2016-05-17 11.40.22
posted under Vegan, Kosher, Breads and Doughs, Buns, Quickies, Starters, Gluten-free, Dairy-free, Parve, Vegetarian, Sides | Comments Off on Sweet GF Challah/Buns

GF White Bread

November17

2015-11-16 14.16.41

Ingredients

280 gr. (2 cups) Tagmish GF flour
½ Tbsp. (~7 gr.) dry yeast
2 Tbsp. sugar
¼ Tbsp. salt
½ tsp. (2 gr.) baking powder
2 Tbsp. vegetable oil
280 gr. tap water
1 egg
1 Tbsp. Tami Gluten-Free Couscous Mix

For brushing: 1 egg yolk + 1 tsp. vegetable oil

Preparation

Mix all dry ingredients, other than Couscous mix, in a bowl.
Add all liquids, except egg, and knead for a few minutes until you get a soft, sticky dough.
Add egg and knead until fully incorporated.
Add Couscous mix and knead for an additional 5 minutes.
Lightly oil a medium-sized bowl, and transfer the dough onto it.
Cover bowl with plastic wrap, and let rise for approx. ½ an hour.
Place dough into lightly-oiled bread tin.
Lightly wet your hands and smooth top of bread.
Lightly wet your finger tips and smooth dough on all sides, to create straight lines.
Cover with a towel and let rise refrigerated for ½ an hour.
Preheat your oven to 200C/400F.
Brush with egg mixture on top and sides evenly.
Bake at the center rack of your oven for 10 minutes.
Reduce heat to 170C/340F and continue baking until nicely golden-brown on top.
Move tin to a lower rack, and continue baking for 10 minutes.
Remove from oven and tin and let cool on an oven rack.
You can keep in closed plastic bag on counter top for up to two days, or slice and freeze.

2015-11-16 14.05.49

posted under Vegan, Kosher, Breads and Doughs, Buns, Quickies, Starters, Gluten-free, Dairy-free, Parve, Vegetarian, Sides | Comments Off on GF White Bread

Sweet Bun and Challah Dough

November17

Friday, morning, three weeks into my diet. Three weeks where I see a variety of breads, Challahs, buns a cakes galore daily in various online forums… So I reached a breaking point and got in the kitchen to improvise a sweetish dough, which I made into a braided Challah, a round Challah and some stuffed buns. Sometimes an improv turns out nice, sometimes it goes straight to the bin, and sometime, like this time, all the stars align and a new recipe joins my standard-recipe family. So here it is, my first made-up yeast dough recipe – originally Gluten-free, and dairy free – here adjusted for plain flour.
For the Gluten-free version: Sweet Gluten-Free Bun and Challah Dough

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2013-10-30 18.42.15

Ingredients

500 gr. plain flour
8 gr. (1 tbsp) dry yeast
1 tsp. sugar
7 gr. (½ tbsp) salt
80 gr. (¼ cup) honey (for a vegan version, you can substitute for molasses)
360 gr. (1½ cups) tepid water
50 gr. (¼ cup) vegetable oil
Glazing Ingredients:1 egg, ½ tsp oil, pinch of salt, ¼ tsp water.
Vegan Glazing Ingredients:2 tbsp soy/rice milk, ½ tsp olive oil, pinch of salt.

Preparation

In a small bowl, mix yeast with 1 tsp sugar and a little of the water, stir well and set aside for 5 minutes to froth.
In a large bowl, mix flour with salt.
Add remaining ingredients and knead well until you get a soft, springy dough (you can knead by hand or using a stand mixer) for at least 10 minutes!!
Cover bowl with plastic wrap and towel, and let rise until dough doubles.
For two Challahs:
Remove dough from bowl and place onto well-floured surface.
Knead well until dough is not sticky, and can be shaped.
Divide the dough into 2 equal parts (weigh).
From each part create one Challah (whichever braiding you prefer).
Place braided Challahs on baking sheet, cover with a towel and let rise until they add 20-30% to size.
Mix glazing ingredients and brush Challahes well
Sprinkle with sesame, poppy seeds, or whatever else you’d like (or nothing at all).
Bake in an oven pre-heated to 160C/320F until golden-brown.

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Let cool to room temperature before slicing.
For Buns:
With lightly-oiled hands, divide dough into equal-sized balls (80 grams each).
For Regular Buns:
Roll each portion into a nice ball.
For Stuffed Buns:
Flatten each portion in your hand (or using a rolling pin).

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Place about 1 “pregnant” tsp of filling in the center.

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Pinch closed.

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Roll into a ball.

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Continued Bun preparation:
Place buns on baking sheet, cover with a towel and let rise until they increase in size by 20-30%.
Mix glazing ingredients and brush buns well.
Sprinkle with sesame, poppy seeds, or whatever else you” d like (or nothing at all).
Bake in an oven pre-heated to 180C/360F until golden-brown.

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Let cool for a few minutes.

Lightly-Sweet Challah Buns

October17

The source of this recipe is a colleague who claimed it was the best Challah recipe in the world. He was right. As I tend to do, I made some changes and improvements, and here we are.

2013-07-24 20.23.08
2013-07-10 14.10.29
2013-07-05 19.51.46
2013-07-24 20.26.37

Dough Ingredients

1 kg. flour
200 gr. sugar (for really sweet buns, add 50-100 gr. sugar, to taste)
20 gr. dry yeast
100 gr. vegetable oil
2 eggs
2¼ cups warm water
30 gr. olive oil
10 gr. salt
Some more  flour for kneading/rolling

Glaze Ingredients

For dark buns:
3 egg yolks
1 tsp. vegetable oil
½ tsp. water

For lighter-colored buns:
1 XL egg
1 tsp. vegetable oil
½ tsp. water

Preparation

In a small bowl, mix the yeast with 1 tsp. of the sugar and some of the warm water, and leave for 5 minutes until it ferments and bubbles.
In a large bowl, mix the flour, fermented yeast and remaining sugar.
Add the vegetable oil, eggs and water and knead until you get a unified, smooth and slightly watery-feeling dough.
Add the olive oil and knead well.
Add the salt and knead until you get a smooth dough (approx. 10-15 minutes).
Cover bowl in plastic wrap, and let rise until dough doubles in size.

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Using your hands, form balls out of the dough – 100 gr. for buns, 300 gr. for small Challahs (I weigh each ball to get same-sized buns).
Flour your work surface well.
Knead each ball, adding  flour until you receive a firm and un-sticky ball which can be rolled.
Using a rolling pin, roll each ball into a long strip (about 3 inches/7cm wide), and roll into a thin cylinder.
Using your hands, gently roll each cylinder into a long tube.
Braid into desired shape (the internet is packed with photo and video braiding tutorials, I found a nice video, slowly showing a few types of braiding).

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Place buns/challahs on a baking tin lined with baking paper, and cover with a towel.
Let rise until buns increase in size by 20-30%.
Preheat your oven to 170C/340F
Mix the glaze ingredients well. Thoroughly brush each bun, and sprinkle with sesame/poppy seeds.

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Bake until the bottom of the buns/challahs is a nice golden-brown.

posted under Kosher, Breads, Buns, Gluten-free, Dairy-free, Can prepare in advance, Parve, Vegetarian | Comments Off on Lightly-Sweet Challah Buns

Improved GF Burger Buns

August3

I like developing good recipes, and then improving on them… So sue me 🙂

2015-07-25 19.11.00

Ingredients

½ Tbsp. dry active yeast
480 gr. (2 cups) warm water
200 gr. cows/goats milk or for a dairy-free version: water + 2 tsp. Apple Cider Vinegar
2 eggs
2 Tbsp. olive oil
4 Tbsp. honey
1 Tbsp. salt
840 gr. Tagmish GF Flour mix
Brushing mixture: 20 gr. melted butter/olive oil + 1 egg yolk

Preparation

Put all ingredients in your stand-mixer bowl, and knead for 10 minutes on low.
With oiled hands, form a ball and lightly oil on all sides.
Transfer dough to lightly-oiled bowl, cover with a plastic bag, and let rise until doubled (approx. 1 hour).
Divide into 8-10 equal parts, knead each part well and form a ball.
Gently flatten each ball into a ½”/1½ cm thickness and place on tin lined with a baking sheet, spaced 1-1½” apart.
Let buns rise by 30-40% (approx. ½ an hour).
Preheat your oven to 190C/375F.
Brush each bun with brushing mixture and generously sprinkle with sesame seeds.
Bake for approx. 20 minutes until golden-brown.
Remove from oven, and transfer onto rack to cool.
I recommend cutting the bun in half almost all the way, and toasting lightly over skillet upside down.
Serve burgers with pickled onion, pickles, lettuce and tomato, ketchup and mayo, and, of course, crispy fries.

2015-07-25 19.16.50

I will be posting my recipes for most of the recommended soon, as well as two hamburger recipes.

posted under Independence Day, Kosher, Breads and Doughs, Buns, Gluten-free, Soy-free, Can prepare in advance, Parve, Vegetarian | Comments Off on Improved GF Burger Buns
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I’ve been thinking about setting up a blog documenting my food experiments and ensuing recipes for a while now… Food is my passion, and spending time in the kitchen creating yummy food is my favorite passtime!

I was almost there a few years back, when I found out my body doesn’t take kindly to certain types of food (Gluten, cow’s-milk, soy, peppers, eggplants, citrus fruit, yada yada yada).

So…. I took a couple of months to whine and feel sorry for myself. Then I got mad–I’m always at my best when I get mad–and started experimenting with substitutes. I can now make pretty much anything I used to make, within my limits.

This blog includes recipes I converted (with credit), or developed myself.

I take requests, and am happy to answer any questions about cooking and baking, and am honest enough to tell you straight when I don’t know the answer, and try to refer you to a source that does…

I hope you’ll join me on my journey.

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