Breville the Custom Loaf BBM800XL Manuel D'instructions page 78

DOUGH – HAMBURGER BUNS
BREAD NAME
SETTING
PADDLE
DELAY START
INGREDIENTS
SPONGE
Milk 80°F (27°C)
Sugar, granulated
Bread flour
Yeast: Active Dry
DOUGH
Milk 80°F (27°C)
Honey
Unsalted butter, ½" pieces at room temperature
Salt
Bread flour
OPTIONAL TOPPING
Sesame seeds, or coarse sea salt
Egg was: 1 egg + 1 tablespoon water, beaten
78
MAKING THE SPONGE
In a small bowl, combine the sponge ingredients. Cover with plastic wrap and
Hamburger Buns
set aside in a warm place to proof for 30 minutes.
Dough-Bread
MAKING THE HAMBURGER BUN
Collapsible
Yes
Ensure the collapsible paddle is securely attached and in the upright position
before adding ingredients to the bread pan. Place the milk into the bread
pan and add the sponge. Break up the sponge by hand. Add the remaining
ingredients in the order listed. Secure the bread pan inside the baking
¾ cup chamber. Select the DOUGH BREAD setting. Press the START | PAUSE
button. When the cycle is complete, remove the bread pan from the bread
½ teaspoon
machine. On a lightly floured surface, take the dough out of the bread pan and
1 1/ 3 cups
divide the dough into 6 equal portions. Roll each portion into a ball and place
1 ½ teaspoons
on a parchment paper lined baking sheet, 2 rows of 3 buns. Lightly brush
each bun with the egg wash, then flatten each round. Cover with plastic wrap.
1/ 3 cup After 20 minutes, lightly brush with the egg wash and flatten the buns again.
Cover with plastic wrap. After 25mins, remove the plastic wrap, lightly brush
1 ½ tablespoons
with the egg wash and sprinkle the buns with sesame seeds and/or coarse
¼ cup
sea salt.
2 teaspoons
Preheat an oven to 400°F (205°C). Bake the buns in the center rack for
1 1/ 3 cups
approximately 20 - 25 minutes or until golden brown.