Tuesday, June 5, 2012

Buns, Buns, and More Buns

snoozin' by Kay Tucker
crashin' by Kay Tucker
Do you want the Bare Facts?

Are you ready for the Naked Truth?

Yes? Then come to
ART in the VINES!
Saturday, June 9th, 11am to 4pm and Sunday, June 10, noon to  4pm.
Somerset Ridge Vineyard and Winery

Speaking of Buns......
How 's that for a segway?
Yes, I have a recipe for you.

Here is a recipe from Fleischmann's Yeast. For a perfect burger, visit you butcher for the freshest ground beef available, then bake your own buns. As your burgers are cooking, slice the buns in half, butter both halves then toast either on the grill or in a skillet! Those two ingredients will assure you a perfect burger, ready for all your favorite condiments! Who doesn’t love a burger?

Hamburger Buns….Homemade is always better!
4 1/2 cups all-purpose flour (4 1/2 to 5 cups)
1/4 cup sugar
2 teaspoons salt
1 1/2 tablespoons instant minced onion
2 packages Fleischmann's® Active Dry or Rapid Rise Yeast
3/4 cup milk
1/2 cup water
3 tablespoons butter or margarine
3 eggs, at room temperature
poppy or sesame seeds

1. In large bowl, combine 1 1/2 cups flour, sugar, salt, instant minced onion and undissolved yeast. Heat milk, water and butter until very warm, 120º to 130ºF. Gradually add to dry ingredients; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add 2 eggs and 1/2 cup flour. Beat at high speed 2 minutes, scraping bowl occasionally. With spoon, stir in enough additional flour to make soft dough.
2. Knead on lightly floured surface until smooth and elastic, about 4 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes. (With Rapid Rise Yeast, cover kneaded dough and let rest on floured surface 10 minutes. Proceed with recipe.)
3. Punch dough down. Divide into 8 equal pieces. Form into smooth balls. Place on 2 greased baking sheets. Flatten balls with hand to 4-inch rounds; cover. Place 2 large shallow pans on counter; half-fill with boiling water. Place baking sheets over pans. Let rise until doubled in size, about 15 to 20 minutes.
4. Lightly beat remaining egg; brush on buns. Sprinkle with sesame or poppy seeds. Bake at 400ºF for 10 to 15 minutes or until done. Remove from baking sheets and cool on wire racks.

No comments:

Ponte Vecchio, Florence, Italy

Ponte Vecchio, Florence, Italy
oil painting by Kay Tucker

Somerset Autumn on Wea Creek

Somerset Autumn on Wea Creek
Oil Painting by Kay Tucker, Private Collection


oil painting by Kay Tucker

Kansas Storm

Kansas Storm
oil painting by Kay Tucker, Private Collection

Watercolor Collage

Watercolor Collage

Tempo al Tempo....All in Good Time

Tempo al Tempo....All in Good Time
48"x36" sculptural painting by Kay Tucker