With a sharp knife, score an X on the top of each bun.Drop 2 dough balls in the boiling water at a time for 20-30 seconds, then with a slotted spoon let the excess water drip off and place on the baking sheets with a few inches apart. In a large pot, bring the 7 cups of water and ⅓ cup baking soda to a boil.Pre heat your oven to 200C/400F/Gas Mark 6 and line 2 baking sheets.Use a sharp knife to cut into 9-10 equal pieces. Once doubled in size, punch down in the bowl and turn out onto a lightly floured surface.place in a lightly oiled bowl cover with a kitchen cloth or cling film and place in a warm place for 1 hour*.
Knead your dough on a lightly floured surface for 3-5 minutes and form into a ball.The dough should bounce back if poke with a finger. If the dough is still sticky add another ¼ cup to ⅓ cup. Add ¾ cup of strong white bread flour, stir again. Slowly mix the plain flour, 1 cup at a time with a wooden spoon.of butter and whisk in the sugar and the salt. Whisk the warm water and yeast together in a large bowl and set aside for about 5 minutes.When you’ve got a recipe written out in front of you, there is little leeway to go wrong (just don’t go off piece like I always do, it generally doesn’t work out). Sorry to not include everyone in this recipe, but you can find plenty more gluten-free recipes to try on my blog instead!īread is an art, but that doesn’t mean it has to be complex. My GF bread attempts have been terrible in the past, and I just NEEDED a good outcome from these on the day of experimenting, because I just NEEDED a good burger. Since you’re making it yourself, you’re not going to be putting a load of sugar and preservatives in – so in theory it’s the healthiest white bread you could possibly eat! Unfortunately, these bad boys are anything but gluten free. Stop thinking about making it wholewheat and healthy, because you know deep down that it’s not going to taste half as good. My belief is, if you’re going to make bread, just go the whole hog. Pretzel buns aren’t so much of a big thing in the UK in comparison to places like the US, which is pretty sad on my part, because burgers are just crap in a flat soft bap. That’s my favourite kind of bun summed up in a sentence. Beautifully fluffy white bread on the inside, crunchy & crusty outside, sprinkled with the much needed coarse sea salt.
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