These hamburger buns are really easy to make and take about three hours beginning to end. I originally made these for hamburgers but I discovered that they are perfect lightly toasted for breakfast sandwiches. (The picture to the left is a sausage, egg and cheese breakfast sandwich)
The recipe is based on King Arthur’s Onion Buns, but their version wastes an egg yolk which I hate to do – so I adapted this one a little in order to incorporate it into the dough.
Here’s a great-tasting chewy white sandwich bread which incorporates a blend of whole grains to give your sandwich bread extra nutritional value, flavor and texture.
This recipe uses King Arthur’s excellent Harvest Grains Blend which contains a little of everything: oats, wheat flakes, rye flakes, sunflower kernels, sesame seeds, poppy seeds, flax and millet.
Of course, you can experiment with the grains you like best – even just using old fashioned rolled oats will add a nice texture to what would otherwise be fairly ordinary white bread.
If you’ve ever had commercially-produced bread in Britain (think “Mother’s Pride” type bread), there are two attributes which differentiate it from bread in the US or anywhere else in Europe:
I’ve been trying to replicate this style of bread for a while, and the arrival of my new 1-1/2-Pound Loaf Pan
