Category: Sandwich

Week 18: Hot Dog Buns

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USA: Although the Germans have been putting their sausages in bread long before the Americans, the buns used for American hot dogs came to be when Mr. Charles Feltman invented an elongated bun on Coney Island in 1871. I love this recipe; it produces soft, squishy buns in under an hour. It’s a great dough, easy to knead by hand, so good for beginning bakers!

Quick and Easy Hot Dog Buns | Lola Osinkolu

(Video below)

Ingredientsmilk, butter, bread flour, yeast, salt, sugar
Rise Time10 + 30 + 15
Special EqupimentNone!

Week 14: Pain de Mei

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FRANCE: This perfectly square loaf is baked in a pan with a lid, resulting in a soft, thin crust and tight, tender crumb. It’s reminiscent of Wonder Bread’s more sophisticated cousin, Pepperidge Farm White, and smells heavenly. The shape, texture and lack of crust make it the perfect foil for sandwiches and canapes, and if you slice it very thick, Texas toast. The detailed video is in French, but you can’t go wrong if you follow Chef Sylvain’s instructions exactly, and I’ve added a link to his website which you can have Google translate into English.

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