baking bread

These Vegan Burger Buns are soft, fluffy and easy to make! I share easy step by step tips to guide you through, and show you how to freeze them so you can enjoy fresh burger buns every time!

Vegan Burger Buns

¾ cups all purpose flour

granulated sugar (or liquid

instant yeast

sea salt

olive oil

unsweetened vegan milk (preferably

maple syrup

mustard (or dijon)

mix of sesame seeds,

In a large bowl, add the flour, sugar, yeast, and salt. Whisk the ingredients together. 

Create a well in the centre of the flour. Slowly add the warm water and olive oil to the dry ingredients, and then mix together with a spatula until just incorporated. The dough should look shaggy. 

Flour a clean surface, and then pour/add the dough onto the surface. Flour your hands and fold the dough together. Knead the dough for about 8-10 minutes with your hands and knuckles. The dough might be sticky at first, but you can add up to ¼ cup flour while flouring and kneading to make it easier to manage. You want the end dough ball to be smooth, with slight dimples with a bit of tension formed.

Lightly grease the ball of dough with some additional oil and place back into the bowl in a ball. Cover the bowl with a plastic wrap or a kitchen towel and let it sit for at least 1 hour on the counter in a warm area. If your kitchen is too cold, you can place it in your OFF oven with the pilot light on which will provide enough residual heat for it to rise. The dough should rise and double in size.

Punch down the dough and fold over.

Divide the dough into 8 equal balls and roll each into a ball. Using your fingers, pinch and pull the undersides to shape each ball round. Now would be a great time to check out my highlight on Instagram where I video&#039;d this for clarification! But you essentially want to make them round.

Line up the balls, about 4 inches apart if you don&#039;t want them to spread into one another/touch, on one or two baking sheets (depending on the size or your baking sheet - you want them decently spread out since they&#039;ll puff up, then spread again while baking).

Cover with a light kitchen towel and allow the balls to proof/rise for another 45 minutes.

You can also begin preheating your oven to 400°F/200°C within the last 20 minutes so it&#039;s ready when they&#039;re done rising.

Using a silicone brush/pastry brush, brush the vegan egg wash over the buns and the sides. Sprinkle some sesame seeds over the top and any other seeds you might desire.

Bake your buns for 15 minutes in the oven. Remove, and allow to cool on the baking sheet for about 5 minutes, then transfer to your cooling rack. Allow to cool fully. The buns also get much softer once they begin to cool.

Slice, tear, slather in butter, and enjoy!

Burger Buns

Mix the vegan milk, maple syrup/agave and the mustard thoroughly together to combine. If you don&#039;t want any sweetness, you can lower this to 1/2 teaspoon maply syrup/agave. You don&#039;t have to use all of the vegan egg wash, just as much as you desire for a golden brown top.

Vegan Egg Wash

There is nothing like the taste of homemade bread. Try this classic sourdough recipe and serve fresh from the oven!

Sourdough

milliliters (1/2 cup) buttermilk

(1/2 cup) sour cream

(1/3 cup) warm water

(1 cup) white bread mix (Defiance brand)

milliliters (1/2 cup) warm water

(3 cups) white bread mix (Defiance brand)

tsp (7 grams/1 sachet) dried yeast

salt

Plain flour, to dust

Olive oil,

Give your next sandwich bread a braiding with this challah sandwich bread.  An egg-based dough baked in a loaf pan so it makes perfect and impressive slices for your sandwiches.

Challah Sandwich Bread

Water (warm 110F)

2¼ tsp Instant dry yeast ((or 21 g fresh bakers yeast))

Sugar

Eggs (large)

All-purpose flour

Salt

All-purpose flour (for kneading)

flour

In a mixing bowl or measuring cup combine warm milk (110 F), yeast, honey, oil, and eggs. Stir and set aside to foam for 3 mins.Pro tip - Instant yeast does not need to be activated. But I like to ensure my yeast is good and working for me. You may choose to add all ingredients directly to the flour.

eggs

Measure the flour and salt in a mixing bowl or stand mixer with the dough hook. Add the yeast mixture and combine well.Pro tip - If you do not like kneading, I highly recommend using a stand mixer with the hook attachment.

combine

Knead - By hand - transfer to a well-dusted worktop and knead for 5 to 6 minutes (video shows kneading by hand) - Stand mixer - once all the flour is well incorporated knead on medium for 4 to 5 minutes (Progress pictures show knead in a stand mixer)

knead

When the dough is soft, shiny, but still slightly sticky shape into a ball. Place the dough in an oiled bowl seam side down. Coat the surface with oil to prevent drying. Cover with a clean kitchen cloth or plastic wrap.

bowl

Leave in a warm place. Let rise for 60 to 90 minutes until double in volume. Pro tip - In winter, you may need 90 minutes or more. But in summer, the dough may double in 45 minutes. If you can&#39;t attend to it at that moment, de-gas, reshape, and let double in volume again.

Dough

degas

When the dough is double in volume transfer to a well-dusted floured surface.  De-gas, reshape into a ball. Then roll into a small log. Pro tip - At this point there is no need for additional flour. So use a light dusting of flour.

divide

You can make two small challah bread or one large challah bread with this dough. For two small loaves, divide the dough into 2.

weigh

Then, divide the dough into 6 portions. They need to be approximately the same weight. I use a kitchen scale to measure the dough.Pro tip - If the portions are uneven, the challah braid will loo uneven as well. So, keep them similar in size.

shape

Ropes - Shape each into a ball. If necessary, let rest for 5 to 10 minutes. Pro tip - When shaping into a ball ensure all seems are tucked in and the ball is smooth. Rest these for 5 to 10 minutes if the dough resists.

roll

Roll each ball with a rolling pin on an un-floured work surface (see video). Then, roll like a jelly roll into a rope about 18 inches long (see video)Pro tip - This step is optional but it will give a nice shape and firm texture to the challah.

Shaping the challah

braid

Place all six ropes so they intersect at the top. It&#39;s easier to watch the video first then try to understand my instructions. 😂 😜

Ensure the six strands are secured at the top. From left to right you now have 1, 2, 3, 4, 5, 6 strands in front of you. It&#039;s harder when only read my instructions, so please watch the video.- Strand 1 goes over 6 and 6 goes over 1 - simple criss-cross (like two arms on either side).- Then, 1 comes down in between 2, 3, and 4, 5.- And 3 goes over in place of 6.- Then, 1 comes down in between 2, 3, and 4, 5.- And 4 goes over in place of 1.

count

Continue with the process until you have reached the bottom. Tuck the seams at the top and bottom under.

Transfer to two 7 x 4-inch loaf pan or one 13 x 4-inch loaf pan. Cover with a clean kitchen cloth and let proof for 30 to 45 minutes.

Braiding the challah

preheat

20 minutes before baking, preheat the oven at 350°F /177°C / Gas Mark 4

eggwash

Brush the bread with a beaten egg. Pro tip - Egg wash is a full egg with 2 tbsp of water. An egg wash will give a nice golden color. If you can&#39;t use egg, milk or cream will work just as well. Do not use oil or butter as it will create a crust.

bake

If you make two challah bread with this dough bake each for 20 to 25 minutes until you have a nice golden brown. If you make one large challah, (as I have here) bake for about 45 to 50 minutes until you have a nice golden brown color. Pro tip - When baked, the internal temperature of the bread should be about 195 F. The bread will have a hollow sound on the bottom when tapped.

cool

Remove and let cool on a wire rack for 5 minutes. Then, cover with a clean kitchen cloth to keep it soft.Pro tip - Do not leave the loaf on the tray for too long as the steam will make the bread soggy on the bottom. Covering the bread with a cloth will help the bread retain moisture and prevent it from drying out.

Enjoy!

Bake

https://content.jwplatform.com/videos/VzFMzzQY.mp4

Give your next sandwich bread a braiding with this challah sandwich bread.  An egg-based dough baked in a loaf pan so it makes perfect yet impressive slices for your sandwiches.

Challah Sandwich Bread Recipe

Our super easy Almond Flour Bread Recipe is an excellent gluten-free, paleo, and keto option for those trying to decrease carbs. This keto bread comes together quickly with just a few simple ingredients and makes for a delicious and satisfying alternative to traditional bread without using yeast.

Almond Flour Bread Recipe

Almond Meal

Tablespoons Protein Powder

Baking powder

Tablespoon Sweetener

Cream cheese

Tablespoons oil

water

Prepare all ingredients

Prepare all of your ingredients. Eggs and cream cheese are best at room temperature. Sweetener is optional. At the same time, heat your oven to 170 degrees Celsius or 340 degrees Fahrenheit.

Whisk eggs

Mix whole eggs with a pinch of salt in a kitchen machine until foamy. This helps to get that perfect fluffy almond flour bread once baked.

Mix dry and wet ingredients

While your eggs are whisking, mix together the almond flour with all the dry ingredients in a bowl. At the same time, mix cream cheese with oil and water in another bowl. 

Prepare bread dough

Once your eggs are whisked with fluffy consistency, reduce the speed of your machine by half. Start adding the dry mixture spoon by spoon, which the dough is mixing. Add about half to 3/4 of the bowl. Next, add your wet mixture step by step to properly combine the dough. Finish up with the rest of the dry mixture. 

Pour into a baking loaf and bake for 30 minutes in a preheated oven or until the bread is golden brown. 

https://mediavine-res.cloudinary.com/video/upload/d9v8gghjbo0hvmcoinvw.mp4

sandwich bread recipe

½ cups (420 grams) all-purpose flour

¼ tsp (7 grams) active dry yeast (1 packet)

sugar

½ tsp (9 grams) salt

tbsp (30 milliliters) olive oil butter

The most amazing 4 ingredient crusty no-knead bread recipe!

Crusty No-Knead Bread

flour ((approx 420 grams))

yeast

(375 milliliters) warm water ((see recipe note 2))

Add all ingredients to a medium sized mixing bowl and stir to combine. Cover and leave to rise at room temperature for 8-24 hours.

Using well floured hands, turn the dough out onto a floured piece of baking paper and shape into a round loaf. Leave to rest for 30 minutes (while the oven is preheating)

While the bread is resting, place a cast iron dutch oven or other heavy oven dish&nbsp; with a lid&nbsp;(see recipe note 3) in the oven and heat the oven to 220°C/430°F.

Once the bread has rested, use a sharp knife to slash an X in the middle of the loaf. I find that using a serrated knife gets a cleaner cut.

Using oven mitts, remove the dutch oven or oven dish from the oven and carefully place the baking paper with the bread in the dish. Place the lid on (or cover with tinfoil) and bake for 30 minutes. Remove the lid and bake for a further 15 minutes.

Remove from the oven and allow to cool before slicing and eating!

I love this bread.  I live aboard my 53 ft. Spencer sailboat.  We travel the world and this is my go to bread.  Flour products are different country to country and this recipe, along with my cast iron dutch oven, has never let me down.   Thank you Laura!  

PS.  Laura is a great help and inspiration.  You can email her and she will get back to you.  I was new to New Zealand and she quickly answered my questions.

Made and cooked exactly as recipe, it was too wet to form into a loaf shape. All ingredients were measured on digital scales, it tuned out looking like yours. When cut it was very wet, and stuck to the knife. It was cut six hours after making, it tasted ok.

I'm retired and learning how to cook a few different dishes and this easy bread recipe is by far the easiest and delicious also makes great toast. Cheers mate. PS always ask a busy person for different ways to do things they often think outside the box .

Hi! Just wanted to say we have been looooving this bread,  thanks so much! It is making a weekly (at least haha) appearance in our kitchen! I have successfully made a very savory version, with added herbs, or olives! AND a sweet loaf with added sugar, spices and sultanas! Wasn't sure the sugar one would work but it seemed to with a little less rising time and was soooo delicious with a slab of butter 😋 Thanks Laura!

Hi Laura, I love making this bread! Works perfect every time and super easy. I’ve seen you make this on Facebook story and just wondering what seeds or extras you add and rough quantities?
Kind Regards, Ada

Hi Laura, I started making this bread in lockdown (April 2020) and i haven’t stopped since. It is exactly my kind of bread and it really is easy peasy! So thank you very much. You’ve made this bread enthusiast very happy!

Top 6 baking bread recipes from across the web

The most viewed baking bread recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Vegan Burger Buns

Sourdough

Challah Sandwich Bread

Almond Flour Bread Recipe

sandwich bread recipe

Crusty No-Knead Bread

Top 6 baking bread recipes from across the web

The most viewed baking bread recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Vegan Burger Buns

Sourdough

Challah Sandwich Bread

Almond Flour Bread Recipe

sandwich bread recipe

Crusty No-Knead Bread

The most viewed baking bread recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine