I made some savory buns from my latest favourite bread machine cookbook, "The Artisan Bread Machine" by Judith Fertig. Each bread that I've tried so far have turned out fantastic!
I have lots of spring onions in my garden. Harvested some of them, most of it goes into my simple stir-fry noodles for our lunch, and used some of it for this fantastic buns. The original recipe is baked as a loaf bread, and there's a variation on making these into a boule. But I wanted these to be small pan-buns, so that's what I did. However, I did not have any bacon, I substitute with sandwich hams instead, which I pan-fried lightly and chopped into pieces. Also I did not have any blue cheese, have not tried blue cheese before actually, but I always have some cheddar cheese in my freezer, so that is what I used. Since both the ham and cheese are already salty, I reduced the salt to 1/2 teaspoon, and it turns out not that salty, so I think the full 3/4 teaspoon would be alright, but I would stick to 1/2 teaspoon if you are watching on the salt intake, it's all a matter of preference. I added in about 1 teaspoon of dough enhancer.
As usual, I let the machine do the kneading for me, set at Basic Dough cycle. The top picture is the first rise in the bread pan just before the end of cycle. The second picture is when the dough is 'punched down' by the bread machine just before it beeps, signalling the end of the cycle.
Remove the dough from the bread pan to a lightly floured bowl, divide the dough to 8 round balls as follows, 7 balls of approx 80gm in weight and 1 bigger ball at approx 140gm in weight. Place them in a round 9" greased baking pan with the bigger ball in the centre, as pictured above. Cover loosely with oiled cling wrap and leave to rise for about 45 minutes.
Bake in preheated oven for about 18-20 minutes until done. Brush top of hot buns with melted butter for a shiny and soft crust. Leave to cool till slightly warm.
Lovely buns!
Lovely buns! Did I mention how lovely they are? :o) I made some tea while waiting for it to cool a little!
So soft, I love doing this! :)
The bits of ham and spring onions, the cheese got melted in.
Couldn't resist, we ate this about 20 minutes after baking. Yum!
We love the bits of ham and the spring onions.
The texture is soft and fluffy, very tasty, good enough on its own with a cup of tea! Or tear it open and spread a generous serving of butter! A keeper recipe that I can see returning to my kitchen!
I'm sharing this with :
BYOB - Bake Your Own Bread hosted by Girlichef
Bacon, Green Onion and Blue Cheese Bread (Ham, Green Onions and Cheddar Buns)
(adapted from "The Artisan Bread Machine" by Judith Fertig)
Makes one 1-1/2 lb (750gm) loaf
1-1/2 tbsp granulated sugar
1 tsp instant or bread machine yeast
3/4 cup warm water (110F/43C)
1/3 cup finely chopped green onions
3 tbsp vegetable oil
2-3/4 cups bread flour
3/4 tsp salt (I use 1/2 tsp)
1/3 cup finely chopped crispy cooked bacon (I use sandwich ham)
1/3 cup crumbled blue cheese (I use cheddar cheese)
scant 1 teaspoon dough enhancer (my addition)
- Add sugar, yeast and water to the bread pan. Let stand for 10 minutes or until yeast starts to bubble.
- Add green onions and oil. Spoon flour on top of liquid. Add salt, bacon and cheese.
- Select the Basic/White Cycle and press Start.
kitchen flavour's notes :
~ the changes I made to the ingredients : I use sandwich ham which I pan-fried lightly, I use Cheddar cheese instead and I reduce the salt to 1/2 tsp as the cheese and ham are already salty. I added 1 scant teaspoon of dough enhancer to the flour.
~ follow step 1 and step 2 above. Select Basic Dough Cycle.
~ at the end of Basic Dough Cycle, remove dough and divide into 8 round balls, 7 balls about 80gm weight and 1 ball about 140gm weight. Arrange moulded round balls in a greased 9" round cake pan, placing the bigger ball in the centre and the smaller ones all around. Cover loosely with a greased plastic cling wrap and leave to rise for about 45 minutes. Preheat oven to 180C.
~ remove cling wrap and bake for about 18-20 minutes or until done. Transfer buns from cake pan to a wire rack to cool completely. Brush top of hot buns with melted butter for a soft and shiny crust.
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