Peter Reinhart's Artisan Breads Every Day
Tags: bread burger buns buns
Recipe Reviews
Leeka from Hamilton, ON
This was my very first bread-making attempt and I'm fairly pleased with the results. I made the butter-flake rolls with this recipe and they were surprisingly easy to make. I cheated on the proofing time a little but they turned out fine if a little denser than I expected. I'm encouraged to continue with more recipes from this book.
andrew from Vancouver Island, BC
These worked out perfectly for me - and they are now my official go-to summer bun recipe. I tried several other enriched dough recipes from other sources, and then finally turned to Peter in frustration with the results, and was delighted to get just what I was looking for.
These are soft, tasty, and perfect for small sandwiches and burgers. They're not quite as fluffy as restaurant burger buns maybe, but they hold up well. I used them with pulled pork and they were excellent.
The overnight fermentation gives more flavour than the quick recipes (though his quick recipe from BBA is also quite good). I added 50% whole wheat with no issues; still light and airy. I did the knotted buns, and after a few odd ones, got the hang of it - they impressed the heck out of my dinner guests the first time I did them.
sturlington from Hillsborough, NC
This did not turn out for me. The dough did not rise. I think it was my fault. I think I bungled the first step of combining the yeast with lukewarm buttermilk, or else my yeast was no good. I will try it again sometime, because the pictures in the book look so yummy.
bhnyc from New York, NY
This is a super easy dough to make and it smells so good. I divided it up and at one time made twelve butterflake rolls and nine knotted rolls. The rest of the dough is still in the refrigerator while I decide what to do with it.
I liked the technique used to make the butterflake rolls- rolling out the dough, stacking the pieces, cutting them and placing them on their side in the cupcake tin. The rolls look really pretty and taste extra buttery. However, I found them a little dense.
Even though the dough is the same, I actually preferred the taste and texture of the knotted rolls. They came out much lighter and fluffier than the butterflake rolls. I thought these look great too. It was necessary to let the rolled out strands rest for quite a while before they could roll out to ten inches.
southerncooker from Boomer, NC
I made this one into the butter flake rolls and my husband loved them. Of course the rest of the family enjoyed them too. The rolls had a wonderful buttery flavor from brushing some melted butter over the dough. They are much easier to shape than they look. Just a matter of stacking and cutting the dough.
(edited 16th March 2010) (0) comment (1) useful
homejoys from ,
I cheated on this recipe.
Like most of the recipes in Artisan Breads Every Day, this soft sandwich bread recipe utilizes a cold fermentation to enhance the flavor. The dough is mixed one day, and then refrigerated overnight or for several days.
But I didn't have an extra day. I wanted to bake this bread to give for some gifts. That evening. So I cheated with this recipe. And it worked!
This recipe makes two large loaves. Since I was giving it as gifts, I decided to use my mini loaf pans. I only had three pans. After kneading the dough, I divided it in half. One half I formed into three small loaves and allowed to rise on the counter. The other half I placed in the fridge to do a slow cold rise.
After baking the first three little loaves and emptying the pans, I removed the other dough from the fridge and formed them into three more little loaves.
I made this recipe according to the directions as far as ingredients. When rolling out the dough, I did generously sprinkle cinnamon sugar before rolling up the loaf for a spiraled cinnamon loaf.
The loaves rose beautifully. I gave five of the loaves away, but of course, I had to slice one myself just to make sure it was as good as it looked! It was! This dough would make a wonderful dinner roll.
bes30 from ,
This was the first recipe I made from Peter Reinhart's Artisan Breads Every Day.
Overall it is very good sandwich bread recipe, but I do prefer the "Everyday 100% Whole Wheat Sandwich Bread" because it is healthier.
This was my first recipe attempt from the book and therefore, I promise to update this review (w/ pictures) once I have had the chance to experience it again.
(edited 18th February 2010) (0) comment (1) useful
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