buns

Slider Buns
FarmPlate May 26, 2010 Buns 0 comments
from the FarmPlate Kitchen Vermont has some of the tastiest, chewiest, crustiest, all-around best sandwich breads in the world. But a quality soft bun for your sliders is hard to find. We suggest baking your own buns and freezing them. This recipe is easy to double for a crowd. 3 cups King Arthur white whole-wheat flour 1½ cups King Arthur unbleached all-purpose flour 1 packet quick-rising yeast 1½ teaspoons salt 1½ cups whole milk 1/3 cup vegetable oil 2 large eggs 3 tablespoons brown sugar Egg wash made with 1 beaten egg white, 1 tablespoon water and a pinch of salt In a mixing bowl, whisk together the white whole-wheat flour, 1 cup of the all-purpose flour, the yeast and salt. Heat the...
Picnic Sliders
FarmPlate May 26, 2010 Buns 0 comments
English has got to be a tough language for the non-native speaker. Take the word "slider" for instance. It can mean a runner rounding third determined to break the tie. An Olympic slider rides a skeleton down a mountain. The Slider is an almost-forgotten T Rex album. In the past five years, a new slider has joined the etymological mash-up. Sliders are turning up on restaurant menus all over the place. They're two- or three-bite burgers than pack some serious flavor heat. Sirloin sliders are probably the most common, but pork, lamb and even chicken sliders show up fairly frequently. We like sliders because they give you lots of room for creativity. You can tuck a surprise bit of cheese into...