"buns" news and stories

Brioche burger buns. Photo: Smitten Kitchen.

Marie Antoinette may not have been the one to say "Let them eat cake!" -- we'll never know for sure -- but one thing is certain: whoever said it first wasn't talking about the sugary stuff, but about bread. The phrase is translated from the French qu'ils mangent de la brioche. If said brioche is baked to a perfect golden brown and topped with sesame seeds, we say, "Oui!"

Just in time for Bastille Day, here is an ideal-looking hamburger bun from across the pond. The American treat was given a French twist by Deb at the Smitten Kitchen, who consulted nearly 100 recipes in search of the ultimate bun. In the end, she went with a technique that ran in the New York Times; the buns turned out "plush and mildly sweet and slightly buttery."

Suffice it to say we're feeling fully fired up for Bastille Day. Bon appetit!

[Via Smitten Kitchen]

Lavender: So hot right now. Lavender.

1. Lavender Cupcakes from Chockylit (who sadly is no longer blogging). That makes this recipe worth more, right?

2. Pound Cake with Blueberries and Lavender Syrup from Epicurious

3. Amazing lavender cookies, jelly, cinnamon buns and more from Happy Valley Lavender

4. Lavender and Honey Salad Dressing from Sonoma Lavender.

5. Lavender Lemon Bars from recipezaar

6. Lavender Ice Cream from Philly food blog Straight from the Farm

7. Lavender Pizza dough, breakfast rolls and other sweet recipes from Napa Valley Lavender Co.

8. Lavender Limeade from Jardin du Soleil

The Cinnamon Bun Bread that Alison, from The Flour Room, recently made is the perfect recipe for anyone who loves cinnamon buns but doesn't have the time or the inclination to make a whole batch of yeasted rolls. The recipe is from Fin Arthur Flour and does use yeast in the recipe, but it is no more difficult than a quickbread. The batter is mixed up, stands at room temperature for about an hour while the yeast works and gives the bread some lightness, opening up the crumb of the bread to prevent it from becoming too dense, and is then poured into a loaf pan for baking. A bit of baking powder helps the bread rise even more, making this a pretty foolproof option, even for the yeast-phobic bakers out there.

This loaf has a cinnamon sugar topping and cinnamon chips swirled throughout. Cinnamon chips are available at many grocery stores, but alternative options for this loaf include adding in chocolate chips or doubling (or tripling) the topping recipe, dividing the batter in half, and adding a layer of cinnamon sugar mixture to the center of the loaf.

Source

Perhaps with an eye towards ballpark munchies and the upcoming grilling season, someone asked Yahoo! how hot dogs got their name. They directed the questioner over to the National Hot Dog and Sausage Council which has come up with a (semi) definitive answer, since no one really seems to know the exact origin. One thing is clear: it's an American name, even if the sausages themselves were German.

Apparently, the name originated in the 1800s, when a large number of German immigrants began to move to the US. With them, they brought lots of sausages, but they also brought long, thin, dachshund dogs. The similarity in  shape between the two is what probably prompted someone to dub the sausages "hot dogs" and the name stuck. No one person can be attributed to this, but the name was so popular that for many years, when someone said they wanted a "dog," they were inevitably referring to the frankfurter and not to a puppy.

Source

Sara Lee has just released a new line of hot dog and hamburger buns in time for the summer grilling season. The buns are made along similar lines as their best-selling Soft & Smooth bread, which contains whole grains but has the same texture and flavor as white bread. The names of the buns are a mouthful -  Sara Lee Made With Whole Grain White Hot Dog and White Hamburger Buns - but if the success of their Soft & Smooth bread is anything to go on, it is a mouthful that consumers are eager to take.

How do they make these breads? Spencer Wise is a food scientist for Sara Lee who is credited with the creation of these breads and buns. They are about 24% whole grain, made using a "white whole wheat" flour developed by ConAgra to feel softer and look similar to white flour, and contain 6 grams of whole grains per bun. Wise says that while the basics like flour, oil and yeast are important, any baker could work them out, so "the real secret recipe lies in the amount of monoglycerides, enzymes and other additives, " the combination of which allows the bread to be made successfully on an industrial scale.

Source