Po' Boy and Hot Dog Buns ala Fog City Diner - San Fran - xpost

[Guest guest]

Xpost: MC5, MC-Rec, RC, Veg-Rec

 

Hi all,

 

This is such a neato cookbook! Looks like this USED to be their hamburger

bun recipe and now they buy them...but still use the recipe for Po'Boy and

Hot Dog Buns. (In the book, they title the recipe " Hamburger Buns. " )

 

WILL post to the MC5 list for you MC5 users, so toss this.

 

Brenda

 

 

* Exported from MasterCook *

 

Buns ala Fog City Diner, San Francisco

 

Recipe By :Fog City Diner cookbook, by Cindy Pawleyn

Serving Size : 16 Preparation Time :0:00

Categories : Breads Buns

Restaurant

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 packages active dry yeast

2 cups lukewarm water

6 cups unbleached flour -- to 7 cups*

2 teaspoons kosher salt -- or sea salt

2 tablespoons sugar

4 tablespoons unsalted butter -- cut into pieces

1/2 cup olive oil -- plus extra to coat the bowl

2 tablespoons cornmeal

1 egg beaten

1/2 cup milk

3 tablespoons seeds -- (sesame, poppy, caraway, cumin, fennel, etc.)

 

* (or 5 cups unbleached white flour plus 1-2 cups whole wheat flour)

 

MAKES 16 BUNS OR ROLLS

 

Beat the egg with the milk to produce an egg wash.

 

In a medium bowl, sprinkle the yeast over the lukewarm water, stir, and

let sit for 10 minutes to dissolve the yeast. Combine the flour, salt, and

sugar in a large bowl and cut in the softened butter until the mixture

resembles coarse crumbs. Add the yeast mixture and olive oil and continue

mixing until all the ingredients come together. Transfer the dough to a

smooth floured surface and knead for 3 to 5 minutes or until the dough is

satiny and elastic. If the dough is very sticky, you might need to work in

an additional 1/4 cup flour. This is a very tender and soft dough.

 

Lightly brush a bowl with olive oil. Add the dough and rotate it to coat

it with the oil. Cover the bowl with a damp towel or plastic wrap and let

the dough rise in a warm place until it doubles in volume, about 1 hour.

Punch the dough down and knead briefly. Line a baking sheet with parchment

paper and sprinkle it with 1 to 2 tablespoons cornmeal.

 

Divide the dough into equal pieces (3-1/2 ounces each), form into balls

and roll out to 3- to 4-inch diameter circles. Place the buns on the

baking sheet, cover with a damp towel or plastic wrap, and let rise in a

warm place for 30 minutes Press each bun down slightly to compress it.

Brush the buns with the egg wash, sprinkle liberally with seeds, and let

rise again in a warm place for 30 to 45 minutes until rolls have doubled

in size.

 

To form Hot Dog Buns, divide the dough into equal pieces (2-1/2 ounces

each), press flat, and roll into cigar shapes about 4-1/2 inches long.

Place seam-side down on the prepared baking sheet. Brush with egg wash,

and sprinkle liberally with the seeds of your choice (caraway seeds are

good with Polish sausage or bratwurst, cumin seeds with chorizo, and

fennel seeds with Italian sausage might be nice). Let rolls rise in a warm

place for 1 hour until they have doubled in size.

 

For Po' Boys, roll out all the dough into one large rectangle about 1/4

inch thick. Cut into 3 x 5-inch rectangles. Place the rolls on the

prepared baking sheet, brush with egg wash, and sprinkle with seeds--poppy

seeds are my favorite. Let rise until doubled in size, about 1 hour.

Preheat the oven to 375 degrees. Bake for about 20 to 30 minutes, or until

golden brown. Turn onto a rack to cool. Let cool completely before using.

Makes 16 buns or rolls.

 

Source: Fog City Diner cookbook, by Cindy Pawleyn (co-owner and chef) 1993,

Ten Speed Press

 

S(Typist/Poster):

" * From the cookbook collection of Brenda Adams

(adamsfmle); posted RecipeCafe, MC5,Veg-Rec & MC-Recipe

list. "

 

NOTES : This recipe makes Hot Dog or Po' Boy buns (and I guess it used to

be their recipe for Hamburger Buns, but they buy them now).

Original name

for recipe - in the book -- " Hamburger Buns " -- but I changed it

for MC

clarity and field size.

 

Owner writes: The true test of a good hamburger bun is that you

can take a bite

out of one side of it without the burger slipping out the other

side. This dough is untraditional in that you start out by cutting

the butter into the dry ingredient as you would for a pie dough.

This is what makes the buns very tender and allows them to pass

the true test described above. Although we don't make our own

hamburger buns anymore, we still use this dough to make hot dog

buns and po' boys. Instructions for shaping all will follow.

 

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