Well the name said BBQ but I am not about to do that, what with the weather being so unpredictable and I am just getting over the flu.
I am just baking it for burgers or just eating it with butter and jam at work:) This recipe is very easy to follow and yields only 8 buns...just enough to last a day or two:)
Dough after kneading and now ready for proofing...the Kmix did the job for me of course, I just do the 3 seconds knead.
I found this recipe in this website if you are interested. I love the texture of this bread, chewy with a little bit of crunch from the semolina and dense enough to hold the weight of any sandwich fillings you care to top with.
SEMOLINA BARBECUE BUNS
(from Dan Lepard – The Guardian website)
75g semolina or cornmeal, plus more to finish
25g unsalted butter
1 tsp honey
1 tbsp natural yoghurt
1 1/2 tsp salt
1 tsp instant dry yeast
450g strong white flour, plus more for shaping
150ml boiling water
200 ml warm water
oil for kneading
1. Spoon the semolina into a mixing bowl, pour on 150ml boiling water, stir well and leave for 10 minutes to cool.
2. Mix the butter, honey, yoghurt and salt into the mixture with a fork then slowly work in 200ml warm water, breaking up any lumps with your fingers. Stir in the yeast and flour, work to a smooth soft dough and leave for 10 minutes.
3. Give the dough three 10-sec kneads on an oiled surface over 30 minutes, then leave, covered, for an hour.
4. Roll the dough to about 25cm x 35cm on a floured surface, lay on a baking tray lined with non-stick paper and leave covered for 20 minutes.
5. Cut the dough into eight flat rectangular “rolls” and leave again covered until risen by half.
6. Heat the oven to 240°C/fan 220°C/465°F/gas 9. Brush the tops with water, sprinkle evenly with semolina and score a crisscross on top with a sharp knife. Bake for about 20 minutes until golden brown.
Fresh out of the oven....I just love the smell of freshly baked bread!
Cooling on the rack...