For those keeping track, my due date was two days ago. Still no baby in sight, but we did manage to have a really productive weekend (even if it wasn’t exactly productive in the way I was hoping it would be!)
Obviously the best weekends involve pancakes. I made my usual Whole Wheat Oatmeal Pancakes) but added about 2 tbsp each of coconut, sunflower seeds, flax sees, and chia seeds (all Mike’s idea). They were amazing with molasses, and SO FILLING!
Being the masterful procrastinators that we are, we finally got the decal up on the nursery wall. Nothing like waiting til the very last minute (or apparently, not quite the last minute, since that crib is still empty.)
The diaper area is all ready to go now too. That’s not even a week’s worth of diapers. Scary.
Just like I did all summer, I’ve been trying to keep myself distracted by staying busy in the kitchen, which is even more essential now that I’m past my due date. I don’t know why I never bothered to make my own hamburger buns before, but they really are a billion times better than store-bought. They are much sturdier and just a tiny bit sweet. They were perfect with barbecue tempeh sandwiches and black bean burgers. Totally worth a little effort in the kitchen!
(from The Gourmet Cookbook)
makes 10 buns
1 cup whole milk
2 tbsp hot water (about 100 F)
1 tbsp active dry yeast
2 tbsp sugar (plus a pinch)
2 tbsp softened butter
1 egg, lightly beaten
1 1/2 tsp salt
3-3 1/2 cups all purpose flour
Heat the milk in a saucepan until it’s between 100 and 110 F.
Combine the hot water, yeast, and a pinch of sugar in the bowl of a stand mixer and stir until the yeast is dissolved and creamy. Add about half the milk, and let stand for about 5 minutes, or until the yeast is foamy. (If it doesn’t get foamy, you’ll need to start over with new yeast).
Add the rest of the milk, sugar, butter, and eggs and mix on low with the paddle attachment to combine.
Add the salt and about a cup and a half of flour, mixing until the flour is incorporated. Switch to the dough hook, add another cup of flour, and beat on medium until the dough pulls away from the side of the bowl. Add additional flour about a tablespoon at a time until the dough is smooth and not too sticky, then mix with the dough hook on medium for about five minutes.
Transfer to a greased bowl, cover with plastic wrap, and let rise until doubled, about 2.5 hours.
Line two baking sheets with parchment. Turn the dough out onto a floured surface and roll out with a floured rolling pin into a large round about 1/2″ thick. Cut out 3″ circles using a cookie or biscuit cutter, and place the circles a few inches apart on the prepared baking sheets. Combine the scraps and roll them out, cutting into circles until you’ve used all the dough.
Cover the buns loosely with a towel and rise in a draft-free place for about an hour and a half. Preheat the oven to 375 F.
Bake for about 15 minutes, or until golden brown and hollow-sounding when tapped. Cool completely on a wire rack.