6/22/11

16 French Bread Deli Buns


We enjoyed our French bread hamburger buns so much, I thought, why not try to make a hot dog or deli buns?

The dough was divided into smaller portions (3 oz.), which made 11 hoagie or deli buns.

They were shaped into batards, or logs.  This is important to keep the bread from flattening out.  I found it much easier to shape a large loaf than a tiny bun!


After shaping, I rolled them into a 5" log.


After they had risen, I used an egg wash mix (1 egg + 2 T. water) on top and sprinkled with sesame seeds.  The egg wash keeps the seeds on better than spritzing with water.



I used a tomato knife to slash the tops vertically 1/4" deep,  along with 1 cup of hot water poured into an old metal pan in the bottom of the oven.


A perfect hoagie, deli or hot dog bun for your summer fun!

French Bread Hamburger or Deli Bun
(4x6 recipe download)     (full page printable recipe)

16 comments:

  1. These look beautiful. My kids love their sandwiches on hoagies, I never thought to bake them myself. Thanks for fantastic recipe!
    Aimee

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  2. Your breads always look SO good! I wish I could do that!!

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  3. These look delicious, you are making me hungry! :)

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  4. You make them look as if they came from the store!

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  5. I'm going to make these, and I hope they turn out as beautiful!

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  6. Neat idea to make these with french bread dough!!

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  7. Wow, very professional looking. I bet them smelled amazing!

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  8. Frieda, these look so great. I have made hamburger buns with french dough bread, but they didn't look as good as yours. Joni

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  9. Mmm!!! Those look amazing! Is the water in the bottom so the crust gets hard? Rod was just asking me how to make bread with a hard crust and I told him I thought it had something to do with water...am I wrong??

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  10. AnonymousJune 22, 2011

    You really have a passion and talent for bread. I love to make my own as well, but pretty much regular wheat bread....although I have to tell you that I did grind my own wheat for bread today. It was amazing the difference!

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  11. Shannon, it creates initial steam to help the dough rise and create somewhat of a crispy crust, but it softens up the next day....unless they get eaten up! The water spritzing also helps during the first couple minutes of baking.

    If you want it to be like a hard roll, extra crusty, you would have to drop the oven temperature fifty degrees and cook it 5-10 minutes longer.

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  12. Ann, hooray for making your own wheat bread and kudos to you for grinding it! It is amazing what freshly ground wheat can do for your bread!

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  13. Oh, my! Those look so good. But, yesterday it was 112 here and it will be almost that today. I'm avoiding the oven! When it cools down, then I'll make bread again.

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  14. 112 degrees?!? That is definitely NOT a baking day! I'm a night owl and do much of my baking then. It is only in the 90's here, but will get hotter as the month goes along.

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  15. I just made a delibun and COMPLETELY AGREE, much eastier to shape a loaf than a bun

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  16. Maybe with practice, we'll get better! The homemade taste is worth it ~

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