Pains à hot-dog avec booster de pain
Ingrédients
- 3 à 3-1/2 tasses de farine tout usage
- 4-1/2 cuillères à café de Fleischmann's® Bread Booster™
- 1 sachet (2-1/4 c. à thé) de levure Levée rapide Fleischmann's®
- 2 c. à soupe de sucre
- 1 c. à thé de sel
- 1/2 tasse d’eau
- 1/2 tasse de lait
- 1/4 tasse de beurre
- 1 blanc d'oeuf plus 1 cuillère à soupe d'eau
- 2 cuillères à café de graines de pavot
- Chiens de Chicago
- 8 hot-dogs casher
- Tranches de tomates, oignon blanc coupé en dés, pointes de cornichon à l'aneth casher, relish casher à l'aneth, poivrons sportifs, moutarde jaune et sel de céleri
PRODUITS
Méthode
- Dans un bol moyen, mélanger ensemble la farine et le Bonifiant de pain.
- In the bowl of a stand mixer, combine 2 cups flour mixture, undissolved yeast, sugar and salt. In a heat proof bowl, warm water, milk and ¼ cup butter until very warm (120° to 130°F. Butter will not completely melt). Add to the dry ingredients. Beat for two minutes at medium speed of the stand mixer, scraping bowl occasionally.
- Stir in enough remaining flour mixture to make a soft dough. Knead on lightly floured surface until smooth and elastic, about eight to ten minutes. Cover; let rest ten minutes.
- Divide dough into eight equal pieces; roll each piece to a six inch rope. Shape into oval roll. Place on large greased baking sheet. Place three inches apart for crisper buns. Place ½ inch apart for so[er buns (more like commercial hot dog buns). Cover; let rise in warm, draft-free place until doubled in size, about 25 to 30 minutes.
- Badigeonner les petits pains du mélange de blanc d'œuf et d'eau et saupoudrer uniformément de graines de pavot.
- Bake in preheated 375°F oven for 15 to 20 minutes or until done. Remove from the sheet; cool on a wire rack.
- Split top of the bun and add a hot dog. Pile on all your favourite Chicago dog toppings!
