300g Organic Stoneground Einkorn Flour
450g Organic Stoneground White Flour
18g Dried Yeast
2x teaspoon salt
These butter enriched bread buns make the softest most luxurious buns around!
The Po’boy recipe originally comes from Louisiana and was meant for seafood but we think they go brilliantly with any sandwich filling or dunked in a delicious homemade soup!
Weigh dry ingredients into a bowl and mix. Make a well in the centre of the bowl and gradually add the milk – all the while mixing it together. Once the dough ball starts to form start adding the softened butter working it into the dough evenly. The dough should be soft & pliable. Knead the dough for six minutes then set aside to prove until the dough has doubled in size (Approx 50 minutes). Divide the dough into 10 equal bit and start to roll them with a cupped hand into a smooth ball – then roll it out slightly to shape into more of an oblong. Place them on a tray with a little space between each and leave to prove again. They will increase in size gain (leave for approx 30 mins) and then once proved pop them into a hot oven (220’c) for approx 15 mins. To check they are ready tap the bottom and if it sounds hollow they can come out.
Leave to cool and then enjoy!Back to recipes