Description
Soft, golden, and sturdy kingsize burger bread with a pillowy crumb and glossy crust that turns any burger into a showstopper.
Ingredients
Scale
- 4 cups (500 g) bread flour
- 1 1/4 cups (300 ml) warm milk
- 2 1/4 teaspoons (7 g) active dry yeast
- 3 tablespoons (40 g) sugar
- 1 1/2 teaspoons (9 g) fine salt
- 4 tablespoons (60 g) unsalted butter, softened
- 1 large egg
- 1 egg yolk mixed with 1 tablespoon milk, for egg wash
- 2 tablespoons sesame seeds (optional)
Instructions
- Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Combine warm milk, sugar, and yeast in a large bowl. Let sit until foamy, about 5 minutes, then mix in the egg, softened butter, bread flour, and salt until a shaggy dough forms.
- Turn the dough onto a lightly floured surface and knead for 8 to 10 minutes until smooth and elastic.
- Place the dough in a greased bowl, cover, and let rise in a warm spot for 60 to 90 minutes until doubled.
- Punch down, shape into a large round, and place on the prepared baking sheet or in a greased round pan. Cover and rise again for 30 minutes.
- Brush the top with the egg wash and sprinkle with sesame seeds if using.
- Bake for 25 to 30 minutes until deep golden and the bottom sounds hollow when tapped.
- Cool on a wire rack, then slice horizontally for an oversized burger or cut into wedges to serve.
Notes
- Use bread flour for better structure and a satisfying chew.
- If browning too quickly, tent loosely with foil during the last 10 minutes.
- For a softer crust, cover the warm loaf with a clean towel while cooling.
- Whole loaf or slices freeze well for up to 2 months.
Nutrition
- Serving Size: 1/8 loaf
- Calories: 260
- Sugar: 6 g
- Sodium: 350 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 2 g
- Protein: 8 g
- Cholesterol: 40 mg
Keywords: kingsize burger bread, giant burger bun, oversized burger bun, homemade burger bread, big bun