I'm moving away from California (sob. . . sob) and I'm finding the concept of living without In-N-Out very difficult. I've begun to hoard spread packets to soothe myself in moments of utter desperation, and it would really help if I could make a reasonable facsimile of their buns. I go almost exclusively for artisan-style sourdoughs, so I have no idea where to even begin. I assume from the light but closed crumb that it's a high-hydration enriched dough. To complicate matters, the marketing literature says it's a "sponge bread." I don't know what this means, but I assume it's not referring to a preferment. Any ideas from the TFL community? 

Egy dl tejben kis liszttel és pici cukorral kelesztjük meg az élesztőt. A lisztet kimérjük és sorban beledolgozzuk a hozzávalókat. A vajat (margarint) a legvégén adjuk hozzá, és alaposan meggyúrjuk. Kelesztés 1 órán át, langyos helyen, majd a tésztát kétfele vesszük kinyújtjuk, és megtöltjük a mákkal. Óvatosan feltekergetjük tepsire helyezzük és újabb 30 percet kelesztjük langyos helyen. Sütés előtt megkenjük a porcukorral elkevert tojássárgájával. Közepesen meleg előmelegített sütőben kb 45 perc alatt elkészül.

Jó tudni:

Everyone wants to make the perfect challah. It's easier than you think. Try this recipe:

Perfect Challah with Sweet Crumble Topping

I make them in twisted rolls and bake them in a 12 cup muffin tray and they come out shaped well and with great height. You cannot eat just a bite so make a lot of them!

Makes 32 rolls

Topping:
2 cups flour
2 cups sugar
16 - 19 tablespoons oil
Mix flour and sugar. Add oil (start with 16 tablespoons) and add until consistency is crumbly.

Challah Dough
5 lbs sifted flour (sometimes need to add 2 or 3 more cups)
1 cup sugar
4 packets RAPID RISE yeast
2 tablespoons salt
3 eggs
5 cups warm water
1/2 cup oil

Put 5 cups of flour in mixer. Add yeast, sugar, and salt. Mix in water, oil and eggs. Mix until well combined and it has no lumps. Add remaining flour one cup at a time. Knead in the mixer for 12 minutes.

Let dough sit in a warm place for 45 minutes to 1 hour. The dough should have at least doubled in size. Punch down dough and braid into loaves or use a few pieces and knot for rolls. Place in challah pans or in large muffin cups. Let rise 45 more minutes. Sprinkle generously with crumble topping. Bake in a 350 degree oven for 30 minutes.

For more great challah recipes, check out www.gourmetkoshercooking.com 

Which one book, has the most, the tastiest recipes ?  Instructions on bread baking 101 not necessary, if it has that's ok but not essential by any means.

Hi all:

Because I'm a curious (i.e., nosy) baker, I previously asked you all what your signature loaves are - the ones you bake regularly. But what loaves would you definitely want to find on the dinner table in heaven? Assuming that there is a heaven, we all know that there will be endless bakeries there. What are the loaves that you think give you a taste of heaven on earth? (and not necessarily ones that you can bake).

For me, I think that a real and true pizza margherita (spelling?) reveals a bit of nirvana. And of course, a straight up chewy peasant loaf, with its attendant slabs of real butter.

And Soundman - you'll probably bring some book along with you too?

peace & love from Atlanta,

KP