Recipe by Jeff #631750
This is basically a standard French bread loaf recipe scaled up and modified for 4 hoagies, with my own observations and tips regarding making them suitable for eating sandwiches. The key point is that biting through the crust of a roll into a sandwich requires a crust that isn't tough.
Top Review by pammyowl
Very good! I left them in the oven too long, and they developed a fantastic crust! The crumb was perfect for Hoagies, tender and moist. The crunchy ones we are going to eat as frengh bread, and I will make another batch for my Roast beef au jus! A tiny bit too salty, so i will cut that by 1/4 tsp. and I will set the timer so I get a softer crust. One thing, though, I would NOT use a ceramic dish to create steam. I tmay crack! Use a cast iron skillet that you no longer use( it will rust). I use a broiler pan filled with lava rocks.
- 1 1⁄2 teaspoons yeast
- 1 cup water
- 3 1⁄4 cups bread flour
- 1 1⁄2 tablespoons extra virgin olive oil
- 1 1⁄2 teaspoons salt
Directions See How It's Made
- Combine yeast with tepid but not warm water and let sit until convinced the yeast isn't dead, 10 minutes maximum.
- In a large bowl, combine most of the flour, oil and salt, add the water/yeast, and stir/add flour until the ball pulls away from the bowl.
- Sprinkle flour over a kneading surface and over the ball, and knead for about 7 minutes.
- Lightly oil a bowl and allow to rise until doubled, usually about 50-60 minutes if in a barely warm place.
- Punch down the dough, divide into quarters, and shape into 4 hoagies roughly 6" x 3.5" or so. Allow to rise for 20 minutes.
- Preheat the oven at 425, with a baking stone in the center rack and a ceramic dish on the bottom while the bread rises.
- Transfer the rolls to the stone, return the stone to the center rack, and turn the heat down to 375.
- For each of the first 4 minutes baking, toss a dash of water across the bottom of the ceramic dish to create steam.
- The rolls should be medium brown and more than doubled in height within 29-30 minutes.