Prep 10 mins
Cook 2 hrs 5 mins
This is my hoagie bread dough I make whenever I need hoagies...as I never buy them. I can make them fresh when I need them and this recipe makes them alot easier. Make's 6. If you like them "harder", bake them just a little longer.
- 1 cup water (Temp. 110-115 degrees F.)
- 2 teaspoons sugar
- 4 teaspoons vegetable oil
- 1 teaspoon salt
- 2 3⁄4 cups all-purpose flour
- 2 1⁄4 teaspoons bread machine yeast
- (I don't, but I would think you can spray the inside of the bread machine pan with Pam for easier release and clean-up).
- Place ingredients in order into the bread machine.
- Use dough cycle (mine's 1 1/2 hours).
- Before cycle is done I lay out a piece of waxed paper with flour on it.
- When cycle is done, "punch" dough.
- Grease hands or spray with Pam as dough is very "sticky".
- Remove dough from bread machine and place on floured surface/floured waxed paper.
- Sprinkle a little flour on the top of the dough and "smooth" it over the top of the dough.
- Cut the dough into 6 equal pieces (I spray knife with Pam before cutting dough).
- Place dough pieces evenly spaced apart on a cookie sheet sprayed with Pam.
- Shape each piece of dough into an oval shape.
- With kitchen scissors, make a "snip" in the center of each roll, about 1 to 2 inches long and about 1/4 inch deep.
- Cover and let rise 20 minutes (I do this on the top of my stove as I have my oven preheated to 400 degrees already -- works well for me).
- Bake at 400 degrees about 20 to 25 minutes.
I've made this recipe twice now and LOVE it. THe first time I followed the directions exactly and they were excellant.
The next time I increased the salt by 1/2 tsp and lowered the sugar by 1/2 Tbsp. I split the dough into 4 rolls instead of 6 and before baking I brushed on egg white and sprinkled with poppy seeds.... then it was *AMAZING*.
Nice soft crumb and a slightly chewy outside... just perfect for my favorite swiss and turkey with mayo and pickle slices. I will NEVER buy hoagie rolls again!
This recipe is a winner - but here are a few suggestions: 1 cup of all-purpose flour on a low-humidity day weighs 128 grams per cup. A kitchen scale is worth its weight in gold if you want baking success that will you save you money. Also, I used Fleischmann's bread machine yeast "rapid rise" from the jar. Store yeast in the fridge but make sure it is room temperature before you start the recipe. I used a "Zo" bread machine to mix the dough, make sure the water is the right temperature, add the oil - THEN the flour. Make pockets in the flour to add the rest of the ingredients. Make sure you have a separate pocket each for the yeast, sugar, and salt.
I kicked up the recipe by brushing melted butter on top of the loafs after final rise on the stove top, then sprinkled Italian seasoning, parmesian, and a wisp of garlic powder.
Finally, if you don't have a Hoagie bread pan, use a 9 X 13 pyrex baking dish (it has sides), make 3 loaves. They will touch each other after rising, but - after baking, they will easily separate. They will be loafy, soft, yet hold together. Simply cut the bread to the size you want.
It took me 3 batches to figure this out! But tonight my hubby asked me to bake these every week! He says he will never buy Publix hoagies again! Oh - also take them out at the right time, these rolls will look slightly brown and will continue to cook for a couple of minutes when pulled from the oven. Maybe that prevents "crunchy". Happy baking !
This dough came out like Cake batter. I had to start over and add more flour for it to form a ball.