Prep 1 hr
Cook 35 mins
Fairly easy, faster than other yeast breads, comes close to duplicating the bread used for "gondola" sandwiches from the old Avanti's Italian Restaurant near Bradley University in Peoria, Illinois.
- 2 1⁄4 cups water
- 3 cups unbleached all-purpose flour
- 3 cups bread flour
- 2 teaspoons fine sea salt
- 2 teaspoons sugar
- 2 tablespoons yeast (not fast-acting)
- Mix flours.
- In bowl of electric mixer, combine water, about half the flours, salt and sugar.
- Blend well and then add yeast.
- Beat at medium speed for 6 minutes.
- Add remaining flour, blending until you have a soft dough.
- Turn out onto floured surface and knead 15 minutes, or use dough hook on mixer to knead 10 to 15 minutes.
- Place dough back in mixing bowl and cover for 10 minutes.
- Punch down and shape into long skinny loaves as for sub sandwiches.
- Place on greased and floured baking sheets.
- Cover and let rise until not quite doubled (30 to 45 minutes.) Bake at 400 degrees for 35 min.
- or until golden brown.
What a great and easy bread, and it does come very, very close to my memories of Avanti's in Peoria. Seems its the yeast and quick rising that gives this that subtle sweetness of the sandwiches I remember. I've tried others and this is the clear winner for sub rolls; we even like it for pizza crusts.