Sweet Sub Style Sandwich Bread Food

THE BEST SUPER SOFT AND CHEWY HOAGIE ROLLS

Steps:

• If using Active Dry Yeast (not the Instant I use) you have to proof the yeast first. Add the Active Dry Yeast, sugar, and 1/4 cup plus 2 Tablespoon of warm water in a bowl of a stand mixer.
• Using a whisk or spoon, mix and set aside for 5-10 minutes or until the yeast has bubbled quite a bit.
• In the bowl of a stand mixer fitted with the dough hook (this would be the same bowl your yeast mixture is in) add 2 cups of flour and the remaining cup of water. Start off on low. Mix for 4 minutes.
• Go to Step 1 of Recipe Continuation and follow the rest of the recipe
• In the bowl of a stand mixer fitted with the dough hook add in 2 cups of flour, water, sugar, and Instant Yeast. Start off on low. Mix for 4 minutes.
• Go to Step 1 of Recipe Continuation and follow the rest of the recipe.
• Add in the salt and 1 cup at a time of the remaining flour and mix for 5-6 minutes until the dough is slack (See note). At this point, your mixer should be at medium speed. If your dough, after 5-6 minutes is not slack add up to 1/4 more cup of water (taking you up to a full 1 1/2 cups used) but add one Tablespoon at a time. The additional water will fully depend on how humid your room is.
• Add in the butter 1 Tablespoon at a time and mix until almost fully melded in before adding the next Tablespoon. In total, mix for 1-3 minutes or until the dough comes back together and the dough until it pulls completely away from the side and is smooth and shiny. Remove from bowl and transfer to a greased, covered bowl until doubled in size. ~1 hour.
• Punch the dough down and place it on a very lightly floured board. Divide into 4-8 pieces and shape. I would advise using as little flour as possible when shaping these. The more flour you add, the tougher the hoagies will be. Transfer to a parchment-lined tray and cover with lightly sprayed plastic wrap. Allow to rise again until almost doubled. ~30-45 minutes. Do NOT overproof them otherwise they will fall flat.
• Preheat the oven to 375 F. If you want to slash your bread, using a lame, make your slashes. If desired, brush with a coating of choice and bake for 16-23 minutes or until golden brown. To ensure doneness, test the internal bread temp. It should be at 200F.
• Allow to cool before cutting with a quality bread knife ( Sani-Safe S162-8SC-PCP 8″ Scalloped Bread Knife with Polypropylene Handle Pan )

PERFECT SANDWICH BREAD

Steps:

• add yeast and a pinch of sugar (to feed the yeast) to warm water, let it sit 5-10 minutes until very foamy. water should be warm, but not hot, about 110 degrees.
• put proofed yeast into a large mixing bowl. add milk, honey, oil, and salt.
• add flour, start with 3 cups. mix with a sturdy spoon until smooth.
• add in more flour, one cup at a time until it gets to hard to stir.
• turn out dough onto a floured surface and knead for about 10 minutes adding more flour as needed. dough should be smooth, elastic and not too dry, but not sticking to your hands either.
• put dough in a greased bowl and turn it over to lightly grease it. cover the bowl with plastic wrap and a towel (you can use a damp paper towel and towel if you don't have plastic).
• sit it in a warm place (like on top of the fridge) for 1-1 1/2 hours until doubled in size.
• cut the dough in half as equal as you can. punch dough down, getting all the air out. form into a rectangle and roll up tight, tucking in the ends. it should look like a small loaf.
• place each loaf in a greased (I use shortening) loaf pan. cover again and let rise 45 minutes until about doubled in size.
• if you choose, brush with the egg for a nice glossy look (i prefer it).
• bake at 350 for 35 minutes on the middle rack (leave room, they will rise more in the oven!).
• the bread is done when it's golden and sounds hollow when you tap on it.
• remove immediately from the pans and cool on a cooling rack so the bottoms don't get soggy (check to make sure it's done by also tapping on the bottom-it should sound hollow also).
• cool at least 10 minutes before cutting.

SANDWICH BREAD

Steps:

• Combine the water, yeast and sugar in a liquid measuring cup; stir gently to mix. Let stand until foamy, 5 to 10 minutes.
• Whisk the 2 flours, milk powder and salt in a large bowl. Make a well in the middle; add the yeast mixture and vegetable oil and stir to make a shaggy dough. Bring the dough together with your hands, turn out onto a lightly floured surface and knead until springy and smooth, 6 to 8 minutes; add more flour, 1 tablespoon at a time, if the dough is too sticky.
• Transfer the dough to a lightly oiled medium bowl, turning to coat in the oil. Cover with a kitchen towel or plastic wrap and set aside in a warm place until nearly doubled in size, about 1 hour.
• Form the loaf: Lightly punch down the dough, then transfer to a clean surface. Form the dough into a wide smooth 8-inch log with your hands, tucking the ends underneath. Transfer to a lightly oiled 8 1/2-by-4 1/2-inch loaf pan; loosely cover with plastic wrap. Set aside until the dough rises 1 inch above the pan, about 1 hour.
• While the dough rises, preheat the oven to 350˚ F. Bake the bread, rotating the pan halfway through the baking time, until the loaf is golden brown and sounds hollow when tapped, 30 to 35 minutes. When cool enough to handle, remove the bread from the pan to a rack and let cool completely.

ITALIAN SUBS

Steps:

• Soak the onion slices in a large bowl of cold water, 15 minutes.
• Meanwhile, split the bread lengthwise, then pull out some of the bread from the inside. Drizzle 2 tablespoons each vinegar and olive oil on the bottom half. Season with salt and pepper.
• Layer the cheese and meat on the bottom half of the bread. Drain the onion and pat dry. Top the meat with the onion, lettuce, pepperoncini (if using) and tomatoes. Drizzle with 2 tablespoons each vinegar and olive oil and sprinkle with the oregano. Season generously with salt and pepper.
• Drizzle the cut side of the bread top with the remaining 1 tablespoon each vinegar and olive oil, then place on top of the sandwich. Cut into 4 pieces.