Jun 27, 2011
I've been trying to bake all of our bread at home but I was finding that I was buying bread for hoagies/sandwiches at the bakery instead of making it. I didn't know why I was doing that so I set out to find a recipe. I came across this recipe and gave it whirl without any expectations and lo and behold, I was very presently surprised! The bread came together easily, rose like a beauty, and had wonderful flavor. And the only real reason we had these sandwiches was because I had to make the bread. ;)
I'm not a big steak sandwich eater - it's not the first thing that I would order at a restaurant or the first use for steak at home. We had some thin steaks in the freezer that I thought would be great as sandwiches - and they were! A soft roll, sweet caramelized onions, seared steaks and tangy mustard-mayo sauce. These were great for an easy meal that came together super fast.
2 1/4 tsp. active dry yeast
1 1/2 cups very warm water, divided (around 115-120 degrees)
1 tbsp. sugar, divided
1/8 cup vegetable oil
1 1/2 tsp. salt
4 -4 1/4 cups all-purpose flour
1. In the bowl of an electric mixer fitted with the paddle attachment, dissolve the yeast in 1/4 cup warm water add 1/2 tablespoon sugar. Let stand about 5 minutes, until foaming.
2. Add remaining water and sugar and mix in the oil, salt, and 2 cups flour until smooth. Add the next 2 cups of flour in 1/2 cup increments until a soft ball of dough forms. Switch to the dough hook and knead until smooth and elastic, 6-8 minutes.
3. Place in a lightly oiled bowl and turn once to coat. Cover with plastic wrap, place in a warm place, and allow to rise for 45 minutes.
4. Lightly grease a baking sheet. Once dough has risen, gently punch it down and turn out onto a lightly floured surface and divide into about 6 pieces, roughly the size of a sandwich roll (or to your liking). Shape into an oval and place 2 inches apart on a prepared baking sheet.
5. Using clean kitchen scissors cut a 1/4-inch slash across the top of each roll. Cover with a clean kitchen towel and let rise for 20 minutes.
6. Bake at 400 degrees for 13-18 minutes or until golden brown. Remove to wire racks to cool.
adapted from food.com