Wednesday, April 15, 2015

Make Your Own Sub Night and Bread Recipe

Last week we decided to have a make your own sub sandwich night.  We made our own bread so that we could each have our own customized foot long if we wanted.  I only used half of one of the footlong rolls and then had a salad.  I don't know if it was the pickles, but it reminded exactly of that famous sandwich shop so many of us love.  There's just something about having pickles on your salad!

I tried to remember all the fixin's that the sandwich shop has.  We had:

baby spinach

tomato
shredded romaine lettuce
banana pepper rings
jalapenos
black olives
red onion
green pepper
oil & vinegar

provolone
american
cheddar

ham
roast beef
turkey
pepperoni
salami
bologna

And of course, our homemade footlong sub rolls.

Here's the recipe.

Ingredients:
4 cups all purpose flour
2 cups whole wheat flour
1/2 cup quick cook oats
1 1/2 tsp. salt

2 cups warm water
1/4 cup sugar
3 tsp. active dry yeast

Directions
Proof the yeast in the warm water with the sugar.  Proofing should take about 10 minutes.  Make sure your water isn't too hot or it will kill the yeast.  I usually heat mine in the microwave 1 minute per cup of water~~so for this recipe it would be 2 minutes.  Be careful!  Hot water in the microwave can be unpredictable and cause serious burns.  Let it sit for a minute before taking it out.  Make sure your water bowl is big enough to let the yeast rise.

Combine both types of flours, oats and salt in a large bowl.  Whisk with fork to combine.

After yeast has proofed, add it to the flour and combine until it is all incorporated and forming a dough.
Turn out onto a lightly floured surface and knead for about 8 minutes.  

I did not need to add any flour to this recipe while kneading.  It was the perfect amount of moisture (or lack thereof) for me to knead it without it being sticky.  

When done kneading, grease a bowl with a little oil and place dough in bowl.  Turn dough to make sure every surface got a little oil.  Cover bowl with a lightly dampened towel.  Allow to sit in a warm place until doubled in size~~about 2 hours.  
I always put mine in my oven with the light on.  I read somewhere that makes it the perfect temperature to rise.  It has always worked for me.

Once the dough has doubled, punch it down.
Divide into four equal sections.
Shape balls of dough into long, thin loaves about one foot long on baking pans or cookie sheets~~I always use my Pampered Chef bar pans.  

Cover with the dampened towel again for about a half hour.

Place a pan of water on the bottom rack of the oven~~make sure it's enough that it won't evaporate or watch to make sure  that it doesn't evaporate.
I filled two 5x9 bread pans half way with water and put them on the bottom of my oven.

Preheat oven to 350 degrees.

Cut a slit down the middle of the loaves with a sharp knife.

Bake 7 minutes in the preheated oven, then brush or spray the tops with olive oil.
Bake another 7 minutes, then brush or spray again~~I just used my olive oil cooking spray.
Bake for 10 - 15 minutes longer, until golden brown.
These directions are for my cooking stone.  All ovens and pans are different.  Watch your bread to make sure it doesn't burn.


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DISCLOSURE: I am not a doctor, nutritionist or chemist. The things that I post to this site are usually experiments I do that may or may not work for me (I will always let you know which way) . Nothing I post is meant to treat any condition that you may have. You should always ask your own doctor's opinion on any condition that you may have. If you try anything from my site, you do so at your own risk. I'm an experimenter, always trying to make my own way. That's my thing. I'm happy if you find inspiration here. Life for me is always about creativity.

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