Time 3h Yield 6 Number Of Ingredients 4 Steps:
Place yeast and warm water in the bowl of a stand mixer; whisk to mix. Add flour and salt. Knead with dough hook until mixture forms a soft, sticky dough ball and easily pulls away from the sides and the hook, about 5 minutes. (If still too sticky, add a bit more flour and knead a few more seconds.) Transfer dough to a work surface and form into a smooth ball. Place dough back in the mixing bowl. Drizzle the dough and sides of bowl a few drops of vegetable oil. Spread a film of oil over the surface of the dough. Cover the bowl and transfer to a warm, draft-free place until dough is doubled in size, 60 to 90 minutes. Transfer dough to a floured work surface. Form into a rectangle shape and cut into 6 equal pieces. Using your cupped hand and the work surface, roll each section of dough into a smooth round ball. Cover with a clean, dry cloth and let rest 15 minutes. Flatten dough balls into 6- or 7-inch long ovals. Starting with a long edge, roll the dough into a cylinder, applying extra pressure to the ends to form pointy tips for a classic French roll shape. Transfer to parchment-lined baking sheets (do not crowd them) and cover with clean dry towels until doubled, about 1 hour. Preheat oven to 450 degrees F (230 degrees C). Place a pan of water on the bottom rack. With a very sharp knife, score each roll about 1/4 inch deep along one side somewhere between the side and the top. Spritz loaves lightly with water from a spray bottle. Bake in preheated oven about 20 minutes. Spritz loaves again and rotate pans for a more even bake. Bake until loaves are golden brown, about 10 more minutes. Transfer to a cooling rack; cool completely before cutting.
Time 2h15m Yield 10 to 12 servings Number Of Ingredients 9 Steps:
For the sandwich rolls: On each piece of flatbread, lay 2 slices of American cheese, a layer of shaved turkey, a layer of lettuce and finally a layer of shaved ham. Roll each flatbread into a large roll and wrap in plastic wrap. Refrigerate for several hours. For the chipotle mayonnaise: In a medium bowl, mix together the mayonnaise, diced chipotle and salt and pepper to taste. When ready to serve, remove the flatbreads from the fridge and slice each into 4 or 5 thick rounds. Serve with the chipotle mayonnaise, regular mayonnaise and Dijon mustard.
Time 2h Yield 16 serving(s) Number Of Ingredients 9 Steps:
Dissolve sugar in water and add yeast to proof. Rest one to two minutes. Melt butter and, along with the salt, stir into yeast mixture. Mix in flour, 1 cup at a time until desired consistency is reached (this dough should not be terribly stick to the touch, but should have plenty of “give” and not be too tough). Knead until VERY well developed (important!). Your dough is finished when you can tear a small piece off, roll into a ball and stretch to form a nearly transparent “window” between your fingers without it tearing. Cover with plastic wrap and let stand until doubled in bulk (approx 40 minutes). Lightly dust a small amount of corn meal over well-greased pans, roll your dough into long, thin “logs” and place about 3" apart on the pans. Slash each loaf every inch and a half with a knife, brush with egg white and sprinkle with sesame seeds if desired. Let double in size. Bake in a 400°F oven until golden brown.
Time 14h35m Yield 15 servings Number Of Ingredients 5 Steps:
Combine 4 cups water, the salt and yeast into the bowl of a stand mixer fitted with a dough hook. Set the mixer to low speed and add the flour gradually until fully incorporated. Increase the speed to medium until a ball of dough forms, 1 to 2 minutes. Place the dough into an oiled tub, cover and proof for about 12 hours. Grease the pans with oil and then dust with cornmeal. Dump the dough onto a floured surface and cut into five 1-pound portions. Shape and place the loaves into the prepared pans, and then dust the tops of the loaves with more cornmeal. Cover the pans with a towel and proof for 2 hours. Preheat the oven to 425 degrees F. Remove the towels and bake the loaves for 15 minutes. Remove the bread from the pans and cool on a wire rack. Cut each loaf into thirds and then halve each portion for the buns.
Yield 6 servings Number Of Ingredients 13 Steps:
Place a slice of bread on top of a piece of plastic wrap on large cutting board. Brush the right edge of the bread with egg wash and place the left edge of another slice of bread over the brushed edge, pressing together firmly. Repeat with the rest of the bread so you have a rectangle of 4 slices across and 3 slices down. Using a rolling pin, roll out the bread so all of the pieces of bread are sealed together. Spread mayonnaise over the bread, then arrange the sliced provolone across, starting about ¼ of the way up the bread. Layer on the mortadella, ham, capicola, pepperoni, salami, and peperoncini. Starting at the bottom, roll the sandwich tightly, then cover snugly with plastic wrap. Chill in the refrigerator for 30 minutes. Preheat the oven to 350˚F (180˚C). Line a baking sheet with parchment paper. In a small bowl, melt the butter in the microwave for 1 minute, stirring every 15 seconds, or until fully melted. Mix in the garlic powder and Italian seasoning. Transfer the sandwich roll to the baking sheet. Brush the outside with the garlic butter and bake for 18-20 minutes or until golden brown. Let the roll sit for 5 minutes before cutting into thick slices. Enjoy!
Time 20m Yield 1-1/2 dozen. Number Of Ingredients 8 Steps:
In bread machine pan, place the first seven ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed). When cycle is completed, turn dough onto a lightly floured surface and punch down. Divide dough in half. Roll each portion to 3/4-in. thickness; cut with a 2-1/2-in. biscuit cutter. Place on lightly greased baking sheets. Brush tops with melted butter. Cover and let rise in a warm place until doubled, about 1 hour. Bake at 350° for 10-15 minutes or until lightly browned.
