Several weeks ago when I was hunting for a recipe for sub rolls, I came across this basic italian bread recipe by Emeril. The recipe is supposed to make one large loaf of Italian bread, but I split it up into four smaller loaves. They still ended up being quite large, so I’ll split the dough five ways next time, and roll them out to be longer rather than fatter. Still, the bread was fluffy in the middle and crusty on the top, perfect for sub sandwiches. Give it a try!
- 2 cups lukewarm water
- 4 1/2 tsp bread machine yeast
- 5 3/4 cups bread flour
- 1 Tbsp dark brown sugar
- 2 Tbsp extra-virgin olive oil
- 1 Tbsp kosher salt
- 1 egg white, lightly beaten
- Sesame seeds, for topping
Pour the water into the bowl of your stand mixer and sprinkle the yeast over the top; wait 5 minutes for the yeast to begin dissolving.
Add in the flour and sugar gradually as you mix using your dough hook attachment. Pour in the olive oil and salt and let the mixer knead the dough 8-10 minutes or until the dough is smooth and elastic.
Place the dough in a lightly oiled bowl, and spray the dough with cooking spray. Cover with plastic wrap and let rise about an hour and a half or until doubled in size.
When ready, punch down the dough and preheat the oven to 400 degrees. Split the dough into 4 or 5 pieces and roll to the length you want, keeping in mind that the dough will rise more. Tuck the ends of the dough underneath each roll and let the rolls rest on a greased baking sheet covered in cornmeal another 30 minutes; they should about double in size again.
Using a sharp knife, score each loaf 3 times. Brush the dough with the egg white and sprinkle the sesame seeds on top, then spray the dough with water from a water bottle.
Place the rolls in the oven. After 3 minutes, spray the bread with water again. Repeat a third time, depending on how crunchy you want the top of the bread to be. Bake about 40 minutes or until the tops of the rolls are golden brown (I left mine in a little too long, but they were still delicious!).