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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Combine yeast with tepid but not warm water and let sit until convinced the yeast isn't dead, 10 minutes maximum. | 2. In a large bowl, combine most of the flour, oil and salt, add the water/yeast, and stir/add flour until the ball pulls away from the bowl. | 3. Sprinkle flour over a kneading surface and over the ball, and knead for about 7 minutes. | 4. Lightly oil a bowl and allow to rise until doubled, usually about 50-60 minutes if in a barely warm place. | 5. Punch down the dough, divide into quarters, and shape into 4 hoagies roughly 6" x 3.5" or so. Allow to rise for 20 minutes. | 6. Preheat the oven at 425, with a baking stone in the center rack and a ceramic dish on the bottom while the bread rises. | 7. Transfer the rolls to the stone, return the stone to the center rack, and turn the heat down to 375. | 8. For each of the first 4 minutes baking, toss a dash of water across the bottom of the ceramic dish to create steam. | 9. The rolls should be medium brown and more than doubled in height within 29-30 minutes. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
yeast	1 1/2	1/2		16.65	1.8378	2.1492	0.081
water	1	cup		0.0	0.0	0.0	0.0
bread flour	3 1/4	cups		1607.3525	322.9398	53.341	7.3912
extra virgin olive oil	1 1/2	1/2		-	-	-	-
salt	1 1/2	1/2		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.