CHORIPAN WITH GRIILED ONIONS, PEBRE AND HOME MADE HOAGIE BREAD ON JUNE 11

CHORIPAN WITH GRIILED ONIONS, PEBRE AND HOME MADE HOAGIE BREAD ON JUNE 11

We have been trying to make home made sandwich buns for a while, and I think this time we got pretty close to what we were expecting, a soft hoagie bread perfect for “choripanes” and subs. Definitely room for improvement.

Soft hoagie bread recipe
3/4 C. Warm milk
1.25 oz Packet of active yeast
1/4 C. Warm water
3 1/4 C. All purpose flour
2 Tbsp of honey
1 tsp salt
3 Tbsp. softened butter

Instructions
1. Dissolve the yeast and honey on warm milk and water.

2. In a stand mixer and using a dough hook, combine all the ingredients, reserving 1/2 cup of flour. Mix until the dough starts to come together into a ball. if too sticky, add in the 1/2 C. of flour a bit at a time until the dough is slightly sticky. If too dry add small amount of water at a time.

3. On speed 2 (Kitchen Aid), knead the dough for 7 minutes. While kneading, slightly cover a bowl with olive oil. Put the dough (ball) in the bowl and rotate it to cover it with the olive oil. Cover the bowl and let rise for 1 hr or double its size.

4. After the dough has risen, punch it down and divide it into equal pieces. For this amount of ingredients I got 4 good size sub rolls. Shape the rolls and place onto a baking sheet sprinkled with corn meal.

5. Cover the rolls and let rise for another hour.

6. After an hour the rolls lost their long shape, so reshape it to long logs and let it rise for another 20 minutes. Repeat one more time until you get the shape that you see on the first photo.

7. Preheat the oven to 350 degrees. Bake rolls for 20 minutes until they are golden brown.

8. Allow to cool. The crust will be soften and the interior will be hot at least 15 minutes after they come out of the oven.