Philly rolls

Submitted by: Ray Lazar

Serves: 6
Difficulty: Medium - some experience needed

Ingredients

1 1/2 c water
3 1/4 c white bread flour
1 1/2 T sugar
1 1/2 t salt
2 t fast rise OR 3 t active dry yeast.

Method

It makes 1 large loaf, or 6 big hoagie or Kaiser rolls. You can probably make 8, but we like them big. When the dough is done with the "dough cycle", which includes 2 kneads and a rest in between, shape into the loaf or rolls. Grease sheets and dust with semolina or white cornmeal. Place the prepared dough on the sheet/sheets and slash the loaf or rolls. Let rise for approx. 45 min. Then, preheat your oven to 375 degrees and whisk an egg white and 1 T water very well. By that time, your rise should be at about an hour, all total. Gently brush the loaf or rolls with egg white mixture and sprinkle with poppy or sesame seeds, if you wish. Bake loaf 25-35 min and rolls 15-20 min. Remove from pan to cooling racks immediately. You can make the loaf several hours ahead of the meal. Heat your baking stone in the oven at a high temp and then turn the oven off. Place the loaf on the stone for up to half an hour to warm and recrisp the crust. Prepare to impress your guests immensely with hot fresh bread. It won't matter what else you serve.

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