This recipe came about as we were seeking to make subs, hoagies, Italian-beef sandwiches, and many of our other lunch favorites. This bread is light and chewy, and is going to be a regular find in our kitchen.
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French Sandwich Rolls
For subs, hoagies, Italian beef, and other delicious sandwiches.
Combine all ingredients (except for the corn meal), in order, in your stand mixer. Stir on low until combined, and then mix on high for 6 minutes.
Cover with plastic wrap and allow the dough to rise for 90 minutes in the stand mixer (remove the dough hook).
On a lightly floured surface, divide the dough into two equal portions, shape into balls, and allow to rest for 10-15 minutes.
Shape the dough into baguettes (slightly flattened on top), and place on a cornmeal coated pan. Cover with a kitchen towel and allow to rise for 30 minutes. Preheat oven to 375°F
Score the tops of the loaves with one long slice along the center (from tip to tip). Bake for 30 minutes, or until golden brown.
Notes
To shape the baguettes. Form the balls of dough into approximate rectangles. Roll the dough, pulling and tucking gently to get a tight roll, without deflating the dough too heavily. You should now have a cylinder of dough. Gently roll the dough back and forth to length to the desired shape, gently nudging the edges to create a rounder end.
