Go to the Recipe: Italian Sandwich Rolls
Very easy and tasty!
Yikes you guys, dry instant yeast goes in with the flour. Active dry yeast goes in sugar water. You call out DIY but treat it like active.
I tend to disagree with this and will always hydrate dry yeast in water. Instant yeast has more power and has nothing to do with where to add it. At the end of the day, you are the baker, and if you want to add yeast to the flour, go for it.
These were fantastic and easy to make; I need to hone my shaping skills. Thank you for the solid recipe.
I can confirm that this formula makes great focaccia when you double the amount of oil in the dough plus extra for the pan. I added lots of fresh herbs along with some dried herbs.
Looks good to me!!!
Thank you, Kyl. Always learning!
Matthew, I'm going to give this a try - certainly a quick focaccia, and it looks really good! I was also thinking this recipe would make great burger buns, rolling the dough into 70g or so portions. The texture of the bread is really nice. I've just recently started dabbling with diastatic malt powder and am thinking it makes a world of difference in the final product. This recipe is much easier and more straightforward compared to other quick doughs I've used, even those enriched with butter, eggs, milk powder, etc.
What happened to the Recipes gallery? I can't explore/look for interesting recipes to make anymore. I have to either look at whatever is featured or know what I want to make to search for it? Come on guys.
You can still find it by going to https://www.chefsteps.com/gallery . I agree that the change was unnecessary and makes it less immerse yourself in our creativity and a generic recipe search.
Wonderful recipe! Excited to try focaccia per Matthew's suggestion. This will likely become a staple recipe due to everyone's enjoyment.
Did you notice that when in the gallery if you go back from a recipe it stays where you are now? no scrolling back down to where you were at. LOVE it.
Wonderful bread, that makes for a perfect pillowy sub.
I was in a time crunch and had to merge step 6 and 7, and cut the proofing time slightly. Looking at the pictures, I don't think it suffered more than being slightly less long.
Has anyone tried making 4 instead of 2 or thoughts on it?
I split the dough into 3 or 4 most of the time and they always turn out great!
