"Love doesn’t just sit there, like a stone; it has to be made, like bread, remade all the time, made new."
Ursula K. LeGuin
"Vegetables are a must on a diet. I suggest carrot cake, zucchini bread, and pumpkin pie."
Jim Davis (American Actor. 1915-1981)
After thawing the steak for stir-fry on Monday, I saw that I had too much for one meal. Yesterday, we had the extra meat in sandwiches. Since we didn’t have any bread on hand, I found a recipe for Grinder/Hoagie/Hero Rolls online. This recipe makes 2 rolls, just perfect for our household.
1 ½ cups bread or all-purpose flour
1 ½ teaspoon active dry yeast
3/4 teaspoon salt
½ cup water
Combine dry ingredients in a medium sized mixing bowl. Add enough water to form a ball of dough. The flour to water ratio will vary with the humidity. It should be moist but not too wet. Knead by hand until the dough is smooth and elastic.
Place the dough into a lightly greased bowl, and cover. Allow dough to rise until doubled, about one hour. Punch it down, and then divide the dough in half. Form 2 baguettes, about 6 inches long. You can make designs on the top of the bun with a sharp knife if you like. On a baking sheet, allow the rolls to rise until almost doubled. This should take 30 to 45 minutes.
Bake the rolls in a preheated 400* F oven for 20 minutes. Either spray water into the oven or toss a few ice cubes into the bottom of the oven for a nice crust. You can parbake these for just 10 minutes. After they cool, wrap and freeze. When you are ready to finish them, just thaw the rolls and bake in a 400* oven for the final 10 minutes.
My subs turned out chewy. Fortunately, we had onion soup to dip the sandwiches in.
Sautee: thinly sliced steak (that has been marinaded in Worchestershire sauce for about 20 minutes), red bell pepper strips, sliced onion
Melt Swiss cheese on the hoagie buns under the broiler or in your toaster oven
Spread one side of the bread with mayonnaise mixed with cayenne and Worchestershire sauce
Sliced onion, sauteed in butter
sprinkle with Parmesan cheese