Submarine sandwiches, affectionately known as subs, are a staple of American cuisine, and their deliciousness often hinges on one key component: the bread. Making homemade submarine sandwich bread can elevate your lunch game from basic to exceptional. In this guide, we’ll explore how to create the perfect bread to hold your favorite fillings, ensuring that each bite is a scrumptious delight.
The Foundation of Submarine Sandwich Bread
Before diving into the recipe, it’s essential to understand what makes submarine sandwich bread unique. Unlike regular sandwich bread, sub rolls are typically elongated and have a chewy crust and soft interior. This structure allows them to hold a variety of fillings—meats, cheeses, vegetables, and sauces—without falling apart.
Ingredients Needed for Submarine Sandwich Bread
To bake submarine sandwich bread, you’ll require a few basic ingredients, which work together to create that signature texture and flavor. Below is a list of what you’ll need:
- 4 cups bread flour
- 1 ½ cups warm water
- 2 teaspoons sugar
- 2 teaspoons salt
- 2 tablespoons olive oil
- 2 ¼ teaspoons active dry yeast (or 1 packet)
The Process of Making Submarine Sandwich Bread
Now, let’s embark on the journey of making homemade submarine sandwich bread. This will involve several stages, including mixing, kneading, rising, and baking.
Step 1: Activate the Yeast
To kick off the bread-making process, you need to activate the yeast. This crucial step ensures your bread rises properly.
- In a measuring cup, combine 1 ½ cups of warm water (about 110°F or 43°C) with 2 teaspoons of sugar.
- Sprinkle 2 ¼ teaspoons of active dry yeast over the water and allow it to sit for about 5 to 10 minutes. You should see it foam and bubble—this indicates that the yeast is alive and kicking.
Step 2: Mix the Ingredients
Once your yeast is activated, it’s time to mix your ingredients.
- In a large mixing bowl, add 4 cups of bread flour and 2 teaspoons of salt. Mix well using a whisk or a wooden spoon.
- Create a well in the center of the flour mixture and pour in the yeast mixture along with 2 tablespoons of olive oil.
- Stir until you form a rough dough that starts to hold together.
Step 3: Knead the Dough
Kneading is vital as it develops gluten, giving the bread its structure.
- Transfer the dough to a floured surface and start kneading it. Use your palms to push the dough away from you, fold it back over itself, and rotate it a quarter turn. Repeat this process for about 8 to 10 minutes.
- The dough should become smooth, elastic, and slightly tacky. If it’s too sticky, add a touch more flour.
Step 4: First Rise
Now that your dough is beautifully kneaded, it’s time for the first rise.
- Place the dough in a greased bowl, turning it around a few times to coat it in oil.
- Cover the bowl with a damp cloth or plastic wrap and let it rise in a warm, draft-free area for about 1 to 1.5 hours, or until it doubles in size.
Step 5: Shape the Dough
After the dough has risen, it’s time to shape it into submarine loaves.
- Punch down the dough to release excess air and transfer it to a floured surface.
- Divide the dough into two equal portions for larger sub rolls, or four for smaller ones.
- For each portion, shape it into an oval roll, elongating the shape to mimic traditional sub rolls.
Step 6: Second Rise
With the loaf shapes ready, it’s time for the second rise.
- Place the shaped rolls on a baking sheet lined with parchment paper, ensuring there’s space between each roll.
- Cover the rolls with a damp cloth and let them rise for another 30 to 45 minutes, until they’ve puffed up.
Step 7: Preheat the Oven
While your rolls are on their second rise, preheat your oven to 375°F (190°C). This ensures your rolls will bake evenly and achieve the desired crustiness.
Step 8: Bake the Rolls
Now comes the most aromatic part of the process: baking those rolls!
- Once the rolls have risen, place them in the preheated oven.
- Bake for about 20 to 25 minutes, or until the rolls are golden brown and sound hollow when tapped on the bottom.
- For an extra touch of flavor, spray the rolls with water a couple of times during baking to create steam for a crustier exterior.
Step 9: Cool the Rolls
After baking, it’s crucial to let your rolls cool, allowing the interior to set.
- Remove the rolls from the oven and transfer them to a wire rack.
- Let them cool for at least 30 minutes before slicing.
Tips for Perfect Submarine Sandwich Bread
Now that you know how to make submarine sandwich bread from scratch, consider the following tips to perfect your baking experience:
Choose the Right Flour
Using bread flour is essential as it has a higher protein content compared to all-purpose flour. This results in a chewier texture that’s perfect for a submarine sandwich.
Experiment with Flavors
Feel free to add flavors to your bread! You can mix in spices like garlic powder or herbs for an aromatic twist, or even incorporate seeds like sesame or poppy seeds on top before baking.
Storing Your Submarine Bread
If you’re not using the bread immediately, store it properly:
– Room Temperature: Keep it in a bread bag or cover with a clean kitchen towel for up to 3 days.
– Freezing: Wrap it tightly in plastic wrap, followed by aluminum foil, and freeze for up to 3 months. To thaw, leave at room temperature for a few hours or warm it in the oven.
Serving Suggestions for Submarine Sandwiches
Once you have mastered the art of making the perfect submarine sandwich bread, it’s time to fill it! Here are a couple of popular fillings to consider:
Classic Italian Sub
Layer genoa salami, ham, provolone cheese, lettuce, tomatoes, and red onion, and finish with a drizzle of your favorite vinaigrette.
Vegetarian Delight
For those seeking a meat-free option, try filling your sub with hummus, roasted veggies, fresh spinach, and sliced avocado for a hearty and healthy choice.
Conclusion
Making submarine sandwich bread at home is a rewarding experience that can significantly enhance your culinary skills. Not only will your sandwiches taste fresher, but you can also customize the bread to your personal preferences. With just a few simple ingredients and some patience, you can create delicious sub rolls that will delight your family and friends. Enjoy the process, and happy baking!
What ingredients do I need to make submarine sandwich bread?
To craft the perfect submarine sandwich bread, you’ll need a few essential ingredients: high-protein bread flour, water, yeast, sugar, salt, and oil. The bread flour provides the structure and chew necessary for holding up to hearty fillings. Water hydrates the flour, while yeast acts as the leavening agent that helps the bread rise. Sugar not only adds a slight sweetness but also nourishes the yeast, promoting fermentation.
Additionally, salt is crucial for flavor and strengthening the gluten structure, which will help achieve that desired texture. Finally, a little oil adds richness and moisture to the bread, ensuring it remains soft. Using high-quality ingredients will make a noticeable difference in the final product, contributing to both flavor and texture.
How long does it take to make submarine sandwich bread?
Making submarine sandwich bread is a time-consuming process, but most of the time involves waiting rather than active labor. From start to finish, you should allocate about 2 to 3 hours, including preparation, rising, and baking time. The rising processes, especially, can vary; the first rise often takes about 1 to 1.5 hours, depending on the ambient temperature and the strength of your yeast.
After shaping the dough into loaves, you’ll need a second rise, which usually lasts about 30 to 45 minutes. The actual baking time will take approximately 25 to 30 minutes. Keep in mind that factors like humidity, temperature, and even the freshness of your ingredients can affect the total time required for the bread to reach its peak.
Can I use all-purpose flour instead of bread flour?
While you can use all-purpose flour to make submarine sandwich bread, it’s not ideal for achieving that perfect chewy texture. Bread flour, which has a higher protein content, produces more gluten. This gluten structure gives the sandwich bread its signature bounce and makes it sturdy enough to hold your favorite fillings without falling apart.
If you decide to use all-purpose flour, try to adjust your hydration levels slightly since all-purpose flour may absorb water differently than bread flour. You may also want to knead the dough a bit longer to develop gluten adequately, but do keep in mind that the final texture may still be softer and less chewy than if you used bread flour.
What is the best way to shape submarine sandwich bread?
Shaping submarine sandwich bread is a vital step that can affect both the appearance and texture of your final product. After the first rise, gently deflate the dough and turn it out onto a lightly floured surface. Shape the dough into a rectangle to begin with, ensuring even thickness. Then, fold the sides inward toward the center, pinching the seam to seal, and roll it into a tight log shape.
Once you’ve formed the log, place it seam-side down in a well-greased loaf pan or on a parchment-lined baking sheet. This helps maintain the shape during the second rise. If you’re aiming for a more traditional submarine shape, you can also form it into oblong shapes without the pan, allowing for greater crust exposure. Just ensure to tuck the ends under for a neat finish before leaving it to rise.
Can I make the dough ahead of time and refrigerate it?
Yes, you can absolutely make the dough ahead of time and refrigerate it to help develop more profound flavors. After mixing and kneading the dough, let it rise for about an hour at room temperature. Then, you can cover the bowl tightly with plastic wrap and store it in the refrigerator for up to 24 hours. This slow fermentation process allows the yeast to work more efficiently, enhancing the bread’s taste.
When you’re ready to bake, take the dough out of the fridge and let it come to room temperature for about 30 minutes before shaping it. This helps to reactivate the yeast, ensuring a good rise during the second proving. Keep in mind that the dough may take a slightly longer time to rise when taking it out of the fridge, so be patient and allow it to double in size before proceeding with baking.
What are some tips for achieving a crispy crust on submarine sandwich bread?
Achieving a crispy crust for your submarine sandwich bread involves a few key methods during the baking process. First, consider preheating your oven with a baking stone or a heavy baking sheet inside. This allows for an initial burst of heat when the dough is placed in the oven, leading to better oven spring, which is essential for a rise and creates that desirable crust.
Another tip is to create steam in the oven during the first few minutes of baking. You can accomplish this by placing a shallow pan filled with hot water on the oven’s bottom rack, or by spritzing the oven interior with water using a spray bottle right after placing the dough inside. The steam helps keep the outer layer of the dough soft longer, promoting better expansion and a crispier crust once the moisture evaporates.
How should I store leftover submarine sandwich bread?
To store leftover submarine sandwich bread effectively, ensure it has completely cooled down first. Ideally, you should place the bread in a paper or cloth bag, which will help keep the crust crispy while preventing the bread from becoming excessively dry. If you know you won’t finish the bread within a few days, consider wrapping it tightly in plastic wrap or aluminum foil and placing it in an airtight container.
For longer storage, submarine sandwich bread can be frozen. Slice the bread first for convenience, then wrap it well in plastic wrap followed by aluminum foil to protect it from freezer burn. When you’re ready to enjoy the bread again, simply thaw it at room temperature, or toast it straight from the freezer for a quick and delightful experience.