Basic Dough: French Bread/Hoagies/Rolls
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Yield: 1 loaf French bread
or 8-10 hoagies
1 TB active dry yeast
1 ½ c. warm water
1 ½ TB sugar
1 tsp. salt
3 TB vegetable oil
1 egg, separated
4-5 ½ c. flour, divided
2 TB cold water
Combine yeast, water, and sugar in a large mixing bowl and
allow to stand 5-10 minutes or until bubbly. Add salt, vegetable oil, and egg
yolk (save egg white for later) and combine. Add 3 c. flour and mix well until
combined. Add enough remaining flour to make a soft dough that barely sticks to
your finger. Knead, either by hand or in mixer for another 2-3 minutes. Cover
and allow to rise 1 hour and 45 minutes.
Punch down the dough. Spray a cookie sheet. For a loaf of
bread, shape into a loaf and place on the cookie sheet. For buns or hoagies,
divide equally into 8-10+ pieces and shape as desired. Cover and allow to rise
another 1 ¼ - 1 ½ hours or until doubled. If they look like they’re too big and
going to collapse, start cooking them.
Preheat oven to 375. Mix egg white with cold water and brush
over the dough. Bake for 10 minutes and repeat brushing with egg whites. Bake
an additional 8-10 minutes or until bread is golden brown.
