Chef Michael’s Authentically 'Tweaked' Hoagies
An old 'stand by' for our Friday Night Crash & Burn
For decades, the Hoagie, a WV variation of the Philly Cheese Steak, has been close the top of the ‘North Central West Virginia Food Chain.’ Here is my version from start to finish.
I bake my own bread because none of the local Italian bakeries will sell just one or two buns. I may, next time, experiment by adding some finely chopped garlic and Italian spices to the dough.
Here is the recipe Makes 4 rolls:
1 cup of warm milk
1 Tbls yeast
2 tsp sugar
1 tsp salt
3 Tbls softened butter
3-4 cups all purpose flour
Combine everything in a mixer with dough hooks or a food processor. Start with 3 cups flour.Then add the rest one at a time while the flour is going around.
Mix thoroughly. Add the 4th cup of flour as needed. Dough should be tacky, not sticky. Process 7-8 minutes.
Remove to floured surface and knead for 5 minutes.
Place in large slightly oiled bowl and cover with cling wrap. Let rise in warm place for 3-4 hours.
Remove from bowl with floured hands to a floured surface. 'Gently' roll into a ball.
Take a dough scraper and cut into equal 1/4's by pushing down through the center.
Gently roll each section into long loaves (app 10") that look like fat pepperoni sticks. Make sure any folds or ceases (there should not be) are on the bottom. Let rise 30 minutes.
Place pizza stone in oven and preheat oven to 375* After the temperature is reached, place rolls on the stone and gently mist the top with water (parchment paper is optional...I use it)...this gives them a slightly harder crust. If you do not have a stone, use a baking pan with parchment paper.
Bake 12-17 minutes. Keep checking them. When I 'thump' them and they sound hollow and have the look as pictured, I remove them to cool on a wire rack.