Place all main ingredients in the bread machine in order. Start it using the "dough" setting (for Zojirushi brand, it's course # 11). It usually takes about 2 hrs.
When done, roll out the dough on a lightly floured surface into a rectangular shape about 24 inches long and about 8-12 inches wide.
From the long side, roll it up to maintain the long length. Pinch the seam closed (using water as a sealant). Cut it into 4 sections.
Divide the dough and shape into 4 sub loaves. On the ends of each loaf, fold them towards the main seam and pinch closed.
On a greased baking sheet, sprinkle it lightly with corn meal (maybe about 2 Tbsp). Lay the sub roll loaves onto the baking sheet, seam side down.
Cut a single slit down each center.
Cover the baking sheet with a cloth for about 40 minutes to rise about double in size.
Preheat the oven to 375°F. Position an oven shelf to the middle level.
Remove the cloth. For crusty results, lightly brush the tops with olive oil. For softer crust, brush the top(s) with water or else with egg white (whisked with 1 tsp water).
Bake the dough at 375°F, middle shelf, for about 25-30 minutes. Optionally, put ½ cup water in a separate baking container (or pour at the oven bottom, if it's designed to handle that). The steaming effect will enhance the overall bread.
Let the sub rolls cool for about 5-10 minutes before cutting.
This particular homemade recipe for sub rolls is extremely easy to make in the bread machine using everyday bread flour. Following these steps, you learn how to make homemade sub rolls. You then just roll it out, cut it into 4 pieces, shape each roll, rise and bake. The longest of the time is the waiting for the bread machine to make the dough, and the rising time for the yeast to work. The special aspect is that you can control the softness or hardness of the exterior crust. On this recipe for sub rolls, the absolute softest will come from egg whites whisked with a bit of water. The crustiest will be from doing nothing to brushing it with oil. Both types of crust still result in a great flavor and chewy sub roll.
For a sub roll sandwich recipe, click on the <Main Course> category on this site and you’ll find some of various types, like Italian and Chicken Salad subs. The Italian sub is the most popular type of sub sandwich to make. You can freeze (or refrigerate) these baked sub rolls and pull them out when you want a sub sandwich; it’s very handy.
Do you have some sub sandwiches recipes to use this sub roll?
Here are some sub sandwiches that are here for you to check out:
There are tons of stories across every large American city and some are myths. The professional chefs tend to agree that the term “sub” merely came from its shape, as it looked like a submarine. There is one interesting story (or is it a myth?) about an Italian named “Benedetto Capaldo”. He was a shop keeper in New London who made large sandwiches for workers at an actual submarine yard. Eventually, he sold over 500 a day. The workers nicknamed it as a “grinder”. Other nicknames across the country called this kind of sandwich: hoagie, po’ boy, spuckie, hero, and wedge. There are specific meanings, however, for each nickname. The recipe for sub rolls on DarnGoodRecipes.com™ is today’s history.
How do you store sub rolls?
While chefs and bakers are typically against this method, you can refrigerate or freeze them. It’s said that it alters the bread flavor and texture. However, if you want to avoid all the additives and preservatives, you’ll make you own. If you put them into a good food storage bag, you can store them in the fridge or freezer.
How do you prepare a frozen sub roll to use it?
If from the freezer, it may take about 2-3 hours. If from a fridge, it’s about an hour. If you need them immediately, there is a way to use the microwave. You fully enclose each roll in a paper towel. Run it on a cycle of your choosing. For a gentle reheat cycle, it’s about 1-3 minutes usually. If you get it too hot, you’ll need to let it cool down before using it. With practice, you can almost time it to be a little above room temp.
How do I use a sub roll that has dried out a bit?
Assuming it’s not molded, and is still safe to consume, you can sprinkle some water droplets over it, wrap it in foil, and heat in a 350 F oven for about 15 minutes.
Or, you can use it, as is, for other things small, sliced and seasoned toasted appetizers.
What brand of Bread Flour is best to use?
There are many expensive bread flours online and many reviewers have been very happy using the King Arthur brand. I have used that and the regular store bought brands and am pleased with both. However, the recipe for sub rolls here have been particularly adjusted over the years to accommodate the use of the regular store brands so, you might not have a need for the pricier brands.
Add Ingredients to Recipe for Sub Rolls to bread machine
Dough rolled into rectangular shape
Resulting 4 sections shaped into their own homemade sub rolls loaves
Rinse chicken livers in a colander and cut up onion. Remove any heart or gizzards, if exists.
Melt ¼ of the butter in a medium skillet. That's ½ stick for every lb. of livers. Add chicken livers, onion, paprika, salt and pepper and mix together. Begin to cook at medium-high for 1-2 minutes. Then, reduce to low heat.
Cover and cook over low heat at least 12-15 more minutes. Ensure liver is fully cooked and onions translucent. Scrape bottom and stir a couple of times during cooking. Blend mixture until smooth in an electric blender while slowly adding the remaining butter.
Transfer blended contents into a mold or a serving dish and chill until firm, usually about 3-4 hours.
Remove from fridge about 10-15 minutes before serving. Serve with crackers or bagel chips.
This recipe for Liver Pâté , when prepared by Gourmet Chefs, has more added ingredients and the meat is commonly under-cooked, in our opinion. Ours is fully cooked. And our emphasis is to use regular ingredients, quick and easy steps, and enjoy the taste that everyone comes back to ask for more. It’s been enjoyed for decades and the recipe remains unchanged for just as long.
Recipe for Liver Pate Easy to Serve
Regarding serving, this liver pate is easy as well. However, if it’s fresh from the fridge, you’ll want to include a small serving knife to cut it. Until it gets closer to room temperature, it will require a bladed utensil. Think of how a stick of butter acts in a similar fashion. After it softens, it’s still considered a “spread” and not a “dip” so a serving utensil is still used.
Visit DarnGoodRecipes.com™ often for other recipes and related blog articles. And, see other similar recipes here for appetizers and holiday sides.
Melt butter and add remaining ingredients
Cover to fully cook livers
Serve with club crackers
Click here to learn about Liver Pâté from Wikipedia.
This gourmet bread dipping oil is incredibly flavorful and matches or exceeds those found in fine dining. There are notes on how to scale down to 2 servings for immediate use. This is for adding to a spice jar.
Spices mix (from the bulk spices mix created above)1 tsp (for 2 servings)
Lemon juice1/4 tsp (for 2 servings)
Olive oil1/4 cup (for 2 servings). Add more oil if desired. Preferred to use extra virgin olive oil.
Instructions
INSTRUCTIONS FOR BULK SERVINGS
Mix the dry bulk ingredients together in a small bowl. This is enough to store any excess away in a spice container or a mason jar (for maintaining freshness).
See "Instructions for 2 Servings" section below for scaling the rest of this recipe servings quantity down to less than the bulk amount.
In a mixing bowl, add the lemon juice to the spices mix and stir it in well to moisten the spices.
Pour in the olive oil and combine well to distribute the spices.
Then serve by mixing well again and use a about 1/8 cup's worth to pour onto each serving plate/bowl for each person.
INSTRUCTIONS FOR 2 SERVINGS
Mix the dry bulk ingredients together in a small bowl. This is enough to store away in a spice container or a mason jar (for maintaining freshness). You'll use a small amount of the above bulk dry spices mixture.
FOR 2 SERVINGS (on 1 dipping dish for sharing): Use a small serving saucer plate or very shallow bowl good for dipping. Add 1 tsp of the dry spice mixture to the plate/bowl first. Then, add 1/4 tsp lemon juice and mix it in to moisten the spices.
Conclude by pouring in 1/4 cup oil and combine well to distribute the spices.
Usually this is served within about 1/2 hour after adding the oil. If not served right away, you'll want to mix it up again, as there are some spices settling from sitting idle.
STORAGE
The reason for the bulk recipe is so you can make the spices mixture and save it with your other spices. That will save an incredible amount of prep work time for future meals Regarding storage, I've tried this countless ways over the years. Once you've added lemon juice or oil, it will need to be stored in the fridge. When serving again, you can set it out for about 1/2 to 1 hour since room temperature is best for consistency. However, It's generally not recommended to store combined amounts of spices with the wet ingredients, as the flavor is noticeably deterred. However, if I have a lot left over, I do store it for less than a week for using again.
This recipe is an extremely tasty dipping oil for bread like Carrabba’s. After you’ve made this recipe, you can keep the extra that’s left in a spice jar or plastic storage container for future quicker usage. Or, if you just want to make it once for a little bit, there is an explanation of how to reduce it down, in the recipe tips.
What is Bread Dipping Oil?
When you have a loaf of French or Italian bread (for example), they are often sliced in a thick manner (like for Garlic bread or Texas toast). Then, an individual tears off part of a thick slice and dips it into their own individual dish of dipping oil. As the oil contains some spices, the flavor is melded quite well and enhances the flavor of the bread with the meal.
Bread Dipping Oil Mix
Just make the recipe section named like “Bulk Spices Mix”. Then, you can store it in something like a spice jar or other container for dry ingredients, like a mason jar or plastic food storage container.
Use the Recipe Sizer for Size Adjustments
So, the recipe quantity is great for entertaining. AND, see the ingredients notes section for how to scale down the serving quantity for 2.
Two servings are enough for about 8-20 slices of French Bread. It’s a wide variance because people differ a lot for how much they use of this gourmet dipping oil.
At times, you might use one dipping plate/bowl to share between 2 people; thus, the reason for the popular 2 servings quantity mentioned. However, know that there might be drips taking place so, there might be times where you’ll want to use 2 dipping plates/bowls for 2 people.
French Bread: Bread Maker to Oven is a recipe of a chewy bread (soft or hard crust) which serves exceptionally well with this seasoned bread oil. Also, here is a link for seeing some options for what plates or bowls are often used for bread dipping mediums.
This makes about 1 long French Bread loaf or 2 short loaves with several options. It also illustrates how to have a crusty or a soft crust, discusses storage, and other tips.
1mediumeggOptional: Egg white whisked with 1 tsp water (only if softer crust is desired)
½ cup waterOptional: water for oven (for steaming)
Instructions
Bread maker
Place all "Main Ingredients" in their order into the bread-maker (liquids first).
Start the Bread maker using the standard "dough" setting. If using a Zojirushi brand, that setting is usually course # 11 (dough).
Shaping the Dough
After the dough is ready, remove it from the Bread maker and roll it out on a lightly floured surface. Make it into a rectangular shape about 24 inches long and about 8-12 inches wide.
You can make either one long loaf or cut it now into two for 12-inch (max) to 18-inch (longer, thinner) loaves. The longer, thinner loaves are more traditionally French.
From the long side, roll it up to maintain the long length. Pinch the seam & ends closed (using water as a sealant).
Baking Sheet Preparation
Lightly oil a baking sheet (olive oil or cooking spray). Sprinkle the sheet lightly with corn meal (maybe about 2 Tbsp.). Lay each dough loaf onto the baking sheet, seam side down. If there are 2 loaves, space them apart by about 3-inches minimum. Cut angled slits on the top, about 3-inches apart and ½-inch deep.
Cover the dough loaf/loaves with a cloth for about 40 minutes to rise about double in size. About 15 minutes before this rest period is done, set the oven to preheat to 375°F.
When rest period is done, prepare for the type of desired crust. For crusty results, lightly brush the top(s) with olive oil. Or, for softer crust, brush the top(s) with water (or with egg white whisked with 1 tsp water.
Baking
If your oven bottom is designed for allowing it, pour the referenced "water for oven" there. Then, bake dough for about 30-35 minutes.
Serving After Baking
Remove bread from the oven and place onto a wire rack (or other surface for aerated cooling) to cool for about 10 minutes at least.
IF SERVING NOW: For dipping in a seasoned oil, you can slice a loaf anywhere from about 1/3 to 2/3-inch thick. For just standard French Bread slices, consider about 1-inch thick.
Resources About This French Bread in Bread Machine
This French Bread in bread machine recipe makes 2 short loaves with several options. And, if you want a 2 lb. dough, tap the 1.5x on the “Recipe Resizer” feature. Typically, French bread going to be long, skinnier loaves and not real wide. Or, it can be one long loaf by skipping the optional step of cutting the dough in half. It also illustrates how to have a crusty or a soft crust. This bread is super chewy and is excellent for subs, slices for dipping or garlic bread, or bulk tearing off chunks for serving. You can make French Bread using bread machines easily. Vital Wheat Gluten is optional but it does add an extra level to its chewiness. There are notes for dry and cold storage below as well.
We make this in the Zojirushi bread maker but there are no steps specifically for that kind of bread machine. In other words, you can make this recipe in your own bread maker, as long as you just put in the ingredients as mentioned in the recipe and start it on
How to Impact the French Bread Crust: For Soft or Crusty
When rest period is done, prepare for the type of desired crust. For crusty results, lightly brush the top(s) with olive oil. Or, for softer crust, brush the top(s) with water (or with egg white whisked with 1 tsp water.
Oven Steaming
If your oven isn’t designed for receive water for steaming, you have another option. You can place another baking sheet (or other baking container) with the water in it, below the bread shelf. The steaming effect will enhance the overall bread.
For Storage
After you’ve made French Bread in bread machines and baked them, you can store the excess loaves. Any unsliced loaves or slices can be put into an appropriate bread bag for storage. Typically, you use a thinner bread bag for hard crusts and a thick bag for maintaining soft crusts. For freezing, if using a thin bread bag (for a hard crust), you’ll possibly want to put that bagged bread also into a thicker plastic bag to avoid freezer burns and hard bread.
French Bread in bread machine – Storing Excess Bread
Also, please know that the bakery chefs don’t like the idea of refrigerating nor freezing baked bread, as it changes its consistency, longevity when thawed, and flavor. But, my wife and I are fine with it and do it all the time. I just ensure I use appropriate bagging for storage. We save valuable time, effort, and money. And it still tastes great to us!
Thawing and Serving
Remove the loaves from the freezer (or refrigerator) and leave them in their one bag (if you double-bagged, you can remove the outer one). After the bagged bread has set out for about 1-2 hours, they’re ready for serving. Or, they can removed from all bags and heated in a 350 degree oven for about 7-10 minutes (on the oven shelf or on a baking sheet). You can optionally sprinkler (by hand) some water droplets across the loaves to aid in moisture retention.
Gourmet Seasoned Bread Dipping Oil for this French Bread
Click here to see a true Gourmet Seasoned Bread Dipping Oil that’s great with this bread. For learning more about breads in France, click here.
All ingredients added to bread machinebrush on oil for crusty resultscut angled slitsThe stages of making French Bread in Bread Machine
