On 24 Feb 2006 at 21:54, Sharlotte wrote:
> I have been searching for a recipe for the breads used in subway shops
> for sub sandwiches.
> Thank you,
I have thoroughly searched the Internet, and there do not seem to be
any copycat recipes for Subway's or Blimpie's or Quizno's subway rolls.
However, Tom Lehman, "The Dough Doctor" has two threads on his message
board about how to make his version of sub rolls. I have collected all
of the information from those threads together for you below, and the
original threads are here:
Sub Rolls 1
Sub Rolls 2
14 lb bread flour
4 liter water @ 100 degrees
6 tbl sp active dry yeast
3 oz salt
4 oz sugar
6 oz melted margarine
add the yeast to water, stir and let it soak for 10 minutes.
add the salt & sugar to the flour. Then, after yeast is ready,
mix it into flour and after a minute or 2 add the melted margarine.
Let it mix for about 5 - 7 minutes.
Pull dough and let it rest for 10 minutes , then portion 9 oz rolls
( 10") and proof them for about 35 minutes (we use the oven pilots)
then we bake em in the deck ovens at 425 for 15 minutes.
The yield will be about 3 dozen.
Flour (11.5-12.5% protein) - 100%
Salt - 2.00%
Sugar - 2.00%
Yeast (compresse/fresh)- 2.00%
Shortening - 6.00%
Water (50F)- 57%
Mix to form well developed dough, finished temperature 80-85F.
Allow to ferment 1.5 hours. Remix dough until smooth consistency,
then divide into desired weights. and shape. Place shaped dough
pieces onto a sheet pan, and allow to proof/rise 45-60 minutes.
Bake at 400-425F for 15-18 minutes
50 rolls X 4 ounces each = 200 ounces/12.5# of dough needed.
The sum of all of the ingredients in baker's % is 167%. Divide this
by 100 = 1.67
Divide the dough weight by 1.67 to get the amount of flour needed.
12.5# divided by 1.67 = 7.48# (call it 7.5# of flour)
Now, for the rest of the ingredients:
Salt: .02 X 7.5# = .15#/2.4 ounces.(2.5 ounces)
Yeast: .02 X 7.5# = .15#/2.4 ounces.
Shuar: .02 X 7.5# = .15#/2.4 ounces.
Shortening: .06 X 7.5# = .45#/7.2 ounces.(7.25 ounces)
Water:.57 X 7.5# = 4.275# (68.5 ounces)
25 rolls with a scaling weight of 6 ounces each.
25 X 6 ounces = 150 ounces/9.375# of dough will be needed.
9.375# diviede by 1.67 = 5.61#(90 ounces) of flour will be needed
for this dough.
Salt: .02 X 90 ounces of flour = 1.8 ounces.
Sugar: .02 X 90 ounces of flour = 1.8 ounces.
Yeast: .02 X 90 ounces of flour = 1.8 ounces
Shortening: .06 X 90 ounces of flour = 5.4 ounces.
Water: .57 X 90 ounces of flour = 51.3 ounces/3.2# of water.
You can round the weights UP to the nearest 1/4 ounce or leave
them as they are, depending upon your scale calibrations.
For lighter rolls, all you need to do is to allow them to rise a
little longer. 30 minutes final proofing time is a bit on the short
side. I normally use something closer to 45 to 60 minutes, but it
will vary to some extent. Also, be sure to keep the rolls wet/damp
during the final proofing (rising) phase. This should help quite a
I guess you could spray them with salt water, I always use just
plain old tap water. Here is what I do: Take a 4 to 6 ounce dough
piece, form into a ball, and set aside on the bency for about 20
minutes or so. Cover with a sheet of plastic to prevent drying
(dust the tops with flour to prevent the plastic from sticking.
Using your sheeter or a rolling pin, sheet out the dough balls
as if you were making a dough skin about 1/8 inch thick. Take the
two sides (left and right) and fold them towards the middle of the
dough piece to get the length you want (usually about 7-inches).
Now, roll the dough up like a jelly roll to form the bun, then
roll under your hands to even the rolled dough out. Place it with
the seam side down on your baking trays. Be sure to place them
about 2-inches apart. Lightly mist with water and put into a
proofing cabinet or on a rack that you can cover with plastic to
proof the rolls. If proofing in a rack covered with plastic, you
will need to mist the rolls every 15 to 20 minutes or so.
Without a proofer, it could take an hour or more to proof the rolls.
You will need to experiment. Go by appearance more than by time as
the time will change without a proof box. Just before placing the
rolls in the oven, make a few French cuts across the top of each
roll. The cuts should be made about 3/16 of an inch deep. Look at
some commercial rolls for an example. If the rolls collapse when
you cut them, you are either cutting too deep, or the rolls are
over proofed. If the rolls split and bulge during baking, you may
not be cutting deep enough, or the rolls are under proofed.
On 26 Mar 2006 at 19:51, Krishna wrote:
> Dear Phaedrus,
> Greetings from India again!
> In the film "Le transporteur" there is a scene where the character Lai
> is making Madeleine. One of the characters is a french police
> inspector who makes a comment that just the smell of Madeleine brings
> back his whole childhood. I found this very intriguing. Can you
> please send me a recipe for this and any background info (what part
> of France it is from, and history behind it etc.)?
> Thanks again!
Culinary legend credits Madeleine Palmier, who was said to be a cook
of Louis XV's father-in-law, with popularizing these shell-shaped
cakes. The father of Louis XV's wife Maria was Stanislas Leczinski,
who was the ex-King of Poland. Leczinski's daughter Maria married
Louis XV in 1725. When Leczinski fled Poland in around 1735, Louis
XV appointed him Duke and ruler of the French Protectorate of Lorraine.
When Leczinski died, Lorraine passed to his daughter and was made
part of France. The madeleine was known in the town of Commercy,
Lorraine, possibly as "tot-fait". Renamed the "madeleine", it quickly
became popular in France.
The origin of the madeleine may go back even further than Leczinski,
though. "Madeleine" is the French form of the name "Mary Magdelene",
and there was a convent dedicated to Mary Magdelene in Commercy in
the eighteenth century. This cake is thought by some to have been
a specialty of the nuns at that convent, and when all monasteries
and convents were abolished after the French Revolution, the nuns
are said to have sold their recipe to the local bakers. It's possible
that one of Leczinski's cooks got it that way, and Madeleine Palmier
may have had nothing to do with the name.
There is an article, picture, and authentic recipes here:
On 27 Feb 2006 at 19:41, Margie wrote:
> This was the only place I could find a close recipe to "pastid". I
> remember my mom putting thin spaghetti on top to make it really stick
> together. We had this every ash Wednesday and I wanted to keep the
> tradition going, she is no longer around to help me with this.
Below are the recipes that I found for pastid.
1 lb. perciatelli
1 doz. eggs
1 c. grated Parmesan
1 1/2 to 2 lb. ricotta cheese
Coarse ground pepper & salt to taste
Cook macaroni al dente. Drain. Beat eggs well, add Parmesan,
salt and pepper. Mix ricotta with macaroni and add to egg mixture.
Pour into well greased 9 x 13 inch pan. Bake 1 hour at 350 degrees.
Easter Pastid Or Calzone
4 to 5 eggs
4 to 5 c. flour
2 sticks margarine
1 c. lukewarm water
1 tsp. baking powder
1/4 tsp. salt
1 1/2 sticks pepperoni, cut into pieces
1 lb. ham capicola, cut into pieces
1/2 lb. pastina, cooked
2 cartons basket-cheese
2 c. Mozzarella cheese
1 c. grated cheese
4 or 5 eggs
Combine filling ingredients and set aside. To prepare dough,
work together flour and margarine. Add eggs and water. Knead dough
until soft and pliable to roll. Divide into 7 portions. Roll each
into 10 to 12 inch pie shape. Fill half of "pie" with mixed
filling. Fold dough over to form "half-moon" shape and pinch edges.
Bake at 350 degrees for 30 to 35 minutes on a greased cookie sheet.
Makes about 7 loaves.
On 2 Mar 2006 at 20:01, cynthia wrote:
> My Grandmother who left us in the late 70's when i was very young use
> to make what my aunt called army fudge. The story goes that family
> members would make the soldiers this fudge and send it over seas. It
> did not need to be chilled and had I think baking soda in it. Can you
> please help me out I would greatly appriciate it.
> Thank you for your time,
I searched for "army fudge", "war fudge", and "soldier fudge". I didn't
find any recipes at all with the first two names, but I did find the
below recipe for "soldier's fudge". It does require chilling to set,
though, and it does not contain baking soda. It dates from World War
This recipe was very popular during the Second World War when
people wanted to ship goodies to their soldiers overseas. It
travels well, lasts a long time and contains no sugar as sugar
was rationed during the war.
1 (14 ounce) can sweetened condensed milk
1 12 ounce) bag semisweet chocolate chips
1 (1 ounce) square unsweetened baking chocolate
1 1/2 cups chopped nuts (optional)
1 teaspoon vanilla extract
Butter an 8-inch square pan.
Heat milk, chocolate chips and baking chocolate over low heat
stirring constantly until chocolate is melted and mixture is
smooth, remove from heat. Add the vanilla extract and nuts,
if using. Spread into pan and chill until firm.
Cut into 1-inch squares.
Makes 64 pieces.
Box well and ship.
Prawns In Tomato Sauce
You will need:
1 kg fresh prawns, shelled and de-veined
2 cups chopped tomatoes
1/2 cup green capsicum, chopped
1 teaspoon salt
1 teaspoon prawn masala powder
1 teaspoon turmeric
3 tablespoons tomato paste
3 tablespoons oil
You will have to: Put the prawns, tomatoes and capsicum into
a covered saucepan and boil for about 10 minutes.
Add the salt, prawn masala, turmeric, tomato paste and oil.
Decrease heat and simmer, covered, for about 20 minutes.
Serve with rice.
Cooking time: 45 minutes
1 large eggplant
2 cloves garlic
2 tbsp tahini (sesame paste)
1/4 tsp salt
1 tbsp lemon juice
125 ml yogurt
3 tbsp olive oil
Several whole olives
Heat oven to 200°C. Place whole eggplant on a baking sheet
and bake until the outer shell is crisp and the inside is
soft and mushy (about 1 hour). Let the eggplant cool, then
remove and discard the skin and the green cap. Spoon the
inside into a food processor or a blender. Add garlic, tahini,
salt, lemon juice and yogurt. Purée until creamy. Spoon into
a serving dish and garnish with olive oil and whole olives.
Serve cold or warm, with sliced pita bread or vegetables for
Fish Curry (Bahrain)
Yield: 1 Serving
2 onions,; chopped
1/4 c butter, oil or semne
2 cloves garlic,; minced
3/4 ts salt
1 tb curry powder
1 sm cinnamon stick (opt)
3 tomatoes,; peeled & chopped
3/4 c water or chicken stock
2 dried limes
1 3/4 lb fish fillets or slices
Saute the onions in the butter until softened. Add the garlic,
salt and curry powder and cook for another minute. Blend in the
cinnamon stick, tomatoes and water. Cover and simmer for 5 minutes.
Add the dried limes and lower the fish into the sauce. Cover the
pot and poach the fish over low flame until it is tender and flaky.
Serve with your favorite plain rice dish.