Hoagie

Hoagies came from Philadelphia, Pennsylvania. The story is, they made a sandwich out of meat, cheese and these rolls as an easy food to eat on Hog Island around WW1. So it was called the “hoagie”.


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Well, my father-in-law, coming from Pennsylvania, couldn’t find a good hoagie here in Cape Cod. They’re all soft and soggy here. Hoagies should have a decently hard crust yet chewy inside. Well, I made these from The “artisan breads everyday“, and they turned out pretty good.


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So this seems to be more of a white sandwich bread. Unlike french bread, you add milk or some sort of fat to the dough to make a more tender crumb. Also the dough should be tacky and not sticky, to make a denser crumb (good for dressing!)


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I rolled them into 6 hoagies to make 6 inch rolls.


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Let them rise and cut a slit down the middle.


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Bake them until golden and hollow!


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Then make some hoagies! Italian dressing and mustard, meat, cheese, veggies and pickles. Yum.


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They turned out pretty good. When packed away in a ziplock bag, the crust did turn a little soft; not soft though like normal sub rolls. Yay!

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