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”.
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.
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!)