{"id":104,"date":"2011-09-11T21:12:00","date_gmt":"2011-09-12T01:12:00","guid":{"rendered":"http:\/\/alpharesearch.de\/?p=104"},"modified":"2011-09-12T21:50:48","modified_gmt":"2011-09-13T01:50:48","slug":"sandwich-bread-like-subway-rolls","status":"publish","type":"post","link":"https:\/\/alpharesearch.de\/?p=104","title":{"rendered":"Sandwich bread like Subway rolls"},"content":{"rendered":"

<\/a><\/p>\n

\"image\"<\/a><\/p>\n

This recipes is a copycat Subway roll.
\nwet stuff:
\n236ml or 1 cup fat free milk
\n236ml or 1 cup water (if the low carb mix is not used only 1\/2 water)
\n1 egg
\ndry stuff:
\n195g or 1.5 cup whole wheat flour)
\n195g or 1.5 cup white whole wheat flour
\n180g or 1.5 cup low carb mix (1\/3 coconut flour, 1\/3 almond flour, 1\/3 sifted carbquick mix (to remove the palm fat)) or 195g or 1.5 cup white whole wheat or whole wheat flour
\n14g or two packs yeast
\n24g or 2 tbs sugar
\n8g or 1.5 tbsp salt
\nonly if you have:
\n1 tbsp gluten
\n1 tbsp dough conditioner<\/p>\n

Proof for 1 to 2 hours and bake for 17-20 minutes at 325F (162C) in a convection oven. I guess in a normal oven you will need to back it at 350F (177C)<\/p>\n

Nutrition facts:
\n1 serving 1\/2 roll
\nCalories 209
\nCarbs 30
\nFat 6
\nProtein 9
\nFiber 8
\nSugar 4<\/p>\n

    \n
  1. add all the wet stuff in a large measuring cup.<\/li>\n
  2. add all the dry stuff in a mixing bowl<\/li>\n
  3. let the dough hook make a round indentation in the dry stuff.<\/li>\n
  4. stop and add the wet stuff, start and let everything pull together<\/li>\n
  5. let knead for 10 to 15 minutes<\/li>\n
  6. weigh the dough and divide in equal 5 pieces<\/li>\n
  7. lightly flour each piece and roll out and roll to a 11″ baguette type form<\/li>\n
  8. tag the seam on the bottom and roll the end in<\/li>\n
  9. lay in backing form and spray lightly with water and cut 4 diagonal insertions<\/li>\n
  10. turn your oven to proof and bring a large pan water to a rolling boil<\/li>\n
  11. put the pan in the bottom of the oven and the bread in the middle and close the door<\/li>\n
  12. let proof for 1 hour or until it has the right size<\/li>\n
  13. remove the water pan and proofed bread from the oven<\/li>\n
  14. heat the oven to 325F or 162C<\/li>\n
  15. put the bread in the oven for 17 to 20 minutes<\/li>\n
  16. remove bread from oven and let cool down<\/li>\n<\/ol>\n