Italian Sandwich

Neha is down with a severe cold and was really feeling low the whole day. So just thought of making her a bit happy with her favourite subway club sandwiches. Moreover, this was a long pending in my to-do list after I started my blog. Btw, these days I look forward to making something new and different ( from the routine meal) so that I can include that in my blog 🙂 I do not generally add eggs in my bakes ( No No… nothing against eggs, though I don’t eat it out of choice ) and am quite satisfied with my eggless bakes. But at times I do wonder how the bread texture would differ with an egg in it. So, just for the heck of it, I added a small egg yolk to the dough this time. And believe me, it does wonders to your bread and there is really ( I mean it ) no eggy taste in the bread.

So aaj ka dinner sorted 🙂 I made some veggies and home made chicken keema pattice to stuff inside these along with lettuce, cucumber, tomatoes, capsicum, onion rings, tomato sauce, tobasco sauce and cheese slice. Tried to make a vegan mayo at home with soy milk ( which was a sort of failure since I tried to beat it up in my mixer jar ). Will try again with the remaining soy milk. Made some spicy soup too to go with these sandwiches. Neha bhi khush, hubby bhi happy. And I get one more post in my blog, what more can I ask for? Btw, hubby suggested me to make such breads rather than bread loaves. It seems these are more softer and fluffier and lighter than big bread loaves. Maybe he is right. More on that later 🙂

Ingredients:

• All purpose flour 150 gm
• Whole wheat flour 150 gm
• Salt to taste
• Sugar 2 tsp
• Instant yeast 1/2 tsp
• Egg yolk 1 (optional)
• Water ~ 200 ml
• Olive oil 1-2 tbsp

Method:

• Mix apf, wwf and salt in a big bowl.
• Add the instant yeast and sugar  to 1/4 cup lukewarm water and stir well. Keep this aside for 5-8 minutes till it is frothy. You can avoid this step and add the yeast along with the flour.
• Add more water or milk  and egg yolk (optional) to the yeast mixture and knead the flour using this.
• Drizzle oil in between and knead for 12-13 minutes till the dough becomes soft and supple. ( use the standard stretch and fold method as in a bread dough )
• Place the dough in a well oiled bowl and cover the bowl with a plastic wrap or kitchen towel. Keep the dough aside till it is double in volume.
• Gently degas the dough and knead for a minute or two. Divide the dough into 5 equal parts each weighing around 105 gms.
• Roll it tightly into a round roll and keep aside for 5-10 minutes.

• Take each round bun and roll it into a rectangle of approximate 3 inches in breadth and 5 inches in length.

• Roll the rectangle into 1/3 rd from the length and then fold it like a log and seal the edges firmly. Tuck in the sides too on the inner side.

• Repeat for all the remaining 4 rolls too.
• Arrange these with some gap in between on a baking tray lined with parchment paper.

• Cover it with a clean towel or plastic wrap and allow it to proof again for 25-30 minutes or till the buns have almost doubled in size.
• Meanwhile preheat the oven at 180-190 degree celsius for atleast 10-12 minutes.
• Apply milk wash or egg white wash and bake these for 25 minutes or till the top is nice golden in colour.
• Remove from oven and allow it to cool on a wire rack.

• Make sandwiches of your choice with mayo, cheese, veggies, vegetable or chiccken keema pattice, sauce of your choice and enjoy with a bowl of warm soup.

Notes:

• I am using the cup with 240 ml water capacity. Add water according to your flour absorption.
• Make sure to use atleast 100gm dough for a nice sized subway bun.