Do any one know what kind of sub bread grinders use?

Question

Do any one know what kind of sub bread grinders use?

Answer 1

Hoagie rolls.

Answer 2

you have a sub in NYC

a grinder in New England

Hoagies in Chicago

a po'boy in New Orleans

My grinder sandwich bread recipe:

Wet ingredients, all at room temperature:

1 egg

1 cup drained plain whole milk yogurt

(maybe about 1/4 to 1/3 cup lukewarm water-or milk- as needed to make resulting dough sticky. Better to err on the side of too wet now, since flour is easier to incorporate into dough than liquid is.)

dry:

3 cups plain white flour

1 HEAPING tablespoon of yeast granules

1/2 level tsp sugar

1/2 tsp chicken or vegetable bouillon granules. Yes really.

Stir wet ingredients together.

Dump all dry ingredients into Cuisinart, mix for a couple of seconds (no, you don't need to proof the yeast; this isn't 1866.)

With the Cuisinart OFF, dump wet ingredients into dry. Now whir until the clump of dough begins to clean the sides of the bowl. This takes no more than a couple of seconds. It won't be perfectly mixed; that is not a problem. You'll mix it completely when you knead it.

Shut off machine, ignore the dough in there for 20 minutes.

Dump dough out onto floured counter top and knead for 8 minutes until it is smooth. It will be sticky.

(Remember, flour is really, really reactive to the ambient humidity, so there's always a margin for wiggle in the wet to dry ratio. If the dough is altogether too ridiculously gluey and unmanageable, lightly sprinkle in flour each time you fold and knead for a few strokes, and think about the texture before you add more, until it becomes less gluey. It should still stay somewhat sticky, though. You will have to flour the board and pick dough off your hands every now and then. The important thing is that the dough is smooth; that you cannot feel any lumps or granules in it. Smooth is the important thing and the end product you're going for. At this stage, if you're going to err, err on the side of a little too sticky.)

Put in a covered, room-temperature bowl and let dough rise in a warm place (99-101f) for 1 hour.

Handling the dough lightly, push dough down and form it into a ball in the bowl. Then take it and form it into a long, french-style loaf on a flat, lightly greased baking sheet.

(Try to keep the top free of creases; it won't hurt the bread but they will split apart in the oven. If this can't be done, the bread is still perfectly good and edible; it just isn't magazine perfect. I try to keep it as smooth as I can because we make huge 'grinder' sandwiches with this bread and the intact crust acts as a nice case to hold all the goodies inside. If you do get creases in the top, brush a little warm water into them with a wet paper towel or your fingers and then pinch the edges together; that can glue them. But it isn't vital.)

Let the formed loaf rise for 20 minutes in a warm place.

Bake in 400f oven for 25 minutes, or until nicely browned on top.

BUT if ya want store bought get

French bread  and toast it a bit

Answer 3

Wow! you call them grinders too :-) They use Italian bread that may or may not include egg. It's a yeast bread so shouldn't contain any dairy.

BTW: It is hard to know if a commercially baked bread like this is vegan, since there is no ingredients list to look at.