POOR BOY BREAD RECIPES

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PO BOY BREAD RECIPE - FOOD.COM



Po Boy Bread Recipe - Food.com image

My take on a basic French bread recipe from "Lee Bailey's New Orleans". This version adds flavor with a poolish and is more hydrated. A poolish is just part of the flour and water and a little yeast which ferments before the bread is made, adding flavor. Very good bread. Times listed don't include rising or proofing times.

Total Time 48 minutes

Prep Time 30 minutes

Cook Time 18 minutes

Yield 4 16 inch baguettes, 8 serving(s)

Number Of Ingredients 9

150 g all-purpose flour (1 1/4 cup)
150 g water (2/3 cup at room temperature)
1/8 teaspoon instant yeast
673 g all-purpose flour (5 1/4 cup)
340 g water (1 1/2 cup at room temperature)
36 g sugar (2 tablespoons)
7 g instant yeast (2 teaspoons rounded)
28 g shortening (2 tablespoons) or 28 g butter (2 tablespoons)
16 g table salt (scant tablespoon)

Steps:

  • Mix the poolish ingredients well, cover, and let sit at room temperature for 8 to 9 hours until bubbly, doubled in volume, and sweet smelling.
  • This can be used then or refrigerated for up to 3 days.
  • Add poolish and all other ingredients except salt to the bowl of a mixer and knead with the dough hook until all dry ingredients are wetted.
  • Cover bowl and let sit for 20 minutes.
  • Add salt and knead for 8 to 10 minuts until smooth.
  • Tip out onto lightly floured counter and stretch the doughn into a rectangle. Fold the dough letter-style, top downward, bottom upward, and sides inward until a packet is formed.
  • Place in straight sided clear container sprayed with oil, cover and let rest at room temperature until doubled in volume (about 1 1/2 hours).
  • Divide into 4 pieces. Roll into baguettes about 16 inches long.
  • Place on a floured cloth with folds to support the baguettes. Cover with sprayed plastic film.
  • Let rise for 45 minutes to 1 hour as oven heats to 400F with steam pan (skillets work well with water added just before baking).
  • Score and bake in steam for 10 minutes. Remove pan, rotate loaves, and bake for 8 more minutes until 205F internally.
  • Remove to a cooling rack and allow to cool for 20 minutes before slicing.

Nutrition Facts : Calories 425.9, FatContent 4.6, SaturatedFatContent 1, CholesterolContent 0, SodiumContent 779.6, CarbohydrateContent 83.4, FiberContent 3, SugarContent 4.8, ProteinContent 11

POOR BOY LOAF RECIPE: HOW TO MAKE IT - TASTE OF HOME



Poor Boy Loaf Recipe: How to Make It - Taste of Home image

"A zippy spread flavors this hot sandwich loaf," reports Marcia Orlando of Boyertown, Pennsylvania. "Hearty appetites will appreciate this savory, satisfying snack."

Provided by Taste of Home

Categories     Appetizers    Lunch

Total Time 20 minutes

Prep Time 20 minutes

Cook Time 0 minutes

Yield 8 servings.

Number Of Ingredients 10

1 unsliced loaf (12 ounces) Italian bread
1/4 cup butter, softened
1 tablespoon prepared mustard
1 tablespoon minced fresh parsley
1 garlic clove, minced
1/8 to 1/4 teaspoon crushed red pepper flakes
2 medium tomatoes, thinly sliced
6 ounces sliced mozzarella cheese
6 ounces thinly sliced hard salami
1/3 cup pickled sweet pepper rings

Steps:

  • Cut bread into 1/2-in. slices, leaving slices attached at the bottom. In a small bowl, combine the butter, mustard, parsley, garlic and red pepper flakes. Spread on every other slice. Place tomatoes, mozzarella, salami and pepper rings between the buttered slices. Wrap in foil. Bake at 350° for 10-12 minutes or until cheese is melted.

Nutrition Facts : Calories , FatContent , CholesterolContent , SodiumContent , CarbohydrateContent , FiberContent , ProteinContent

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