Sausage and Peppers, Hoagie Rolls and Side Salad

Ingredients

• 500 g Bread Flour (About 4 cups)
• 300 ml Water (Lukewarm, 105-115°F or 40-46°C)
• 2.25 tsp Instant Yeast (One 1/4-ounce packet)
• 1 tbsp Granulated Sugar
• 1.5 tsp Salt
• 2 tbsp Olive Oil (Plus more for greasing the bowl)
• 1 pcs Large Egg (For egg wash (optional))

Instructions

1. 1

   Activate Yeast & Mix Dough

   • In the bowl of a stand mixer, combine the lukewarm water, granulated sugar, and instant yeast. Stir gently and let it sit for 5-10 minutes until the mixture becomes foamy.
   • In a separate bowl, whisk together the bread flour and salt.
   • Add the flour mixture and olive oil to the activated yeast mixture. Using the dough hook attachment, mix on low speed until a shaggy dough forms.
2. 2

   Knead the Dough

   • Increase the mixer speed to medium-low and knead for 6-8 minutes. The dough should become smooth, elastic, and pull away from the sides of the bowl.
   • Alternatively, knead by hand on a lightly floured surface for 8-10 minutes until smooth and elastic.
3. 3

   First Rise (Bulk Fermentation)

   • Form the dough into a ball and place it in a large bowl lightly greased with olive oil, turning the dough to coat it.
   • Cover the bowl with plastic wrap or a damp kitchen towel.
   • Let the dough rise in a warm, draft-free place for 60-90 minutes, or until it has doubled in size.
4. 4

   Shape the Hoagie Rolls

   • Gently punch down the risen dough to release the air. Transfer it to a clean, unfloured work surface.
   • Divide the dough into 6 equal pieces (about 140-150g each).
   • Working with one piece at a time, press it into a rough 8x6 inch rectangle.
   • Starting from a long side, roll the dough up into a tight log. Pinch the seam and the ends firmly to seal.
   • Place the shaped rolls seam-side down on a large baking sheet lined with parchment paper, leaving at least 2-3 inches between them.
5. 5

   Second Rise (Proofing)

   • Loosely cover the rolls with greased plastic wrap or a damp kitchen towel.
   • Let them rise for another 45-60 minutes, or until they look puffy and have increased in size by about 50%.
   • During the last 15 minutes of rising, preheat your oven to 400°F (200°C).
6. 6

   Prepare for Baking

   • In a small bowl, whisk the egg with 1 tablespoon of water to create an egg wash.
   • Gently brush the tops of the proofed rolls with the egg wash. This step is optional but creates a beautiful golden, shiny crust.
7. 7

   Bake the Rolls

   • Bake on the center rack for 18-22 minutes, until the rolls are a deep golden brown and sound hollow when tapped on the bottom.
   • For a precise check, the internal temperature should register between 190-200°F (88-93°C) on an instant-read thermometer.
8. 8

   Cool Completely

   • Immediately transfer the hot rolls from the baking sheet to a wire rack.
   • Let them cool completely before slicing. This is crucial as it allows the internal crumb structure to set properly.

Ingredients

• 1 large head Romaine Lettuce (Washed, dried, and chopped)
• 1 cup Cherry Tomatoes (Halved)
• 1 medium Cucumber (Peeled and sliced)
• 1 medium Carrot (Shredded)
• 0.25 small Red Onion (Thinly sliced)
• 1 cup Croutons (Use your favorite store-bought or homemade)
• 0.5 cup Ranch Dressing (Or more, to taste)

Instructions

1. 1

   Prepare the Vegetables (10 minutes)

   • Thoroughly wash the romaine lettuce leaves. Dry them completely using a salad spinner or by patting with paper towels. This is crucial for a crisp salad.
   • Chop the dried lettuce into bite-sized pieces and place in a large salad bowl.
   • Wash and halve the cherry tomatoes, peel and slice the cucumber, shred the carrot, and thinly slice the red onion.
   • Add all prepared vegetables to the bowl with the lettuce.
2. 2

   Combine the Salad Base (2 minutes)

   • Gently toss the chopped lettuce, tomatoes, cucumber, carrot, and red onion together in the bowl.
   • Ensure all the vegetables are evenly distributed. At this point, you can cover and refrigerate the salad for up to 4 hours if preparing ahead.
3. 3

   Dress and Serve (3 minutes)

   • Just before you are ready to serve, add the croutons to the salad bowl.
   • Drizzle the ranch dressing over the salad.
   • Toss gently until all ingredients are lightly and evenly coated.
   • Serve immediately to maintain the crispness of the lettuce and the crunch of the croutons.