Ingredients:
4 cups Bread flour
1 1/2 cups Warm water
2 tbsp Sugar
1 tbsp Active dry yeast
1 tsp Salt
3 tbsp Butter, cold and cubed
Preparation:
Instructions
Add the yeast, sugar and 3/8 cup warm water in a bowl of a stand mixer.
Using a whisk or spoon, mix and set aside for 5-10 minutes or until the yeast has bubbled quite a bit.
In the bowl of a stand mixer fitted with the dough hook (this would be the same bowl your yeast mixture is in) add in the flour and remaining cup of water. Start off on low.
Mix for 4 minutes.
Add in the salt and mix for 5-6 minutes until the dough is slack (See note). At this point your mixer should be at medium speed. If your dough, after 5-6 minutes is not slack add in a a bit more water (2-4 Tbl). The additional water will fully depend on how humid your room is.
Add in the butter and mix for 1-3 minutes or until the dough comes back together.
Remove from bowl and transfer to a greased, covered bowl until doubled in size. ~1 hour.
Divide into 8 pieces and shape. I would advise using as little flour as possible when shaping these. The more flour you add, the tougher the hoagies will be.
Transfer to a sprayed, parchment lined tray and cover.
Allow to rise again. ~30-45 minutes.
Preheat oven to 375 and bake for 16-23 minutes or until golden brown.
Allow to cool before cutting with a quality bread knife