Kathryn Nutt, Lillie School
- 2 packages dry yeast
- 1 tsp sugar
- 2 cup warm water (110°)
- 5 – 5 1/2 cup all-purpose flour
- 2 tsp salt
- 2 Tbsp olive oil (plus a dash to oil bowl)
- Yellow corn meal
Combine yeast and sugar with 1/2 cup of water. In a separate bowl, mix 5 cups of flour, salt, olive oil, and remaining water. When yeast is foamy, add it, stirring vigorously until dough pulls from sides of bowl. Turn dough onto floured board; clean and oil bowl.
Knead dough 10 minutes, adding flour if necessary. Return to bowl, rolling dough to cover it with oil. Cover dough and let rise at room temperature 3 to 4 hours, until nearly triple in bulk. Punch down dough again. Let rise 1 to 2 hours. Preheat oven to 400°. Punch down dough. Divide it into quarters, then divide each quarter in half. Roll each piece into a torpedo-shaped cylinder and place on a baking sheet dusted with corn meal. Slash top of each roll with sharp razor blade. Using a plant atomizer filled with corn meal. Slash top of each roll with sharp razor blade. Using a plant atomizer filled with cold water, spray a mist onto rolls and pop them into hot oven. Five minutes later open oven and spray rolls and pop them into hot oven. Five minutes later open oven and spray rolls again. Keeping door open as briefly as possible. Repeat once more after five more minutes. Bake a total of 22 minutes, until rolls are nicely browned. Remove from baking sheet and cool on wire rack.
Makes 8 submarine rolls.
Split loaves in two and stuff with cold cuts, cheese, etc.