One time, Macie and Preslee and I made this bread into two giant rainbow loaves. You know, cause they're little girls and and the jump at the chance to use food coloring. My hands were pink for three days after that. This is much less exciting than that. But still just as yummy. Fill these squishy-soft loaves with meatballs and cheese or just your go-to sandwich stuff. Either way, let's make french bread rolls...
To begin this dough, you'll need 1 T yeast, 2 t sugar, 1 t salt, and 1 1/4 cups warm water.
Stir it all together and let sit for 10 minutes.
Pour the yeasty water into a bowl with 1/4 cup olive oil.
Dump in 3 1/2 cups flour.
Stir it all together.
Knead it until it's nice and soft.
Cover and let it rise in a warm place for an hour and a half, or until doubled in size.
Now, press it down with your fist to let the air out.
Pour it out on a surface and knead again.
Shape it into a log.
This tutorial is for sandwich rolls, but you can just split it into two for regular french loaves. Otherwise, cut into 8 equal sized bits.
Working with one at a time, press it flat
Roll it up tightly.
lay it seam side down and continue with the rest.
Cut slits into each roll with a sharp knife. Lay on a lined baking sheet to rise one more time for another half hour.
Once they've risen, brush the tops with egg wash (one yolk + 1 T water)
Bake at 350 for 15-20 minutes. (20-30 for larger loaves)
Best eaten same day but they'll stay okay for three days in a paper bag.
Someday when I make this again but in larger loaves I'll add photos for that too, but until then this is all I've got. Let me know if you make this recipe by taking a photo and tagging me on instagram @martinezmade_, using the hashtag #martinezmade, or by commenting here a telling me how it went! Thank you for reading!
Let me know if you make this recipe by taking a photo and tagging me @MartinezMade_ on Instagram or use the Hashtag #MartinezMade. Or comment here and let me know what you think! It'll make my day.