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Recipe for slightly sweet,dense bread

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renee1's picture
renee1

Recipe for slightly sweet,dense bread

While in college in Illinois many moons ago I ate sandwiches called "Gondolas" from a restaurant named "Avanti's".  The sandwich was very simple & plain, just ham,american cheese & lettuce but really yummy because of the soft,dense, slightly sweet, Italian, baguette-size loaves of bread they were made with. I've tried to replicate the slightly sweet taste by using sugar but my husband is convinced the sweetness comes from corn syrup. I don't think it is honey. Does anyone have a recipe for a bread that might work?

tschaefges's picture
tschaefges

You might try Norm's Onion Roll recipe posted on this site, with or without the onion. They have a very subtle sweetness that's really nice and they make very good sandwich rolls.

mrfrost's picture
mrfrost

Web search for "Avanti's restaurant Italian bread"

First hit:

http://www.food.com/recipe/avantis-sweet-bread-82680

Ingredients
    1. 3/4 cup warm water
    2. 1/4 ounce active dry yeast ( 2 1/4 teaspoons)
    3. 1 eggs, beaten
    4. 1/2 teaspoon salt
    5. 1/2 cup granulated sugar ( scant)
    6. 3 cups bread flour
    7. 1 teaspoon vegetable oil
Directions
  1. Dissolve yeast in warm water. Let sit, undisturbed for about 10 minutes. You should see little bubbles appear. This tells you that the yeast is active.
  2. In a large bowl, mix oil, eggs, salt, sugar and water and yeast mixture together till blended.
  3. Add flour one cup at a time, mixing well after each addition.
  4. Knead till smooth and elastic.
  5. Let rise till doubled, about 1 hour and 30 minutes.
  6. repeat the kneading and rising.
  7. Punch down.
  8. Cut dough into 2 pieces.
  9. Let rise, covered for 10 minutes.
  10. Shape into 2 oblong loaves, about 14 inches long.
  11. Place on greased cookie sheets.
  12. Cover: let rise again, about 50-60 minutes.
  13. Cut slash down middle of bread or 3 slashes diagonally on top.
  14. Bake at 350 for 20 to 25 minutes.

Of course, this is just someone's attempt(of probably many to be found) at replicating the bread. You will probably never be able to replicate the original. Good luck!

Ballroom Billy's picture
Ballroom Billy

I was given someone's recipe from Bloomington about 20 years ago and have been playing around with the amount of sugar. I also have tried different hams and salami

This is what I am currently using.

For 4 loaves
1 package dry active yeast 7 grams
1½ cups lukewarm water (100 degrees) 350 grams
1½ tablespoons Vegetable oil or Butter (no olive oil) 21 grams
2 eggs about 110 grams
½ Tablespoon Sea salt 8.5 grams
½ cup sugar 100 grams
5 cups white unbleached flour 600 grams

1. Dissolve yeast in water and let it stand for 5 minutes to proof.
2. Add eggs and oil, breaking egg yolks with a fork.
3. Place flour in a large bowl. Making a well in the middle.
4. Pour the liquid into the bowl. Mix flour in from the sides with a wooden spoon or hands to form sticky dough.
5. Turn dough out onto a floured board and knead vigorously for 10 minutes minimum.
Add the extra flour if it gets sticky.
6. Remove dough and form dough into ball and place into a greased or oiled bowl. (1.3 kg)
7. Cover and let rise in a warm place until double about 1½ hours.
8. Punch down the dough, kneading out all the air bubbles. Cover and let rise again. This time for about 1 hour
9. Divide the dough into 4 equal balls(about 320 grams). Roll each into a rectangle about 16(I do 20) by 5 inches. Form into a loaf by rolling lengthwise. Tuck the ends under and pinch the seam.
10. With the seam on the bottom, place on greased cookie sheet. Cover with Saran wrap and let rise until doubled about 1 hour.
11. Bake in a 350 oven for 18 minutes.
Watch carefully.

mrfrost's picture
mrfrost

From the Avanti restaurant website for nutritional information. Recipes so far seem to be right on track. At least as far as the ingredients.  Note the "bleached, bromated flour":

http://www.avantisnormal.com/Nutrition/IngDough.pdf

"This ingredients information is based on standard recipes and product formulas. Some variations mayoccur due to season, supplier, and minor differences in product assembly. Page15Bread:Flour (bleached wheat flour and potassium bromate)WaterSugarEggSoybean OilYeastSalt "