My wife wanted a change from my usual honey whole wheat breads, so I made Italian bread and Italian sandwich thins. This will last us about a week or so.
I was just wondering what to do with the Medium Enriched Dough for the ITJB Challenge this coming weekend! And there you are! I will make sandwich thins! You are my inspiration!
Thanks for the great pictures too... that loaf looks so light and springy, I can almost taste it.
My recipe for the loaf and sandwich thins is on my website at http://flyfishohio.us/JoesItalianBread.htm
The sandwich thins are made with 2.25 oz. portions of dough (after the first rise), and are baked on a 16' x 22" sheet pan. Shape into a ball and allow to rest for a frew minutes. Roll into 5" discs and allow to rest for a few minutes again. I use an 8" rolling pin and roll them on my granite island top. Dock with a pizza docker or fork, then place on cookie sheet lined with parchment paper and dusted with coarse corn meal, and preheat oven to 400F. Don't leave out the docking, or you will end up with burger buns instead of sandwich thins. I invested in a docker, about $16, and use it for pizza as well.
Place discs on sheet pan and cover with a tea towel for anout 25 minutes in a warm kitchen (a bit longer in a cool kitchen). Apply egg wash & topping and bake for 13 minutes (more or less with your oven) I use whole egg for egg wash, but you certainly could use egg whites or warm milk. Top with sesame seeds or poppy seeds. My whole wheat recipe gets topped with oatmeal.
Good luck in the challenge.
Thanks, JoeV, that will definitely be made in my kitchen! And probably in the kitchens of my sisters too. Thank you also for mentioning the docking.. I probably wouldn't have done that and I would have wondered why I got hamburger buns instead of Sandwich Thins, just as you said. Great! Will let you know how they turn out~
Thanks again, Diane