The Good Life: Wholewheat Parmesan Oregano Subway -Style Rolls

After a long (read that as revival from the dead !!!) hiatus, I am back to the "blogosphere" with a recipe for Wholewheat Parmesan Oregano Subway style rolls. Did that not make your mouth water? In this ongoing stay-at-home scene, eating out has totally and completely been stopped. But what about the cravings?? Do they stop - nope they are like a green-horned monster which keeps rearing its head every now and then. This time I got an intense craving for Subway Sandwiches on my favorite bread Parmesan Oregano with loads of fresh veggies oozing with cheese.

So what do I do next? Well, after doing a tonne of research (read books, google and pinterest searches, you tube videos etc) I tighten up my apron strings, roll up my sleeves and get started to recreate the magic in my very own kitchen. I have been doing almost all my bread baking at home from the last six months from loaf breads, pav, burger buns to sourdough experiments and rustic loaves I have improved my game a lot and I can confidently say that I can now even get away with just eyeballing the ingredients instead of painstakingly measuring them to the minutest precision. I have also gotten down to making the stuff first and writing it down based on the outcome for the subsequent rounds. This is one such recipe which has stood true to repetitions. So here we go with the recipe:

Ingredients:

1.5 tsp Instant Dry Yeast ( If using Active Dry Yeast use 2 tsp)

2 tsp Honey

1.5 C Lukewarm Water + Milk

300 gms Atta ( I used Aashirvad Select)

100 gms Chiroti Rava (fine Semolina)

2 Tbsp Vital Wheat Gluten

2 Tbsp Milk Powder

5 gms Salt or to taste

2-3 Tbsp Extra Virgin Olive Oil

Parmesan Oregano Topping

1/2 C Grated or Powdered Parmesan Cheese

1 tsp Garlic Powder

4 Pkts Dominos Oregano Seasoning (which is what I used) or 1 Tbsp Oregano

1 tsp Olive Oil

1. Proof yeast. Yes I used instant dry and yes I still like to proof it just to know that the final product will be fine. Mix in honey in half qty of lukewarm milk water mixture. Add instant yeast and set aside for 10 minutes.

2. In the meantime, combine the rest of dry ingredients, slowly add the yeast mixture and the remaining milk water mixture and start to knead the dough. This will start from a shaggy mix and transform to a smooth pliable dough in about 10-12 minutes of hard kneading. Stretch and pull technique works best for me after the initial kneading. Now incorporate the olive oil and knead for 2-3 minutes more. Now the window pane test - stretch a small portion of dough as thin as you can and should stretch without tearing and you should be able to look through to the other side. If not, continue kneading till you get a successful window pane.

If you have a stand mixer, knead on slow speed for 3 minutes and medium speed for 8 to 10 minutes till you have a smooth and pliable texture. Add in olive oil and knead for a minute or 2.

3. Set aside for bulk rise 1 to 1.5 hours or until doubled in volume.

4. After it has doubled, gently remove the dough on to a lightly floured surface and divide into 4 equal parts of approximately 200 gms each.

5. Shape each of these into rolls and set aside for second rise.

6. After 45 minutes, score the baguettes, lightly coat with olive oil taking care not to deflate them and tap the parmesan oregano topping mixture on each of the baguette.

7. Keep oven to pre-heat at 230 C for 15 mins. After 15 minutes, reduce temperature to 200 C and slip in the tray into the oven.