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Sub Rolls

On 24 Feb 2006 at 21:54, Sharlotte wrote:

> Hello, 
> I have been searching for a recipe for the breads used in subway shops
> for sub sandwiches. 
> Thank you,
> Sharlotte

Hello Sharlotte,

I have thoroughly searched the Internet, and there do not seem to be any copycat recipes for Subway's or Blimpie's or Quizno's subway rolls.

However, Tom Lehman, "The Dough Doctor" has two threads on his message board about how to make his version of sub rolls. I have collected all of the information from those threads together for you below, and the original threads are here:

Sub Rolls 1

Sub Rolls 2


Sub Rolls

14 lb bread flour 
4 liter water @ 100 degrees 
6 tbl sp active dry yeast 
3 oz salt 
4 oz sugar 
6 oz melted margarine 

add the yeast to water, stir and let it soak for 10 minutes. 
add the salt & sugar to the flour. Then, after yeast is ready, 
mix it into flour and after a minute or 2 add the melted margarine. 
Let it mix for about 5 - 7 minutes. 

Pull dough and let it rest for 10 minutes , then portion 9 oz rolls 
( 10") and proof them for about 35 minutes (we use the oven pilots) 
then we bake em in the deck ovens at 425 for 15 minutes. 
The yield will be about 3 dozen.
Sub Rolls

Flour (11.5-12.5% protein) - 100% 
Salt - 2.00% 
Sugar - 2.00% 
Yeast (compresse/fresh)- 2.00% 
Shortening - 6.00% 
Water (50F)- 57% 

Mix to form well developed dough, finished temperature 80-85F. 

Allow to ferment 1.5 hours. Remix dough until smooth consistency, 
then divide into desired weights. and shape. Place shaped dough 
pieces onto a sheet pan, and allow to proof/rise 45-60 minutes. 

Bake at 400-425F for 15-18 minutes
50 rolls X 4 ounces each = 200 ounces/12.5# of dough needed. 
The sum of all of the ingredients in baker's % is 167%. Divide this 
by 100 = 1.67 
Divide the dough weight by 1.67 to get the amount of flour needed. 
12.5# divided by 1.67 = 7.48# (call it 7.5# of flour) 
Now, for the rest of the ingredients: 
Salt: .02 X 7.5# = .15#/2.4 ounces.(2.5 ounces) 
Yeast: .02 X 7.5# = .15#/2.4 ounces. 
Shuar: .02 X 7.5# = .15#/2.4 ounces. 
Shortening: .06 X 7.5# = .45#/7.2 ounces.(7.25 ounces) 
Water:.57 X 7.5# = 4.275# (68.5 ounces) 
25 rolls with a scaling weight of 6 ounces each. 
25 X 6 ounces = 150 ounces/9.375# of dough will be needed. 
9.375# diviede by 1.67 = 5.61#(90 ounces) of flour will be needed 
for this dough. 
Salt: .02 X 90 ounces of flour = 1.8 ounces. 
Sugar: .02 X 90 ounces of flour = 1.8 ounces. 
Yeast: .02 X 90 ounces of flour = 1.8 ounces 
Shortening: .06 X 90 ounces of flour = 5.4 ounces. 
Water: .57 X 90 ounces of flour = 51.3 ounces/3.2# of water. 

You can round the weights UP to the nearest 1/4 ounce or leave 
them as they are, depending upon your scale calibrations. 
For lighter rolls, all you need to do is to allow them to rise a 
little longer. 30 minutes final proofing time is a bit on the short 
side. I normally use something closer to 45 to 60 minutes, but it 
will vary to some extent. Also, be sure to keep the rolls wet/damp 
during the final proofing (rising) phase. This should help quite a 

I guess you could spray them with salt water, I always use just 
plain old tap water. Here is what I do: Take a 4 to 6 ounce dough 
piece, form into a ball, and set aside on the bency for about 20 
minutes or so. Cover with a sheet of plastic to prevent drying 
(dust the tops with flour to prevent the plastic from sticking. 
Using your sheeter or a rolling pin, sheet out the dough balls 
as if you were making a dough skin about 1/8 inch thick. Take the 
two sides (left and right) and fold them towards the middle of the 
dough piece to get the length you want (usually about 7-inches). 
Now, roll the dough up like a jelly roll to form the bun, then 
roll under your hands to even the rolled dough out. Place it with 
the seam side down on your baking trays. Be sure to place them 
about 2-inches apart. Lightly mist with water and put into a 
proofing cabinet or on a rack that you can cover with plastic to 
proof the rolls. If proofing in a rack covered with plastic, you 
will need to mist the rolls every 15 to 20 minutes or so. 
Without a proofer, it could take an hour or more to proof the rolls. 
You will need to experiment. Go by appearance more than by time as 
the time will change without a proof box. Just before placing the 
rolls in the oven, make a few French cuts across the top of each 
roll. The cuts should be made about 3/16 of an inch deep. Look at 
some commercial rolls for an example. If the rolls collapse when 
you cut them, you are either cutting too deep, or the rolls are 
over proofed. If the rolls split and bulge during baking, you may 
not be cutting deep enough, or the rolls are under proofed.


On 26 Mar 2006 at 19:51, Krishna wrote:

> Dear Phaedrus,
> Greetings from India again!
> In the film "Le transporteur" there is a scene where the character Lai
> is  making Madeleine. One of the characters is a french police
> inspector who  makes a comment that just the smell of Madeleine brings
> back his whole  childhood. I found this very intriguing. Can you
> please send me a recipe  for this and any background info (what part
> of France it is from, and  history behind it etc.)?
> Thanks again!
> Krishna 

Hi Krishna,

Culinary legend credits Madeleine Palmier, who was said to be a cook of Louis XV's father-in-law, with popularizing these shell-shaped cakes. The father of Louis XV's wife Maria was Stanislas Leczinski, who was the ex-King of Poland. Leczinski's daughter Maria married Louis XV in 1725. When Leczinski fled Poland in around 1735, Louis XV appointed him Duke and ruler of the French Protectorate of Lorraine. When Leczinski died, Lorraine passed to his daughter and was made part of France. The madeleine was known in the town of Commercy, Lorraine, possibly as "tot-fait". Renamed the "madeleine", it quickly became popular in France.

The origin of the madeleine may go back even further than Leczinski, though. "Madeleine" is the French form of the name "Mary Magdelene", and there was a convent dedicated to Mary Magdelene in Commercy in the eighteenth century. This cake is thought by some to have been a specialty of the nuns at that convent, and when all monasteries and convents were abolished after the French Revolution, the nuns are said to have sold their recipe to the local bakers. It's possible that one of Leczinski's cooks got it that way, and Madeleine Palmier may have had nothing to do with the name.

There is an article, picture, and authentic recipes here:




On 27 Feb 2006 at 19:41, Margie wrote:

> This was the only place I could find a close recipe to "pastid". I
> remember  my mom putting thin spaghetti on top to make it really stick
> together. We had  this every ash Wednesday and I wanted to keep the
> tradition going, she is no  longer around to help me with this.

Hello Margie,

Below are the recipes that I found for pastid.



 Ingredients :
 1 lb. perciatelli
 1 doz. eggs
 1 c. grated Parmesan
 1 1/2 to 2 lb. ricotta cheese
 Coarse ground pepper & salt to taste

 Preparation :
    Cook macaroni al dente.  Drain.  Beat eggs well, add Parmesan,
 salt and pepper.  Mix ricotta with macaroni and add to egg mixture.
 Pour into well greased 9 x 13 inch pan.  Bake 1 hour at 350 degrees.
Easter  Pastid  Or  Calzone

 Ingredients :
 4 to 5 eggs
 4 to 5 c. flour
 2 sticks margarine
 1 c. lukewarm water
 1 tsp. baking powder
 1/4 tsp. salt
 1 1/2 sticks pepperoni, cut into pieces
 1 lb. ham capicola, cut into pieces
 1/2 lb. pastina, cooked
 2 cartons basket-cheese
 2 c. Mozzarella cheese
 1 c. grated cheese
 4 or 5 eggs

 Preparation :
      Combine filling ingredients and set aside.   To prepare dough,
 work together flour and margarine.  Add eggs and water.  Knead dough
 until soft and pliable to roll.  Divide into 7 portions.  Roll each
 into 10 to 12 inch pie shape.  Fill half of "pie" with mixed
 filling.  Fold dough over to form "half-moon" shape and pinch edges.
 Bake at 350 degrees for 30 to 35 minutes on a greased cookie sheet.
 Makes about 7 loaves.

Army Fudge

On 2 Mar 2006 at 20:01, cynthia wrote:

> My Grandmother who left us in the late 70's when i was very young use
> to make what my aunt called army fudge. The story goes that family
> members would make the soldiers this fudge and send it over seas. It
> did not need to be chilled and had I think baking soda in it. Can you
> please help me out I would greatly appriciate it.
> Thank you for your time,
> Cynthia

Hello Cynthia,

I searched for "army fudge", "war fudge", and "soldier fudge". I didn't find any recipes at all with the first two names, but I did find the below recipe for "soldier's fudge". It does require chilling to set, though, and it does not contain baking soda. It dates from World War Two.


Soldier's Fudge
This recipe was very popular during the Second World War when 
people wanted to ship goodies to their soldiers overseas. It 
travels well, lasts a long time and contains no sugar as sugar 
was rationed during the war.

1 (14 ounce) can sweetened condensed milk 
1 12 ounce) bag semisweet chocolate chips 
1 (1 ounce) square unsweetened baking chocolate 
1 1/2 cups chopped nuts (optional) 
1 teaspoon vanilla extract

Butter an 8-inch square pan.

Heat milk, chocolate chips and baking chocolate over low heat 
stirring constantly until chocolate is melted and mixture is 
smooth, remove from heat. Add the vanilla extract and nuts, 
if using. Spread into pan and chill until firm. 
Cut into 1-inch squares.

Makes 64 pieces.

Box well and ship.

Bahrain Recipes

Bahrain recipes

Prawns In Tomato Sauce

You will need:

1 kg fresh prawns, shelled and de-veined
2 cups chopped tomatoes
1/2 cup green capsicum, chopped
1 teaspoon salt
1 teaspoon prawn masala powder
1 teaspoon turmeric
3 tablespoons tomato paste
3 tablespoons oil

You will have to: Put the prawns, tomatoes and capsicum into 
a covered saucepan and boil for about 10 minutes.

Add the salt, prawn masala, turmeric, tomato paste and oil. 
Decrease heat and simmer, covered, for about 20 minutes. 
Serve with rice.

Cooking time: 45 minutes

Serves: Six
Baba Ghanoush

1 large eggplant
2 cloves garlic
2 tbsp tahini (sesame paste)
1/4 tsp salt
1 tbsp lemon juice
125 ml yogurt
3 tbsp olive oil
Several whole olives


Heat oven to 200°C. Place whole eggplant on a baking sheet 
and bake until the outer shell is crisp and the inside is 
soft and mushy (about 1 hour). Let the eggplant cool, then 
remove and discard the skin and the green cap. Spoon the 
inside into a food processor or a blender. Add garlic, tahini, 
salt, lemon juice and yogurt. Purée until creamy. Spoon into 
a serving dish and garnish with olive oil and whole olives. 
Serve cold or warm, with sliced pita bread or vegetables for 
Fish Curry (Bahrain)
Yield: 1 Serving


      2    onions,; chopped
    1/4 c  butter, oil or semne
      2    cloves garlic,; minced
    3/4 ts salt
      1 tb curry powder
      1 sm cinnamon stick (opt)
      3    tomatoes,; peeled & chopped
    3/4 c  water or chicken stock
      2    dried limes
  1 3/4 lb fish fillets or slices


Saute the onions in the butter until softened. Add the garlic, 
salt and curry powder and cook for another minute. Blend in the 
cinnamon stick, tomatoes and water. Cover and simmer for 5 minutes. 
Add the dried limes and lower the fish into the sauce. Cover the 
pot and poach the fish over low flame until it is tender and flaky. 
Serve with your favorite plain rice dish.


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