By popular demand ;) Stuffed French Bread Sandwich 1 1/2 pounds ground chuck 1 medium onion, diced 1 medium red pepper, diced 8 ounces white button or Crimini mushrooms, sliced 1 large clove garlic, minced 1 teaspoon dried oregano 1/2 teaspoon black pepper 1 egg 1 1/2 cups soft bread crumbs 1/2 teaspoon mustard 8 ounces extra sharp cheddar cheese, shredded. In a large skillet, cook the ground beef, onion, pepper, garlic and mushrooms until the meat is no longer pink and the vegetables have softened, add the pepper and oregano and turn the heat up to evaporate any excess liquid in the pan. Remove from heat and set aside to cool slightly. Add the bread crumbs to the meat mixture and mix thoroughly. Add the egg and mustard and stir. Add the cheddar and mix thoroughly again. For the bread 1 1/4 cup lukewarm water 2 1/4 teaspoons of active dried yeast 3 1/2 cups unbleached bread flour 2 teaspoons kosher salt 1 teaspoon olive oil I use my Kitchenaid. Put the yeast in the mixer bowl and pour the water over it. Let sit from 5 to 10 minutes until the yeast is foaming happily. Add the flour and the salt. Using the dough hook, mix on low for six minutes. The dough should be pulling away from the sides of the bowl and not sticking to the bottom of the mixer. If the dough is too wet, add a tablespoon of flour until it is no longer sticky. In a large bowl, pour the olive oil them rub it around the sides of the bowl. Add the dough and turn to cover with oil. Cover the bowl with plastic wrap or a kitchen towel and let rise for 2 hours. Preheat the oven to 425 Sprinkle a little corn meal or semolina flour on a baking sheet. Place the dough on a floured counter and flatten it slightly then roll it, lengthwise into a long fat loaf. Place on the prepared baking sheet. Cover and let rise for 30 minutes. Put the dough in the oven and then immediately throw 1/2 cup of water onto the bottom of the oven to make steam for a better crust. Bake for 25 minutes or until the crust is golden brown and the loaf sound hollow when you tap it. Cheese Sauce 8 ounces extra sharp cheddar cheese (or a mix of cheddar and pepper jack), coarsely grated. 1 tablespoon corn starch. 1 twelve ounce can evaporated milk 2 teaspoons hot sauce (optional) Place the grated cheese and the corn starch in a microwaveable bowl and toss the cheese to mix in the corn starch.add the evaporated milk and hot sauce, if you are using it and microwave on high 30 seconds at a time,, stiring in between zaps until the sauce is thick and hot. Assembling the sandwich. When cool, cut the freshly baked loaf of bread lengthwise. Remove the doughy center so that the crust looks sort of like two long bread canoes. Stuff the meat mixture into the bread shell then wrap the whole thing tightly in aluminum foil and bake at 350 for 30 to 45 minutes until the filling is hot and bubbling. Serve with cheese sauce.
Posted on: Sun, 28 Jul 2013 12:36:29 +0000