I live for really good food.
The kind that makes your mouth watery just thinking about it.
I also live for easy, no fuss meals to go. 
Because I spend all day on campus working in the lab and running errands, I have to pack with me my breakfast and lunch, as well as some snacks to fill in the gaps until it's time to go home and have a proper dinner. For this reason, the simpler the preparation, the better.


Today I have been seriously dreaming of a good sandwich. I thought about the French baguette I had baked a couple of months ago and which had been loaded with tons of wonderful things. It was the best sandwich ever, the Banh Mi coming second to it. Unfortunately, the French baguette requires a 24 hours preparation, and I don't feel like waiting that long to enjoy a good sandwich. So I decided to go with plan B: a homemade Subway sandwich with a twist. I say with a twist because the original recipe found on Copycat Recipe Guide, has been modified by yours truly and I think you will like this version too.

INGREDIENTS
1 cup warm water (110 degrees F)
1 1/2 tablespoon yeast
1 tablespoon sugar
1 1/2 teaspoon salt
4 tablespoon olive oil
2 1/2 to 3 cups all-purpose flour

METHOD 
In a large bowl add the water, yeast, sugar, salt, and olive oil. Let the mixture stand for 5 minutes. Add 1 cup of flour and mix with a wooden spoon for 3 to 5 minutes. Add an additional cup of flour and mix until well combine. Continue adding the flour, 1/4 cup at a time, until a soft dough is formed. The dough should still stick to the bottom of of the bowl, but pull away from the sides.
When you can no longer work the dough with the spoon,turn it out onto a lightly floured surface and knead until smooth. The dough should be very soft. Shape the dough into a ball and return it to the bowl. Cover the bowl with plastic wrap and allow the dough to rise for a half hour.
After the dough has risen turn it out onto a clean surface and divide it into 4. Roll each piece of dough into a long skinny loaf that is about 9 to 10 inches long. Place the rolled loaves onto a baking sheet lined with parchment or a baking mat. Repeat with the rest of the dough. Allow at least 2 inches in between each loaf on the pan.
With a clean knife, make small cuts on the surface of the bread loafs and sprinkle with herbs (optional). I used italian herbs. Cover the loaves with a greased piece of plastic wrap and allow the loaves to rise until doubled, about 30 min to an hour.
Towards the end of the rising time preheat the oven to 350 degrees. When the loaves are ready, bake them in the preheated oven for 20 minutes (you might need more or less time depending on your oven). You will know when to check on your bread by the bread smell in the air.
When the loaves come out of the oven rub to tops with a stick of butter and cover them with a dish towel to cool. Let the loaves cool for at least 30 minutes before cutting down the middle and topping with your favorite sandwich fixings.

NOTES
Rubbing the loaves with butter and covering them with a towel to cool are part of what keeps them very soft, so be sure not to miss those steps.
I live for really good food.
The kind that makes your mouth watery just thinking about it.
I also live for easy, no fuss meals to go. 
Because I spend all day on campus working in the lab and running errands, I have to pack with me my breakfast and lunch, as well as some snacks to fill in the gaps until it's time to go home and have a proper dinner. For this reason, the simpler the preparation, the better.


Today I have been seriously dreaming of a good sandwich. I thought about the French baguette I had baked a couple of months ago and which had been loaded with tons of wonderful things. It was the best sandwich ever, the Banh Mi coming second to it. Unfortunately, the French baguette requires a 24 hours preparation, and I don't feel like waiting that long to enjoy a good sandwich. So I decided to go with plan B: a homemade Subway sandwich with a twist. I say with a twist because the original recipe found on Copycat Recipe Guide, has been modified by yours truly and I think you will like this version too.

INGREDIENTS
1 cup warm water (110 degrees F)
1 1/2 tablespoon yeast
1 tablespoon sugar
1 1/2 teaspoon salt
4 tablespoon olive oil
2 1/2 to 3 cups all-purpose flour

METHOD 
In a large bowl add the water, yeast, sugar, salt, and olive oil. Let the mixture stand for 5 minutes. Add 1 cup of flour and mix with a wooden spoon for 3 to 5 minutes. Add an additional cup of flour and mix until well combine. Continue adding the flour, 1/4 cup at a time, until a soft dough is formed. The dough should still stick to the bottom of of the bowl, but pull away from the sides.
When you can no longer work the dough with the spoon,turn it out onto a lightly floured surface and knead until smooth. The dough should be very soft. Shape the dough into a ball and return it to the bowl. Cover the bowl with plastic wrap and allow the dough to rise for a half hour.
After the dough has risen turn it out onto a clean surface and divide it into 4. Roll each piece of dough into a long skinny loaf that is about 9 to 10 inches long. Place the rolled loaves onto a baking sheet lined with parchment or a baking mat. Repeat with the rest of the dough. Allow at least 2 inches in between each loaf on the pan.
With a clean knife, make small cuts on the surface of the bread loafs and sprinkle with herbs (optional). I used italian herbs. Cover the loaves with a greased piece of plastic wrap and allow the loaves to rise until doubled, about 30 min to an hour.
Towards the end of the rising time preheat the oven to 350 degrees. When the loaves are ready, bake them in the preheated oven for 20 minutes (you might need more or less time depending on your oven). You will know when to check on your bread by the bread smell in the air.
When the loaves come out of the oven rub to tops with a stick of butter and cover them with a dish towel to cool. Let the loaves cool for at least 30 minutes before cutting down the middle and topping with your favorite sandwich fixings.

NOTES
Rubbing the loaves with butter and covering them with a towel to cool are part of what keeps them very soft, so be sure not to miss those steps.

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