Jims Galley

Jims Galley

Monday, November 11, 2013

Spicy Meat Ball Hoagie with Sourdough Honey Church Bread

 Sourdough Honey Church Bread

Yes this is always a favorite around the house and it is easy to make. Lets start with the bread because it is a little different from the recipes I have posted before. This is a simple and fast bread recipe that actually I make on Sundays while at Church. Don’t worry, it is ok to multitask on a Sunday.

An hour before you go to church on Sunday, in a mixer of food processor add five cups bread flour, one cup sourdough starter proofed the night before, three tbls honey, two tbls salt and a packet of dry yeast, proofed in warm water. Add to the mix a dash of olive oil and begin to mix on low, adding one to two cups warm water. Mix into a nice dough ball.

Knead for only a few minutes, then Autolyse for twenty to thirty minutes. Meaning just let the dough rest in the mixer. Then kneed in mixer again for a couple minutes, then roll out onto floured work area and kneed by hand for three minutes adding bench flour as needed.

Fold into a ball and place in a oiled bowl, cover, then go to Sunday service. (I like to spike my dough a bit by warming the oven, shutting off then putting the dough in the oven to rise. A cold kitchen is a slow way to raise dough)

When we get back from church I put the raised dough backed on the floured surface and hand roll out a couple of loaves on a sheet pan. Then coat the tops with a heavy egg wash which will make for a super crunchy brown crust. Then score the bread. I will turn on the oven to 550 and let the loaves raise again before baking, about 45 minutes. It takes a while to heat up the oven anyway.

Place a metal pan in oven, bottom rack and make sure you add two to three cups of water to the pan so you can give the bread a nice moist steam bath while baking, Put the loaves in the oven at 550 to spike the raise, then reset oven to 425 for thirty minutes. If you don’t have a visible element in your oven, you may need to bake a little longer.

Take bread out and let cool on bread racks. This is a fast way to do bread and is very easy to do. Makes a great Italian loaf for meatball subs, or anything really. For more detailed and additional bread tips refer to my previous bread post Baugh’s Baguettes http://jimsgalley.blogspot.com/2010/10/baughs-baguettes.html


Everybody has their own way of doing meatballs. I have used many times fresh meat that I have ground using my kitchenaid mixer. My fav is a mix of pork veal and beef and freshly ground and infused in the grinder with garlic oregano and parsley. But this is only when I have the time to do so. This recipe is for down and dirty quick Meatballs that are FANTASTIC!

Get some fresh ground pork and ground beef from your store. Equal amounts. Add to large bowl along with your fav amounts of garlic, parsley, fresh oregano, boxed Italian bread crumbs, onion powder, crushed red pepper, black pepper, basil and two eggs. Mix up roll out then pan fry in some olive oil. Don’t cook the meatballs all the way threw, just brown them very well in your cast iron skillet. Then drain and dump the balls into your Sunday gravy.

For making meatball subs, I do like fresh motz baked off on the sub. Topped off with some fresh basil leaves.

This is a fantastic recipe for meatball subs, and of course the basis for a lot f different Italian dishes with the leftovers.

Try my Sunday bread recipe, it is quick, easy, delicious, and you even get to go to church while baking!!!

Jim Baugh

PS: We got a fun new post up on our HOOKED web site called, "Americana Found.....at a Hardware Store"

1 comment:

  1. OMG, I just ate dinner, but you are making me hungry again with those out of this world meatball subs! Great job!