I didn't know until recently that Julia Child was in her mid-thirties before she even considered culinary school. Now I'm over that by more years than I want to admit, but the bottom line is that it's never to late to discover a new passion. And for that newly found passion, I'd like to thank Nicole from Pinch My Salt for organizing and making this whole challenge possible.
This week's Italian bread recipe was as much of a delight to eat as it was a PITA to work with. I struggled with this dough, people. It turns out that I'm as batard challenged as I am braid challenged (think Challah bread.) I don't know if my dough was too wet or if I over-proofed it, but I had a heck of a time shaping this dough into rolls. I was disappointed in how they looked coming out of the oven but when I took my first bite, I knew I'd struck pay dirt. The flavor was amazing! I took Mr. Reinhart's suggestion of using milk instead of water since I knew I wanted a softer roll. And here's why:
Meat loaf subs! Think meat ball subs only with flat meat instead of round. Slices of my famous meatloaf (recipe to follow next week,) pepper jack and provolone cheese, lettuce, and some meatloaf sauce (recipe also to follow next week,) on a fresh Italian hoagie. Grill it and enjoy. Best grilled sandwich I've had this year!