Po Boy Bread Recipes

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PO BOY BREAD

My take on a basic French bread recipe from "Lee Bailey's New Orleans". This version adds flavor with a poolish and is more hydrated. A poolish is just part of the flour and water and a little yeast which ferments before the bread is made, adding flavor. Very good bread. Times listed don't include rising or proofing times.

Provided by Red_Apple_Guy

Categories     Yeast Breads

Time 48m

Yield 4 16 inch baguettes, 8 serving(s)

Number Of Ingredients 9



Po Boy Bread image

Steps:

  • Mix the poolish ingredients well, cover, and let sit at room temperature for 8 to 9 hours until bubbly, doubled in volume, and sweet smelling.
  • This can be used then or refrigerated for up to 3 days.
  • Add poolish and all other ingredients except salt to the bowl of a mixer and knead with the dough hook until all dry ingredients are wetted.
  • Cover bowl and let sit for 20 minutes.
  • Add salt and knead for 8 to 10 minuts until smooth.
  • Tip out onto lightly floured counter and stretch the doughn into a rectangle. Fold the dough letter-style, top downward, bottom upward, and sides inward until a packet is formed.
  • Place in straight sided clear container sprayed with oil, cover and let rest at room temperature until doubled in volume (about 1 1/2 hours).
  • Divide into 4 pieces. Roll into baguettes about 16 inches long.
  • Place on a floured cloth with folds to support the baguettes. Cover with sprayed plastic film.
  • Let rise for 45 minutes to 1 hour as oven heats to 400F with steam pan (skillets work well with water added just before baking).
  • Score and bake in steam for 10 minutes. Remove pan, rotate loaves, and bake for 8 more minutes until 205F internally.
  • Remove to a cooling rack and allow to cool for 20 minutes before slicing.

Nutrition Facts : Calories 425.9, Fat 4.6, SaturatedFat 1, Sodium 779.6, Carbohydrate 83.4, Fiber 3, Sugar 4.8, Protein 11

150 g all-purpose flour (1 1/4 cup)
150 g water (2/3 cup at room temperature)
1/8 teaspoon instant yeast
673 g all-purpose flour (5 1/4 cup)
340 g water (1 1/2 cup at room temperature)
36 g sugar (2 tablespoons)
7 g instant yeast (2 teaspoons rounded)
28 g shortening (2 tablespoons) or 28 g butter (2 tablespoons)
16 g table salt (scant tablespoon)

THE ROAST BEEF PO'BOY (AND HOW TO MAKE ANY PO'BOY)

This version is VERY authentic. I'm talking the neighborhood poboy shops, not the fancy restaurants or the tourist traps in the Quarter. If you've ever been to Johnny's on St Louis in the French Quarter (which is NOT a tourist trap, though tourists and locals a like are always packing the place), this will take you back there babe! Whenever I really get home-sick (even though I was raised in MI, NOLA feels more like home)- I like to make these. The bread is KEY tho, you just can't get the same texture as down there anywhere else- but I try to get as close as possible. You want the bread to be crusty on the outside but soft with just a little tiny bit of chewiness when you bite down into it. The lettuce, pickle, mayo and tomato is what is called "dressed". You may add cheese or hot sauce. It's messy, but SO good!! Cook time does not include time it takes to make/cook roast beef.

Provided by graniteangel

Categories     Lunch/Snacks

Time 20m

Yield 2-4 serving(s)

Number Of Ingredients 10



The Roast Beef Po'boy (And How to Make Any Po'boy) image

Steps:

  • Heat oven to 400°F.
  • Cut french loaf in half lengthwise and place in oven for 4-5 minutes or until LIGHTY toasted. Spread butter on both the inside halves of toasted bread. It should melt on hot bread.
  • In a sauce pan whisk the vegetable oil with the flour on med-high heat for about 5 minutes or until just lightly browned. Add your beef au jus to your roux and whisk until it thickens slightly- about 1 minute. Should only be thick enough to lightly coat the back of a spoon, add more stock/au jus to thin out a bit if needed.
  • Toss sliced roast beef with thin gravy until evenly coated and heated through.
  • Spread mayo on top inside half of buttered and toasted french loaf.
  • Place dill pickles on bottom inside half of toasted buttered french loaf.
  • Evenly place roasted beef on top of dill pickles with tongs.
  • Add lettuce and tomato.
  • You may also add american or swiss cheese and or hot sauce.
  • Cut into 1/4s. Serve with kettle chips such as Zapps.
  • Hint- you can make ANY poboy be it fried oyster, fried shrimp, fried catfish, grilled chicken breast, french fries, chicken parm, meatloaf, hamburger, smoked sausage you name it! Just follow the bread toasting and buttering instructions, and make sure you "dress" it with lettuce, tomato, mayo and dill pickles! You can eat it "undressed" also. It's more about the type of bread and using cajun/creole recipes of fried seafood or meats in the main filling. The traditional cheeses used are swiss, american, and provolone. Hot sauce and cocktail sauce for fried seafood. Ketchup is often used as a condiment also.

Nutrition Facts : Calories 1481.2, Fat 88, SaturatedFat 35.3, Cholesterol 409.9, Sodium 759.5, Carbohydrate 34.2, Fiber 3.4, Sugar 5.3, Protein 131.4

1 large crusty loaf French bread
1 tablespoon butter
2 lbs real slow cooked beef (like Louisiana Roast Beef or Daube French Style)
1 cup au jus sauce (juices from cooking roast beef or 1 cup beef stock )
1 teaspoon vegetable oil, heaping
1 teaspoon all-purpose flour, heaping
1/4 cup mayonnaise
2 cups iceberg lettuce, largely shredded
1/4 cup kosher dill pickle slices
1 large steak tomatoes, sliced (ripe or red)

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