This is my go-to po boy bread dough recipe from the bread machine. No way am I enough of a baker to make a dough from scratch without a bread machine. I could never make something as good as this dough. It makes for the perfect po boy. The bread gets a nice crunchy, but thin, exterior. The insides are light, soft and airy.
I’ve made this po boy bread from a bread machine at least 30 times and every time it has come out great. Well, or it did after I got the hang of rolling it into a nice loaf shape. I also learned that cutting the slits isn’t just for making it pretty, the bread seems to keep a better shape.
To get the slits just right you need to use a very, very sharp knife. You don’t want to manhandle the dough cutting it. You want the knife to go through it effortlessly.
Check out The Southern Po’ Boy Cookbook for ideas on how to use your po boy bread. I love making the ham and Swiss po boy from the cookbook, among others! (And you have to use this bread when making my Cajun Muffaletta poboys!)
Po Boy Bread from the Bread Machine
Servings 1 loaf
- 1 cup lukewarm water
- 1 1/2 teaspoons melted unsalted butter
- 1 1/2 teaspoons sugar
- 1 1/2 teaspoons salt
- 3 cups plus a little more, if needed bread flour
- 1 teaspoon instant yeast
For the glaze
- 1 egg white
- 1 teaspoon water
Place ingredients into your bread machine in the order listed.
Process on the dough settings. After 5-10 minutes check the consistency of the dough. It should be sticky but not stick to the sides. If it is too dry add water, but in 1/2 teaspoon increments. If it is too wet add more flour 1 teaspoon at at time.
When the dough cycle is completed remove the dough to a lightly floured surface.
Roll the dough out into a rectangle that is approximately 16" wide and 12" deep.
Roll up the dough along the long edge.
Pinch the seam and ends closed and place onto a lightly greased baking sheet, seam-side down.
Cover with a cheesecloth and place into a warm place to rise until doubled, about an hour.
After about 30 minutes of rising preheat your oven to 425 F.
Uncover the bread and, using a very sharp knife, make a few 1/2" deep slits along the top of the dough, about 2" apart.
Whisk together the glaze ingredients and brush over the top of the dough.
Bake for 20 minutes.
Reduce the temperature to 350 F and bake another 5-10 minutes or until golden brown.
Let cool slightly before slicing.
Until 15 minutes ago, our gotta-have-it-garlic bread was our favorite garlic bread. This chipotle garlic cheese bread is similar in that, boy, is it ever packed with flavor, but oh does it ever bring the cheese. It reminds me of the garlic cheese bread Pizza Hut used to have on the menu but with ten times the flavor and cheese (which reminds me… be sure to check out my copycat of Pizza Hut’s pan pizza). It’s seriously over the top, but really, when you make garlic cheese bread are you thinking ‘healthy’? It’s an indulgence. And then some.
You can make this chipotle garlic cheese bread ahead of time. Just wrap it in foil (loosely, so that the cheese doesn’t stick to the foil) and keep it in the fridge. When you’re ready to reheat it just toss it in a 350 F oven for 10-15 minutes until hot. Let it cool slightly before slicing or the ooey gooey cheese will run all over the place.
Also try my buttery garlic herb knots and my super-easy garlic-cheese crescent rolls.
Chipotle Garlic Cheese Bread
Servings 8 servings
- 6 tablespoons unsalted butter softened
- 2 teaspoons or more chipotle chili powder
- 1 cup shredded mozzarella cheese
- 1 cup shredded sharp cheddar cheese
- 3/4 cup green onions chopped
- 1 tablespoon parsley chopped plus more for garnish
- 1/2 cup mayonnaise
- 2 tablespoons sour cream
- 1 large loaf French bread halved horizontally
Combine the butter and chipotle chili powder in a large bowl. Add more seasoning if you want it spicier.
Add the remaining ingredients except for the bread (and parsley garnish). Gently fold to combine.
Place bread halves onto a baking sheet lined with aluminum foil.
Spread the cheese mixture onto the bread. Don't be shy. If you have leftover mixture consider yourself lucky (not all loaves are the same size, so it happens!).
Place bread under the broiler until starting to brown, 3-5 minutes.
Remove from the oven and let cool slightly before garnishing with parsley and slicing for serving.
It’s pumpkin time! And that means quick, easy pumpkin pull-apart bread. Moist, pumpkiny, cinnamony, and guaranteed to disappear very, very quickly. I made a ‘loaf’ for Anita to take to work (you don’t have to reheat it and it doesn’t require refrigeration if you devour it within two days, which you will) and share. It was gone in no time at all!
The only tricky part when making this pumpkin pull-apart bread is if your bread pan is bigger than the bread. Like mine was. Your bread will fall and you’ll end up with a loaf of sadness if you let it. The solution for me was to grab a piece of foil, wad it up into a ball, and place it in the space between the end of the ‘loaf’ and the end of the bread pan. No bread sadness here, just great fall-flavor yumminess!
Love pumpkin? Me too. And I love my triple-layer pumpkin spice pie too!
Easy Pumpkin Pull-Apart Bread
Servings 16 servings
For the pull-apart bread
- 3/4 cup pumpkin puree
- 1/2 cup white sugar divided
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
- 1 large egg beaten
- 1 can 8 count Pillsbury Grands Homestyle Biscuits (do not use the flaky style)
- 1 teaspoon cinnamon
- Aluminum foil depending on the size of your bread pan
For the glaze
- 1/2 cup powdered sugar
- 1 teaspoon cinnamon
- 3 tablespoons heavy cream
For the pull-apart bread
Preheat your oven to 350 F.
Spray a bread pan with non-stick spray. Note: I used a non-stick bread pan and did not have to spray it.
In a bowl, stir together the pumpkin puree, 1/4 cup of the sugar, vanilla, pumpkin pie spice and egg.
In a small bowl, combine the remaining 1/4 cup of sugar and the cinnamon.
Open the can of biscuits and separate them. Cut each one in half, horizontally.
Sprinkle each side of each biscuit half with the sugar and cinnamon mixture.
Take a biscuit and liberally brush one side with the pumpkin mixture. Place into the bread pan on edge, with the non-pumpkin side towards the end.
Keep adding brushed biscuits into the pan, packing them in on end. They'll look like a row of hockey pucks when you are done. When you are done, if there is extra space in your pan wad up a piece of foil and add it to keep the 'loaf' from falling.
Place into the oven and bake 20-25 minutes or until the outside is done. The internal temperature should be 190 F or more, but the insides will be gooey and soft, thanks to the pumpkin puree.
Let the bread cool completely before drizzling with the glaze.