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!)
Also try my bread machine Italian herb bread.
Po Boy Bread from the Bread Machine
- 1 cup lukewarm water
- 1 1/2 teaspoons unsalted butter melted
- 1 1/2 teaspoons sugar
- 1 1/2 teaspoons kosher salt
- 3 cups bread flour plus a little more, if needed
- 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.
Nutritional values are approximate.