Kevin has added a new roll to his bread repertoire - poppy seeded hoagie rolls, gleaned from the cookbook "Breads From the La Brea Bakery". Chef and author Nancy Silverton's recipe for sesame-semolina sandwich rolls (page 130) was the role model for his version, which means he tweaked it somewhat to get the roll he was after.
They turned out great! Thin but crispy crust, chewy, dense but tender interior, delicous flavor. We will see them on the plate at lunch today, paired with some housemade sweet Italian sausange. The SausageWich never looked so good!
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