Recipe Below! My Cookbook: payhip.com/b/PUO5w (Code E4CM for 10% off) Ingredients (Makes 4 Hoagies): DRY 240g bread flour 60g vital wheat gluten 8g dough conditioner 6g diastatic malt powder 2.5g instant yeast 5g salt WET 10g Crisco 192g water Corn meal If you want to see a particular product I use in this video, all links are in the description!
I feel like I’m cheating to be watching this golden content for free. Not sure if many people realize how much work you put in into each one of your videos Nick! Amazing recipe as always and I’m always there appreciating what you do my brother!
Getting a stand mixer during the holidays, going to be clutch for all these bread recipes. I know you can do it by hand but those stand mixers make life so easy haha
have you ever tried using one of those auto bread makers for "protein" bread? would be pretty cool to be able to just measure out ingredients and not need to do anything else.
I have an old bread machine and as long as you add the ingredients the way that the manual says to, it ends up coming out really well. Then I just follow the rest of his video from where he starts splitting up the bread into equal pieces and shaping it. It works well!
I was inspired by his sandwich bread video to create my own protein sandwich bread, this one whole wheat/bran (but with the texture of white bread). This is the version I made for the bread maker. There is one step besides measuring ingredients, but it helps the bread be fluffier and last longer. Here's the recipe, in case you're interested: Protein bran bread 1.5 c water, divided into 2 portions of 3/4 cup 1.5 t salt 1 T sugar 2 T shortening, oil, or other fat 1 T vinegar .5 c wheat bran, blended small in a blender or food processor if the flakes are large (it would probably work out if not blended too, though you could add a little more by volume to compensate (I believe it was about 70 grams by weight) (or replace with .5 c wheat flour, though you may need to adjust up or down) 2.25 c whole wheat flour, divided into 2 c and .25 c (if you choose to use white flour, you will need a bit more than wheat flour. You can experiment or ask the Internet) .5 c gluten .75 t yeast (or 1 t yeast with wheat flour instead of bran) This may need to be adjusted depending on your altitude and how long your machine gives your bread to rise. (My altitude is about 4,500 feet, and if you are lower, you may need a bit more.) If your bread is too dense for your taste, you need more (this recipe should be light and fluffy), and if the top of your bread is wavy or collapsed when it finishes baking, your bread has risen too much and collapsed, and you need less. (Also, 1 Tablespoon worked well for me when using the 1 hour bread setting.) Make a "tangzhong roux" (water roux) with 1/4 c flour and 3/4 c water by whisking them in a bowl and then microwaving for 30 seconds at a time, whisking after each time, until you get a pudding consistency. Or skip this step and add this flour and water with the rest. The bread may not be as soft and may get stale more quickly, but should still be great. Add first five ingredients to bread maker, then roux if using, then wheat bran if using. If you are delaying the start of the bread maker, mixing the bran into the water may help it to hydrate in this extra time, which might help the result. Add the remaining ingredients, making sure that the yeast does not touch liquid if you are delaying the start time. (If you are not delaying the start time, it doesn't really matter which order you add the ingredients in, though maybe still make sure that the roux doesn't directly touch the yeast if it is still hot.) I make this with the 1.5 pound loaf setting and the light crust setting. If your machine has a delay timer, I like to set it to be hot when I get up in the morning. The sooner you remove it after it finishes, the softer your crust will be. 58% carbs, 19% fat, 23% protein
Best way to imitate hearth baking is to get a pellet smoker that can use gas on the same chamber as smoke (lifetime combo grill does both). Place a pizza stone on the grill. Set chamber to low smoke and once the smokes rolling turn the gas on high. I've cooked pizza on this and it tastes just like woodfire at home. Takes 3-4 mins to Cooke an entire pizza since the stone is 200-300 degrees hotter than the chamber. It's amazing
Legend! Ive been eating your pizza recipe everyday. Been replacing bits of flour in all my other recipes with vital wheag gluten too and its a game changer!!
Your vidoes have helped my whole family lose weight and get leaner while still eating tasty foods. Love the vids, especially this one, keep up the good work!
Definitely a great video, a suggestion tho, I know people sometimes don’t want to take the time to knead but since u do nick, wanna suggest u try the Bertinet method, it’s very effective in dough making an can make for a vigorous core workout if ur technique an form are good with it, u should def give it a go. Otherwise great bread my friend !
Bro, there is no way this is happening. I recently found your channel and I thought to myself, wouldn't it be awsome if he had a Hoagie roll recepie? Two days later he uploads this.
I don’t know if you’ll check comments a month old but I’ve been making both this and the baguettes and using them as a dipping tool for Tomato Basil Bisque (using fairlife milk for a high protein meal). I feel like you could create a banger recipe / video.
yall already know this is just the beginning of a whole new set of BANGER recipes. shrimp po-boys... philly cheesesteaks... i can't wait to see what's next 😆
Vital wheat gluten is a game changer... it's how vegans get some good meatlike products... knead it enough and it basically turns into chick when you cook it! Mad props for calling it by the correct term HOAGIE, because a Sub is a friggin boat! :D
Hey Nick, i've made this recipe twice by my rolls always seem full or air after the shaping and second proofing. When I go to score them with a knife they deflate, any idea where I could be making a mistake?
Recipe Below!
My Cookbook: payhip.com/b/PUO5w (Code E4CM for 10% off)
Ingredients (Makes 4 Hoagies):
DRY
240g bread flour
60g vital wheat gluten
8g dough conditioner
6g diastatic malt powder
2.5g instant yeast
5g salt
WET
10g Crisco
192g water
Corn meal
If you want to see a particular product I use in this video, all links are in the description!
Awesome recipe. Do you plan into going into baked protein deserts? (Brownies, Cakes, Cookies etc?)
Can you expand on the texture difference when using avocado or coconut oil?
I feel like I’m cheating to be watching this golden content for free. Not sure if many people realize how much work you put in into each one of your videos Nick! Amazing recipe as always and I’m always there appreciating what you do my brother!
Getting a stand mixer during the holidays, going to be clutch for all these bread recipes. I know you can do it by hand but those stand mixers make life so easy haha
have you ever tried using one of those auto bread makers for "protein" bread? would be pretty cool to be able to just measure out ingredients and not need to do anything else.
This would be great i always want to meal prep bread but dont feel like acually making it
I have an old bread machine and as long as you add the ingredients the way that the manual says to, it ends up coming out really well. Then I just follow the rest of his video from where he starts splitting up the bread into equal pieces and shaping it. It works well!
I was inspired by his sandwich bread video to create my own protein sandwich bread, this one whole wheat/bran (but with the texture of white bread). This is the version I made for the bread maker. There is one step besides measuring ingredients, but it helps the bread be fluffier and last longer. Here's the recipe, in case you're interested:
Protein bran bread
1.5 c water, divided into 2 portions of 3/4 cup
1.5 t salt
1 T sugar
2 T shortening, oil, or other fat
1 T vinegar
.5 c wheat bran, blended small in a blender or food processor if the flakes are large (it would probably work out if not blended too, though you could add a little more by volume to compensate (I believe it was about 70 grams by weight) (or replace with .5 c wheat flour, though you may need to adjust up or down)
2.25 c whole wheat flour, divided into 2 c and .25 c (if you choose to use white flour, you will need a bit more than wheat flour. You can experiment or ask the Internet)
.5 c gluten
.75 t yeast (or 1 t yeast with wheat flour instead of bran) This may need to be adjusted depending on your altitude and how long your machine gives your bread to rise. (My altitude is about 4,500 feet, and if you are lower, you may need a bit more.) If your bread is too dense for your taste, you need more (this recipe should be light and fluffy), and if the top of your bread is wavy or collapsed when it finishes baking, your bread has risen too much and collapsed, and you need less. (Also, 1 Tablespoon worked well for me when using the 1 hour bread setting.)
Make a "tangzhong roux" (water roux) with 1/4 c flour and 3/4 c water by whisking them in a bowl and then microwaving for 30 seconds at a time, whisking after each time, until you get a pudding consistency. Or skip this step and add this flour and water with the rest. The bread may not be as soft and may get stale more quickly, but should still be great.
Add first five ingredients to bread maker, then roux if using, then wheat bran if using. If you are delaying the start of the bread maker, mixing the bran into the water may help it to hydrate in this extra time, which might help the result. Add the remaining ingredients, making sure that the yeast does not touch liquid if you are delaying the start time. (If you are not delaying the start time, it doesn't really matter which order you add the ingredients in, though maybe still make sure that the roux doesn't directly touch the yeast if it is still hot.)
I make this with the 1.5 pound loaf setting and the light crust setting. If your machine has a delay timer, I like to set it to be hot when I get up in the morning. The sooner you remove it after it finishes, the softer your crust will be.
58% carbs, 19% fat, 23% protein
Commenting for the algorithm, but I definitely need to try this. I’m in the Philly area and we devour hoagies and cheesesteaks.
Same here. Rolls here in Vegas are lacking.
Best way to imitate hearth baking is to get a pellet smoker that can use gas on the same chamber as smoke (lifetime combo grill does both). Place a pizza stone on the grill. Set chamber to low smoke and once the smokes rolling turn the gas on high. I've cooked pizza on this and it tastes just like woodfire at home. Takes 3-4 mins to Cooke an entire pizza since the stone is 200-300 degrees hotter than the chamber. It's amazing
Let’s get a Bagel recipe!
That "back" to the recipe transition had me HOWLING
I’d love to see some protein bagels next!
Legend! Ive been eating your pizza recipe everyday. Been replacing bits of flour in all my other recipes with vital wheag gluten too and its a game changer!!
Just ordered my dough conditioner and I’m doing these tomorrow along with the meatballs you posted a while back 🫡
Your vidoes have helped my whole family lose weight and get leaner while still eating tasty foods. Love the vids, especially this one, keep up the good work!
I can't get enough of this channel, any tips about modifying your dough recipes when substituting with whole wheat flour?
Finally!!!! I've been craving a chopped cheese for weeks, just gonna sub crisco for beef tallow 😊
What's the macros for this
The rolls look amazing! I’m gonna have to buy some Crisco.
I would love a recipe for Trorta bread, teleras or bolillos. Its impossible to find a torta shop with nutrition info let alone with good macros.
Definitely a great video, a suggestion tho, I know people sometimes don’t want to take the time to knead but since u do nick, wanna suggest u try the Bertinet method, it’s very effective in dough making an can make for a vigorous core workout if ur technique an form are good with it, u should def give it a go. Otherwise great bread my friend !
Bro, there is no way this is happening. I recently found your channel and I thought to myself, wouldn't it be awsome if he had a Hoagie roll recepie? Two days later he uploads this.
This video is so well made. Congrats!!! You have so many recipes lined up that I want to try. I wish I had more calorie allowance 👊👊👊👊
Really exceptionally done.
I don’t know if you’ll check comments a month old but I’ve been making both this and the baguettes and using them as a dipping tool for Tomato Basil Bisque (using fairlife milk for a high protein meal).
I feel like you could create a banger recipe / video.
The editor went off today, props to them/you
yall already know this is just the beginning of a whole new set of BANGER recipes. shrimp po-boys... philly cheesesteaks... i can't wait to see what's next 😆
Great stuff Nick. Will a cornbread recipe be in the future?
Felu has a really good cornbread recipe.
Vital wheat gluten is a game changer... it's how vegans get some good meatlike products... knead it enough and it basically turns into chick when you cook it!
Mad props for calling it by the correct term HOAGIE, because a Sub is a friggin boat! :D
Mine did not turn up brown after 14 minutes with the tray of water. Should I just keep them in until they turned brown?
Would margarine work?
Hey Nick, i've made this recipe twice by my rolls always seem full or air after the shaping and second proofing. When I go to score them with a knife they deflate, any idea where I could be making a mistake?
Me from Toronto getting confused hearing you say Turono and thinking you're saying Toronto like a native Torontonian.
Insane using crisco
What are the calories?
306. Says it at 8:47
Roll it like paper not a blunt 😂 also the 👃 😂
MORE ICE CREAM
bro calm down with the background music😭😭
So 6inchs by 6 inches huh....
Lessgo!
Comment for algo
weaponized OCD
so yeah...just way too much going on for this one bro - good job though
This is too much time for bread. I’m going to eat regular ass bread and drink a P shake.
The only rolls I’m okay with having 🫡