#Laurie’sHomemade
INGREDIENTS • 500g Bread Flour • 10g Salt • 12g Instant Yeast • 40g Unsalted Butter Softened • 320ml Cool Water DIRECTIONS I use a stan mixer with a dough hook, but you can also make this by hand following the same directions.
MEATBALLS
INGREDIENTS • 1 lb Ground Beef Thawed
• 1 Medium Onion Finely Diced • 10 Saltine Crackers Crushed by Hand • 1 Egg • 1 Jar Pasta Sauce Brand of Your Choice • 1 Package Provolone or Mozzarella Cheese Sliced • Salt and pepper to taste
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DIRECTIONS • Mix ground beef, onion, crackers, egg and salt and pepper in a large mixing bowl. Make sure all ingredients are well combined without over mixing. • I use an ice cream scoop to make uniform meatballs, but a spoon works as well. Form all the mixture into desired sized meat balls. • Heat a large skillet over medium high heat. Once skillet is hot add meatballs sear on all sides. Cook until cooked through. • Add the pasta sauce over the meatballs and cook until heated through.
• Put the flour into the mixing bowl and add the butter. Add the yeast at one side of the bowl and add
the salt at the other, otherwise the salt will kill the yeast. Start the mixer to combine. • Add water a little at a time, combining well, until
you’ve picked up all the flour from the sides of the bowl. You may not need to add all the water, or you may need to add a little more – you want a dough that is well combined and soft, but not sticky or soggy. Keep going until the mixture forms a rough dough. • With the mixer set at medium speed, knead the dough for 5-6 minutes. Remove the dough hook, form the dough into a smooth ball place back in bowl cover with plastic wrap or a towel and leave to rise at room temperature for 1-2 hours to double in size. • Line a baking sheet with parchment paper. Divide dough in half and flatten out into a rough rectangle then roll into a log/French loaf shape (tucking the ends under and place on prepared baking sheet with the seam side down. Repeat with the second half. Loosely cover with plastic and leave to proof for one hour. • Preheat the oven for 425. Place a pan with hot water on the bottom shelf of the oven (this will help make the bread crusty) Using a sharp knife slash the top of the loaf with some diagonal marks. • Bake for 25-30 minutes or until golden brown and it sounds hollow when tapping the bottom. Leave to cool on a wire rack.
DIRECTIONS • Preheat panini press – or preheat the oven to 350 degrees. • Once the bread is cooled completely slice in half the long way but not cutting through. And then into desired sandwich size. Place meatballs on the sliced bread, then cover with slices of cheese. • Cook in a panini press until crispy or cheese is melted or in the oven ‘til cheese is melted. SANDWICHES
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