Recipe courtesy of Bayport BBQ
Save Recipe Print
Total:
14 hr 35 min
Active:
20 min
Yield:
15 servings
Level:
Intermediate
Total:
14 hr 35 min
Active:
20 min
Yield:
15 servings
Level:
Intermediate

Ingredients

Directions

Watch how to make this recipe.

Special equipment: five 4-by-12-inch loaf pans

Combine 4 cups water, the salt and yeast into the bowl of a stand mixer fitted with a dough hook. Set the mixer to low speed and add the flour gradually until fully incorporated. Increase the speed to medium until a ball of dough forms, 1 to 2 minutes.

Place the dough into an oiled tub, cover and proof for about 12 hours.

Grease the pans with oil and then dust with cornmeal.

Dump the dough onto a floured surface and cut into five 1-pound portions. Shape and place the loaves into the prepared pans, and then dust the tops of the loaves with more cornmeal. Cover the pans with a towel and proof for 2 hours.

Preheat the oven to 425 degrees F.

Remove the towels and bake the loaves for 15 minutes. Remove the bread from the pans and cool on a wire rack. Cut each loaf into thirds and then halve each portion for the buns.

Cook's Note

Proofing times are based on a 70 degree F room temperature.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Categories:

Our Best Thanksgiving Videos 15 Videos

Get the recipe

Sticky Pecan Pull-Apart Bread 00:37

This simple dessert is a crowd pleaser that only uses a few ingredients.

IDEAS YOU'LL LOVE

Oven-Roasted Pulled Pork Sandwiches

Recipe courtesy of Tyler Florence

Smoked BBQ Brisket

Recipe courtesy of Bobby Flay

New Orleans-Style Barbecued Shrimp

Recipe courtesy of Giada De Laurentiis

Slow-Cooker Pulled Pork Sandwiches

Recipe courtesy of Food Network Kitchen

Make-Ahead Sandwich Rolls

Recipe courtesy of Ree Drummond

Ham and Cheese Rolled Sandwiches

Recipe courtesy of Marcela Valladolid

Browse Reviews By Keyword