On Feb 1, 7:46*am, "Nancy Young" > wrote:
> ImStillMags wrote:
> > On Feb 1, 7:13 am, Jim Elbrecht > wrote:
> >> I want to make some mini sub rolls today. I feel like a Kaiser roll
> >> type with a crusty exterior and a bit of a yeasty flavor.
>
> >> But I don't use sourdough and most of what I see online uses either
> >> sourdough or a poolish of some sort.
>
> >> Does someone have a recipe up their sleeve that might be fit the
> >> bill?
>
> >> I've got a bit of roast beef that I want to make into sandwiches and
> >> dip in a consomme I have on hand.
> > what about a French bread?
>
> Sounds good to me. *I buy what they label French Rolls for
> things like cheesesteaks, meatballs sandwiches. *They fit the
> bill and I think they'd be perfect for what sounds like a French
> dip.
>

In Chicago I would buy Gonnella bread. Where I live now I get
Vietnamese "baguettes."