Poboy bread recipe

New Orleans Po 'Boy Rolls are known for their light crispy crust and fluffy interior. There are different stories as to the origin of the term Po 'Boys, but a popular view is that it's the Louisiana rendition of "poor boys." Because of their fluffy interior, New Orleans Po 'Boy Rolls are perfect for sopping up the various fillings that adorn them.

French bread in New Orleans has developed its own light, crispy crust and tender, almost frothy interior. The addition of a bit of olive oil and a wet dough make the crumb very tender and more close-grained than a traditional baguette. Happily, the texture is ideal for soaking up all the wonderful flavors in a po' boy, the distinctive sandwich of the city.

NEW ORLEANS: This unique bread, like a cross between a baguette and a hot dog bun, is also known as New Orleans French bread, and is what makes the famous Po Boy one of the best sandwiches in the w…

TX Farmer did it again - New Orleans Style Po-Boys. I live 38 miles southeast of New Orleans and have been baking bread for years. Not until this formula have I been able to produce a great New Orleans Po-Boy bread. We call them "French Breads". It seems the rice flour may have been the missing ingredient.The bread has a crunchy crust with a soft crumb. It is light and airy, but without giant holes. The flavor is clean thanks to the commercial yeast. AND, it can be baked from start to finish…

In honor of Mardi Gras, let's make a delicious shrimp po'boy with Homemade French bread.

Known for its irresistibly crunchy crust and sparse crumb, this bread is the ideal po'boy canvas, or cut it into quarters and serve with crab maison.

With game days and the Super Bowl around the corner, I wanted to share a couple of sandwiches this week and next to enjoy while you wat...

My take on a basic French bread recipe from "Lee Bailey's New Orleans". This version adds flavor with a poolish and is more hydrated. A poolish is just part of the flour and water and a little yeast which ferments before the bread is made, adding flavor. Very good bread. Times listed don't include rising or proofing times.

Sending this to Yeastspotting.Click here for my blog index.Honestly, I do blame it on Eric. Firstly, he posted a mouth watering blog about his initial attempt at replicating the famous NO French bread (see here); then he emailed me and asked me to do futher investigation; just to make it final, he even fowarded me some links and pictures to get me started. After a few tries, my final version actually is not that different from Eric's original formula, with the following modification:- To…