Today we’re baking New Orleans style French bread, the soft, airy loaf traditionally used for po’boy sandwiches.
This recipe is inspired by the classic bakery style associated with Leidenheimer Baking Company, known for its delicate crust and fluffy interior.
I tested the recipe in my Gulf Coast kitchen and made a few small tweaks to help the dough behave beautifully in humid weather. The result is a golden loaf with a light crackly crust and a soft crumb that’s perfect for sandwiches.
If you’ve ever wanted to try baking your own po’boy bread at home, this is a great place to start.
Stuff You Need
2 cups warm water (110°F)
2 tablespoons sugar (divided)
2 teaspoons dry active yeast
2 tablespoons vegetable shortening (or 1 tbsp butter + 1 tbsp oil)
5—6 cups bread flour (I used 5 cups)
1 tablespoon salt
1 cup hot water, optional for steam baking
Full recipe instructions and article on Vibey Homemaker (Substack). 👇🏾
https://andibraggs.substack.com/p/chasing-the-perfect-poboy-bread?r=4piwww
Subscribe to my channel @AndiBSoVibey for more! 🫶🏾
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