New Orleans Style Po-Boys

"French Bread"

You don’t have to be in Louisiana to create a New Orleans Style Po-Boy. But you do have to understand the traditional ingredients needed. If for some reason you aren’t able to locate the items needed, like french bread, in your area, consider making it yourself!

When creating your own items you know exactly what you and your family are consuming. There are products that can help you to create those healthier food choices in less hands-on time.  If you would like to create dough that could make varies breads, buns, cinnamon rolls, etc. consider purchasing a bread machine.

Nawlins Po-Boy Fully Dressed

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  • 5  cups Bread Flour
  • 2 teaspoons Salt
  • 2 tablespoons Instant or Active Dry Yeast
  • 2 tablespoon Sugar 
  • 2 1/4 cup Warm Water
  • 1 teaspoon Baking Powder
  • 2 tablespoons olive oil, canola oil or vegetable oil

For a crispy top follow video “baking” directions. For a soft top follow written “baking” instructions.


  1. Pour the water into a cup/bowl.  Add 1 tablespoon of sugar, stir, sprinkle with the yeast, and allow to sit for 10 minutes, until frothy and bubbling.
  2. In the bowl of the stand mixer, add all the dry ingredients.
  3. Place the bowl on the mixer fitted with a dough hook, and mix the dough at medium speed for 8 minutes. The dough should form a ball and pull away from the sides of the bowl. Add more flour, a few tablespoons at a time, if the dough seems too sticky. Add water a teaspoon at a time if dough seems too dry.
  4. Turn the dough out onto a floured work surface and knead by hand for a minute or two.
  5. Lightly coat the mixing bowl with cooking spray or oil. Return the dough to the bowl and cover with plastic wrap. Allow it to rise in a draft-free place for 1 to 2 hours.
  6. After the first rise, deflate the dough and divide it into four equal pieces. Let the dough rest for 15 minutes, then shape each piece into a ball and cover with greased plastic wrap, while you prepare a clean, lightly floured (or lightly greased) work surface. The plastic wrap will keep any waiting dough soft and moist as you shape the loaves.
  7. Roll each piece of dough into a 16″ x 3″ log. Place on two parchment-lined baking sheets, putting two on each pan. Flatten the logs slightly; they should be a bit less round than a typical baguette, with more interior surface area for sandwich fillings. Cover with greased plastic wrap and let them rise for 1 hour.
  8. While the loaves are rising, place racks on the top and last slot and preheat to 375°F.
  9. Place the risen loaves in the oven and bake them for up to 30 minutes, or until they’re deep golden brown. Rotate the baking sheets halfway through the baking time (top to bottom, bottom to top). Remove the bread from the oven and cool it on a rack before using it to make sandwiches.

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Consult your oven’s manual for details or caution on putting ice/water on the bottom of the oven floor – I’ve never had a problem, but everyone should do their own research and use their own best judgment (also take care not to toss the ice cubes on the glass oven door as it could crack). 

As with all yeast doughs, I never use the flour amount called for in the recipe as a hard fast rule (unless a weight measure is given and then I pull out my kitchen scale). Because humidity, temperature, altitude and a multitude of other factors can impact how much flour you need in your yeast doughs, I always judge when to quit adding flour by the texture and look and feel of the dough rather than how much flour I’ve added compared to the recipe. 

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