Recipe Detail

Roman Sandwich Squares

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Number of Servings:


  1. 1 packages - Active Dry Yeast
  2. 1 1/4 cups - Warm Water
  3. 2 tablespoons - Soft Shortening
  4. 2 teaspoons - Salt
  5. 2 tablespoons - Sugar
  6. 3 cups - Flour unsifted
  7. 1 whole - Egg White
  8. 2 tablespoons - Water
  9. - Favorite Seed (for topping)


In a mixer bowl, dissolve the yeast in the warm water; add shortening, salt, sugar, and 1 1/2 cup of flour. Beat for 2 minutes at medium speed. Add the remaining flour, blending with a spoon. Scrape batter from the sides of the bowl and cover with a cloth. Let rise in a warm place (85°) until double (about 30 minutes).

Stir batter down by beating 25 strokes. Spread evenly in a greased 9" square pan. Pat the top in shape. Combine egg white with 2 tablespoons of water, then brush on loaf; sprinkle with your favorite seed. Let rise until double, about 40 minutes.

Bake at 350° for 45-50 minutes. Remove from pan, cool, and fill.


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