Best 2 Dago Bread Recipes

Dago bread, also known as dagobert or dagoberto, is a type of submarine sandwich in Mexican cuisine. It is a popular street food and is often served with various fillings, such as carne asada, carnitas, or al pastor. Typical toppings include beans, cheese, lettuce, tomatoes, onions, cilantro, and salsa. This article provides several mouthwatering variations of this classic dish.

The "Original Dago" recipe features carne asada, a flavorful grilled steak, and is topped with melted cheese, beans, and fresh vegetables. The "Carnitas Dago" recipe showcases tender carnitas, slow-cooked pork, and is served with guacamole, pickled onions, and cotija cheese. If you prefer chicken, the "Pollo Asado Dago" recipe uses grilled chicken breast and is complemented by a rich chipotle sauce. For a vegetarian option, the "Veggie Dago" recipe features grilled vegetables, black beans, and a tangy salsa verde.

Each recipe includes detailed instructions, cooking times, and serving suggestions to ensure you can recreate these delicious dagos at home. With its combination of flavors and textures, dago bread is a versatile and satisfying meal that can be enjoyed for lunch or dinner. Whether you're a fan of classic Mexican cuisine or looking for a new sandwich to try, these dago bread recipes are sure to satisfy your taste buds.

Check out the recipes below so you can choose the best recipe for yourself!

NANNIE RUBY'S DAGO BREAD

Nannie Ruby's Dago Bread image

My mother-in-law showed me how to make this bread before her son and I were married. She learned it from her mother-in-law who was an immigrant from Sicily. Our family tradition is to have this bread on Christmas Eve. We take a slice of bread and put olive oil, salt and pepper on it and eat it. We also cook homemade Italian sausage and wrap it in a slice of Nannie's bread.

Provided by OmaJane

Categories Yeast Breads

Time 2h30m

Yield 4 loaves

Number Of Ingredients 6

Ingredients

8 cups all-purpose flour
3 1/2 tablespoons honey
4 cups warm water
1.5 (1/4 ounce) packages fast rising yeast
4 teaspoons salt
3 tablespoons olive oil

Steps:

Mix flour, yeast and salt.
Dissolve honey in one cup warm water.
Add two cups warm water and olive oil to honey mixture.
Add liquid to dry ingredients and mix by hand or KitchenAid mixer using dough hook.
Knead dough about 5 minutes. Place in bowl with a little olive oil in the bottom. Turn dough to coat with oil. Place in warm, draft free area to rise(about 50 min).
Take dough out of bowl and knead a second time about 2 min on a floured surface. Place back in bowl, turning dough to coat with oil. Let rise a second time(about 30 min).
Knead third time - gently about 2 minute
Divide dough into four parts. Smear butter on work surface. Knead each dough ball with fingertips on buttered surface. Each ball of dough should be rolled up like a jellyroll. I add butter to the work surface as needed.
Place dough into greased pans. We use PAM to grease the pans.
Let dough rise again about 30 minutes. I always cover the loaves with a dish cloth while they rise.
Bake at 350 degrees for 20 minute Lower to 300 degrees and bake 10 minute longer.
Brush tops of loaves with slightly beaten egg whites.

DAGO BREAD

Dago Bread image

This recipe was given to me by a dear friend who has passed away. So it is very precious to me. It is also very versatile. You can substitute many of the ingredients and totally change the recipe depending what kind of sandwich you want.So have fun experimenting.

Provided by Zelda Hopkins

Categories Beef

Time 2h35m

Number Of Ingredients 7

Ingredients

2 loaves of frozen bread
1 jar(s) mexican cheese whiz
1 lb ground beef
1 medium onion,chopped
1 small green bell pepper
1 pkg pepperoni
1 pkg mozzarella cheese

Steps:

1. Let frozen bread thaw and double in size.Pat each loaf out in 9x13 pyrex dishes. Spread 1/2 jar mexican cheese whiz on each loaf.[you may have to heat cheese so it will spread easily] Brown ground beef,onions,and chopped green pepper. Drain, Put meat mixture 1/2 on each loaf. Top with pepperoni and mozarella cheese. Fold bread dough over the filled side and press edeges to seal. Bake til brown 400 degrees 15 to 20 minutes

Tips:

Use fresh ingredients: The quality of your ingredients will greatly impact the flavor of your dago bread. Use fresh, high-quality flour, yeast, water, and salt.
Knead the dough properly: Kneading the dough is an important step that helps to develop the gluten and give the bread its chewy texture. Knead the dough for at least 5 minutes, or until it is smooth and elastic.
Let the dough rise in a warm place: The dough needs time to rise in order to develop its flavor and texture. Let the dough rise in a warm place for 1-2 hours, or until it has doubled in size.
Bake the bread at a high temperature: Dago bread is traditionally baked at a high temperature, which gives it its crispy crust. Preheat your oven to 450°F (230°C) before baking the bread.
Don't overbake the bread: Dago bread is best when it is slightly underbaked. Bake the bread for 20-25 minutes, or until it is golden brown and crusty.

Conclusion:

Dago bread is a delicious and easy-to-make bread that is perfect for any occasion. With its crispy crust, chewy texture, and flavorful crumb, dago bread is sure to be a hit with everyone who tries it. So next time you're looking for a new bread to try, give dago bread a try. You won't be disappointed!