Chewy Italian Bread Recipes

Steps:

• Stir the yeast into lukewarm water and set aside.
• Combine 5 cups flour, sugar and salt in the bowl of an electric mixer. Add the yeast mixture, remaining water and olive oil. Using a dough hook attachment, mix on lowest speed of electric mixer (stir setting on a KitchenAid) until a dough starts to form, adding more flour as needed. Knead on low speed (2 on a KitchenAid) for 7 minutes. Transfer dough to lightly floured surface and need by hand for 1 to 2 minutes, or until a smooth, firm, elastic dough is formed.
• Transfer the dough to a lightly oiled bowl and spray the dough with a thin coating of cooking spray. Wrap the bowl with plastic wrap and set aside to proof in a warm place for 1½ hours or until doubled in size. I usually put mine in a SLIGHTLY warmed oven.
• Remove the plastic wrap, punch down and flatten the rounded dough with the heel of your hand. Roll the dough up tightly, sealing the seam well after each roll.
• Preheat the oven to 425°F and place an empty baking pan on bottom rack. This will be used later to create steam.
• Place the dough on a inverted baking sheet that has been dusted with flour. Cover with a towel, for 30 minutes, or until doubled in size.
• Brush the dough with the egg white, and then slash the dough lengthwise about 1/4-inch deep in three spots.
• Place the pan of dough on the top rack, and pour a large cup of water into the warmed baking pan on the bottom rack.
• Bake for 45 minutes, or until a hollow thud is heard when tapping the bottom of the bread. Allow the bread to cool before slicing.

Steps:

• In large mixer bowl, combine 3 c of flour and the yeast.
• Combine the water and salt.
• Add to the dry mixture.
• Beat at low speed for 30 seconds, scrapping the sides constantly.
• Beat at high for 3 minutes.
• By hand, stir in enough of the remaining flour to make a very stiff dough.
• Turn out onto a lightly floured surface and knead until smooth and very elastic (15-25 minutes).
• Shape into a ball.
• Place dough in a lightly oiled bowl, turning once to coat the surface of the dough.
• Cover and let rise in a warm place till double (about 1 hour).
• Punch down and turn out onto a lightly floured surface.
• Divide the dough in half.
• Cover with the bowl and let rest for 10 minutes.
• Roll each half into a 15x12 inch rectangle.
• Beginning at the long side of the rectangle, roll the dough up tightly, sealing as you roll.
• Taper the ends of the loaf.
• Grease 2 baking sheets and sprinkle them each with cornmeal.
• Place each loaf diagonally seam side down, on baking sheets.
• Make diagonal cuts 2 ½ inches apart (1/8 to ¼ inch deep) on the tops of the loaves.
• Add tablespoon of water to the beaten egg white and brush over the top and sides of the loaves.
• Cover and let rise in a warm place till double (about 20-45 minutes).
• When ready to bake, place a large shallow pan on the lower rack of the oven and fill with boiling water.
• Bake at 375° for 20 minutes, brush with the egg white mixture.
• Bake 20 minutes longer.
• Cool on a rack.
• Tips: Raising tip: In a cold oven, place the dough on the top rack.
• On the rack beneath, place a pan filled with very hot water then close the door.
• This will create a warm, draftless environment for raising your dough.
• Temp: be sure to use a thermometer to test the temp of the liquids before adding to the yeast.
• Temperature is very critical- too cold and the yeast won't activate, too hot and they die- either way the bread will not raise.

Steps:

• Add the sugar and yeast to the warm water and let proof.
• Stir in 4 cups of flour and beat until smooth. Cover and let rest for 15 minutes.
• Beat in the salt and then add enough remaining flour to make a stiff dough. Knead until as soft and smooth as a bambino's behind. Turn in a greased bowl, cover, and let double in size. (I put it in the oven with the light on - perfect rising temperature.)
• Once doubled, punch down and divide into three. Place back in the bowl, cover, and let rise.
• Once doubled again, punch down and form into three fat "footballs." Grease heavy cookie sheets and sprinkle with corn meal. Place the bread on the sheets, cover with a towel, and let rise.
• Once risen, mist with water and place in a preheated 450 degrees F (230 degrees C) oven. Mist loaves with water and turn occasionally while they bake. Bread is done when golden brown and sounds hollow when tapped on the bottom.

Steps:

• In a large bowl, dissolve yeast in water. Add 2 cups flour, sugar, salt, garlic salt, and cheese. Beat until smooth. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down. Turn onto a lightly floured surface; divide in half. Shape each half into a 14-in. loaf. Place on a greased baking sheet that has been sprinkled with cornmeal. Cover and let rise until doubled, about 45 minutes. , Brush loaves with water. Make three diagonal slashes about 1/2 in. deep with a very sharp knife in each loaf. , Fill a 13-in. x 9-in. baking pan with 1 in. of hot water and place on the bottom oven rack. Bake bread at 400° for 20-25 minutes or until golden brown. Remove to wire racks to cool.

Steps:

• To make the biga:.
• Combine 1/4 teaspoons yeast and 1/4 cup warm water, let stand about 5 minutes, until dissolved. Mix in 3/4 cup flour until completely moistened. Gather into a ball and put into a glass bowl, cover with plastic wrap and let sit for 3 - 5 hours, until very bubbly and tripled in size.
• To mix dough, combine 1 teaspoons yeast in 1/4 cup warm water until dissolved, about 5 minutes.
• Place biga in a large bowl, add 1/4 cup ice cold water and mix on low speed with paddle until smooth, add yeast mixture, salt and remaining 3/4 cup ice cold water, mix until blended. Add 2 3/4 cups flour and beat on medium speed until well blended. Change to dough hook and beat on medium speed until very smooth and elastic, about 12 - 15 minutes (dough will be very sticky).
• Scrape dough into an oiled 2 quart bowl, wrap with plastic wrap and let rise until tripled in size, about 3 hours.
• Sprinkle board generously with flour and scrape dough onto it. With floured hands, gently fold in half and pinch a seam, turn over and form into a 12 - 13 inch smooth log. Lightly sprinkle with flour, cover loosely with plastic wrap and let stand until puffy, about 30 minutes.
• While dough is rising, place a large baking stone (or large baking sheet) in oven and set to 425°F, let heat at least 30 minutes. Flour a 14" x 17" piece of stiff cardboard or unedged baking sheet and gently lift dough onto it, stretching dough out to about 16 inches long. Shake floured board or sheet to slide dough diagonally onto baking stone or baking sheet.
• Bake until deep golden brown, about 30 - 35 minutes. Cool on wire rack.
• Times are approximate, altogether the bread takes most of the day to complete.

Steps:

• Put all ingredients into bread machine.
• Mix on dough cycle.
• When cycle is complete, put dough onto greased surface and let sit for 20 minutes.
• After dough has rested, cut in half.
• Form into 2 long loaves.
• Bake at 375 for 20 to 25 minutes.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9 x 5 loaf pan.
• Whisk together the oil, egg, and buttermilk in a small bowl.
• In a large bowl, whisk together flour, sugar, baking powder, soda, salt, and dried herbs. Stir in cheese and onions. Pour buttermilk mixture into the flour mixture, and stir to combine. Add garlic and tomatoes until evenly distributed. Spread batter into prepared pan. Smooth top, and tap pan on counter to remove bubbles.
• Bake for 60 to 65 minutes, until golden. Cool loaf on wire rack.