In SRC, members are secretly assigned another blog, search through the recipes, make something, and then reveal! Interested in joining? Click that link for all the details!
This month, I was assigned Micha’s blog, Cookin’ Mimi and I was so excited! I absolutely drool over Micha’s recipes every reveal day! Micha grew up cooking with her granddaddy and mother and it turned into her own love of cooking. She focuses on traditional southern cooking, American comfort foods, and a mix of ethnic recipes – it’s my kind of cooking!
I had such fun delving into Micha’s recipes. Should I make Peanut Butter Brownie Muddy Muddies or Cloverleaf Rolls? Or how about Mint Chocolate Pudding Brownie Parfaits or Sausage and Potato Breakfast Casserole?
Italian Hoagie Rolls
All were very tempting, but what ultimately drew my eye was Chewy Italian Bread. My whole family LOVES bread. I’ve made lots of different sorts of breads, but this one especially drew my eye because the method was different. Usually, breads are kneaded, punched own, shaped and baked.
In this recipe, the bread was briefly kneaded every 10 minutes during the first raise (which have the bread its chewiness). I had to try it!
The entire family went nuts over this bread! It was incredibly soft and chewy (just like the loaves you can get at the grocery store – only homemade, so you know exactly what’s in it!)
Thick & Fluffy Garlic Rosemary Focaccia Bread Recipe
Place the very warm water, yeast, and sugar in the bowl of a stand mixer and whisk to combine. Allow the mixture to stand for 5 minutes or until foamy.
Switch to the dough hook and add the remaining 3 cups of flour. Knead for 5 minutes. The dough will still be quite wet and sticky, but if you pinch off a piece of dough, you should be able to roll it into a loose ball in your hands.
Dust a work surface liberally with flour. Place the dough onto the surface and knead 3-4 times. Cover with plastic wrap. Let the dough rest for 10 minutes, then knead 3-4 times again. Repeat, kneading a few times every 10 minutes for one hour.
Easy Homemade Ciabatta Bread Recipe
Divide the dough in two. Roll into a large rectangular shape (around ½-inch thick). Then, starting from a long side, roll into a tight cylinder. Pinch the ends and tuck under. Repeat with the second loaf.
Place the loaves on a baking sheet that has been sprinkled with cornmeal or lined with parchment or lined with a silicone bread baking mat. Use a sharp knife to cut 4-5 diagonal slits through the loaves.
Whisk the egg with a tablespoon of water. Brush the egg wash all over the loaves. Loosely cover with plastic wrap and allow to raise for 30 minutes or until doubled in size.
Soft And Chewy Balkan Bread Recipe
Remove the plastic wrap and bake for 10 minutes. Reduce oven temperature to 375. Rotate the pans and bake for another 15-20 minutes or until the bread is browned. If desired, check for an internal temperature of 190-200 degrees to ensure that it is cooked through.Italian bread is one of those foods that triggers memories for me. When I was little my Grandma Ellen used to come visit for the weekend and we always made sure to pick her up a loaf of Italian bread along with a pepperoni stick before she arrived.
She would slice a piece of bread and a few circles of pepperoni throughout the day and snack in between cooking dinner or cleaning the house. She would always offer to share with me and the one thing that stood out was that she never made a sandwich with the two items, she just ate them together by the slice.
When I first made this recipe for her she fell in love and said it was the best Italian Bread she had ever had and coming from a little Italian woman who spent a good portion of her life in the kitchen, this was the best compliment I could have received.
Easy Ciabatta Bread Recipe: So Light, Airy & Chewy! Baking A Moment
Everytime she would come out to visit from New Jersey, I would make her a couple of loaves and lived for her reaction to the taste. She was thrilled to have the bread and she even joked around about it being her bread and nobody can come near it but she eventually always offered to share it with us.
She has always been my biggest inspiration when it comes to cooking because when I was a kid, whenever she would come over I was fascinated with the meals she would create in the kitchen.
Homemade meatballs, sauce from scratch, italian sausage with peppers, spanish rice, and pepper steak are the meals I remember most. That fascination with cooking never went away and I still enjoy creating new recipes and experimenting in the kitchen.
Soft & Chewy Sourdough Hoagie Rolls #sourdough #sandwichlove
I have perfected this recipe for Italian Bread by adding a couple of extra ingredients that really seemed to make a difference in the texture and I would love to have the chance to share this with my grandma now that it is even better than she remembers it.
The first step is to add the yeast to a mixer along with the warm water and let it sit for about 10 minutes to activate the yeast.
Form the dough into two different balls that you will then form into loaf shapes on a baking sheet sprinkled with cornmeal.
Crusty French Bread
After you have formed the loaves, cover them with a warm damp cloth and leave the dough alone in a warm area to rise for about 2 hours.
After the dough has doubled in size, spread one beaten egg across the top of the loaves and sprinkle cornmeal on top.
Preheat oven to 375 degrees and bake the loaves for about 20-25 minutes checking to see if the bread is cooked thoroughly and reaches the perfect crispy crust.
Chewy Italian Rolls From Kaf Recipe
My grandma currently lives about 5 hours away and I am unable to bring her a loaf of this bread right now but I would love for you to try it out and let me know what you think of this new and improved recipe for Italian Bread.
Hi Gabby, I am sorry to hear that, I have not heard that about this recipe before but I appreciate your feedback. With a chewy Italian bread, there is a fine line between dense and chewy, what are you using to knead your dough?
Unfortunately, this recipe was a disaster for me. I followed directions with precision and my dough was way too soft. I added more flour and kneaded it in. The loaves rose beautifully, but spread out all over into each other and when the damp towel was removed the dough stuck to it. Something obviously didn't work. I was so looking forward to it. Anybody else have a softness problem?
Italian Bread Recipe (easy, Homemade)
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Every chewy Italian bread recipe i browsed didn't have egg listed as an ingredient, only as the egg wash. I also noticed 1 egg was listed twice in the recipe. Do i add one egg to the dough or??? I'm going to make this with the one egg in the dough because i need bread, hahaha!
Thank you for pointing out my error, I will need to update that recipe. I have actually made this with both 1 egg in the dough and without adding it to the dough and only using it for the wash. It seems my husband prefers it with the egg as I don't seem to notice the difference, personal preference I guess. Thanks for stopping by!
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