Best 2 Chewy Bread Recipes
Bread, a staple food in many cultures, can be enjoyed in various forms. Chewy bread, characterized by its soft and slightly tough texture, is a popular choice for sandwiches, toast, and even as a standalone snack. Whether you prefer a classic white loaf, a hearty whole wheat bread, or a flavorful sourdough, there are countless recipes available to satisfy your taste buds. In this article, we will delve into the world of chewy bread, providing you with tips, techniques, and a curated selection of recipes to help you create the perfect chewy loaf. From simple beginner-friendly recipes to more complex ones for experienced bakers, we have something for everyone. Get ready to embark on a culinary journey and discover the art of crafting delicious, chewy bread that will impress your friends and family.
Here are our top 2 tried and tested recipes!
SOFT AND CHEWY BALKAN BREAD
Pogaca (Bosnian/Croatian) or pogacha is a type of bread baked in the ashes of the fireplace, and later on in the oven. This bread is found in the cuisines of the Balkans and Turkey. So I searched high and low for a great bread to bake for my homemade panini. I tried maybe a dozen bread recipes over the years just to get it right. I needed a bread that was light and airy that you could press using a panini press and wouldn't get too hard to chew or too thick to eat.
Provided by Courtney Lynn Hernandez
Categories Bread Yeast Bread Recipes Rolls and Buns
Time 2h5m
Yield 5
Number Of Ingredients 7
Steps:
- Mix milk and water in a pot over low heat. Heat, stirring constantly, until an instant-read thermometer inserted into the pot reads 110 degrees F (43 degrees C). Remove from heat. Add sugar and stir to dissolve. Pour mixture into a cup or other cylindrical glass; sprinkle yeast on top. Let mixture rest until yeast is frothy and fragrant, about 10 minutes.
- Stir flour and salt together in a large mixing bowl. Pour in yeast mixture and mix until a sticky dough forms.
- Turn dough out on a floured work surface and knead quickly for 5 minutes. Shape dough into a ball. Grease a large bowl with 1 tablespoon olive oil. Add dough; toss around the bowl a few times to coat evenly with oil. Cover with plastic wrap and a towel. Let rise in a warm place until doubled in size, about 1 hour.
- Return dough back to the work surface and punch down. Coat your hands with a little olive oil and knead again for 1 minute. Divide into 5 balls. Flatten the balls out into thick rectangles. Place the rectangles of dough onto a greased baking sheet. Brush the tops with a thin coat of olive oil. Let rest for 20 minutes.
- Preheat the oven to 350 degrees F (175 degrees C) while the dough rests.
- Bake bread in the preheated oven for 12 minutes. Switch to the broil setting until the top of the rolls turn golden brown, about 1 minute. Remove from the baking sheet and allow to cool completely. Cut rolls in half lengthwise.
Nutrition Facts : Calories 295.8 calories, Carbohydrate 38.4 g, Cholesterol 2.6 mg, Fat 12.3 g, Fiber 1.6 g, Protein 7.6 g, SaturatedFat 2 g, Sodium 248.5 mg, Sugar 2.9 g
CHEWY BREAD
I don't know where this dessert treat got it's name. I got the recipe many years ago form a co-worker and have made it many times.
Provided by Bill Snead
Categories Other Desserts
Time 45m
Number Of Ingredients 5
Steps:
- 1. Preheat oven to 350 degrees F.
- 2. Mix all ingredients together and stir until well mixed.
- 3. Pour mixture into a greased 7" by 10" by 2" baking pan. (Or something close to that size)
- 4. Bake for approximately 30 minutes or until nicely brown and semi firm.
- 5. Remove from oven and cool before cutting into 2" by 2" squares.
Tips:
- Choose the right flour: Bread flour is ideal for chewy bread, as it has a high protein content which helps to develop gluten and create a strong structure. All-purpose flour can also be used, but it will result in a less chewy loaf.
- Autolyse the dough: Autolyse is a technique where the flour and water are mixed together and allowed to rest for 20-30 minutes before adding the yeast and salt. This helps to develop the gluten and make the dough easier to work with.
- Knead the dough properly: Kneading the dough helps to develop the gluten and create a strong structure. Knead the dough for at least 10 minutes, or until it is smooth and elastic.
- Proof the dough in a warm place: Proofing the dough in a warm place helps to activate the yeast and allow the dough to rise. Proof the dough for 1-2 hours, or until it has doubled in size.
- Bake the bread at a high temperature: Baking the bread at a high temperature creates a crispy crust and a chewy interior. Bake the bread at 450°F for 30-35 minutes, or until it is golden brown.
Conclusion:
Making chewy bread is not difficult, but it does require some patience. By following the tips above, you can create a delicious and satisfying loaf of chewy bread that will be enjoyed by all.
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