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.
GRANDMA'S CHEW BREAD
A southern style bar cookie loaded with brown sugar and pecans. Relax in the afternoon and chew on some of these.
Provided by Loretta
Categories Desserts Cookies Bar Cookie Recipes
Yield 18
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees F ( 200 degrees C ). Grease a 15x10x1 inch jellyroll pan.
- In a heavy saucepan combine the sugar and eggs. Cook over medium heat, stirring constantly until sugar is dissolved. Remove from heat, stir in the flour, salt, vanilla, and pecans.
- Spoon mixture into the prepared baking pan and bake for 15 minutes in the preheated oven. Cool and cut into squares.
Nutrition Facts : Calories 204.8 calories, Carbohydrate 36.3 g, Cholesterol 41.3 mg, Fat 5.6 g, Fiber 1 g, Protein 3.4 g, SaturatedFat 0.7 g, Sodium 87.5 mg, Sugar 24.9 g
CHEWY ITALIAN BREAD
Make and share this Chewy Italian Bread recipe from Food.com.
Provided by ghostlyvision
Categories Yeast Breads
Time 8h
Yield 1 1/2 pound loaf, 8-10 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 215.3, Fat 0.6, SaturatedFat 0.1, Sodium 584.2, Carbohydrate 45, Fiber 1.8, Sugar 0.2, Protein 6.3
CHEW BREAD
Cut into bars, this dessert is more like a blondie than a sweet bread. A moist center contributes to its chewy texture. Serve warm or at room temperature.
Provided by BeccaB3c
Categories Dessert
Time 1h
Yield 24 bars, 24 serving(s)
Number Of Ingredients 6
Steps:
- Put oven rack in middle position and prehead oven to 300 degrees, then butter a 9"x13" baking pan.
- Whisk together brown sugar and flour in a large bowl until combined well, then whisk in eggs, melted butter, and vanilla until combined- Stir in pecans.
- Pour batter into baking pan, smoothing top, and bake until edges are golden and puffed, about 35 minutes.
- Cool in pan on a rack at least 10 minutes, then cut into 24 bars.
Nutrition Facts : Calories 186.9, Fat 8, SaturatedFat 3, Cholesterol 41.2, Sodium 150, Carbohydrate 27, Fiber 0.7, Sugar 18.6, Protein 2.6
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ABSOLUTELY NO-KNEAD CRUSTY-CHEWY BREAD RECIPE - KING …
From kingarthurbaking.com
4.1/5 (109)Total Time 12 hrs 35 minsServings 1
- First thing to do when baking this bread? Decide on a timeframe. The dough is stirred together; rests for 10 hours; is put into a crock; rises for 2 hours, and bakes for 45 minutes. So that's just under 13 hours. It's a good weekend bread; stir it together Friday night at about 10 p.m.; scoop it into the crock about 8 a.m. Saturday; bake about 10 a.m., and your bread will be baked, cooled, and ready to slice by noon. ,
- Be sure you have something to bake the bread in, namely a 4- to 4 1/2-quart round, deep covered crock, Dutch oven, or casserole dish. It must be oven-safe (obviously); it really does need a lid, and it has to be deep enough (about 4") to hold the rising dough.
- To make the dough: Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. Place all of the ingredients in a large mixing bowl. Stir to combine. At first the dough will stick to the spoon and follow it around the bowl. But once all the flour is completely absorbed (after about 10 seconds of vigorous stirring), the dough will become softer and stick to the sides of the bowl. That's it; you're done stirring.
- Cover the bowl and set the dough aside to rest at cool room temperature for 10 to 12 hours. If it's very hot and humid, do your best to find a cooler spot; about 68°F to 70°F is ideal. After its rest, the dough should be very bubbly and will have risen quite a bit.
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