Best Chewy Bread Recipes

SOFT AND CHEWY BALKAN BREAD

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.

CHEWY ITALIAN BREAD

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.

CHEWY BREAD

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.

CHEWY BRAZILIAN CHEESE BREAD

Steps:

• Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
• In a small saucepan, combine the milk, water and oil and bring to a boil.
• In the bowl of a stand mixer fitted with the whisk attachment, combine the hot milk mixture with the tapioca flour and beat on medium speed. Add the mozzarella, Parmesan, eggs and salt and mix until just combined. The dough will be very soft; if necessary, add a little more tapioca flour.
• Shape and roll the dough into about 24 balls with your hands; moisten your hands if the dough is very sticky. Transfer the balls to the prepared pan. Sprinkle the balls with a little more mozzarella and bake until golden and puffed, 15 to 20 minutes. Serve with marinara and/or chimichurri. Enjoy!

CHEWY BREAD PRETZELS

Steps:

• In a large bowl, dissolve yeast in water. Add sugar and salt. Blend in flour, 1 cup at a time, to form a soft dough. Turn out onto a floured surface; knead until smooth and elastic, about 5 minutes. Place dough 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 and divide into 15 equal portions. Roll each portion into a 14-in. rope shape into the traditional pretzel shape and place on a greased baking sheet. Brush pretzels with egg and sprinkle with salt if desired. Cover and let rise 15 minutes. Bake at 425° for 15 minutes.

CHEWY BANANA OATMEAL BREAD (A*B*M)

Steps:

• Place all ingredients except raisins in bread machine according to manufacturer's instructions.
• Place raisins in dispenser, if available, or set for fruits/nuts.
• Use sweet bread and medium crust settings.
• To make Banana Bread Stuffed French Toast:.
• Slice bread in very thick slices.
• Cut pocket in slices.
• Mix cream cheese and a little milk to make spread. Add a dash of vanilla.
• Blend.
• Spoon about 1-2 teas. into pocket; mash edge slightly to close. Beat egg(s) with a little water in shallow pan.
• Heat unsalted butter in heavy skillet or electric griddle over MEDIUM-HIGH until it stops foaming.
• Dip bread slices in egg mixture; coat both side.
• Cook French Toast on each side until golden brown.
• Remove to warm plate and serve with melted jam of choice.

CRUSTY, SOFT AND CHEWY GLUTEN FREE BREAD

Steps:

• Whisk together the flour, powdered milk, salt and xanthan gum in a large bowl. Stir together the warm water, olive oil, honey and yeast in a small bowl and set aside in a warm, draft-free place to proof. Pour the frothy eggs into the dry ingredients. Slowly pour in about 1/3 of the oil mixture while stirring. Mix well, then add the 2nd 3rd. Mix well again and add the last 3rd. Continue stirring until smooth. Cover loosely and allow to rise for about 2 hours. At this point, the dough could be placed in an air-tight container in the refrigerator for up to one week. You may remove some at a time to continue with the next step. Remove about 1/4 of the dough very gently (1/4 of dough will result in about a 1 lb loaf). Cradle the bread lightly and place on a piece of parchment paper. Dough will be wet, sticky and full of air bubbles you are trying not to condense. Drizzle a little extra olive oil on top of the wet loaf and us your fingers to lightly spread the olive oil and shape and smooth out the surface of the loaf. Cover loosely and (only if from out of the refrigerator), let rest for 1 1/2 more hours. 30 minutes before baking, place a large enameled pot that has a lid into the cold oven, WITHOUT the lid on. Preheat the oven with the pot in it to 425 degrees. Just before baking, use a razor to cut three slits across the top of the loaf. Carefully remove the hot pot. Very carefully pick up the parchment paper so that the dough is cradled in it. Place the paper and loaf, together, into the center of the pot. Place lid on the pot. Return pot to oven and bake for 20 minutes. Remove lid, and bake an additional 15 minutes. Bread should sound hollow when tapped. Remove from oven and allow to cool slightly before serving. Baked bread may be frozen up to 1 month. GLUTEN FREE ALL PURPOSE FLOUR MIX: 6c.(32oz)FINE brown rice flour + 1c.(10.75oz) potato starch + 2c.(4oz) tapioca flour