My husband’s mother always made 5 loaves of bread plus a pizza every Friday when he was a teenager. Of course they were an Italian family. She was the best cook! I lived across the street and was best friends with his sister so I got to eat all of this delicious food! I watched her make her bread and she did all of the mixing and kneading by hand, but it had the same ingredients. Delicious! Can’t wait to try your method! Thank you!
This is the best I have seen on UA-cam, I came to Canada in 1975, I saw this recipe on TV with a chef's name Fran, I made constantly for my family, and friends, everyone loves it. She was also Italian. Thanks much for sharing this with others, you are also very nicely spoken, also very handsome. Blessings
Nice loaf. I make breads by hand using the no knead method, ferments overnight. I also use more water to get a larger crumb (holes). BTW, I’m half Sicilian.
I made this and you were right. I was using too much flour in my bread recipes. Thanks for tip! I made your bread by hand and it was great. Tyvm and God Bless!
Thanks for the recipe. What an easy bread! I use baker's percentages, to scale up or down (usually, scaled down, and using toaster oven to bake). 100.00% All-purpose flour 57.14% Water (warm) 1.69% Salt 1.20% Sugar 2.66% Instant Dry Yeast 3 rises; 450°F for ~15 min., sprayed w/water each 5 min.
I have tried dozens of bread recipes. Some not bad, others a disaster. Made yours today. Wow. Easiest yet. Came out real real nice. This is my go to bread recipe from now on. When On a good thing stick to it. Thankyou Phil.
Thanks so much. Tasted great, especially sopping up the sauce. My wife and I have been experimenting for years. We need to turn our oven up a bit or leave the bread in a little longer next time. Nothing will ever taste my like Neapolitan Mothers Italian bread but it is very close. But she cooked Sicilian for my Father!
I really enjoyed your video. Just starting to get into baking bread. I love how you made it so simple and not so convoluted!! I'll be making this tomorrow morning! Bless you!
I'm making this for the third time today; dough is proofing now. The first time, I kneaded it in the bowl just until the flour was all incorporated. The second time, I kneaded about 4-5 minutes longer. It came out a bit dense, but was still good. This third time I did the same as the first. Also, I'm adding a sprinkle of sesame seeds before baking.
Quick, simple, easy. I’m gonna try it your way! This loaf is small enough that I can bake it in my countertop oven. It preheats quickly and maintains a much more accurate temp than my range oven does.
Great job Im going to give it a try ,My wife is Sicilian and I sure love Italian food,She learned from her father how to cook who came from Sicily, .....God bless
@@themywaychef3615 I made your Italian bread again today...Always perfect!!!! I use the shower caps every time I make ANYTHING that needs to rise, Thanks for the "secret" .
Love this, wrote it all down, will be trying this!! From one Italian to another, bel pane! Thanks for sharing 🍞❤....update...waiting to go in the oven now...so easy...so far looks great!!
wow so easy & best part is you taught me how to use my digital scale properly, i gotta make this bread tonight. i don't like how my bread comes out using bread pans. love learning how to bake. mama mia :)
I used my kitchen aid mixer with a dough hook. I had to add just a little bit more water to get it to the right consistancy. My oven has a profiting temp of 95 degrees. I used that for my first 2 rises. Then set the baking temp.
Just got the apron, Phil! Now I feel like I can really cook your recipes! ALWAYS weigh bread ingredients, pre-heat oven to 500 prior to baking at your final temperature. This is a very low hydration recipe.
My fathercwas Sicilian. I love the hard crusty bread with the aroma of yeast & thats softness inside. I miss those days with the cheeses, meats different types of olives. Yum. Thanks for sharing. Need regular measurements. Im old school.❤😂🎉😊
I'm anxious to try your recipe Sir. The loaves of bread look very inviting to eat. Beautiful Kitchen. You're a Good Teacher for baking bread and probably a lot of other fine foods.
Hi Joyce. Thanks for watching my bread video! If your bread is not browning but it is done inside you might want to try an egg wash instead of spraying with water. Mix 1 egg with 2 Tbsp of water and brush lightly on top of the loaf before putting in the oven. You only need to do this once unlike spraying with water a few times. The egg will bake and promote browning. I know that ovens are all different. You just have to experiment to get it right! Hope this helps and let me know if there is anything else I can assist you with. Nothing like a fresh loaf of perfect bread!
Oh Wow! You have made bread making so easy for me. First time watching your channel and a new subscriber as well. I loved at how easy you made this look and to make. It looks so soft. I'm going to make my first loaf tonight. Going to try and make this in my Air Fryer / Oven. Thanks, you so much. Will let you know how it turned out.
@@themywaychef3615 It has been! I've been a baking manic!!! I'm actually letting a batch rise right now to attempt dinner rolls using your recipe. I can't thank you enough!
Now, you are a genious...... you just resolved my dough problem. My dough when bread is made , was too thick, too much dough in the middle and sometimes would not even cook all the way.
Hello! Great video!! I am from Jersey and moved to NC about 8 years ago. There is NO good bread here anywhere so I am just now thinking I should make my own. I love the crunchy outer crust with the chewy inside. Nothing like it. I do like sesame seeds on the crust though. How could I incorporate them into your recipe??
Thanks for the great video! I'm baking this today, wish me luck. I really enjoyed your video, you're very informative and entertaining at the same time. : )
Total baking time in my oven is 15 minutes. Mist and bake for 5 minutes three times. Each oven is different so another way to know if the bread is done is to use a thermometer and bread is done at 190 degrees. Here is a link to the written recipe and it outlines baking. Thanks for watching. express.adobe.com/page/YK1kz8wKLhxOi/
So, I've made this twice. Both times the bread did not rise in the oven. I'm following the recipe and your video exactly. I am using a Breville Food Processor to mix the dough and pulse until the dough comes to a ball. Then I knead it until smooth as a baby's bottom and put in an oiled bowl with a cover. The dough rises as expected in the first and second rises. When I form the bread and wait for the third rise it flattens. When placed in the oven it gets a very small rise during cooking. The height of the bread upon completion is about 1.5 inches at most. The bread is tasty and cooks well, otherwise. Do you have any suggestions? I can send you a couple of photos if you like.
Hi Harry, thanks for watching my video. Here are a couple of questions....1. What is the temperature of the water when proofing the yeast? 2. Is the yeast proofing as in the video....bubbling after proper time? 3. Would you say the first and second rises are doubling in size? OR how much are they rising? Let me know these answers and maybe we can zero in on the problem. Phil
@@themywaychef3615 Water temp in all cases was 110-115ºF. The yeast proofed with bubbling as suggested. Both the first and second rises doubled in size each time. The third rise just comes up a little rendering a flatter bread almost like a ciabatta but denser.
@@harryconte7222 Hi Harry. Ok. Thanks for the info. Not sure what is happening as you seem to be doing everything right. Maybe try omitting the second rise - since the third one is the one causing problems - and see what happens. Trial and error. Let me know what happens!
@themywaychef3615 Well, they came out amazing! I'm 57 and never weighed my ingredients, but I did notice the measurements were absolutely off. I will continue to use this method 🙌🏻 Appreciate your videos. Have a m Merry Christmas!
You have a good bread recipe, I use Ceresota unbleached flour its the same as Hecklers. it has a little less protein than bread flour and I spooned one cup of flour in a bowl and weighed it after zeroing and it weighed by my scale 130 grams I am sure Humidity can effect weight, flour because of the way they are ground can change the density and weight. I made your recipe and it came out very good. For small amounts of bread I also use a food Processor.
After watching numerous videos, I’ve decided to use your recipe for my first attempt. You must be Sicilian, you are the only one I’ve seen cut the loaf on its side !! Lol
He doesn't use bread flour because it's expensive I'm sure he could afford a couple of pennies more look at the house look at the kitchen he's living in this guy's a riot and a good cook I'm sure😅🥰👍🏻👏🏼👏🏼
This recipe is very good. I am a novice at baking bread and it came out decent but the inside texture, is it supposed to be somewhat heavy? Almost biscuit like.
Hi! The texture of this bread is heavier, yes. Does yours look like what you see in the video? Does it seem to be cooked all the way? Sometimes if it is undercooked it is even heavier. Ovens vary greatly and you may have to adjust your cooking time for doneness in your oven. Please let me know if you need any help and I will try and assist so you can hone your skills! Thank you for watching.
Here's a Greek tip. Uses a wet towel to cover dough while it rises. He's right on the H2O. To get really crispy crust you need h20. I also use a poolish when making bread. I also like semolina...just a cup.
@@themywaychef3615 Oh I love good Italian bread. Making it is in my future. Romas Bakery back in Endicott, NY made the best. I would get 2 loaves and have one open, eating it on the way home. Wonderful!
I use a bread maker and it just doesn't produce the light Italian bread I like. It's decent enough bread, but it's very heavy. I notice you use a lot more yeast. Your recipe is very straight forward. I also want to try it as a pizza crust. I bet it would make a great pizza.
Yes, his video only says to bake one loaf for 10 minutes at 450°...... I have made at least 250 loaves of bread in my life. Bread takes AT LEAST 30 to 40 minutes TOTAL to bake.
I'm not sure if they all zero or not. I use this one. Thanks for watching! www.amazon.com/OXO-Grips-Pound-Pull-Out-Display/dp/B0020L6T7K/ref=sr_1_7?gclid=CjwKCAiAu5agBhBzEiwAdiR5tN_zCAT7iV9bJqhSUGa1JZXj0dbRhiqrmtqkVO4_JglU1JFn4Mh99hoCJvMQAvD_BwE&hvadid=176945199003&hvdev=c&hvlocphy=1013964&hvnetw=g&hvqmt=e&hvrand=6340589169336975765&hvtargid=kwd-11141095455&hydadcr=13957_9624615&keywords=oxo%2Bgood%2Bgrips%2Bscale&qid=1678124611&sr=8-7&th=1
Amazing bread I've made it once before ! Just a question could I make the dough and put in the fridge overnight and bake it the following day or would it be better to bake it the day before and warm it up alittle for the following night? Thanks alot I love your recipes
Still looking for help. I feel like I've tried everything, over and over. Still flat loaf, no airiness as all. A brick. My process: Same EXACT measurements. I manually stir the salt into the flour. I use a Kitchenaid with dough hook and knead for 12 minutes. I work the dough into a smooth ball and let it rise 1 hour, punch it down, 40 minutes, punch it down and form loaf as described. Let is rise 30 minutes. (My kitchen is around 73 degrees.) Score and bake at 475...I find that in order to achieve 190 internal temp after 10 total minutes it has to be 475 on my oven. And there you have it...another brick. I'm getting really discouraged. I tried varying knead times from 5 to 15 minutes. I've tried eliminating the 3rd rise. I've tried letting the 3rd rise be longer, but it overproofs and collapses when scored. I'm at a loss.
I’m a loss as well please let me have a list of the ingredients your using by brand. The flour and yeast specifically. Also let me have your email address so I can communicate more with you. I’ll even video it if I get the time
Try one more thing. In the event your oven is running hotter than the dial indicates it may crusting the bread too early and prep vents the bread from rising
I have not added sesame seeds, but if I was going to, before I put the bread into the oven I would brush it with egg white and sprinkle the sesame seeds on top. Thanks for watching!
@@themywaychef3615 Thank-you for answering me. So instead of sprizing with water I would use the egg whit wash then add the seeds. As really like the flavor of the seeds. Have a great day...
@@Elkins24 spraying with water before adding sesame seeds works too. Make sure you are not adding "toasted" sesame seeds as they could burn because they are already roasted.....don't ruin your bread like I did 😊 Also, I bought the container of "Everything Bagel Seeds" for bagels. There is a combination of seeds and dried onion flakes also. So good! You can put cream cheese on your toasted slice of bread and it adds a wonderful flavor! ❤
@@themywaychef3615 ..... However, sir, you must admit you baked your bread LONGER than 10 minutes. It's no way you can bake a loaf of bread for only 10 minutes even at 450° ..... Please respond
@@oneitalia2312 Hi ! I apologize if bake time may have been a little confusing in the video. I mist the bread and put it in for 5 minutes, mist again and put in for 5 minutes, I do this a 3rd time for a total baking time of 15 minutes. Also checking the temperature (190 degrees) ensures it is fully baked. All ovens are different so bake times can vary. The link under the video spells it out clearly. I have added it below. Sorry for the confusion! express.adobe.com/page/YK1kz8wKLhxOi/
Hi June - did you get an answer from anyone? I have the same question....only 10 minutes bake time at 450? There were some things he said after he talked to Alexa about the time......
Hi June. I apologize on the baking time. Total baking time in my oven is 15 minutes. Mist and bake for 5 minutes three times. Each oven is different so another way to know if the bread is done is to use a thermometer and bread is done at 190 degrees. Here is a link to the written recipe and it outlines baking. Sorry for the confusion and thanks for watching. express.adobe.com/page/YK1kz8wKLhxOi/
Grazie Phil! I can’t wait to try it! Is the recipe written out somewhere? I did not see it. I really miss the Italian bread I grew up on, I can’t wait to try to make this!
I DID IT!! I followed your directions EXACTLY, and FINALLY made bread that looked and tasted awesome. Thank You!!!!
That is great! Glad it turned out! Thank you for watching!
That makes me so happy! Thank you for watching!
My husband’s mother always made 5 loaves of bread plus a pizza every Friday when he was a teenager. Of course they were an Italian family. She was the best cook! I lived across the street and was best friends with his sister so I got to eat all of this delicious food! I watched her make her bread and she did all of the mixing and kneading by hand, but it had the same ingredients. Delicious! Can’t wait to try your method! Thank you!
nice kitchen. i would live in that kitchen. nice presentation..
Thank you for watching! I do live in the kitchen!
This is the best I have seen on UA-cam, I came to Canada in 1975, I saw this recipe on TV with a chef's name Fran, I made constantly for my family, and friends, everyone loves it. She was also Italian. Thanks much for sharing this with others, you are also very nicely spoken, also very handsome. Blessings
This is just how my Italian grandpa used to make it, too! Wonderful video, thank you!
Thank you for watching!
Thank you for watching!
My Nonna ..too😅
Nice loaf. I make breads by hand using the no knead method, ferments overnight. I also use more water to get a larger crumb (holes). BTW, I’m half Sicilian.
I made this and you were right. I was using too much flour in my bread recipes. Thanks for tip! I made your bread by hand and it was great. Tyvm and God Bless!
Glad that my tip was helpful and you enjoyed the bread. Thanks for watching, Jon!
I just love the way he explained every step, thank you for sharing.
My pleasure! thank you for watching!
Thanks for the recipe. What an easy bread! I use baker's percentages, to scale up or down (usually, scaled down, and using toaster oven to bake).
100.00% All-purpose flour
57.14% Water (warm)
1.69% Salt
1.20% Sugar
2.66% Instant Dry Yeast
3 rises; 450°F for ~15 min., sprayed w/water each 5 min.
A man after my own heart...I love the science and percentages! Thanks for sharing!
Are you using fresh or Instant yeast? I see this combo
Flour. 100%.
Water. 65%.
Salt. 2%.
Yeast. 1.5%.
Nevermind 😀
First I have to say that I love Phil! Love a no nonsense and to the point video. Can't wait to try this out this weekend.
Aww thanks Nicole! Glad you enjoyed the video. Let me know how your bread turns out!
I have tried dozens of bread recipes. Some not bad, others a disaster. Made yours today. Wow. Easiest yet. Came out real real nice. This is my go to bread recipe from now on. When On a good thing stick to it. Thankyou Phil.
Thank you
Thanks so much. Tasted great, especially sopping up the sauce. My wife and I have been experimenting for years. We need to turn our oven up a bit or leave the bread in a little longer next time. Nothing will ever taste my like Neapolitan Mothers Italian bread but it is very close. But she cooked Sicilian for my Father!
So glad you enjoyed the bread! And nothing ever tastes better than Momma's bread! Thanks for watching!
Beautiful and simple!
Thank you
Thank you for watching!
I really enjoyed your video. Just starting to get into baking bread. I love how you made it so simple and not so convoluted!! I'll be making this tomorrow morning! Bless you!
Glad you liked the video, Joan, and hope your bread comes out good!
Yes, Sicilian bread
I made and kneaded this bread by hand. It turned out perfectly. Thank you for sharing your recipe!
Excellent! Glad you were able to master this bread. Hope you enjoyed!
@@rubykennedymedia Let me know how it turns out!
I'm making this for the third time today; dough is proofing now. The first time, I kneaded it in the bowl just until the flour was all incorporated. The second time, I kneaded about 4-5 minutes longer. It came out a bit dense, but was still good. This third time I did the same as the first. Also, I'm adding a sprinkle of sesame seeds before baking.
@@rebelsoul1183 Sounds good!
Quick, simple, easy. I’m gonna try it your way! This loaf is small enough that I can bake it in my countertop oven. It preheats quickly and maintains a much more accurate temp than my range oven does.
Great that you can bake in your countertop oven! I'm all about easy! Enjoy!
Great job Im going to give it a try ,My wife is Sicilian and I sure love Italian food,She learned from her father how to cook who came from Sicily, .....God bless
Italian food is the best! Let me know how your bread turns our. Thanks for watching my video!
Bread my love it. Got to try that bread recipe. Thank you
Thank you for watching!
grazie...No nonsense authentic recipies. Great channel
aww thanks! Glad you are enjoying!
@@themywaychef3615 I made your Italian bread again today...Always perfect!!!! I use the shower caps every time I make ANYTHING that needs to rise, Thanks for the "secret" .
Never seen it done that way, and I love YOUR way! Subscribed!!!
Looks great! This will be my next bread.
Wow! looks delicious. Can't believe a 10 min.loaf
I did it 😅Bread 🥖 first time I try your way success 😊taste good awesome 👏 thanks 😊
My pleasure 😊
Love this, wrote it all down, will be trying this!! From one Italian to another, bel pane! Thanks for sharing 🍞❤....update...waiting to go in the oven now...so easy...so far looks great!!
Hope it was good!
Flour and the "Flower". Nice! 🙂
Gotta keep the wife happy!
Love it grand job 3 loaves one after the other, very quick method , cheers buddy.
This was awesome. Thank you. Tip to help your chopping board from moving is put a wet cloth under it or a shelf liner. I enjoyed the video.
I really liked how you measure things, weight, temperature and setting times. Thanks for sharing
Thank you K E! Hope you enjoyed the bread!
Thanks Phil My favorite Italian from Boston!!!
aww thanks! Enjoy!
wow so easy & best part is you taught me how to use my digital scale properly, i gotta make this bread tonight. i don't like how my bread comes out using bread pans. love learning how to bake. mama mia :)
Wow, that was awesome Phil! Super helpful and I can't wait to try it! thank you!!
Thank you Colleen! Hope you can find some yeast. The stores and Amazon seem to be out. I'm going to make some so I can keep making bread.
Hi from Canada. Sir a way to stop your cutting board from sliding is put a damp paper towel under the board! Love your recipes!
I used my kitchen aid mixer with a dough hook. I had to add just a little bit more water to get it to the right consistancy. My oven has a profiting temp of 95 degrees. I used that for my first 2 rises. Then set the baking temp.
It's amazing that in looking for Italian Bread recipes, I find a baker in an hours drive from me!😘😘😘
Thanks for watching Sarah! It's a small world!
@@themywaychef3615 thank you for the tutorial. I’ve been making a loaf every two or three days! I hope you and your family are safe and healthy😘
@@sarahlovesdonuts9601 Glad you are enjoying the bread!
Just got the apron, Phil! Now I feel like I can really cook your recipes! ALWAYS weigh bread ingredients, pre-heat oven to 500 prior to baking at your final temperature. This is a very low hydration recipe.
The apron! My favorite! I have 4 of them because I am so sloppy. Enjoy!
Beautiful Home Beautiful recipe che Dio vi benedica
Thank you Isaac!
it looks sooo good!!
Thanks for watching! Hope you enjoy
My fathercwas Sicilian. I love the hard crusty bread with the aroma of yeast & thats softness inside. I miss those days with the cheeses, meats different types of olives. Yum. Thanks for sharing. Need regular measurements. Im old school.❤😂🎉😊
I bet you made some great memories with your Dad.😊I know I did
I have try to make some good bread and I’m going to try with your recipe. Hopefully i get it just right!!
Thanks for watching! Enjoy!
He baked his loaf for 10 minutes at 450° ..... Is that right? Did you make it? How long did you cook it for?
I'm anxious to try your recipe Sir. The loaves of bread look very inviting to eat. Beautiful Kitchen. You're a Good Teacher for baking bread and probably a lot of other fine foods.
Thank you so much for watching! Hope you try and enjoy the bread!
Love the bread! My oven always takes longer to brown the bread. The internal temp of bread shows it’s done, but not browned. Thank you!
Hi Joyce. Thanks for watching my bread video! If your bread is not browning but it is done inside you might want to try an egg wash instead of spraying with water. Mix 1 egg with 2 Tbsp of water and brush lightly on top of the loaf before putting in the oven. You only need to do this once unlike spraying with water a few times. The egg will bake and promote browning. I know that ovens are all different. You just have to experiment to get it right! Hope this helps and let me know if there is anything else I can assist you with. Nothing like a fresh loaf of perfect bread!
Thank you for the quick reply, I will definitely give that a try. You are amazing!
@@joyceglazebrook3655 Hope it helps! Thank you again for watching!
Phil thanks for sharing your recipe of your delicious Italian bread. Loved this video!!!
Happy to bring you this bread each Friday!
‘Your way’ was great. Simple! and Ian able to remember ‘your way’ of baking bread for a healthy family meal.
Oh Wow! You have made bread making so easy for me. First time watching your channel and a new subscriber as well. I loved at how easy you made this look and to make. It looks so soft. I'm going to make my first loaf tonight. Going to try and make this in my Air Fryer / Oven. Thanks, you so much. Will let you know how it turned out.
It came out Beautiful thanks for this loaf making technique God bless
So glad you enjoyed it! I will be posting information on how to make a no yeast starter as yeast seems to be hard to find at the moment. All the best.
Can not wait to try it!!!
Thanks for watching! Hope your bread is delicious!
@@themywaychef3615 It has been! I've been a baking manic!!! I'm actually letting a batch rise right now to attempt dinner rolls using your recipe. I can't thank you enough!
@@ronnyruf I'm making bread today too! The dinner rolls are perfect for the upcoming holidays and with hearty soups during the winter. Bread is life!
Great idea! That shower cap works fantastic! 😀
I think so too! BTW Target has a bag of 100 i no longer have to get them at hotels
Now, you are a genious...... you just resolved my dough problem. My dough when bread is made , was too thick, too much dough in the middle and sometimes would not even cook all the way.
Glad to be of help! Hope it came out delicious!
Thank you Phil!
New Subscriber!
Thanks for a great channel!!
Your way looks great!
Thanks for watching!
You have a beautiful home❤❤😊😊
Thank you! 😊
too easy, thanks sir! gonna try this tomorrow! :)
Made your Italian loaf so wonderful! Thank you.
So glad you enjoyed!
Beautiful flowers
Thank you Sandra! Our home ALWAYS has flowers!
Just found you're channel, looks great..👍😎❤
Thanks for watching Deborah!
A great tutorial! Making this for my bread loving husband tonight with some Russian cabbage rolls! New sub!
Thank you for watching and I hope your loving husband loves the bread!
Phil.....I finally know your secret recipe for the fabulous Bread..... Thank you for the great lesson. WIll be trying for sure. All the best.
Let me know how it comes out!
Hi Phil. Thanks for a great video. Measuring is the way to go.
Yep! The only way to go! Thanks for watching my video.
I like YOUR way and I’ll try it! :)
Thanks for watching! Let me know how it turns out!
This is great Phil! I can't wait to try it- thanks for sharing :) :)
Thank you Nicole. Enjoy! (also...hope you have or can find yeast)
Hello! Great video!! I am from Jersey and moved to NC about 8 years ago. There is NO good bread here anywhere so I am just now thinking I should make my own. I love the crunchy outer crust with the chewy inside. Nothing like it. I do like sesame seeds on the crust though. How could I incorporate them into your recipe??
Thank you for watching!
Thanks Phil - I love this! From one Italian to another Baci!
Thanks for your kind words. Will be posting more MY WAY videos soon. Baci
Thanks for the great video! I'm baking this today, wish me luck. I really enjoyed your video, you're very informative and entertaining at the same time. : )
Thank you Rose! Hope your bread turned out well!
Where do I get the white measuring cup that you measured water? It's brilliant with the measurements inside the cup!
Just what I was looking for 😊 thank you for this recipe.
Enjoy! thank you for watching!
How long in total did you bake this bread?
Total baking time in my oven is 15 minutes. Mist and bake for 5 minutes three times. Each oven is different so another way to know if the bread is done is to use a thermometer and bread is done at 190 degrees. Here is a link to the written recipe and it outlines baking. Thanks for watching. express.adobe.com/page/YK1kz8wKLhxOi/
Phil, I love your recipes, I will try it for sure 😋
Glad you are enjoying my recipes! Let me know how you like it!
I'm a pizza and bread maker, myself job well done sir. It will pair with a good pasta and 🍷vino,bon Appétit 😋👌
Bread, pizza, pasta....wine! La dolce vita! Thanks for watching my channel!
So, I've made this twice. Both times the bread did not rise in the oven. I'm following the recipe and your video exactly. I am using a Breville Food Processor to mix the dough and pulse until the dough comes to a ball. Then I knead it until smooth as a baby's bottom and put in an oiled bowl with a cover. The dough rises as expected in the first and second rises. When I form the bread and wait for the third rise it flattens. When placed in the oven it gets a very small rise during cooking. The height of the bread upon completion is about 1.5 inches at most. The bread is tasty and cooks well, otherwise. Do you have any suggestions? I can send you a couple of photos if you like.
Hi Harry, thanks for watching my video. Here are a couple of questions....1. What is the temperature of the water when proofing the yeast? 2. Is the yeast proofing as in the video....bubbling after proper time? 3. Would you say the first and second rises are doubling in size? OR how much are they rising? Let me know these answers and maybe we can zero in on the problem. Phil
@@themywaychef3615 Water temp in all cases was 110-115ºF. The yeast proofed with bubbling as suggested. Both the first and second rises doubled in size each time. The third rise just comes up a little rendering a flatter bread almost like a ciabatta but denser.
@@harryconte7222 Hi Harry. Ok. Thanks for the info. Not sure what is happening as you seem to be doing everything right. Maybe try omitting the second rise - since the third one is the one causing problems - and see what happens. Trial and error. Let me know what happens!
@@themywaychef3615 I'll give it a try. Are your ancestors from Southern Italy?
@@harryconte7222 Yes! Both parents born in Sicily. We still have relatives there.
Loved it
Glad you enjoyed!!
Looks great 👍…. I’ll have to wait until I get a scale 🌸 I’ll be back soon….
Hello from a new subscriber south of Boston 😊
Following along. I will let you know how it turned out. 😊
Welcome!
@themywaychef3615 Well, they came out amazing!
I'm 57 and never weighed my ingredients, but I did notice the measurements were absolutely off. I will continue to use this method 🙌🏻
Appreciate your videos.
Have a m
Merry Christmas!
Phil this is awesome. Keep the videos coming ❤️❤️❤️❤️
Thank you Laurel. Subscribe to my channel for new videos. Italian sauces is already up and Pizza and lasagna to come.
I love it!!
Glad you like it.
You have a good bread recipe, I use Ceresota unbleached flour its the same as Hecklers. it has a little less protein than bread flour and I spooned one cup of flour in a bowl and weighed it after zeroing and it weighed by my scale 130 grams I am sure Humidity can effect weight, flour because of the way they are ground can change the density and weight. I made your recipe and it came out very good. For small amounts of bread I also use a food Processor.
I use a processor too for a small loaf! And, yes, humidity effects weight and also rising. Thank you for watching and glad your bread came out good!
Oh I really love that apron! :-)
I love it too!
thanks👍👍
My pleasure! Thanks for watching!
You have a nice Cutco knife set
I love my Cutco knives! Thanks for watching!
After watching numerous videos, I’ve decided to use your recipe for my first attempt.
You must be Sicilian, you are the only one I’ve seen cut the loaf on its side !! Lol
Wow, thank you
Could this be done in a kithen aid stand mixer?
Yes but you should double up on the recipe
He doesn't use bread flour because it's expensive I'm sure he could afford a couple of pennies more look at the house look at the kitchen he's living in this guy's a riot and a good cook I'm sure😅🥰👍🏻👏🏼👏🏼
You are right . I do use King Arthur bread flour and their pizza flour. Hiowever felt it may. Be too expensive for some of. my subscribers
What size food processor are you using
Hi Don. I use an 11 cup food processor. Hope that helps! Enjoy and thanks for watching!
This recipe is very good. I am a novice at baking bread and it came out decent but the inside texture, is it supposed to be somewhat heavy? Almost biscuit like.
Hi! The texture of this bread is heavier, yes. Does yours look like what you see in the video? Does it seem to be cooked all the way? Sometimes if it is undercooked it is even heavier. Ovens vary greatly and you may have to adjust your cooking time for doneness in your oven. Please let me know if you need any help and I will try and assist so you can hone your skills! Thank you for watching.
@@themywaychef3615 What is the TOTAL baking time?
@@oneitalia2312 15 minutes in 5 minute intervals express.adobe.com/page/YK1kz8wKLhxOi/
Here's a Greek tip. Uses a wet towel to cover dough while it rises. He's right on the H2O. To get really crispy crust you need h20. I also use a poolish when making bread. I also like semolina...just a cup.
Great tip!xh
You have the stove I have always dreamed of.
Thank you love ❤ from 🇮🇳India
You are very welcome! Thank you for watching
im making this , im sicilian so i know its gonna come out good.
Hope your bread making was successful!
Wonderful!
aww thanks! Glad you enjoyed!
@@themywaychef3615 Oh I love good Italian bread. Making it is in my future. Romas Bakery back in Endicott, NY made the best. I would get 2 loaves and have one open, eating it on the way home. Wonderful!
Beautiful
Thank you Shara! enjoy!
I use a bread maker and it just doesn't produce the light Italian bread I like. It's decent enough bread, but it's very heavy. I notice you use a lot more yeast. Your recipe is very straight forward. I also want to try it as a pizza crust. I bet it would make a great pizza.
Also, thanks for the tip on the yeast. I often wonder if my yeast has gone bad and probably am using old yeast. 👍
Just made this bread had to cook longer like 25 minutes in the middle rack, my oven is not a gaz one every 5min turn and spay delicious!
All ovens are different! Glad you figured yours out and got some delicious bread! Thanks for watching! Ciao!
Same I’m currently at the 20 minute mark and she needs more time but smells yummy
Yes, his video only says to bake one loaf for 10 minutes at 450°...... I have made at least 250 loaves of bread in my life. Bread takes AT LEAST 30 to 40 minutes TOTAL to bake.
What scale do you use? Thought you might have a link here..I see so many and wondering if they all “zero”.
I'm not sure if they all zero or not. I use this one. Thanks for watching! www.amazon.com/OXO-Grips-Pound-Pull-Out-Display/dp/B0020L6T7K/ref=sr_1_7?gclid=CjwKCAiAu5agBhBzEiwAdiR5tN_zCAT7iV9bJqhSUGa1JZXj0dbRhiqrmtqkVO4_JglU1JFn4Mh99hoCJvMQAvD_BwE&hvadid=176945199003&hvdev=c&hvlocphy=1013964&hvnetw=g&hvqmt=e&hvrand=6340589169336975765&hvtargid=kwd-11141095455&hydadcr=13957_9624615&keywords=oxo%2Bgood%2Bgrips%2Bscale&qid=1678124611&sr=8-7&th=1
what type of italian bread is that ciabatta you used no starter ?
I do use a starter but my family called it a sponge
Amazing bread I've made it once before ! Just a question could I make the dough and put in the fridge overnight and bake it the following day or would it be better to bake it the day before and warm it up alittle for the following night?
Thanks alot I love your recipes
Yes! You absolutely can do this. Just let it warm to room temperature before you start forming and baking it. Glad you like the bread!
Still looking for help. I feel like I've tried everything, over and over. Still flat loaf, no airiness as all. A brick. My process: Same EXACT measurements. I manually stir the salt into the flour. I use a Kitchenaid with dough hook and knead for 12 minutes. I work the dough into a smooth ball and let it rise 1 hour, punch it down, 40 minutes, punch it down and form loaf as described. Let is rise 30 minutes. (My kitchen is around 73 degrees.) Score and bake at 475...I find that in order to achieve 190 internal temp after 10 total minutes it has to be 475 on my oven. And there you have it...another brick. I'm getting really discouraged. I tried varying knead times from 5 to 15 minutes. I've tried eliminating the 3rd rise. I've tried letting the 3rd rise be longer, but it overproofs and collapses when scored. I'm at a loss.
I’m a loss as well please let me have a list of the ingredients your using by brand. The flour and yeast specifically. Also let me have your email address so I can communicate more with you. I’ll even video it if I get the time
Try one more thing. In the event your oven is running hotter than the dial indicates it may crusting the bread too early and prep vents the bread from rising
Can you add sesame seeds to this bread, when and how would you do the seeds?
I have not added sesame seeds, but if I was going to, before I put the bread into the oven I would brush it with egg white and sprinkle the sesame seeds on top. Thanks for watching!
@@themywaychef3615 Thank-you for answering me. So instead of sprizing with water I would use the egg whit wash then add the seeds. As really like the flavor of the seeds. Have a great day...
@@Elkins24 spraying with water before adding sesame seeds works too. Make sure you are not adding "toasted" sesame seeds as they could burn because they are already roasted.....don't ruin your bread like I did 😊 Also, I bought the container of "Everything Bagel Seeds" for bagels. There is a combination of seeds and dried onion flakes also. So good! You can put cream cheese on your toasted slice of bread and it adds a wonderful flavor! ❤
Great video!
You must have a bass ass oven; I had to bake for 25 minutes
Thanks Greg! Every oven is different and even my bake time varies with each loaf. Enjoy!
@@themywaychef3615 ..... However, sir, you must admit you baked your bread LONGER than 10 minutes. It's no way you can bake a loaf of bread for only 10 minutes even at 450° ..... Please respond
@@oneitalia2312 Hi ! I apologize if bake time may have been a little confusing in the video. I mist the bread and put it in for 5 minutes, mist again and put in for 5 minutes, I do this a 3rd time for a total baking time of 15 minutes. Also checking the temperature (190 degrees) ensures it is fully baked. All ovens are different so bake times can vary. The link under the video spells it out clearly. I have added it below. Sorry for the confusion! express.adobe.com/page/YK1kz8wKLhxOi/
Does this really only bake 10 minutes or am I missing something? Looks so good, I’m making it tomorrow.
Hi June - did you get an answer from anyone? I have the same question....only 10 minutes bake time at 450? There were some things he said after he talked to Alexa about the time......
@@oneitalia2312 No I didn’t. I guess we just watch it until it’s the right color then check the temp.
Hi June. I apologize on the baking time. Total baking time in my oven is 15 minutes. Mist and bake for 5 minutes three times. Each oven is different so another way to know if the bread is done is to use a thermometer and bread is done at 190 degrees. Here is a link to the written recipe and it outlines baking. Sorry for the confusion and thanks for watching. express.adobe.com/page/YK1kz8wKLhxOi/
@@themywaychef3615 Thank you so much.
Grazie Phil!
I can’t wait to try it! Is the recipe written out somewhere? I did not see it. I really miss the Italian bread I grew up on, I can’t wait to try to make this!
Hi Tricia. There is always a link to my recipes right under the video. Here it is for your convenience spark.adobe.com/page/YK1kz8wKLhxOi/
Enjoy!