Alright, so you wanna make some of that fancy Italian hero bread, huh? Don’t you worry none, it ain’t as hard as them city folk make it out to be. I seen my grandma make bread a thousand times, and I’ll tell you, it’s all about feelin’ it. This here recipe, well, it’s for folks like us, plain and simple. No fancy words, just good eatin’.
First off, you gotta get your stuff together. You need some flour, the kind you use for everything. Then some yeast, that’s what makes it all puffy and nice. Water, gotta have water, and a little bit of honey if you got it, makes it taste a bit sweeter, you know? And salt, don’t forget the salt, or it’ll taste like nothin’. Oh, and a little bit of oil, to make it soft, like a baby’s bottom, haha!
Okay, so you dump some of that flour in a big bowl. Don’t be shy, put in a good amount. Then you take that yeast, and you mix it with some warm water and that honey. Not too hot, mind you, just warm like a summer day. Let it sit for a bit, till it gets all foamy, like beer when you pour it too fast. That’s how you know it’s alive and kickin’.
- Flour – About this much gestures with hands, you’ll figure it out.
- Yeast – A little packet, or a spoonful if you got the big jar.
- Warm Water – Not too hot, not too cold, just right.
- Honey (or Sugar) – Just a touch, for sweetness.
- Salt – A pinch or two, to make it taste good.
- Oil – A little bit, to make it soft.
Now, you pour that yeast mix into the flour, and you add the salt and the oil. Then you start mixin’. Get your hands in there, don’t be afraid to get dirty. Mix it all up good, till it comes together in a big ball. If it’s too sticky, add a bit more flour. If it’s too dry, add a bit more water. See? It’s all about feelin’ it.
Then you gotta knead it. That means pushin’ and foldin’ it, over and over, till it gets smooth and stretchy. Like pullin’ taffy, but not as sticky. This takes a while, maybe ten minutes, maybe more. My grandma used to say it’s like talkin’ to the dough, tellin’ it to be good bread. You just keep at it, till it feels right in your hands. Your arms gonna be tired, but that’s good, that means you’re workin’ it right.
Once it’s all kneaded, you put it in a greased bowl, turn it over so it’s all covered in oil, and then you cover it up with a cloth. Let it sit in a warm place for a good long while, till it doubles in size. This could take an hour or two, depends on how warm your kitchen is. Go do somethin’ else, watch some TV, maybe take a little nap. Just don’t forget about the dough!
When it’s all big and puffy, you punch it down. Yeah, you heard me right, punch it! Get all that air out. Then you shape it into a long loaf, like a big ol’ sausage. Put it on a bakin’ sheet, and let it rise again for a little while, maybe half an hour. While it’s risin’, you heat up your oven, nice and hot.
Now, the important part. You gotta bake it just right. Not too hot, not too cold, gotta be just perfect. Bout 375 degrees, my oven says, but yours might be different. You bake it for, oh, I don’t know, maybe half an hour, maybe forty minutes. Till it’s golden brown and sounds hollow when you tap it. That’s how you know it’s done.
Take it out of the oven, and let it cool on a rack. Don’t cut into it right away, or it’ll be all gummy inside. Wait till it’s cooled down, then you can slice it up and make yourself a big ol’ sandwich. Put in some meat, some cheese, some lettuce and tomato, whatever you like. This bread is good for any kind of sandwich, believe me. It’s soft on the inside, crusty on the outside, just the way it should be.
And there you have it, homemade Italian hero bread. Not so hard, was it? Now go on, get in the kitchen and start bakin’. Your belly will thank you.
And if you want a real recipe, I heard them city folks got these things called “PDFs.” Maybe you can find one of those. But this here, this is how I do it, and it always turns out good.
Tags: [italian hero bread, homemade bread, bread recipe, sandwich bread, easy bread recipe, baking, italian baking, italian food, hero rolls, sub rolls]
