Mancini's Bread - Recipe Request (Pittsburgh, California: home, living in, moving)

[Beretta]

After living in Pittsburgh for 11 years and giving birth there to two native Pittsburghers, we grew rather fond of Mancini's Bread; especially the Italian Loaves. Ok, we were pretty much addicted

We have relocated further south, out of the distribution area of the most wonderful bread on the face of the earth. Frequent trips back to PIT help feed the monster, however, what I am looking for is a more frequent fix (outside of moving back). And, for the record, I have no problem with moving back, but since my job is here I think I should stay.

My request is this, does anyone have a recipe that is similar to that of the Mancini's Italian loaves, or any of their breads? I have tried several recipes, and I know that none will be as good as the real thing, however I can't seem to find a strong runner-up.

My palate will thank you, my tummy will thank you and the plus sized clothing industry will thank you if I can get a decent recipe and make this often. Please either post or send recipes to me via PM. If I can find a recipe that works I promise to wave my terrible towel in my kitchen northward toward da burgh.

Thanks in advance.

[Tallysmom]

Originally Posted by SmokyMtnGal

After living in Pittsburgh for 11 years and giving birth there to two native Pittsburghers, we grew rather fond of Mancini's Bread; especially the Italian Loaves. Ok, we were pretty much addicted

We have relocated further south, out of the distribution area of the most wonderful bread on the face of the earth. Frequent trips back to PIT help feed the monster, however, what I am looking for is a more frequent fix (outside of moving back). And, for the record, I have no problem with moving back, but since my job is here I think I should stay.

My request is this, does anyone have a recipe that is similar to that of the Mancini's Italian loaves, or any of their breads? I have tried several recipes, and I know that none will be as good as the real thing, however I can't seem to find a strong runner-up.

My palate will thank you, my tummy will thank you and the plus sized clothing industry will thank you if I can get a decent recipe and make this often. Please either post or send recipes to me via PM. If I can find a recipe that works I promise to wave my terrible towel in my kitchen northward toward da burgh.

Thanks in advance.

I've never had Mancini bread, as I live in California. But I do know a little about baking. What is it about the bread that you love?

Some things in commercial ovens are hard to replicate, like the crust. That glorious hard crack crust comes from a blast of steam that home ovens don't have. You can try to replicate it by taking an a huge old cookie sheet with edges, placing it at the bottom of the oven is gas, or if electric the lowest rack. Near the end of baking, open the over door and dump a bunch of ice cubes on to the tray and close the door FAST.

This will warp the cookie sheet, so don't use a good one. If you keep a baking stone in your oven -- it'll break doing this.

Also often Italian type breads will be a mixture of bread flour and semolina flour. Semolina is wheat endosperm, and is higher in protein. And look for recipes that use water and not milk. Milk makes a tender crumb, which is not usually what you are looking for in Italian bread.

Hopefully, I've helped a little....

[mister brewski]

Good luck, but if you do find the answer, please share. I love Mancini's bread.

[Beretta]

Tallysmom - Thanks for the tips on baking! What I love about the Mancini's bread is that the crust is crunchy, but not so much that you can't bite into it; and the inside is a moist, chewy yet not too much, velvety, luscious bread. It is substantial but not too much so. You can slice it and it holds up well, or you can pinch some off to dip in your olive oil mixture, etc.; it is very versatile. As I am writing this my mouth is watering! Ha!

Mister Brewski - (love your username!). If I get close on a recipe I will gladly pass it on.

[CaptainObvious]

Originally Posted by SmokyMtnGal

My request is this, does anyone have a recipe that is similar to that of the Mancini's Italian loaves, or any of their breads?

I found this...

"What makes Mancini bread so special? The ingredients are very simple: flour, salt, water and a little bit of shortening. But, as Mary explains, "we make it the old-fashioned way." That means that every loaf has ample time to rest before risings and shapings. It takes four hours to make every batch. "You can make it faster," Mary says, "but it won't taste as good."

on this website...

Pittsburgh - Best Bakery: Mancini's - Main Feature - Main Feature Extra - Pittsburgh City Paper

So it seems, it is just a matter of timing as the recipe is quite simple.

Captain

[Tallysmom]

Originally Posted by CaptainObvious

I found this...

"What makes Mancini bread so special? The ingredients are very simple: flour, salt, water and a little bit of shortening. But, as Mary explains, "we make it the old-fashioned way." That means that every loaf has ample time to rest before risings and shapings. It takes four hours to make every batch. "You can make it faster," Mary says, "but it won't taste as good."Pittsburgh City Paper

So it seems, it is just a matter of timing as the recipe is quite simple.

on this website...

Pittsburgh - Best Bakery: Mancini's - Main Feature - Main Feature Extra -

Captain

Oh. absolutely -- you can't rush a good bread -- rising dough isn't only to make it look like bread -- the rising process develops the flavor. I used to try for three raises and then bake... but would sometimes go for two -- three was a better loaf.

I just love to bake. Picked up the new Whole Grain King Arthur Flour cookbook this weekend... and it's pure torture... I've discovered that weight falls off when I stay away from breads.

[CaptainObvious]

Originally Posted by Tallysmom

I just love to bake. Picked up the new Whole Grain King Arthur Flour cookbook this weekend... and it's pure torture... I've discovered that weight falls off when I stay away from breads.

You'll have to PM me a good recipe for pizza dough...I am a professional chef wannabe, and while I don't really "bake" often, I do like to make many Italian dishes from scratch. So, for pizza (Margherita is the best), that means making the dough. I just use unbleached flour, water, and quick acting yeast- with a touch of sugar and a smithering of extra virgin olive oil.

...and to be sure this is a "Pittsburgh Forum" post... Roberto's Pizza (formerly Regina's Margherita Pizza) is the best pizza in town!

Captain

[Tallysmom]

Originally Posted by CaptainObvious

You'll have to PM me a good recipe for pizza dough...I am a professional chef wannabe, and while I don't really "bake" often, I do like to make many Italian dishes from scratch. So, for pizza (Margherita is the best), that means making the dough. I just use unbleached flour, water, and quick acting yeast- with a touch of sugar and a smithering of extra virgin olive oil.

...and to be sure this is a "Pittsburgh Forum" post... Roberto's Pizza (formerly Regina's Margherita Pizza) is the best pizza in town!

Captain

Will do -- after work today...

[putzytheape]

Here is my substitute Mancini's bread recipe. I use a bread machine. I read the ingredients and tried to duplicate it. I use high gluten flour. It is actually pizza dough flour (kyrol Brand available at Costco) 3 cups flour 1 tbsp yeast 1 cup water warmed for 40 seconds in microwave, mix in yeast and let foam up for 5 minutes. 1 tbsp sugar, 1 tbsp salt, 1 tbsp lard, 3 tbsp malted milk powder , 1 tbsp corn meal. mix it in bread machine and its pretty close. I bet some real malt would make it better. the lard gives it that soft interior. maybe 1.5 tbsp lard. the malt gives it a flavor close yo Mancini's.

[Tallysmom]

Originally Posted by putzytheape

Here is my substitute Mancini's bread recipe. I use a bread machine. I read the ingredients and tried to duplicate it. I use high gluten flour. It is actually pizza dough flour (kyrol Brand available at Costco) 3 cups flour 1 tbsp yeast 1 cup water warmed for 40 seconds in microwave, mix in yeast and let foam up for 5 minutes. 1 tbsp sugar, 1 tbsp salt, 1 tbsp lard, 3 tbsp malted milk powder , 1 tbsp corn meal. mix it in bread machine and its pretty close. I bet some real malt would make it better. the lard gives it that soft interior. maybe 1.5 tbsp lard. the malt gives it a flavor close yo Mancini's.

I've never used their malt, but I am a believer in their flours....

Search results: King Arthur Flour – The Baker’s Catalogue (http://search.kingarthurflour.com/search.jsp?N=0&rt=p&Ntt=malt - broken link)