Don's Copycat Mancini's Italian Bread
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- Опубликовано: 18 апр 2020
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I take you step by step through the process of making this tasty beautiful bread. With this recipe you can make the twist bread or a traditional Italian loaf. We will make the dough, roll it out, shape it and bake it. I also discuss the history of the bread.
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I just made this today and all I can say is THANK YOU!!! I grew up in Pgh, (unfortunately, I don't live there now) and I've missed Mancini's bread. I've tried so many Italian bread recipes and scali recipes, hoping they'd turn out like this but not one has been close. In my mind, this is the quintessential Italian bread- thin crust and soft crumb. I thought I'd share something with everyone here that I learned after years of baking bread: try baking the bread in an oval cast iron dutch oven, covered. It eliminates the need to create steam in the oven. The bread creates its own steam as it bakes and the crust is perfect every time. In this case, the crust was thin and crisp, just like I hoped it would be. Just sprinkle the bottom of the pot with cornmeal and do your second rise right in the pot. I am so grateful for your video and appreciate you taking the time to make it! Many, many thanks!
Hi Wendy, you are welcome. Thank you for passing on you baking tips
Thanks, Don
Don, I too watched the twist video over 20 times to get it down, and you nailed it. Mancini's Italian twist is the BEST ever. I'm from Texas and I would bring 72 loaves home every time I would visit McKees Rocks, and Mary Mancini Hartman would sell that quantity for a wholesale price. I've ordered online, too. Last summer I visited and went by the bakery every day for fresh hot Italian twists.
Al, thank you very much . I sat in front of my computer with that piece of rope until I got it. I to visit the bakery often as I can even though it much easier for me.
I made this today, and it is the BEST bread recipe yet. Haven't been back home to the Burgh for years, but we loved Mancini's. Thanks for figuring this out. I am throwing all my other Italian bread recipes away, and will keep making this one. I even ordered a scale today!
Judy, I am so happy you love the recipe. I think its the best too and the only Italian bread I make now. I will be getting back in the kitchen soon and hope to offer up some more Pittsburgh favorites.
Don
Hello Don, I’m from the ‘burgh but living in Green Bay. I’ve always been a fan of Mancini’s bread and am so glad I came across your video, can’t wait to try it. I never miss a chance to hit Primanti’s (strip district)whenever I’m in town, been going there over 40 years. Thanks again for the video.
Tried your recipe tonight with great success! Thank you thank you, thank you. I grew up on Mancini's bread, they're is no other like it.
Barbara , You are very welcome and thank you !!
I am so happy you enjoyed the recipe and it worked out for you.
Great video. Thank you.
Wow, you made that look so easy.. I definitely am going to make this bread. I wanted to go to Mancinis today to buy bread and bambino pizza dough. I really enjoyed your video. Thank you for the recipe!! 🍞🥖❤️
Thanks good stuff .
My wife and I just made this. And the flavor brought back so many memories! Well done with this recipe, and this video. Easy to follow and do!
Thanks, Cannot wait to try it!
Hey Don - thanks for the recipe! I've been making my own for the last few weeks now, initially every day, and now every 2-3 as I've started getting better results and more lift. Wanted to provide a few tips for anyone else considering attempting this for themselves!
- I've got a smaller KitchenAid than you, and it struggled with this dough a LOT. I've had amazing results for pizza and other dough, but the hydration here is low enough that even a slow pour was making some really concerning noises and stalling the motor. My solution: I make this recipe in my food processor! I've got a Cuisinart 11 cup food processor, and it's amazing for this recipe. With how quick it cuts up the dough, it goes from dry ingredient mix to fully assembled dough in a matter of minutes (probably no more than 3 mins total mixing).
- The food processor also does a good job of cutting the fat (I use vegetable shortening - not the butter flavored kind!) into the dry ingredients, though possibly too good - it essentially disappears into the mix and I haven't found a way to keep it with bigger chunks. Still, I've been very happy with my results :)
- I cook mine on a pizza steel, preheated to 425 in the oven. I think I cook for about 20 minutes, after which I'll start checking in on it every few minutes. The hot steel is also fantastic for steam - I drop about a quarter cup of water into it a few moments before using my peel to add the dough, and it evaporates just about immediately. I also keep a pie tin with a thin layer of water as well, but it's partly just there to make me feel good about it being there.
- this is a Pittsburgh recipe, so make sure you're using giant eagle brand plastic wrap for the second ferment. This gives no performance gains, but I like to think it's more "authentic".
- I often omit the cornmeal from the dough, as I think they might mainly use it to dust the underside of the loaf to get it to not stick. I might be wrong there though - I've had many twist loaves that didn't have any cornmeal on the bottom, so maybe it just depends who's working the ovens that day!
- I'm using active dry yeast since I buy a big brick of it at Costco anytime I run out, and I do enough baking that the packets just aren't a great value for me. Since you're using so much yeast in this recipe, you can't really go wrong with it - it's not like a 24 hour ferment pizza dough where you're using 0.25 grams of the stuff.
- practice the twist beforehand!!! My first load was AWFUL because I thought I'd figure it out while I made it... Big mistake! Roll up a kitchen towel if you can't find a rope or something. Unlace your shoe (or someone else's!) And use that! No matter what, make sure you practice that twist and tuck, and re watch the process here before doing so. Filming it is tricky, but he does show all the steps - probably took me 30 watches to finally get it down.
Beyond that, just make it and try your best! It's one of the easier recipes I've found, to the point where I've been able to throw together a batch between morning meetings and have fresh bread for lunch a few times! Thanks for making this video :)
I loved your video. Brings back great childhood memories visiting my grandmother in McKees Rocks and tearing apart and eating fresh twist loaves every day. Thank you so much.
Antonia, I'm so happy you enjoyed the video. Thank You !
Thank you for sharing. I really enjoyed watching your video.
Great job! Good to see you shop at Aldi. They're the best. Your laugh track is hilarious. You should do that more.
Don, I love your video and Mancini bread!! I grew up in Pittsburgh, but now live in California. I always load up with Mancini’s every time I go back and my family has sent me a few loaves over the years. I’m definitely going to try your recipe, thanks.
Thanks Paul ! I did receive your email. I will reply directly to it . I was away for a while
Looks perfect!!
Thanks Wes !! I Try
Great tutorial on making Italian bread ... thank you for sharing. I want to make this. Many thanks.
Jean, you are quite welcome. Let me know if you make it.
Don
I moved away from Pittsburgh over 40 years ago, but I still miss Mancini's bread. Every time one of us goes back, we bring an extra suitcase and fill it with Mancini's straight from the bakery. Your video was very thorough, and I am for sure going to try this. I've been baking a lot of bread, but I'm anxious to try and duplicate the Mancini's twist. Wish me luck!
Thank You & Good Luck Jeanne!!
I made it. It was great. Still not quite Mancini’s taste though.
I hate pastry cutters so I included the fat with the yeast/water mixture. It seemed to work just fine.
Liked the malt, not sold on the corn meal.
Thanks!
Don, Just wanted to let you know I made your Mancini's recipe, it didn't look as pretty as yours, but tasted good. Thanks, I will be making more.
Fantastic and the closest I have seen. To assist in the braiding, I recommend playing at .25/quarter speed (options vertical 3 dots in the upper right hand corner, playback speed) a couple times and orient to Don. Comes out perfect.
Matthew, Thanks and that is a great tip for the video.
Don
I am from Pgh so was excited to try this however used crisco instead of lard but measured exactly as you and the bread came out really dense? Any ideas what went wrong? would that little change matter that much, it did look like yours but the dough seemed very dry to begin with and I'm used to a more shaggy dough to start with? It was dense! I guess I was looking for more holes within the dough itself and doing the pretzel didn't make it usable for sandwich? so I have another unpretzel loaf in the oven to see if there is a better outcome, hopeful
Really enjoying your videos. I've been trying and failing to make decent bread. My 2nd rise, the bread spreads out rather than up. Any recommendations? I'm determined and will try this method. Celloni's buns would be a great recipe to copy. Thanks ole friend. LauraB.😊
Thank you from the bottom of my black & gold heart! 💛🖤💛 I’m a Pittsburgh girl living in Arizona and, like the others, I load up on Mancinis every time I come home! You are a godsend. Naturally, I am now subscribed to your channel. Your accent makes me feel like home. And thank you for explaining everything so well. All the details are so important And I can’t get that from reading a recipe. Go Steelers.
Thanks Don. Grew up in Western PA and visit Pgh 3 of 4 times a year and of course eat Mancini’s bread when there. I’ve been trying different dough recipes for bread and pizza and was looking for a texture more like Mancini’s and found your video. On baking...bake for 15 min then turn it 180 and bake another “few minutes” then remove all and put back bread tented directly on rack for another 5 minutes. How long is the “few minutes” above? Thanks!!
Hello, the time is 5 minutes but you need to keep an eye on how dark the top is getting . Most ovens generally are hotter in the back so by turning the loaf you are getting the front to catch up to the back . I hope this helps .
Don
@@donfinney138 thanks Don. I’ll use the oven thermometer just like yours to
monitor the temp too. Jim
Did you ever read my mind! I"ve been looking for a recreation of Mancinis recipe for a very long time, usually give up! Grew up on the stuff, so many memories of driving down to the bakery in the 'Rocks to get it fresh. Our Sunday spaghetti dinner could go without meatballs, but NEVER Mancinis! Live too far away now to get it sent to us. My heartfelt thanks to you for sharing this, especially during these tough times. Little nostalgia goes a LONG way for comfort. So happy to find your channel! Just hearing your Pittsburgh accent makes me happy! If I don't have the malt powder, could you suggest an alternative? Also- cannot make real hoagies without this bread, so now I can pretend I ordered one from Portofinos.
Hi Loretta, Sorry for the late reply . I have been away for a while visiting my daughter in New Mexico and i guess missed your comment. Thank you very much for the compliments and I am glad you enjoyed the recipe and video . Unfortunately I can't recommend a substitute for the malt. I really believe it is vital for the flavor and getting close to Mancini's. You can completely skip it and you will still get a great loaf of Italian bread . I will be back making new videos soon here in the fall with new recipes to share.
Don
@@todayindonskitchen Hello! Thank you for your reply and the information about malt. I found some! I do now have a question- I've tried the recipe twice now and I still don't get the airy-ness I remember from mancinis. I do have. very good gas range, and an equally good electric, so I can come as close to a stem injection as possible. I swear it is the flour? Oh well, look forward to more from your Pittsburgh kitchen!
Don, what speed setting do you have the Kitchen Aid set to?
Gary , good question because I never did say . Kitchen Aid recommends to never go higher than setting 2 when using the dough hook attachment so that is where I always set it for dough. Besides that you want to simulate hand kneading which is slow and gentle . Good luck with the recipe and let me know how it worked out.
Thanks, Don
Hey Don just bought the Mancini flour from the strip district and brought it back to Texas. So have you used their flour and if you did do you still use all the same ingredients with Mancini flour?
Hi, I have never used their flour. I actually didn't know they sell their flour. I would suspect it is their standard unbleached flour. If that is the case yes you would use all the ingredients I list and measure the flour at the same weight I give. Read the ingredients on the packaging and let me know if it is any more than their basic bread flour. Good luck I hope you are able get some bread made soon.
Don
@@todayindonskitchen no ingredients listed just says bread flour
@@grverner3265 In that case you will need all the other ingredients. Best of luck and please let me know how it works out.
Don
Corn meal ? Coarse or stone ground ?
Thanks for the recipes. My only criticism is please lose the music and background noise so we can hear your voice. It's irritating and distracting.
My dough was way too dry with just one cup of water. I measured all ingredients per recipe. Any suggestions ?
What is the total baking time for your loaf?
Jeanne, it is approx. 25 Minutes total .At 15 minute turn the loaf around bake another 5 minute then remove steam and pan placing loaf directly on oven rack for last 5 minutes. Tent loaf with foil when it starts getting too dark. I recently found my oven runs a little lower than set temp so depending on your oven it could be less time. The best way is using a instant read thermometer . When internal temp is 200F its done. Let me know how it works out for you .
Don
@@todayindonskitchen my first loaf turned out pretty well, but I did NOT get the twist right. A friend posted a video for me to see on facebook, and there is an interview at Mancini's where he shows step by step exactly how to make that twist! It's on RUclips, and it's called Italian American Pittsburgh. Check it out!
tried to add more and dough then became too tough and not smoothe like it looks on video. Especially when I watch Mancini video where owner shows making the twist loaf.
Hi Frank, not sure where you live but altitude and temperature can affect the dough. I would start over as the ingredients are gradually add the 1 cup of water stop and check the dough once it comes together add an additional tablespoon of water at a time . The dough should be soft and elastic. You may have mixed it too long if it was tough. Over mixing over develops the gluten making it tough.The dough should be just dry enough that it is not sticking to the bowl . Let me know how it works out
Don
I need a 4th Ave Pizzeria or Pizza Plaza recipe..Anyone have any copycat?
Please loose the laughter, clapping and music... good bread though
Your video was way too long.. very boring and monotonous!! Sad !!!!!
Wow ! well considering you are the only negative comment I have received on any of my videos out of thousands of views . I don't think I am the problem .
While I don't agree with the "!!!!" I do think this couldve been edited down
Let us experience the monotony, we dont have to see it twice
Overall though thanks for the recipe
Honestly, there is much to learn here, so your negativity is quite unwelcome. Sharing this kind of love and history far outweighs the length. Furthermore, the details about bread making are where you learn to be a good baker. Frankly you should be examining your self for your negative attitude about this generous sharing of our culture and history.
Stephen......take a hike! You’re as unwanted as a fart in church!