Martusciello Bread Recipe

If you’ve ever set foot in upstate New York—specifically Rochester—you’ve probably heard whispers of the mythical Martusciello bread. No, it’s not just a loaf; it’s a rite of passage for anyone who’s serious about bread.

Born from the heart of a bakery that’s been operating since the '50s, Martusciello bread has become the cornerstone of many family tables. And why? It’s the bread that brings people together—whether you’re making sandwiches for a Sunday family gathering or simply tearing into it with a bit of olive oil.

Now, you don’t need to live in Rochester to experience the magic of Martusciello bread. With a few key ingredients, a little patience, and some basic technique, you can recreate this deliciously chewy, crispy loaf in your own kitchen.

Let me tell you, this isn’t some “store-bought” bread where you wonder what’s inside. It’s honest, homemade goodness.

The Martusciello Bread Experience

To put it simply: Martusciello bread is an experience. There’s a reason it’s been a local favorite for decades. From its perfect balance of chewy texture and crispy crust to its subtle tang, each bite feels like a nod to the artisanal methods used by bakeries long before the world went mass-produced.

The bread itself is versatile. Slather some butter on it for a quick snack, or use it as the base for an unforgettable sandwich. Maybe you’ll turn it into a crispy, golden toast and dip it into olive oil as a starter for your dinner party.

What makes it stand out is the texture—thick crust, soft center, and that ever-so-slightly tangy taste that’s indicative of the slow fermentation process.

But making Martusciello bread at home? That’s a whole other story. And I’m about to walk you through it.

The Ingredients You’ll Need

Martusciello bread isn’t about complexity. In fact, the beauty lies in its simplicity. Here’s what you’ll need to get started:

• All-purpose flour: You can’t make a good loaf without solid flour. This is the base of the dough and provides that chewiness that is signature to Martusciello bread.
• Active dry yeast: This is what gives the bread its rise and airy texture. Don’t be tempted to skip this part, as it’s essential to getting that fluffy interior.
• Warm water: Yeast needs a warm environment to bloom, which is why you want the water to be just the right temperature.
• Olive oil: Olive oil is the secret ingredient here that brings richness to the bread without making it greasy.
• Salt: Every good loaf needs salt—it enhances the flavor and strengthens the dough.
• Sugar: A little sugar helps the yeast activate and adds just a hint of sweetness.

The Baking Process: Step-by-Step

You’ve got the ingredients ready, so now it’s time to get your hands dirty—well, kind of. The beauty of Martusciello bread is that, while it does require a little time and patience, the process itself is straightforward. Here's what you need to do:

1. Activate the Yeast: First, combine warm water and sugar. Sprinkle your yeast over the top and let it sit for about 5 minutes until it’s frothy. If it doesn’t foam, your yeast might be old—time to grab a fresh packet.

2. Mix the Dough: In a large bowl, combine your flour and salt. Slowly add the yeast mixture and the olive oil, stirring until the dough starts coming together. Now, get in there with your hands and knead for about 10 minutes. The dough should feel smooth and elastic when you’re done.

3. Let It Rise: Place your dough in a greased bowl and cover it with a damp towel. Let it rise for about an hour. The dough should double in size. This is where the magic happens—slow fermentation that builds up that tangy flavor.

4. Shape and Second Rise: Once your dough has risen, punch it down to release the air, then shape it into a loaf. Let it rest for another 20 minutes so it can rise again before baking. This second rise gives the bread its final fluff.

5. Bake It to Perfection: Preheat your oven to 375°F (190°C). Pop the dough into the oven and bake for about 30 minutes or until the loaf is golden brown. You’ll know it’s done when it sounds hollow when tapped on the bottom.

6. Cool and Slice: Allow the bread to cool before slicing it. The anticipation might kill you (I’ve been there), but trust me, you’ll want to let it cool down a bit so it slices cleanly. Plus, the aroma of freshly baked bread will make the wait totally worth it.

Serving Suggestions

This bread is all about versatility. You can serve it in a number of ways that will make everyone around the table appreciate what you’ve just made:

• Sandwiches: I’m telling you, this is the bread you want for sandwiches. Whether you’re making a classic Italian sub, a meatball sandwich, or just layering some deli meats and cheese, Martusciello bread will hold up beautifully.
• Dipping in Olive Oil: Slice it thick and dip it into high-quality olive oil. For extra flavor, toss in some balsamic vinegar and fresh herbs for a perfect starter.
• Toast: Slather it with butter, toast it, and you’ve got yourself an unbeatable breakfast or snack. You can also drizzle some honey or sprinkle a bit of cinnamon for added flair.

Tips and Tricks for Perfecting Martusciello Bread

• The Flour: If you want to take it up a notch, try using a blend of all-purpose and bread flour. Bread flour has more gluten, which results in a slightly chewier loaf.
• Herbs: Add fresh herbs like rosemary or thyme to the dough for a more fragrant bread. It’s like a little flavor surprise with every bite.
• Don’t Skip the Rising Time: The fermentation process is key to getting that perfect tang and texture. So even if you're impatient, resist the urge to rush through it.
• Humidity in the Oven: If you’re trying to get that bakery-style crispy crust, add a little humidity to the oven. Simply place a pan of water on the bottom rack while the bread bakes. It’ll steam the bread and give it that signature crunch.

Substituting Ingredients

While the basic recipe doesn’t stray far from traditional bread-making, there are ways you can mix it up:

• Whole Wheat Flour: Replace half the all-purpose flour with whole wheat flour for a more rustic flavor.
• Flavored Oils: Try using garlic-infused olive oil or truffle oil for an aromatic twist on the bread.
• Sugar Substitutes: If you're watching your sugar intake, honey or agave syrup can be used instead of white sugar. It might change the flavor a bit, but it’s still delicious.

What Makes Martusciello Bread Different?

The key difference between Martusciello bread and your average loaf lies in its simplicity. There’s no need for fancy ingredients or shortcuts. This bread embraces the old-world method of slow fermentation and careful baking. The result is a hearty, flavorful loaf that packs all the richness of a long-standing tradition.

Bakers in Rochester have been perfecting this technique for years, and now it’s your turn to carry the torch.

Common Questions About Martusciello Bread

Q: Can I freeze Martusciello bread?

Yes! You can freeze the loaf once it’s completely cooled. Slice it before freezing so you can grab individual pieces as needed. To reheat, simply warm it in the oven for a few minutes.

Q: What if my dough isn’t rising?

If your dough isn’t rising, it could be due to the yeast not being activated properly. Make sure the water isn’t too hot or cold. It should be around 100°F (37°C). If in doubt, use a thermometer.

Q: Can I make Martusciello bread without a stand mixer?

Absolutely! You don’t need fancy equipment. A stand mixer can make things easier, but kneading by hand works just as well. In fact, I find the hands-on approach gives you a better feel for the dough.