Community Pick
Italian Bread (Bread Machine)
"I love this recipe because it is very quick and easy. The ingredients for this recipe are always in most peoples houses. I've been known to whip up a loaf in the morning when I realized I was out of bread for school lunches. I don't always use the egg white in the recipe unless you want a crispy crust. Most times I just brush on butter after if comes out of the oven. This recipe is tried and true and loved by all in my circle of family and friends; enjoy.
Notes: Easy and with no milk.
I have also added Parmesan, thyme, garlic after the flour and salt just to give it an added flavor change every now and then.
Serving Ideas: Wonderful w/ pastas or stews."
photo by Robin K.
- Ready In:
- 1hr 25mins
- Ingredients:
- 8
- Yields:
-
1 Loaf
ingredients
directions
- Add into bread machine container, warmed water, olive oil, sugar, yeast. Let yeast foam a bit.
- Dump in flour (start with 2 1/2 cups); add salt on top of flour.
- Turn on bread machine to dough setting. Watch for the first bit and add flour as needed to get a good dough. (elastic and not sticky).
- Get cookie sheet ready by lightly oiling with olive oil and sprinkle on cornmeal.
- Form dough into loaf and set on cookie sheet with tea towel to cover until doubled in size.
- Preheat oven to 375*F.
- Cut slits diagonally in loaf with sharp knife. Brush with egg white.
- Bake in preheated oven for 20-25 minutes, until golden brown and when you knock the bottom of bread it sounds hollow.
Questions & Replies
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Has anyone tried doing this entirely in the bread machine? -
Before shaping into a loaf, should the dough be kneaded? -
Do you leave it in the bread machine for the 1:30 minutes? Then bake it? I re-read the recipe and it didn't say. -
Can I use bread flour instead of all purpose flour? Will it change the outcome?
Reviews
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2 1/2c. of AP were fine for me. I increased the salt to 1 tsp, and yeast to 2 tsp. I ran the dough cycle on my bread machine but I wanted 2 smaller torpedo loaves to make garlic bread as needed from the freezer. So, I removed the dough when the rise cycle was about to start, shaped my 2 small loaves, covered with a damp towel and placed on top of the bread machine on oiled and corn mealed cookie sheet side by side while the rise cycle was completing. Dough doubled nicely. Baked off in a cranky toaster oven at 375 for 35 minutes. I may tent the tops toward the end next time. Tight texture, this would be a good dough to start with a Biga if you like an italian bread with a large crumb. As the recipe is, this would make a good sandwich bread dough or roll dough if you like a bit of a crust. -
This was spectacular. I tossed everything into the machine and let her go. Then I split the dough in two and rolled it out flat then rolled that into a loaf. Repeat, second rise, egg wash and baked the two loaves twenty minutes at 375'ish. It was super soft and I vrushef the hot loaves with garlic butter. We three adults ate 1.5 loaves with lunch of turkey cheddar potato soup. Will gladly remake again. -
DELICIOUS! I used 1 teaspoon of salt and 2 teaspoons of Yeast. Plus 2 1/2 cups of Bread Flour. I also added fresh oregano on top after brushing with egg white. Thank you for sharing this!
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Outstanding! The is five star restaurant Italian bread! My husband went nuts over this bread!
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The bread turned out nicely except for the flavor. As other reviewers have said it's a little bland and could use more salt. Other than that it's a nice bread that I will very likely make again.
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Tweaks
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Oh i also doubled the amount of salt.
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I rolled out the dough, then rolled it tightly, and I used a perforated baguette pan. After reading about 25 different Italian bread recipes, I chose to bake it at 450 degrees for 22 minutes. Looked perfect, tasted great. -
I did mine for 35 mins and that was perfect. I also added italian seasoning and garlic powder to the dough and then instead of egg wash i did a garlic butter wash and sprinkled italian seasoning on top. I let the dough rise for over an hour, then rolled it out, re shaped the loaf and let it rise for 20 mins.
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Added 1 teaspoon more of yeast. This turned out just how I wanted.
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Nada
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RECIPE SUBMITTED BY
Biffy 62
Canada
I'm married to a wonderful man, totally in love for almost 40 years and with each passing day it only gets better. We have 2 fantastic kid & a Grandson. My favourite recipes are tried and true. ?
