Italian Bread Baked on a Pizza Stone

Italian Bread Baked on a Pizza Stone

74
Diane 0

"Delicious Italian bread made in the bread machine and then baked on a pizza stone. Wonderful!"

Ingredients

3 h {{adjustedServings}} servings 93 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 93 kcal
  • 5%
  • Fat:
  • 1.6 g
  • 3%
  • Carbs:
  • 16.3g
  • 5%
  • Protein:
  • 3 g
  • 6%
  • Cholesterol:
  • 9 mg
  • 3%
  • Sodium:
  • 179 mg
  • 7%

Based on a 2,000 calorie diet

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Directions

  • Prep

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  1. Place flour, brown sugar, warm water, salt, olive oil and yeast in the pan of the bread machine in the order recommended by the manufacturer. Select dough cycle; press Start.
  2. Place pizza stone in oven and preheat to 375 degrees F (190 degrees C). Oven must be preheated at least 30 minutes before baking.
  3. Deflate the dough and turn it out onto a lightly floured surface. Form dough into two loaves. Place the loaves seam side down on a cutting board generously sprinkled with cornmeal. Cover the loaves with a damp cloth and let rise until doubled in volume, about 40 minutes.
  4. In a small bowl, beat together egg and 1 tablespoon water. Brush the risen loaves with egg mixture. Make a single long, quick cut down the center of the loaves with a sharp knife. Gently shake the cutting board to make sure that the loaves are not sticking. If they stick, use a spatula or pastry knife to loosen. Slide the loaves onto the pizza stone with one quick but careful motion.
  5. Bake in preheated oven for 30 to 35 minutes, or until loaves sound hollow when tapped on the bottom.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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Reviews

74
  1. 84 Ratings

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Here is a tip that I use when baking on a stone.I let bread rise on a piece of parchment paper on a cookie sheet,then just slide paper and bread onto stone and bake.It is so easy.

This bread came out beautifully, but I gave the recipe only 4 stars because, like the other reviewers, I found that it needed quite a bit more flour in order to be manageable. It was light, not...

This bread is the closest to real Italian bread I've found. After the egg, I dust flour over the tops of the loaves. If you like a crunchy crust try spritzing a little water in your oven a few...