Italian Bread Baked on a Pizza Stone71 Reviews
- Prep: 20 min
- Cook: 40 min
- Ready In: 3 hr
“Delicious Italian bread made in the bread machine and then baked on a pizza stone. Wonderful!” - by Diane
Original recipe yields 2 - 1 pound loaves
- 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.
- Place pizza stone in oven and preheat to 375 degrees F (190 degrees C). Oven must be preheated at least 30 minutes before baking.
- 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.
- 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.
- Bake in preheated oven for 30 to 35 minutes, or until loaves sound hollow when tapped on the bottom.
Amount Per Serving (20 total)
- 93 cal
- 1.6 g
- 16.3 g
Based on a 2,000 calorie diet
Reviews (71)Rate This Recipe
"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...." See more"
"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 dense..." See more, but that could be because I mixed it in my KitchenAid and then kneaded the bread by hand. I let the loaves rise on a sheet of parchament paper on the wood paddle that came with my pizza stone. Then I transfered paper and loaves to the stone, which made it extremely easy. I baked it for the lesser time and gave it an additional 5 minutes just before serving and the bread was heavenly. The aroma, texture and presentation was top-notch. The recipe calls for preheating your oven just after the first knead, but I think there was an error in the directions. You don't have to heat your oven until the second rising begins with your stone in the oven. I'll make this again and again!"
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