Italian Bread Using a Bread Machine

Italian Bread Using a Bread Machine

492

"Wonderful Italian bread made in a bread machine then baked in the oven."

Ingredients

3 h 20 m {{adjustedServings}} servings 105 cals
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Original recipe yields 20 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 105 kcal
  • 5%
  • Fat:
  • 0.9 g
  • 1%
  • Carbs:
  • 20.6g
  • 7%
  • Protein:
  • 3.1 g
  • 6%
  • Cholesterol:
  • 9 mg
  • 3%
  • Sodium:
  • 179 mg
  • 7%

Based on a 2,000 calorie diet

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Directions

  • Prep

  • Cook

  • Ready In

  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. 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. Meanwhile, preheat oven to 375 degrees F (190 degrees C).
  3. 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 a baking sheet with one quick but careful motion.
  4. 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

492
  1. 592 Ratings

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I was intrigued by all the positive feedback on this recipe. It WAS excellent. I took in some of the suggestions: I cut the salt to 1 tsp, I let the bread rise on my parchment covered stoneware ...

I got bigger loaves by letting the dough rise on the actual baking sheet. Moving the dough after rising caused it to fall and resulted in small loaves.

Can I give this six stars? What a great recipe-easy and yummy. I let the loaves rise on a pan with the cornmeal and then baked it without having to move it. There is a local Italian restaurant w...