Italian Bread (Bread Machine)

READY IN: 1hr 25mins
Recipe by Biffy 62

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.

Top Tweak by glitterstamper

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.

Ingredients Nutrition

Directions

  1. Add into bread machine container, warmed water, olive oil, sugar, yeast. Let yeast foam a bit.
  2. Dump in flour (start with 2 1/2 cups); add salt on top of flour.
  3. 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).
  4. Get cookie sheet ready by lightly oiling with olive oil and sprinkle on cornmeal.
  5. Form dough into loaf and set on cookie sheet with tea towel to cover until doubled in size.
  6. Preheat oven to 375*F.
  7. Cut slits diagonally in loaf with sharp knife. Brush with egg white.
  8. Bake in preheated oven for 20-25 minutes, until golden brown and when you knock the bottom of bread it sounds hollow.

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