Bread Machine Italian Bread (Baked in Oven)

photo by Oliver1010




- Ready In:
- 2hrs 25mins
- Ingredients:
- 10
- Yields:
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2 loaves (or 1 large)
ingredients
- 1 1⁄3 cups water (110 degrees F)
- 2 cups all-purpose white flour
- 2 cups white bread flour
- 1 teaspoon salt (can use up to 1-1/2 teaspoons)
- 1 tablespoon light brown sugar
- 2 teaspoons olive oil
- 2 1⁄2 teaspoons dry yeast (you could just use a small package of yeast which is 2-1/4 teaspoons instead of the 2-1/2 teaspoons)
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TOPPING
- 1 small egg
- 1 tablespoon water
- 3 -4 tablespoons cornmeal (to sprinkle on baking sheet)
directions
- Place the water, flours, olive oil, salt, sugar and yeast in the bread pan in order recommended by the manufacturer.
- Place into the bread machine and set to dough cycle; press start.
- When the cycle has finished deflate the dough and remove to a lightly floured surface.
- Divide the dough evenly in half (or you may leave in one large piece).
- Cover the dough with a clean tea towel and let rest for 4-5 minutes.
- Roll up the dough, shape into two loaves, then seal the seam.
- Place the loaves spaced well apart seam-side down on a 15 x 10-inch baking sheet that has been generously sprinkled with cornmeal.
- Cover with a clean tea towel and let rise for about 40 minutes to 1 hour (be careful not to over rise your dough or it will deflate when brushing with the egg mixture and will taste yeasty after baked).
- In a small bowl whisk together egg with water.
- Brush the egg mixture gently over the loaves.
- Make one long fast slit down the middle of the dough using a very sharp small knife or a razor blade.
- Bake in a 375 degree F oven for 25-30 minutes or until golden brown.
- Immediately remove the loaves to a wooden cutting board (if the loaves stick to the pan gently place a spatula underneath loaves to loosen).
Reviews
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What a lovely recipe! (Not that I'd expect anything less from Kittencal.) I've made this several times and it always comes out perfectly. The last time I added a teaspoon of Italian seasoning and 1/2 teaspoon of garlic powder and served it with pasta. Yum! I've used the egg wash after slitting the top and I've used a dusting of flour before slitting. Both are beautiful! I have a loaf in the oven making the house smell delicious right now. Can't wait!
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In my experience, 1 1/3 cups liquid to 4 cups flour sounded not right so I used only 3 cups flour and still ended up adding a sprinkle more water to make the dough pliable enough that the machine could knead it properly. Amount of liquid needed can be related to climate but at this time of year our climate isn't dry. So I advise comparing the liquid to flour ratio to the basic recipes in the book that came with your machine. Other than that, the bread was OK.
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Tweaks
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I added 1/4 C fresh wet spent grains (leftover from beer brewing), and changed water & AP flour to: 1 C water 1 + 3/4 C AP flour Turned out sooo good! It was the fluffiest bread I have ever made. It far exceeded my expectations! I had tried some spent grain bread recipes but was struggling with judging the kneading / rising requirements, and because the grains are wet, I couldn't get the dough to the right consistency either with the recipes I had found. I am so excited to have found this recipe as a base to experiment with my spent grains!
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