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Italian Bread Using a Bread Machine

SUBMITTED BY: Destiny PHOTO BY: sar

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

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Read Reviews (149)

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PREP TIME	20 Min
COOK TIME	35 Min
READY IN	3 Hrs 20 Min
Original recipe yield 2 - 1 pound loaves

SERVINGS

(Help)

Servings
USMETRIC

INGREDIENTS (Nutrition)

4 cups unbleached all-purpose flour
1 tablespoon light brown sugar
1 1/3 cups warm water (110 degrees F/45 degrees C)
1 1/2 teaspoons salt
1 1/2 teaspoons olive oil
1 (.25 ounce) package active dry yeast
1 egg
1 tablespoon water
2 tablespoons cornmeal

DIRECTIONS

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.
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).
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.
Bake in preheated oven for 30 to 35 minutes, or until loaves sound hollow when tapped on the bottom.

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REVIEWS

Reviewed on Jan. 3, 2004 by DEENIE65

I got bigger loaves by letting the dough rise on the actual baking sheet. Moving the dough... MORE

Reviewed on Jan. 10, 2007 by Judy

Full Review

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.

Judy
Jan. 10, 2007

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 sheet, I did brush the top with the egg wash and I did cut the bread lengthwise. I didn't have any cornmeal so I skipped that. The parchment prevented any sticking. I also put the pan of ice cubes in the bottom while baking. I used all bread flour and it was fine. I may try it in a loaf (in a loaf pan) and use the half bread flour/half AP flour option and see how that turns out. Has anyone ever tried this in a loaf pan? The crust is superb; nice and chewy and the middle was nice and soft. I did let the bread rise about ten minutes longer than the recipe called for, as it looked a bit on the skinny side at 40 minutes. I am a microbiologist by trade. Yeasts are living organisms. They respond to moisture and, more importantly, temperature. If it's cold, your yeast just isn't going to rise as fast as you'd like. There is an optimum temperature for all microorganisms. Since we work with human pathogens, and not commercial food organisms, I don't know the exact range that this would be. I do know that the extra ten minutes made all the difference in the rising for this bread.

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48 users found this review helpful

I was intrigued by all the positive feedback on this recipe. It WAS excellent. I took in some... MORE

Reviewed on Jan. 3, 2004 by JFRESNO

Can I give this six stars? What a great recipe-easy and yummy. I let the loaves rise on a pan... MORE

Reviewed on Apr. 22, 2004 by THEMONKEYHOUSE

I just LOVE this bread! The egg brushed on it right before baking makes it shiny and... MORE

Reviewed on Jun. 19, 2003 by TRACY MAY

This is nice bread. I will cut back to 1 teaspoon of salt next time. It was a bit too salty. MORE

Reviewed on Jan. 26, 2004 by MWSEABRITE

I wasn't expecting so much from such a simple, easy recipe and boy was i delighted! It had... MORE

Reviewed on Jun. 19, 2003 by WENDY64

Excellent and easy!!!! Why buy it anymore Made it several times `` Will never buy italian... MORE

Reviewed on May 15, 2003 by TLYONS

A good, heavier bread similar to a calabrese. Nice crust. MORE

Reviewed on Jan. 6, 2003 by HQHINC

This bread is so easy to make, and even the kids love it. Also makes great garlic bread after... MORE

Reviewed on Jan. 26, 2004 by AnnaG

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