Italian Bread Using a Bread Machine

Name: Italian Bread Using a Bread Machine
Prep time: 20 min
Cook time: 35 min
Yield: 20
Ingredients: 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

⏱️ Ready in 55 min 🥄 Prep 20 min 🔥 Cook 35 min 👥 20 servings 👁️ 17 views

Italian Bread Using a Bread Machine is an moderately easy baked good you can prepare in just 55 minutes. Made with 4 cups unbleached all-purpose flour, 1 tablespoon light brown sugar, 1 ⅓ cups warm water (110 degrees f/45 degrees c), 1 ½ teaspoons salt and 1 ½ teaspoons olive oil, this recipe delivers authentic, satisfying flavors. An easy weeknight meal that comes together quickly.

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🔗 Recipe adapted from AllRecipes

#Bread #Under 1 Hour

📊 At a Glance

Prep 20 min

Cook 35 min

Serves 20

Difficulty Medium

🛒 Ingredients

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

Nutrition Facts

Servings per recipe 20

Serving size 1 serving

Amount per serving

Calories 105

% Daily Value*

Total Fat 0.9g 1%

Saturated Fat 0g 0%

Trans Fat 0g

Cholesterol 0mg 0%

Sodium 179mg 8%

Total Carbohydrate 20.6g 7%

Dietary Fiber 0.8g 3%

Total Sugars 0.7g

Protein 3.1g 6%

Vitamin D 0mcg 0%

Calcium 0mg 0%

Iron 0mg 0%

Potassium 0mg 0%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

👨‍🍳 Instructions

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.