Bread Machine Italian Bread

4.27 from 64 votes

Bread Machine Italian Bread

Bread Machine Italian Bread is an easy and delicious recipe that can be used for a variety of purposes. From serving with spaghetti and meatballs and a 10-minute creamy pasta dinner to using as a sandwich roll with meatball parmesan subs and cheesesteak sandwiches, Italian bread is a versatile classic that will always have a place in a bread maker's home.

Prep Time5

Cook Time3

Total Time3 5

Course: Appetizer, Side Dish

Cuisine: American

Diet: Vegetarian

Keyword: bread machine recipes, homemade bread recipes, italian bread recipes, yeast breads

Servings:

Calories: 106kcal

Author: Kristina Tipps

Equipment

Ingredients

⅔ cup warm water (approximately 110°F)
⅔ cup warm milk (approximately 110°F)
2 teaspoon extra virgin olive oil
1 ½ teaspoon salt
1 tablespoon brown sugar
4 cups bread flour
2 ¼ tsp yeast
1 egg white
1 tablespoon water
cornmeal

Instructions

Add the warm water, warm milk, olive oil, brown sugar, salt, bread flour and yeast to the bread pan in that order. *Check your manual for the correct order to add ingredients.
Select the dough setting. Choose the 2 lb loaf size and press start.
While the dough kneads, line a large baking sheet with parchment paper. Sprinkle generously with cornmeal.
When the cycle has finished, remove the dough and separate into 2 dough balls. Roll each into a rounded log about 10 inches long, being careful that the loaves are far enough apart that they will not touch while rising. Cover with a heavy towel and put in a warm place. Allow to rise until doubled in size, about 60 minutes.
Remove the towel and carefully slice a line down the center of each loaf without deflating the dough.
In a small bowl, mix the egg white and 1 tablespoon of water. Using a pastry brush, brush the mixture onto the top and sides of the dough.
Bake at 350° F for 25-30 minutes, until the bread sounds hollow when tapped. Transfer to a cooling rack and let cool completely before slicing.

Notes

This recipe makes one 2 lb loaf or two smaller loaves. You can also shape it into 6 hoagie rolls or 8 hamburger style buns/dinner rolls.

Store in a bread box, bread bag, or plastic bag for up to 2 days at room temperature. It can be kept in the fridge for up to 5 days and in the freezer for about 6 months.

Nutrition