Bread Machine Italian Bread

    Recipe Picture:Bread Machine Italian Bread
    19

    Bread Machine Italian Bread

    (652)
    55min


    589 people made this

    This wonderful Italian bread is easy to make and makes a great dinner accompaniment. The dough is made in the bread machine and then baked in the oven.

    Ingredients
    Serves: 20 

    • 4 cups (500g) unbleached plain flour
    • 1 tablespoon light brown sugar
    • 1 1/3 cups warm water
    • 1 1/2 teaspoons salt
    • 1 1/2 teaspoons olive oil
    • 7g active dry yeast
    • 1 egg
    • 1 tablespoon water
    • 2 tablespoons polenta

    Directions
    Preparation:20min  ›  Cook:35min  ›  Ready in:55min 

    1. 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.
    2. 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 polenta. Cover the loaves with a damp cloth and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 200 degrees C.
    3. 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 centre 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 to loosen. Slide the loaves onto a baking tray with one quick but careful motion.
    4. Bake in preheated oven for 30 to 35 minutes, or until loaves sound hollow when tapped on the bottom.
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    Reviews and Ratings
    Global Ratings:
    (652)

    Reviews in English (546)

    emrocks
    by
    2

    :Its awesome, really easy to make, and the taste is amazing.  -  16 Aug 2012

    by
    435

    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.  -  10 Jan 2007  (Review from Allrecipes USA and Canada)

    by
    335

    I got bigger loaves by letting the dough rise on the actual baking sheet. Moving the dough after rising caused it to fall and resulted in small loaves.  -  08 Feb 2003  (Review from Allrecipes USA and Canada)

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