"Delicious Italian bread made in the bread machine and then baked on a pizza stone. Wonderful!" — Diane
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light brown sugar
1 1/3 cups
warm water (110 degrees F/45 degrees C)
1 1/2 teaspoons
1 1/2 tablespoons
1 (.25 ounce) package
active dry yeast
Here is a tip that I use when baking on a stone.I let bread rise on a piece of parchment paper on a cookie sheet,then just slide paper and bread onto stone and bake.It is so easy.
This bread is baking as I write this review. So far, I'm thinking not a good recipe. I added 1/2 extra flour into the bread machine prior to starting cycle. It came out so sticky I had to need lots more flour into it to even handle the dough. It seemed to rise fine but when I uncovered it and slit it w/the knife, it deflated. I'll let you know once it's done baking how it came out. But I don't think it's going to be so good. I'm going to stick w/the Artisan Bread in 6 minutes a day (i think that's what it's called. No kneading and never failed me. UPDATE: It just came out of the oven. NO GOOD!!!. I'm going back to the Artisan recipe mentioned above
This bread came out beautifully, but I gave the recipe only 4 stars because, like the other reviewers, I found that it needed quite a bit more flour in order to be manageable. It was light, not dense, but that could be because I mixed it in my KitchenAid and then kneaded the bread by hand. I let the loaves rise on a sheet of parchament paper on the wood paddle that came with my pizza stone. Then I transfered paper and loaves to the stone, which made it extremely easy. I baked it for the lesser time and gave it an additional 5 minutes just before serving and the bread was heavenly. The aroma, texture and presentation was top-notch. The recipe calls for preheating your oven just after the first knead, but I think there was an error in the directions. You don't have to heat your oven until the second rising begins with your stone in the oven. I'll make this again and again!
This bread is the closest to real Italian bread I've found. After the egg, I dust flour over the tops of the loaves. If you like a crunchy crust try spritzing a little water in your oven a few times throughout the baking process.
I have made 30-40 batches, using this recipe for Christmas gifts for neighbors and friends.
If you have a Kitchen-Aid or similar bread capable mixer, double the recipe, and you will need to add a little more flour.
The kids helped make snowflakes and Christmas trees. I now use this for my home made pizza crust.
A pizza stone and Pizza peel are essential.
This is a delicious bread. On my first attempt it stuck to the cutting board. It tasted good, but looked messed up. The next time I put parchment paper under the loaves so they would move easily to the stone. That worked wonderfully.
Good basic Italian Bread recipe. Good texture and taste. I sprayed a bit of water in the oven, several times,as it was baking and gave it a nicer crust. I reccomend trying this one.
This recipe was GREAT. I did notice the dough was a little sticky while I was mixing it so I added another 1/4 cup flour and it turned out great. I didn't have any problem with it sticking. I'll have to make double the recipe next time. It wasn't enough for my family of 7. My five children all wanted seconds and thirds. Thanks for a Great and easy recipe.
* Percent Daily Values are based on a 2,000 calorie diet.
Italian Bread Baked on a Pizza Stone
Serving Size: 1/20 of a recipe
Servings Per Recipe: 20
Amount Per Serving
** Calories: 93
** Calories from Fat: 15
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The crust is crunchy and the center is moist. What’s not to love?