Photo of: Italian Bread Bowls

Italian Bread Bowls

Submitted by: Kerri Skrudland 
These cute little bread bowls are a great way to serve soup in the wintertime. I usually serve a hearty potato soup when I have the time to bake them. They freeze for up to 1 month, if desired. 

Italian Bread III

Submitted by: Rebecca Radnor 
A light loaf without olive oil or milk, this one conveniently bakes in your bread machine. 

Photo of: Italian Herb Bread I

Italian Herb Bread I

Submitted by: Ann Barr 
The winning combination of garlic, basil, oregano and onion definitely shine in this delicious herb bread that also contains a potent helping of Romano cheese. 

Photo of: Mama D's Italian Bread

Mama D's Italian Bread

Submitted by: Christine Darrock 
Just flour, yeast, sugar, salt and water in the right proportions make this basic bread a winner. The recipe makes three loaves, so you can freeze what you cannot use or give them away to your friends. 

Photo of: Italian Bread II

Italian Bread II

Submitted by: Verla 
Mixed in the bread machine, this easy yeast bread with olive oil and a dusting of cornmeal is baked on a pizza stone. 

Photo of: Italian Bread Using a Bread Machine

Italian Bread Using a Bread Machine

Submitted by: Destiny 
Wonderful Italian bread made in a bread machine then baked in the oven. 

Photo of: Italian Sausage Bread

Italian Sausage Bread

Submitted by: HoneeBee 
This sweet, rich bread is served mostly at Thanksgiving, Christmas, or Easter. 

Italian Sweet Bread

Submitted by: Kathleen Schweichs 
The women in our family feel so blessed that my mom taught us how to make this Pane Dolce before she passed away. We do our best to carry on her loving tradition. --Kathleen Schweihs, Lockport, Illinois 

Photo of: Italian Bread Baked on a Pizza Stone

Italian Bread Baked on a Pizza Stone

Submitted by: Diane 
Mixed in the bread machine, this easy yeast bread with olive oil and a dusting of cornmeal is baked on a pizza stone. 

Photo of: Italian Bread Wedges

Italian Bread Wedges

Submitted by: Danielle McIntyre 
'These savory wedges aren't hard to make, but they taste great,' writes Danielle McIntyre of Medicine Hat, Alberta. 'They're terrific served with soups, salads and pasta dishes.' 
 
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