Italian Bread Using a Bread Machine Recipe -
Italian Bread Using a Bread Machine Recipe
  • READY IN 3+ hrs

Italian Bread Using a Bread Machine

Recipe by  

"Wonderful Italian bread made in a bread machine then baked in the oven."

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Ingredients Edit and Save

Original recipe makes 2 - 1 pound loaves Change Servings
  • PREP

    20 mins
  • COOK

    35 mins

    3 hrs 20 mins


  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 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).
  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 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.
  4. Bake in preheated oven for 30 to 35 minutes, or until loaves sound hollow when tapped on the bottom.
Kitchen-Friendly View


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews More Reviews

Most Helpful Positive Review
Jan 10, 2007

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.

Most Helpful Critical Review
Mar 30, 2011

The bread tasted fine. I was a little confused as to how long to keep the dough in the bread machine. The dough cycle 'punches down' the dough before the final raising time. This is when I took the dough out to form into loaves. Worked okay and looked pretty with the egg mixture.

Jan 03, 2004

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.

Jan 03, 2004

Can I give this six stars? What a great recipe-easy and yummy. I let the loaves rise on a pan with the cornmeal and then baked it without having to move it. There is a local Italian restaurant we go to for the bread. This was better than that. I used 2 cups bread flour and 2 cups all purpose flour.

Jan 06, 2009

For those of you that use a jar of yeast instead of small packages. 1 package is equivalent to 2 and 1/4 tsps of yeast. Anyways great bread!

Jun 05, 2009

My family and I loved this bread, my husband is Italian and he loves bread. We go to a little local Italian shop where they make fresh bread and it is amazing, this recipe came very close to it. I have been on a bread making kick for the past 2 years and have all kinds of bread making books one even from Le Cordon Bleu and this recipe ranks right up there. The crust was chewy and golden, this bread is little dense but delicious, a perfect bread in my humble opinion. The only alteration I made was to only add 1tsp of salt. I would not make the whole recipe in the bread machine because it is a bit of a dense bread and it will turn out too heavy. This recipe is now one of favorites, thanks for sharing Destiny! a little tip how do you know when the bread has risen enough? The dough will double in size. It will be soft and look a bit airy. When you touch it with your finger, it will feel soft and an indention in the dough will remain. If it feels a bit springy and the dough bounces back from the indentation, it hasn’t risen enough.

Jan 26, 2004

I wasn't expecting so much from such a simple, easy recipe and boy was i delighted! It had just the right amount of sweet/crunch to it and what a pretty loaf it makes! i used bread flour instead of the all-purpose so shaping it was a breeze. i added some sesame seeds too. i also used parchment paper for baking to prevent sticking.

Apr 22, 2004

I just LOVE this bread! The egg brushed on it right before baking makes it shiny and beautiful. When cutting the top of it b4 baking, I tend to cut diagonally both ways rather than one cut down the middle; impressive look. 1 t. gluten/cup flour makes it even softer. My family and friends love this too!!


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  • Calories
  • 105 kcal
  • 5%
  • Carbohydrates
  • 20.6 g
  • 7%
  • Cholesterol
  • 9 mg
  • 3%
  • Fat
  • 0.9 g
  • 1%
  • Fiber
  • 0.8 g
  • 3%
  • Protein
  • 3.1 g
  • 6%
  • Sodium
  • 179 mg
  • 7%

* Percent Daily Values are based on a 2,000 calorie diet.

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