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Italian Bread Using a Bread Machine

Reviewed: Dec. 27, 2013
This simple recipe worked fantastically for me. Per the recipe I used only AP flour, would probably do 50/50 AP and bread next time, but really not an issue. The egg wash gives it a fantastic shiny crust, with the cut allowing a nice amount of rise as it cooks. I actually formed a single 12" long loaf out of it for garlic/sandwich bread and also doubled the olive oil to 1 T. for a bit more flavor. Also just let it rise right on the baking sheet so no moving. The cut did deflate it a bit, but no worries, right back up in the oven.
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Clone of a Cinnabon

Reviewed: Dec. 26, 2013
These are mighty fine! Make sure to pack the rolls pretty close together, so when they raise they do it "into" each other. This gives you nice golden tops without too much drying. In addition, I think these are best cooked right after preparation. You can certainly put them in the fridge and cook the next day, but they will take a good deal of time to rise and if you put them on something warm to speed it up, some of the butter will melt and fall to the bottom and can saturate the rolls as they cook.
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