Italian Bread Using a Bread Machine

Italian Bread Using a Bread Machine

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"Wonderful Italian bread made in a bread machine then baked in the oven."
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3 h 20 m servings 105 cals
Serving size has been adjusted!

Original recipe yields 20 servings



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

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  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.


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


  1. 596 Ratings

Most helpful positive review

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 ...

Most helpful critical review

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 ...

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 ...

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.

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 w...

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!

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 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 inste...

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 dow...

Excellent and easy!!!! Why buy it anymore Made it several times `` Will never buy italian bread again

This is nice bread. I will cut back to 1 teaspoon of salt next time. It was a bit too salty.

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