There is nothing better than the aroma of a warm loaf of Italian Bread wafting through the house. This Italian Bread recipe is made easy by using the bread machine on the dough setting, leaving the machine to do all the kneading work.
Italian Bread in a bread machine is one of the easiest and cleanest ways to make a loaf of homemade bread. The bread machine does all the work and all you have to do is shape the loaf, cover it with a towel, and let it rise again before baking it.
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❤️ Why I Love This Recipe
✔️ This Italian Bread recipe is made super easy by using the bread machine on the dough setting.
✔️ The crust is firm holding up to the dense crumb.
✔️ There is very little fat in the bread lowering the calorie count!
🥘 Ingredients
Bread flour, creates more gluten and aids in rising of the dough. I always use this brand.
Light brown sugar, for a touch of sweetness, I like this brand best.
Salt, to add flavor and to work with the yeast.
Olive oil
Instant dry yeast, is the agent that allows the bread to rise, this one works best for me.
Egg, to make the egg wash.
Cornmeal, for dusting the baking pan.
🔪 Instructions
Making the dough
- Place the flour, brown sugar, warm water, salt, olive oil and yeast in the pan of the bread machine in the order recommended by manufacturer. Select dough setting and press start. The machine will beep when the dough cycle is complete.
To Shape The Loaves
- Deflate the dough and turn it out onto a lightly floured surface. Form the bread dough into two equal sized loaves and place seam side down on a large baking sheet generously sprinkled with cornmeal.
- Cover the loaves with a damp towel and let rise for 40 minutes, or until doubled in size. Preheat the oven to 375 degrees F.
- 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.
- Bake the Italian Bread loaves 30 minutes, or until the loaves of bread sound hollow when tapped on the bottom.
🙋 Recipe FAQ's
You can substitute with all purpose flour, however because the protein content is lower than bread flour, the dough may be wetter and not rise as high.
Active yeast needs to be activated with warm water and sugar before using, quick-rise active yeast (also known as instant yeast) can be added to the ingredients as and requires just one rising.
Bread yeast is basically instant yeast and can be used in place of the instant yeast.
💭 Tips
- Add the wet ingredients to the bread pan first, then add the dry ingredients.
- Make a well in the flour and pour the yeast in the well to gradually work the ingredients into the dough working from the inside out.
📖 Variations
- Add a teaspoon of Italian seasoning, fresh rosemary, or thyme to the flour mixture to add flavor to the bread.
- Use the bread dough to make individual rolls or pizza dough.
🍽 Equipment
Bread lame slashing tool or very sharp knife
A good bread knife for slicing the baked loaf of Italian bread
Serving Suggestions
Use this Italian Bread recipe to make Cheesy Garlic Bread.
Make toast and serve it with butter and this Berry Rhubarb Jam.
Storage
Store on the counter 2-3 days and up to 3 months in the freezer.
More Bread Recipes
Soft Multi-Grain Sandwich Bread
When you make this recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!
If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating
📖 Recipe
Italian Bread using a Bread Machine
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Ingredients
- 4 cups bread flour
- 1 tablespoon light brown sugar
- 1⅓ cups warm water (about 105-110℉)
- 1½ teaspoons salt
- 1½ teaspoons olive oil
- .25 ounces instant dry yeast , or bread machine yeast
- 1 large egg
- 1 tablespoon water
- 2 tablespoons cornmeal
Instructions
Making the dough
- Place the flour, brown sugar, warm water (about 105-110℉), salt, olive oil and yeast in the pan of bread machine in the order recommended by manufacturer. Select dough setting and press start. The machine will beep when the dough cycle is complete.
To Shape The Loaves
- Deflate the dough and turn it out onto a lightly floured surface. Divide the dough in half and form into two equal-sized loaves and place seam-side down on a large baking sheet generously sprinkled with cornmeal.
- Cover the loaves with a damp (wrung-out) towel and let rise for about 40 minutes, or until doubled in size. This helps the surface of the dough from drying out during the final rise. Preheat the oven to 375℉.
- 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.
- Bake for 30 minutes, or until the loaves are golden brown and sound hollow when tapped on the bottom.
Virginia says
I followed this recipe all the way. Very disappointed, it says cover with a damp towel and let rise. I did that and when I went to bake them the towel stuck to the dough,so needless to say I was not happy, hoping it will rise again so I can bake it. Will never make this bread again
Shelby Law Ruttan says
I’m sorry this happened — I know how frustrating it is when you’ve put time into baking and something doesn’t turn out the way you hoped.
A lightly damp towel is used during the final rise to keep the surface of the dough from drying out. The slight moisture helps maintain humidity around the dough so it stays soft and flexible and can rise properly. If the towel is too wet or resting directly on very soft dough, it can sometimes stick.
I appreciate you giving the recipe a try and hope you’ll consider trying it again.
Lisa says
This is a great recipe! I slice it spread some garlic butter on it and add some mozzarella and Italian seasoning. Freezes great! So much better than what’s in the freezer section at the grocery store.
Becca says
I've made this twice. The loaves taste great and are very light. Leftovers are great or French toast. Second time, I added rosemary and garlic.
Jenny Whitehurst says
This recipe is great. It's not difficult. Even a beginner can make this bread. I loved it and so did my family. They just kept bragging on it. It is definitely a keeper and will be making it again and again. Thank you for sharing.
Teresa S says
Again, a great recipe, one that’s now in my rotation. Thank you!
Teresa S. says
Made the bread machine Italian bread and it is delicious. Easy-to-follow recipe and wonderful results . I will be making this recipe again and again!
Paula says
Can I keep one of the loaves in the fridge to bake later?
Shelby Law Ruttan says
You can keep the dough, in the baking pan and in the fridge up to 2 days. Remove it from the fridge while the oven is preheating and then bake as directed. You can also freeze the baked loaf of bread in an airtight bag 4-6 months.
Judy says
Hi Shelby
Have you ever just frozen one of the loaves and taken out later like the night before, put on your counter (which I hope would do the extra raising overnight) and then baked it the next day? Two loaves is just to much for me to bake at one time because I am the only one who eats it in my house and I would continue to eat them constantly until I was in a coma 🙂
Shelby Law Ruttan says
Hi Judy, you can do one of two things. Freeze the dough before it rises then set it in the fridge overnight to thaw. I would then rise the loaf of bread after removing from the fridge then bake it. Or, you could freeze the baked loaf of bread. I'm with you, fresh made bread does not last long in my house! Shelby