Delicious Italian bread baked on a pizza stone after being produced in the breadmaker. Wonderful!
| Prep Time: | 20 mins |
| Cook Time: | 40 mins |
| Additional Time: | 2 hrs |
| Total Time: | 3 hrs |
| Servings: | 20 |
| Yield: | 2 to 1 – pound loaves |
Ingredients
- 3 cups unbleached flour
- 1 tablespoon light brown sugar
- 1 ⅓ cups warm water (110 degrees F/45 degrees C)
- 1 ½ teaspoons salt
- 1 ½ tablespoons olive oil
- 1 (.25 ounce) package active dry yeast
- 1 egg
- 1 tablespoon water
- 2 tablespoons cornmeal
Instructions
- 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.
- Place pizza stone in oven and preheat to 375 degrees F (190 degrees C). Oven must be preheated at least 30 minutes before baking.
- 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.
- 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 the pizza stone with one quick but careful motion.
- Bake in preheated oven for 30 to 35 minutes, or until loaves sound hollow when tapped on the bottom.
Nutrition Facts
| Calories | 93 kcal |
| Carbohydrate | 16 g |
| Cholesterol | 9 mg |
| Dietary Fiber | 1 g |
| Protein | 3 g |
| Saturated Fat | 0 g |
| Sodium | 179 mg |
| Sugars | 1 g |
| Fat | 2 g |
| Unsaturated Fat | 0 g |
Reviews
I made the same mistake that others seem to comment about. I put the egg in with the flour mixture! Recipe needs to be worded more carefully. I’m sure it will taste fine, but next time I’ll save the egg for the egg wash.
There is an error in this recipe. It calls for 3 c flour and the other recipe here on all recipes is calling for 4 c flour. Three cups comes out a liquid mess. Remove the recipe or fix it.
Had to add way more flour. There was no way I could shape the dough with how soft & sticky it was. Won’t be using this recipe again!
This is a great recipe, no need to twik it by adding more flour, or liquid. I use hi-gluten flour and I made a beautiful loaf.
Definitely needed more flour! Very basic Italian bread. Spritz with water throughout or the crust won’t harden.
I used a bread machine for the dough, and frankly this was a gooey mess. I tried tossing in a bowl and adding more flour. It just stuck to my hands. Finally threw on the floured surface. I probably added about 1 1/2 additional cups of flour. It smells great, and it is at its second raising. However, as stated by a previous reviewer, I will not brush with egg or slash the loaves. Instead I will add a pan of water on the bottom shelf to make oven steamy. See how it comes out.
First time making italian bread. It turned out great
Easy to make. We ate it all in one sitting.
By far my favorite bread recipe.
I say I made it but I ended up tossing the whole mess. After allowing for the dough to rise, I had a sticky unworkable mess on my hands. Don’t know what I did wrong but don’t think I’ll try this again. First recipe I tried from this site that was a complete loss.
I cut the ingredients in half, only made one loaf. It was very dense, did not rise as well as I would have liked. Had good flavor and makes good toast.
When I made thIs, my loaves did not rise vertically – they got very wide, almost like a foccacia bread. Any tips on how to get it to rise UP? It tasted great, though!
Super easy to make, taste was awesome. My picky teenagers devoured one loaf in a matter of minutes. I followed another reviewer’s advice and used parchment paper to let the dough rise and to move it to the stone. So much easier and it makes cleanup after spreading the egg on the crust a snap. I made one variation by adding 2 tablespoons of rosemary flakes to the dough.
Thanks, Diane! One tip: DON’T leave it over night to rise. This was a mistake I made, and this will make the bread very flat. Thanks again for a great recipe! FOLLOWING
it was amazing i am so glad for this recipie. it was last minitue awesome!
can’t wait to make again, best bread I’ve tried so far.
Delicious!
Make it today with the Kitchenaid mixer but other than that the exact ingredients. Used a pizza paddle covered with some corn meal to raise the bread loafs and place on the pizza stone. Both slide right on the stone. Only issue was as they cooked they touched. Sprinkled cornmeal on one and white flour on the other. Cooked for 30 min. One thing is to remove all air bubbles when you punch down and separate the dough.
As other reviewers have noted, the recipe as written makes a very wet, sticky dough. I decided to add not more than 1/2 cup of flour just to see how this would come out…. I add the whole 1/2 cup of flour and still have an incredibly sticky dough. It rose well both times and baked very nicely. The crust was crispy — thanks to those who mentioned spraying water in the oven a few or more times. However, it was just very bland in the end. I really wanted to like this as the crust baked just like I want it to and the inside was slightly dense — it looked like grocery store made Italian bread. But it just didn’t have any flavor at all. I won’t make this again.
I used my bread machine and loved the result. I also didn’t use the egg, just spritzed with water while baking. I have to be honest, my yeast packet had expired in 2013, so the bread probably didn’t rise as well as expected, but the taste was awesome, the crust crispy, and the inside full of holes to soak up butter. Buying more yeast tomorrow, and will definitely make again.
Using the bread machine to do most of the work is awesome! A great bread recipe, and they turned out beautiful! I made as directed – but I always place the loaves on a piece of parchment paper that has been sprinkled with corn meal and then just transfer the parchment paper directly onto the stone. I’ve tried the cornmeal, slide-off method with pizza before, and it just never works for me – so parchment is my default method. Sprinkling the parchment with the cornmeal ensures the loaves won’t stick to the parchment. This bread has a soft middle, and would be great for dipping in a olive oil / seasoning blend. This is not like the crusty artisan bread with large holes in the middle – but more like a slicing bread. My Italian husband approved, so that means this one is getting saved in my recipe box! Thanks for sharing your recipe!