Make a loaf of this bread for a loaf of crusty Italian bread. The loaves are baked in the oven after the dough is prepared in a bread maker.
| Prep Time: | 25 mins |
| Cook Time: | 30 mins |
| Additional Time: | 2 hrs 10 mins |
| Total Time: | 3 hrs 5 mins |
| Servings: | 20 |
| Yield: | 2 1-pound loaves |
Ingredients
- 1 ⅓ cups warm water (110 degrees F/45 degrees C)
- 1 ½ teaspoons olive oil
- 4 cups unbleached all-purpose flour
- 1 tablespoon light brown sugar
- 1 ½ teaspoons salt
- 1 (.25 ounce) package active dry yeast
- 2 tablespoons cornmeal
- 1 large egg
- 1 tablespoon water
Instructions
- Gather all ingredients.
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- Place 1 1/3 cups warm water, olive oil, flour, brown sugar, salt, and yeast into a bread machine in the order listed, or follow the order recommended by your manufacturer if different. Run the Dough cycle, about 90 minutes.
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- Sprinkle cornmeal onto a cutting board. Punch down dough, turn out onto a lightly floured surface, and form into two loaves.
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- Place loaves, seam-side down, onto the cutting board; cover with a damp cloth and let rise until doubled in volume, about 40 minutes.
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- Meanwhile, preheat the oven to 375 degrees F (190 degrees C).
- Beat egg and 1 tablespoon water together in a small bowl; brush over risen loaves.
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- Use a sharp knife to quickly cut one long slash down the center of each loaf.
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- Gently shake the cutting board to make sure the loaves are not sticking; use a spatula or pastry knife to loosen them if necessary. Slide loaves onto a baking sheet with a quick but careful motion.
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- Bake in the preheated oven until loaves are golden brown and sound hollow when tapped on the bottom, 30 to 35 minutes.
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Nutrition Facts
| Calories | 105 kcal |
| Carbohydrate | 21 g |
| Cholesterol | 9 mg |
| Dietary Fiber | 1 g |
| Protein | 3 g |
| Saturated Fat | 0 g |
| Sodium | 179 mg |
| Sugars | 1 g |
| Fat | 1 g |
| Unsaturated Fat | 0 g |
Reviews
Looking for a new italian bread recipe has been a chore with my picky bread eaters lol. I did this one thinking on the 2nd batch any adjustments could be made. Super surprised to find that it was perfect on the 1st try! I did use silicone hoagie baking sheet to make sandwich buns. No egg wash, proofed the yeast/sugar then added to other ingredients, mixed & kneaded in kitchenaid mixer. Let dough raise, punch down, then 3-4 oz dough per bun on 2nd rise in the bread form. Used a cookie sheet with water on bottom shelf of oven, baked for about 15 min. The kids said it was better than Subway! Definitely making this recipe again!
Not enough water. After the dough making period I opened the breadman machine and it was powder, not dough. I’m trying to save it by having added water to it and going through the cycle again. Fingers crossed. One and a third cups of water for four cups of flour is inadequate.
Fantastic!
Made this to have with spaghetti and home made sauce. Great recipe. Husband and I enjoyed it. Added some parmesan cheese and garlic in dough cycle.We loved it.
It came out amazing. The instructions are on point, everything is simple and understandable. Thank you
I’ve been making bread for over 40 years. This is a very good easy recipe. Tasty, light. Only thing I changed was a little more yeast. I’ll be making garlic butter to make toasted garlic bread for my lasagna and homemade ravioli’s! Two very nice size loaves
It was good, but pretty heavy
Loved this recipe. Tossed the brown sugar and salt in the warm water before adding the flour and yeast. This was very good although it didn’t rise as much as I thought it would. Also, I only baked it for 22 minutes.
It fell flat and did not have a good crust. Will keep looking for good recipe.
What ever you do not use a whole egg to brush the bread. Use just the egg white. I should of known better and why bread looks awful. Otherwise its a good recipe
I followed the recipe exactly, and these turned out just delicious!! I bake frequently, and I’ve baked a lot of bread, and my husband said this was his favorite Italian bread I’ve ever baked. My 17-year-old devoured 4 pieces! Perfect addition to the pasta dish we had for dinner. Thank you for this amazing recipe!
Quick and easy.
This is the first time using the dough cycle on my bread machine, and it came out perfect!! My 8 year old daughter even said the crust was delicious – now THAT’S saying something! The recipe was very easy to follow and baking it in the oven was so simple. Definitely a keeper!
My husband absolutely loved this recipe ! I did add my own topping to make it my own ! It was amazing
Made as is and now the favorite in our home!
It’s very good.
This is the best Italian bread. It turns out right every time. I do always need to add more water than the recipe calls for, but that is an easy fix. Just add a little at a time at the beginning of the cycle until it seems right. Also, I put my loaves directly on the baking sheet after they are formed, I do use parchment paper. That way your loaves are perfect and don’t have to be scraped off of the cutting board.
Very good bread and easy to make.
I followed the recipe exactly except for letting the dough rise directly on the baking pan (on parchment paper sprinkled with corn meal) instead of transferring it from a cutting board. It came out perfect, light and fluffy with a nice crispy crust. Next time I might try shaping it into four sub rolls.
easy and tastes great. made as written.
Great recipe! I make a variety of breads using this recipe. Prior to placing in oven, I sprinkle white sesame seeds on top. To make them stick to the loaves, brush with egg white then sprinkle the seeds on the loaves. We love garlic in my house so I also sauté fresh finely chopped garlic in EVOO and toss in after all ingredients are in the machine. Mix in the flour before turning the machine on. I also bake in a convection oven at 425 degrees for 35 minutes.