Bread Machine Italian Bread Baked In Oven Recipes

ITALIAN BREAD (BREAD MACHINE)

Steps:

• Add into bread machine container, warmed water, olive oil, sugar, yeast. Let yeast foam a bit.
• Dump in flour (start with 2 1/2 cups); add salt on top of flour.
• Turn on bread machine to dough setting. Watch for the first bit and add flour as needed to get a good dough. (elastic and not sticky).
• Get cookie sheet ready by lightly oiling with olive oil and sprinkle on cornmeal.
• Form dough into loaf and set on cookie sheet with tea towel to cover until doubled in size.
• Preheat oven to 375*F.
• Cut slits diagonally in loaf with sharp knife. Brush with egg white.
• Bake in preheated oven for 20-25 minutes, until golden brown and when you knock the bottom of bread it sounds hollow.

ITALIAN BREAD USING A BREAD MACHINE

Steps:

• 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.
• 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).
• 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.
• Bake in preheated oven for 30 to 35 minutes, or until loaves sound hollow when tapped on the bottom.

BREAD MACHINE ITALIAN BREAD (BAKED IN OVEN)

Steps:

• Place the water, flours, olive oil, salt, sugar and yeast in the bread pan in order recommended by the manufacturer.
• Place into the bread machine and set to dough cycle; press start.
• When the cycle has finished deflate the dough and remove to a lightly floured surface.
• Divide the dough evenly in half (or you may leave in one large piece).
• Cover the dough with a clean tea towel and let rest for 4-5 minutes.
• Roll up the dough, shape into two loaves, then seal the seam.
• Place the loaves spaced well apart seam-side down on a 15 x 10-inch baking sheet that has been generously sprinkled with cornmeal.
• Cover with a clean tea towel and let rise for about 40 minutes to 1 hour (be careful not to over rise your dough or it will deflate when brushing with the egg mixture and will taste yeasty after baked).
• In a small bowl whisk together egg with water.
• Brush the egg mixture gently over the loaves.
• Make one long fast slit down the middle of the dough using a very sharp small knife or a razor blade.
• Bake in a 375 degree F oven for 25-30 minutes or until golden brown.
• Immediately remove the loaves to a wooden cutting board (if the loaves stick to the pan gently place a spatula underneath loaves to loosen).