Italian Bread Using a Bread Machine

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For a loaf of crusty Italian bread, try this bread recipe. The dough is made in a bread machine, then the loaves are baked in the oven.

By Allrecipes Member
Updated on May 10, 2023
Tested by
Allrecipes Test Kitchen
Tested by Allrecipes Test Kitchen
The Allrecipes Test Kitchen staff are a team of culinary pros who make and vet recipes using only equipment you'd find in a home kitchen. Staff credentials vary but include training at the Culinary Institute of America; kitchen stints in fine dining restaurants; and countless hours in the test kitchen itself.
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Looking down at two loaves of Italian bread with a few slices resting on the cooling rack.
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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
Jump to Nutrition Facts

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

Directions

  1. Gather all ingredients.

    All ingredients gathered to make Italian bread with a bread machine.

    Dotdash Meredith Food Studios

  2. 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.

    Warm water, olive oil, flour, brown sugar, salt, and yeast added to bread machine.

    Dotdash Meredith Food Studios

  3. Sprinkle cornmeal onto a cutting board. Punch down dough, turn out onto a lightly floured surface, and form into two loaves.

    Dough turned out onto a lightly floured surface.

    Dotdash Meredith Food Studios
    Dough formed into two loaves.

    Dotdash Meredith Food Studios

  4. Place loaves, seam-side down, onto the cutting board; cover with a damp cloth and let rise until doubled in volume, about 40 minutes.

    Loaves placed seam-side down onto the cornmeal cutting board.

    Dotdash Meredith Food Studios
    Loaves covered with a damp cloth until doubled in volume.

    Dotdash Meredith Food Studios

  5. Meanwhile, preheat the oven to 375 degrees F (190 degrees C).

  6. Beat egg and 1 tablespoon water together in a small bowl; brush over risen loaves.

    Egg wash brushed over both loaves.

    Dotdash Meredith Food Studios

  7. Use a sharp knife to quickly cut one long slash down the center of each loaf.

    Sharp knife used to cut down the center of the loaves.

    Dotdash Meredith Food Studios

  8. 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.

    Loaves loosened from the cutting board and quickly slid onto the baking sheet.

    Dotdash Meredith Food Studios

  9. Bake in the preheated oven until loaves are golden brown and sound hollow when tapped on the bottom, 30 to 35 minutes.

    Loaves baked until golden-brown.

    Dotdash Meredith Food Studios

Nutrition Facts (per serving)

105 Calories
1g Fat
21g Carbs
3g Protein
Nutrition Facts
Servings Per Recipe 20
Calories 105
% Daily Value *
Total Fat 1g 1%
Saturated Fat 0g 1%
Cholesterol 9mg 3%
Sodium 179mg 8%
Total Carbohydrate 21g 7%
Dietary Fiber 1g 3%
Total Sugars 1g
Protein 3g 6%
Calcium 6mg 0%
Iron 1mg 7%
Potassium 39mg 1%

* 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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