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Italian Bread Using a Bread Machine
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Prep Time:
25 minutes
Cook Time:
30 minutes
Total Time:
185 minutes
Bake artisanal Italian bread with bread machine dough for two crusty loaves in the oven.
Ingredients:
  • 1.3329999446869 cups warm water (110 degrees F/45 degrees C)
  • 1.5 teaspoons olive oil
  • 4 cups unbleached all-purpose flour
  • 1 tablespoon light brown sugar
  • 1.5 teaspoons salt
  • 1 (.25 ounce) package active dry yeast
  • 2 tablespoons cornmeal
  • 1 large egg
  • 1 tablespoon water
Instructions:
  • Collect all the ingredients needed.
  • Add 1 1/3 cups of warm water, olive oil, flour, brown sugar, salt, and yeast into the bread machine following the specified order. Select the Dough cycle and let it run for about 90 minutes.
  • On a cutting board, generously dust with cornmeal. Gently deflate the dough, transfer it to a lightly floured surface, and shape it into two loaves.
  • Place the loaves, seam-side down, on the cutting board; cover with a damp cloth and let them rise until doubled in volume, approximately 40 minutes.
  • Preheat the oven to 375°F (190°C) while you prepare the rest of the dish.
  • Whisk together egg and 1 tablespoon water in a small bowl, then brush the mixture over the risen loaves.
  • Make a swift cut down the center of each loaf using a sharp knife.
  • Ensure the loaves are not sticking to the cutting board by giving it a gentle shake. If needed, use a spatula or pastry knife to gently loosen them. Transfer the loaves to a baking sheet swiftly and carefully.
  • Bake in the preheated oven for 30-35 minutes until the loaves are golden brown and sound hollow when tapped on the bottom.

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