Print

Bread Machine Italian Bread Recipe

Bread Machine Italian Bread Recipe
Print Recipe

★★★★★

5 from 6 reviews

This Bread Machine Italian Bread recipe offers a simple and foolproof way to bake a classic, crusty Italian loaf using a bread machine. With just a handful of basic ingredients like bread flour, olive oil, and yeast, you can enjoy a warm, homemade Italian bread perfect for sandwiches, dipping, or serving alongside your favorite meals. The bread machine takes care of kneading, rising, and baking, making it ideal for bakers of all skill levels.

Ingredients

Scale

Liquids

  • 9 1/2 ounces lukewarm water (1 cup + 3 tablespoons, 90-100°F)
  • 1 tablespoon olive oil

Dry Ingredients

  • 3 cups bread flour (spooned and leveled)
  • 2 teaspoons granulated sugar
  • 1 1/2 teaspoons salt
  • 1 1/2 teaspoons instant yeast (or fresh active dry yeast without proofing)

Instructions

  1. Prepare the bread machine: Ensure the kneading paddle is firmly pressed down at the bottom of the bread pan to avoid sticking. This will help the dough mix and knead properly.
  2. Add ingredients in order: Add the lukewarm water and olive oil first, followed by the bread flour and sugar. Then, add the salt to a corner of the bread pan to prevent direct contact with the yeast. Make a small well in the center of the flour and add the yeast last.
  3. Start the machine: Secure the bread pan into the bread machine by turning it counterclockwise or according to your machine’s instructions. Ensure the handle is down and close the lid. Select the Basic or White bread setting, set the crust color to Dark, and press Start. The machine will mix, knead, rise, and bake the bread automatically.
  4. Baking time: Let the machine run its full cycle, which should take approximately 3 hours and 20 minutes. Avoid opening the lid during this time to maintain optimal rising and baking conditions.
  5. Remove and cool bread: When baking is complete, carefully remove the bread pan using oven mitts. Let it rest for 5 minutes, then gently shake the pan and invert it onto a cooling rack to release the loaf. Allow the bread to cool completely for about 30 minutes before slicing to maintain texture and prevent squishing.
  6. Storage: Store the bread in a plastic bag or airtight container at room temperature for up to 2 days. For longer freshness, slice and freeze the bread in a zip-top plastic bag the same day it is made, ensuring it is completely cooled beforehand.

Notes

  • Use lukewarm water (90-100°F) to activate the yeast effectively without killing it.
  • If using active dry yeast instead of instant yeast, you do not need to proof it; just add it last as directed.
  • Adjust the crust color setting based on your preference; Dark gives a crispy, golden crust.
  • Do not open the bread machine lid during baking to avoid collapsing the dough.
  • For a softer crust, brush the baked loaf with olive oil immediately after removing from the pan.
  • Measure flour by spooning it into the measuring cup and leveling it off for accuracy.

Nutrition

Keywords: Italian bread, bread machine recipe, homemade bread, easy bread recipe, crusty bread, olive oil bread

Find it online: https://foodbylina.com/bread-machine-italian-bread-recipe/