50LP Loaf 2: Italian bread for the bread machine

Italian bread for the bread machine50LP Loaf 2: Italian bread for the bread machine

For information and background on the 50 Loaf Bread Machine Project (aka 50LP), click here.

This recipe comes from food.com, courtesy of Biffy 62.  Here is the link to the original recipe, it’s called “Italian Bread (Bread Machine)”.  I have made this bread a few times before, but I usually follow the recipe’s directions and shape it into two Italian loaves and bake it in the oven.  It’s a great quick recipe to make, and requires very few ingredients which I pretty much always have on hand.

When I shape it into loaves myself, I don’t even normally use the egg white to brush on the loaves before baking, but I do sprinkle the cookie sheet with cornmeal.

This time I decided to see what happened if I just baked it in the bread machine.

My variation of the Italian bread recipe:

1 cup water, warmed

2 tablespoons olive oil

2 teaspoons sugar

2 cups all-purpose flour

1 cup white whole wheat flour

1/2 teaspoon salt

3 tsp Hodgson Mill Vital Wheat Gluten with Vitamin C

1-1/2 teaspoons Saf Instant Yeast

Settings:  I used the basic setting with light crust

Machine:  Zojirushi BBCC-X20

Results: It turned out really well in the machine, although I do prefer it shaped into the Italian style loaves because I like to use it for crostini and to serve with dinner.  This is a bread that is best when quite fresh.

Italian bread recipe for the bread machine sliced

It doesn’t have a ton of flavor, I found it a little bland toasted with just butter for breakfast.  However, it works great as an accompaniment for a meal, and is perfect for bruschetta or crostini.  For presentation purposes, it is better if you shape it into long baguette style loaves, but it works perfectly well (and is just as delicious!) if you just cut each slice into quarters as well, as you can see here.

Crostini made from Italian bread for the bread machine

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