Bread Machine Recipe!
This Italian bread recipe is simple but tasty! This recipe never fails to bake up a perfect loaf of Italian bread with very little effort!
I have been away for awhile because we have been working on a design for our kitchen renovation and tending to our vegetable garden! Exciting, but super time consuming and stressful. Renovations are set to start in a few weeks and I can’t wait! ANYWAY, I have a backlog of recipes to share, so let’s get started with one of my favorites! Italian bread made using the bread machine! You can also use this recipe without the bread machine. I have and it comes out great no matter what method you choose!
Using my bread machine means that I have room in my day for other baking, cooking, and other household and family things. I came across my first bread machine when we bought our cottage two years ago. The previous owners had left it behind, and when I found it, I was excited to bring it home. It was really old, but it did the trick! I have since gotten a new bread machine, and I can actually tell the difference in the quality of the bread. I bought this one from Costco. It has several options including jam and sauce making and several types of bread making. I use my bread machine on the dough setting and rarely use it to bake.
The easiest bread to make!
I have been making this Italian bread recipe for a few years because it not only tastes great, it is super easy to make. With muffins, I am constantly trying to create different recipes for the same type of muffin, but there is only so much room for improvement when it comes to a bread recipe, so there is really no reason to keep perfecting perfection! Everyone in my house loves this recipe, and I am quite sure the same could be said for your household!
- bread machine
- small mixing bowl
- measuring spoons
- 360 g white all-purpose flour 3 cups, sifted and levelled, unbleached
- 250 g milk 1- 1 1/4 cup, any kind, water will also work
- 1 tbsp active dry yeast you can also use instant yeast
- 1 tbsp pure maple syrup
- 2 1/2 tbsp oil of choice I like to use extra virgin olive oil
- 1/2 tbsp fine sea salt
- Warm up 114g of milk (or water) to 95-115 degrees, add the maple syrup and combine before adding in the yeast. Let sit for at least 10 minutes so it can proof. Skip this step if you are using instant yeast.
- While waiting for the yeast to proof, gather your other ingredients. Mix the flour and salt.
- Add the oil and 114 g of milk to the bottom of the bread machine pan and then add in the dry ingredients. Next add in your proofed yeast mixture.If using instant yeast, add all of the milk to the bottom of the pan, and sprinkle the yeast on top of the flour.
- Set your bread machine to the dough setting and close the lid. In about 30-60 seconds you should be able to tell if you need more milk added. Slowly add in more milk as needed, 1/2 tbsp at a time. When the dough looks hydrated enough (not soggy and not crumbly), you are free to leave the rest up to the machine.
- After the bread machine is done the dough cycle, flour a clean surface on your counter and place your dough and deflate.
- Use a rolling pin to roll out into a rectangle. The dimensions are up to you, but I suggest 9'X12". Next you will roll the dough into a loaf, making sure the seam is on the bottom.
- Now you will score your loaf and cover with a clean tea towel to rise for about 20-30 minutes.
- with 10-14 minutes before baking time, preheat your oven to 375.
- When loaf is ready to bake, bake at 375 for 20 minutes on the middle rack.
- Cool on a cooling rack until completely cooled. Enjoy!
Instructions without bread machine
If you don’t have a bread machine, or just don’t want to use a bread machine, you can do everything by hand or in a stand mixer with a dough hook.
- Proof your yeast in 114 grams of warm milk mixed with 1 tbsp of maple syrup (or other sweetener of choice). Let it sit for at least 10 minutes.
- Combine your flour and salt in a large bowl (or bowl of a stand mixer).
- Add in all of the other ingredients, including the yeast mixture, but don’t add in all of the milk yet. Start with 114g and as you combine the dough, add more in as needed until the mixture is not crumbly. You don’t want the mixture to be soggy, so this is why you add 1/2 tbsp at a time.
- If using your stand mixer, the mixer will do all of the kneading for you;
- If you aren’t using a stand mixer to knead the dough, remove the dough from the bowl when it forms a ball. Knead the dough on a floured surface until it becomes smooth and elastic.
- Put the kneaded ball of dough into a greased bowl and cover with a tea towel until it doubles in size, about one hour.
- When the dough has doubled, place it on a floured surface to deflate and roll it out into a rectangle. 9’X12″ is my preferred size, but it doesn’t have to be exact.
- Let the shaped dough rise on a pan covered with parchment paper and covered with a clean tea towel, for about 30 minutes.
- Preheat your oven to 375.
- Bake your loaf on the center rack for 20 minutes. Your loaf should be golden when it is done.
- Let the loaf cool completely on a cooling rack, and enjoy! Store loaf in a ziplock bag for freshness.
This italian bread goes well with pretty much everything. I love this bread toasted with jam. I also use it to make sandwiches and my husband likes to use it to wipe up pasta sauce. It’s also great for dipping into your favourite soup. You could serve it with my Yellow-Split Pea Soup, for instance!