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Easy Bread Machine Italian Bread Recipe

Easy Bread Machine Italian Bread

A simple 2-pound Italian-style loaf made in the bread machine with bread flour, olive oil, and active dry or bread-machine yeast. Choose a fully baked machine loaf or shape the dough for a traditional oven-finished crust.
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Prep Time 10 minutes
Cook Time 3 minutes
Total Time 3 minutes
Servings: 1 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 1/2 cups Lukewarm water
  • 2 tablespoons Olive oil
  • 1 tablespoon Granulated sugar
  • 1 1/2 teaspoons Salt
  • 4 cups, about 480-500 g Bread flour
  • 2 1/4 teaspoons Active dry yeast or bread-machine yeast
Optional Oven Finish
  • 1 egg Beaten egg
  • As needed Sesame seeds or cornmeal

Method
 

Step-by-Step
  1. Add the lukewarm water, olive oil, sugar, and salt to the bread-machine pan. Add the bread flour, then sprinkle the yeast over the top, following your machine manufacturer's recommended loading order.
  2. Select the Basic or White Bread cycle, choose the 2-pound loaf size, and set the crust to medium. Watch the dough during the first 5 to 10 minutes of kneading and adjust with flour or water only if needed.
  3. Let the machine complete the kneading, rising, and baking cycle, which usually takes about 3 to 3 1/2 hours. Remove the loaf promptly when finished and cool it on a rack for at least 30 minutes before slicing.

Notes

For an oven-finished loaf, use the Dough cycle, shape the risen dough into one oval loaf, cover and let it rise for 30 to 45 minutes, then brush with beaten egg, slash the top, and bake at 375°F for approximately 25 to 35 minutes until the internal temperature reaches about 190-200°F.