Bread Machine Italian Bread
This bread machine Italian bread recipe makes one loaf of classic Italian bread with a crispy crust and light, fluffy interior. This beginner-friendly recipe requires just 5 minutes of hands-on time before baking for 3 hours in your bread machine. Dip it into olive oil, dunk it into your favorite soups and stews, or turn it into a delicious grilled cheese sandwich!
This is the recipe that started it all. I've been making this bread machine Italian bread for as long as I've had a bread maker, over 15 years!
When I sat down to list the best bread machine recipes to add to my bread machine cookbook, this was the very first recipe I jotted down.
My family has used it for everything from dunking into a steamy bowl of chicken soup, dipping it into olive oil, toasting it for croutons, or using it as the base for grilled ham and havarti sandwiches and my mom's homemade Italian sausage stuffing.
This is a recipe that's perfect for bread-machine beginners and can make either a 1.5-pound or 2-pound loaf. You only need 5 minutes of hands-on time before letting the bread bake for 3 hours in your bread machine!
Love bread machine recipes? You need...
The Ultimate Bread Machine Cookbook
These aren't your mama's recipes! Enjoy everything from bakery-style loaves to breads featuring unique fruity fillings, savory mix-ins and streusel swirls. With just a handful of ingredients and the press of a button, you can make delicious, freshly baked bread a daily occurrence, no matter how hectic your schedule is.
Recipe Testing Notes
This bread machine Italian bread has been my family's favorite bread for years. Which means I've literally made it hundreds of times. Here are some of the things I've learned over the years:
- Check that your bread machine paddles are in place before you begin. It's really hard to add them after you've started adding ingredients to the bread pan. Ask me how I know.
- Make only as much as your family will eat. Like most homemade breads, this Italian bread has the best texture the day it is baked. I've developed this recipe to make a 1.5-pound loaf for smaller families or a 2-pound loaf for larger families, so you can pick the size you need.
- Take the finished bread out of the machine promptly. If you let the bread hang out in the machine for more than 10 minutes after the bake cycle ends, the crust will start to get soggy. Since a crisp crust is one of the things that makes Italian bread so special, be sure to remove it from the machine as soon as it is done baking!
What Readers are Saying
"I've tried many other bread machine Italian bread...This is the only one that tastes like a local bakery Italian loaf. Perfect texture and crust." -Mark
"It was fantastic! Beautiful crust, beautiful crumb, and oh so tasty!" -Patti
Ingredients and Substitutions
This Italian bread has a very short list of ingredients that are easy to keep on hand:
- Bread Flour: Bread flour has more protein than all-purpose flour, which creates a chewier texture in the finished bread. We love the King Arthur Baking Company brand and buy it in bulk on their web site. If you only have all-purpose flour, keep in mind that the bread may not rise as much or have the same texture.
- Instant Yeast: I prefer SAF-Instant or Fleischman's Instant yeast. You can also use bread machine yeast.
- Milk: I recommend using 2% or whole milk. Avoid fat-free milk, as it can give mixed results.
- Butter: You can use salted butter or unsalted butter in this recipe.
- Large Egg
- Granulated Sugar
- Kosher Salt: I use Morton Coarse Kosher Salt.
For the full recipe, including ingredient measurements, scroll down to the recipe card at the end of the post.
Want to Save This for Later?
We'll email this post to you, so you can come back to it later!
Prepping Your Bread Machine
I typically use my Breville Bread Maker for this recipe. That said, I have tested this bread in five different bread machine models, and it worked perfectly in each one.
Place the paddles in the bread pan before you start adding the ingredients. It's much harder to add them later.
Lastly, before you start baking, determine what size loaf you are making. This recipe can make a 1.5-pound or 2-pound loaf. Depending on the size of your bread maker or the amount of bread you want to make, choose the appropriate size and be sure you're referring to the ingredient amounts for that size.
How to Make Italian Bread in a Bread Maker
Every bread machine recipe starts with the same steps:
- First, add the wet ingredients to the bread pan.
- Second, add the dry ingredients.
Be sure to always add the ingredients in the order listed in the recipe.
Add the milk, egg, and softened butter cut into small chunks to the bottom of the bread pan.
Add the flour, sugar, and salt directly on top of the wet ingredients.
Sprinkle the salt and sugar around the perimeter of the pan or in the corners, keeping it away from the center of the flour. This will keep the yeast and salt from mixing too early, which can prevent the yeast from rising properly.
Use the back of a spoon to dig a small well in the center of the flour. Add the yeast in the well.
Place the bread pan inside your bread machine and shut the lid.
Select the White program (or Basic program) and press START.
Once the bake cycle has finished, remove the loaf from the machine within 10 minutes. Allow to cool on a wire rack and enjoy!
Storage Tips
As with all from-scratch homemade breads, this bread machine Italian bread is best the day it is baked. This is when it will have the crispest crust and perfect light, fluffy interior.
If you want to save leftovers or bake it ahead, let the bread cool completely before storing it in an airtight container or in a bread box.
The bread will last about 3 to 4 days, but the texture will continue to go downhill.
If you still have leftover bread at that point, use it to make:
- french toast
- breakfast strata
- homemade croutons
- homemade breadcrumbs
- rip it up to use in a homemade stuffing
Serving Suggestions
My family loves this Italian bread as the base for a grilled cheese or a turkey BLT sandwich. It also makes great toast when slathered in butter and freezer jam.
Another option is to slice it into cubes or finger-shaped wedges for serving in a bread basket at the dinner table. Try adding olive oil seasonings to a small dish of olive oil with a drizzle of balsamic vinegar to make an incredible dip for the bread!
You could also turn it into garlic toast or use it as a dipper to go with your favorite pasta dinners and soup recipes.
And don't overlook it for using in other recipes, too! It's great for everything from my New Orleans bread pudding to crock pot stuffing.
Recipe FAQs
No, these are two separate things. Instant yeast does not need to be proofed in warm water before using it, active dry yeast does. Instant yeast is perfect for bread machine baking because you can just add it right into the bread pan without any extra steps.
If you're having trouble with your bread baking properly, first be sure your yeast is fresh. If it is older than 6 months old, try starting with a new container of yeast. (Store your yeast in the freezer to extend the shelf life!)
The recipe card includes weights for all the ingredients. If you're certain your yeast is fresh, it is a good idea to weigh your flour to make sure you have the proper ratio of liquid to flour to yeast.
Last, make sure you add the salt and sugar in the corners of the bread pan or around the edges of the pan, and add the yeast to a well in the flour. If the salt and yeast mix too early, it can kill the yeast and prevent the dough from rising. Adding the salt and sugar at the edges of the pan keeps these ingredients separate until just the right moment.
Because this Italian bread recipe includes milk, I do not recommend using the delay start feature. You don't want the milk to spoil by the time the machine starts. If you need a recipe that can be used with the delayed start, try my bread machine white bread recipe or my bread machine French bread.
📖 Recipe
Bread Machine Italian Bread
Ingredients
For a 1.5-pound Loaf
- 3/4 cup milk (180 g)
- 3 tablespoons water (45 g)
- 1 large egg
- 1 tablespoon butter softened and cut into pieces (14 g)
- 3 cups bread flour (411 g)
- 1 teaspoon granulated sugar (6 g)
- 1/2 teaspoon kosher salt (1.3 g)
- 1 1/4 teaspoons instant yeast (3.7 g)
For a 2-pound Loaf
- 1 cup milk (240 g)
- 1/4 cup water (60 g)
- 1 large egg
- 1 1/2 tablespoons butter softened and cut into pieces (21 g)
- 4 cups bread flour (548 g)
- 1 1/4 teaspoons granulated sugar (5 g)
- 3/4 teaspoon kosher salt (4.5 g)
- 1 1/2 teaspoons instant yeast (4.5 g)
Instructions Start Cooking
- Add the ingredients to your bread machine’s baking pan in the order listed in the ingredients list, starting with the milk, water, and egg.
- Add the pieces of softened butter throughout the pan.
- Add the flour, then add the sugar and salt around the edges of the pan. Use a spoon to make a small well in the flour, then add the yeast into that well.
- Choose the Basic or White program setting based on your machine’s options. Select the coordinating setting for your loaf size on your machine and press “Start.”
- When the loaf is done, promptly remove it from the bread pan and transfer it to a wire rack to cool for at least 30 minutes before slicing.
Video
Recipe Notes
Ingredients
- I use Morton Coarse Kosher Salt in this recipe.
Tips
- The bread should be removed from your bread machine within 10 minutes of the end of the baking cycle or the crust may start to get soggy from steam.
Storage:
- The bread will keep for 3 to 4 days in a bread storage container at room temperature. Keep in mind that the crust will lose its crispness the longer it is stored.
Yield
- Makes (1) 1.5-pound or 2-pound loaf.
HELPFUL TOOLS
Save This Recipe to Your Recipe Box
Find this delicious recipe next time you visit by saving it to your very own recipe box on my site. All your favorites stored in one easy place!
More Bread Machine Recipes
Looking for more of my favorite breads? Check out the best bread machine recipes here.
Delicious and the crust is outstanding. This is my first recipe from your Ultimate Bread Machine cookbook and it was perfect. I didn’t change a thing and it was a big hit.
Can this be adapted to freshly milled flour on the whole wheat setting?
Hi Christin,
I'm not familiar with baking with freshly milled flour but after a little research it sounds like you're going to need more liquid to keep the dough from getting too stiff. I recommend doubling the water called for in the recipe and then keeping an eye on the dough as it mixes together. You may also want to increase the sweetener (sugar or honey) just a touch, too.
Will you let us know how it works if you make it?
Tiffany
Is it best to use Bread flour in this Italian bread recipe.
Can you use all purpose flour?
Hi Karen,
Yes, bread flour will give your bread a better texture and structured shape but if you need an easy swap in a pinch you can use all purpose flour. You'll still have a delicious bread but it will have a softer texture and may not slice as neatly.
Hope that helps,
Tiffany
I've tried many other bread machine Italian bread (some books claim there is no such thing, that it's really French bread). This is the only one that tastes like a local bakery Italian loaf. Perfect texture and crust. I love that it can be made by volume (cups, etc.) or by weight. I always have better luck with weight based recipes.
I will try this on the dough setting and bake the loaf in the oven. Maybe on 325 for 30 mins.
Would this recipe be the same with the dough setting only? I want the machine to make the dough, but I’d like to form it into a loaf and bake it in the oven. Thanks!
Thanks for this great sounding recipe! I’ve been baking in my bread machine over a decade now and just beginning to explore. I use 2lb loaves as we like huge slices. Can’t wait to get more of your recipes and to try this new bread! I don’t want it to be too crispy what changes do I make to ensure softer crust? Also thank you for the gram recipes!
thanks for adding the measurements for the smaller loaf. I can't do math to save my life
Not sure what kind of kosher salt is being used. I used Diamond Crystal, measuring it out exactly on a scale. It was wildly under seasoned. Even my husband who prefers a low salt diet commented on it.
Hi Jennifer, I use Morton's Course Kosher Salt in my recipes, I'm sorry Diamond Crystal didn't work out well for you.
It needs two teaspoons of salt. I buy bulk unbleached flour and gluten at Winco. I add one teaspoon on gluten for each cup of flour instead of using bread flour. This makes a nice loaf of bread.
I had a favorite Italian bread recipe for my bread machine that I used on a fairly regular basis. I was just looking around for ideas and came across this one, and thought I’d give it a try. Now I hate people who say I love a recipe, but I changed this, that, and … But I was out of milk. Don’t really buy milk tbh. I looked on Google and found I could substitute dry milk powder and water, which I thought would work since a lot of bread machine recipes have it in them, especially if it’s an overnight or late start.
It was fantastic! Beautiful crust, beautiful crumb, and oh so tasty! It got a 2 thumbs up from DH, and is now my new favorite Italian bread.
I’m very appreciative that you included weights for all the ingredients, even the liquids and small ones. I like to use weights, they are more precise, and you know they are correct, instead of the scoop and level idea.
I also love your emails. I got your one of 7 things about you, and wanted to know something about me. As long as you don’t publish it, I’ll do it!
Oh my, what a fantastic recipe….
Oh my, what a fantastic recipe! I’ve had my favorite Italian bread recipe that I’ve made forever, but decided to try something new. So, trolling through the internet, I found this one! First off, I love it when anyone gives weights as well as cups, tsp, etc. You even did it for the small liquids, which is highly unusual.
The only thing I changed (I hate people who do this), but it was because of necessity, was using dry milk powder with the water, since I didn’t have fresh milk. TBH, I don’t keep milk in the house, except for unsweetened Almond Milk. It works when I cook sweet things, but not this, lol!
I made the pound and a half, and it was just right. It had a good crumb, was good the night of making it, and the next day. I froze en, so it didn’t go to waste.
I have a new favorite Italian Bread Recipe! 😋
Should the milk and water temperature be room, lukewarm or warm? Thanks!
I warmed milk and water and since in Canada I sifted 2 cups and 2 regular cups flour, also used sweet bread setting. I did also add more milk as I noticed dough was not springy. Wonderful, soft , bread. Oh, I made mistake and used active dry yeast and still turned out awesome