Bread Machine Italian Bread
This bread machine Italian bread has a beautiful crust and fluffy crumb, making it the perfect partner for a hot bowl of soup or base of a simple sandwich.
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
- 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.
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.
