ITALIAN BREAD FOR THE BREAD MACHINE
I am in Australia at the moment & my sister has a bread machine. I wanted to try a flavored loaf & this was the result. You could also add a handful of black olives if you'd like which I would have, but my sister doesn't like them. The prep time includes 40mins to roast the garlic, & 20mins to chop, grate, etc. all add-ins. Cook time is for the machine.
Provided by MrsSPheonix
Categories Yeast Breads
Time 4h30m
Yield 1 Loaf (1kg)
Number Of Ingredients 13
Steps:
- Put first 7 ingredients into bread machine in order listed (or as per your bread machine's instructions).
- Start bread machine, again as per your instructions.
- (Mine says cook as"French" bread with a Medium crust).
- When prompted to add ingredients (usually towards the end of the second knead) add the mashed garlic cloves, onion, oregano,cheeses& black pepper.
- Let bread rise& cook.
- Serve warm with butter.
Nutrition Facts : Calories 3044.3, Fat 51.3, SaturatedFat 21.9, Cholesterol 95.7, Sodium 6004, Carbohydrate 526.8, Fiber 21.5, Sugar 13.6, Protein 107.9
BREAD MACHINE ITALIAN EASTER BREAD
This is a modified Italian Easter bread made with a bread machine. Saves time, kneading, etc. The same ingredients are used but simplified by using a bread machine. This was a recipe handed down by my grandmother.
Provided by ededith
Categories Yeast Breads
Time 30m
Yield 2 rings, 20 serving(s)
Number Of Ingredients 15
Steps:
- Add in order given above to bread machine. Process for dough cycle. Roll and shape into braided rings. Let rise. Bake at 340 degrees for approximately 20-25 minutes.
- This bread can also have colored raw eggs put in the braids before baking. They will cook to hard boiled egg stage. After baking, cool and frost with 2 cups powdered sugar mixed with approximately 1/4 cup milk and 1/2 teaspoons vanilla extract, then sprinkle with non-pareils.
Nutrition Facts : Calories 264, Fat 8.1, SaturatedFat 4.8, Cholesterol 38.5, Sodium 161.8, Carbohydrate 43.3, Fiber 1, Sugar 18.5, Protein 4.5
ITALIAN BREAD (BREAD MACHINE)
I love this recipe because it is very quick and easy. The ingredients for this recipe are always in most peoples houses. I've been known to whip up a loaf in the morning when I realized I was out of bread for school lunches. I don't always use the egg white in the recipe unless you want a crispy crust. Most times I just brush on butter after if comes out of the oven. This recipe is tried and true and loved by all in my circle of family and friends; enjoy. Notes: Easy and with no milk. I have also added Parmesan, thyme, garlic after the flour and salt just to give it an added flavor change every now and then. Serving Ideas: Wonderful w/ pastas or stews.
Provided by Biffy 62
Categories Yeast Breads
Time 1h25m
Yield 1 Loaf
Number Of Ingredients 8
Steps:
- Add into bread machine container, warmed water, olive oil, sugar, yeast. Let yeast foam a bit.
- Dump in flour (start with 2 1/2 cups); add salt on top of flour.
- Turn on bread machine to dough setting. Watch for the first bit and add flour as needed to get a good dough. (elastic and not sticky).
- Get cookie sheet ready by lightly oiling with olive oil and sprinkle on cornmeal.
- Form dough into loaf and set on cookie sheet with tea towel to cover until doubled in size.
- Preheat oven to 375*F.
- Cut slits diagonally in loaf with sharp knife. Brush with egg white.
- Bake in preheated oven for 20-25 minutes, until golden brown and when you knock the bottom of bread it sounds hollow.
RUSTIC ITALIAN BREAD
Steps:
- BREAD MACHINE DIRECTIONS
- PLACE all ingredients except cornmeal and egg white in bread machine pan according to manufacturer's directions. Process on DOUGH setting.
- SPRINKLE ungreased cookie sheet with cornmeal. At end of dough cycle, remove dough from machine. Place on lightly floured surface. Punch down dough. (If dough is sticky, knead in additional flour before shaping.) Cover dough with clean cloth. Let rest for 15 minutes. Shape dough into baguette-shaped loaf about 12 inches long. Place loaf on cornmeal-coated cookie sheet. Cover. Let rise in warm place (80 degrees to 85 degrees F) for 20 to 25 minutes or until light and doubled in size.
- HEAT oven to 375 degrees F. Make 1 deep lengthwise slash with sharp knife in top of loaf. Brush loaf with egg white. Bake 25 to 35 minutes or until loaf sounds hollow when lightly tapped.
- CONVENTIONAL OVEN METHOD
- SPOON flour lightly into measuring cup. Level off. Combine flour, sugar, salt and yeast in large bowl. Mix well. Add warm water and oil. Mix well. Turn dough out onto lightly floured surface. Knead dough 10 minutes or until smooth. Place dough in lightly greased bowl. Cover with plastic wrap and cloth towel. Let rise in warm place (80 degrees to 85 degrees F) for 30 to 40 minutes.
- SPRINKLE ungreased cookie sheet with cornmeal. Punch down dough. Cover dough with inverted bowl and allow to rest on counter 15 minutes. Shape dough into baguette-shaped loaf about 12 inches long. Place dough on cornmeal-coated cookie sheet. Cover. Let rise in warm place 35 to 40 minutes or until doubled in size.
- HEAT oven to 375 degrees F. Make 1 deep lengthwise slash with sharp knife in top of loaf. Brush loaf with egg white. Bake 25 to 35 minutes or until loaf sounds hollow when lightly tapped.
- High Altitude (3500 ft.):
- No change.
BASIC ITALIAN BREAD
Provided by Food Network
Time 3h26m
Yield 1 large loaf Italian bread
Number Of Ingredients 8
Steps:
- Place the water and yeast in the bowl of an electric mixer and allow the yeast to bloom for about 5 minutes. Using a dough hook attachment, add the flour and sugar to the water and mix on low speed until a dough starts to form. Drizzle the oil and salt into the dough and beat on medium speed for 8 to 10 minutes, or until a smooth, firm, elastic dough is formed.
- Transfer the dough to a lightly oiled bowl and spray the dough with a thin coating of cooking spray. Wrap the bowl with plastic wrap and set aside to proof in a warm, draft-free place for 11/2 hours or until doubled in size. Remove the plastic wrap, punch down and flatten the rounded dough with the heel of your hand. Roll the dough up tightly, sealing the seam well after each roll. The dough should be elongated and oval-shaped, with tapered and rounded (not pointed) ends.
- Preheat the oven lined with a pizza stone to 425 degrees F. Alternately, an inverted baking sheet may be used in place of a pizza stone.
- Place the dough on a baker's peel heavily dusted with semolina flour, or cornmeal, or alternately on an inverted baking sheet. Allow the dough to proof, loosely covered with a damp towel, for 30 minutes, or until doubled in size. Brush the dough with the egg white and sprinkle the sesame seeds over the top. Using a razor blade or sharp knife, score 3 (1/4-inch deep) slashes across the top of the dough at a 45 degree angle.
- Spray the dough generously with water from a water bottle and place in the oven on the baking stone. Immediately close the oven and bake for 3 minutes. Open the oven door and spray the dough again with the water bottle. Close the oven door and bake for an additional 3 minutes before spraying the dough for a third time (the spraying of the dough will ensure a crisp golden brown crust). Bake the dough for 45 minutes, or until a hollow thud is heard when the bread is whacked with the bowl of a wooden spoon. Allow the bread to cool slightly before serving.
ITALIAN BREAD USING A BREAD MACHINE
Wonderful Italian bread made in a bread machine then baked in the oven.
Provided by Destiny
Categories Bread Yeast Bread Recipes White Bread Recipes
Time 3h20m
Yield 20
Number Of Ingredients 9
Steps:
- Place flour, brown sugar, warm water, salt, olive oil and yeast in the pan of the bread machine in the order recommended by the manufacturer. Select dough cycle; press Start.
- Deflate the dough and turn it out onto a lightly floured surface. Form dough into two loaves. Place the loaves seam side down on a cutting board generously sprinkled with cornmeal. Cover the loaves with a damp cloth and let rise, until doubled in volume about 40 minutes. Meanwhile, preheat oven to 375 degrees F (190 degrees C).
- In a small bowl, beat together egg and 1 tablespoon water. Brush the risen loaves with egg mixture. Make a single long, quick cut down the center of the loaves with a sharp knife. Gently shake the cutting board to make sure that the loaves are not sticking. If they stick, use a spatula or pastry knife to loosen. Slide the loaves onto a baking sheet with one quick but careful motion.
- Bake in preheated oven for 30 to 35 minutes, or until loaves sound hollow when tapped on the bottom.
Nutrition Facts : Calories 104.5 calories, Carbohydrate 20.6 g, Cholesterol 9.3 mg, Fat 0.9 g, Fiber 0.8 g, Protein 3.1 g, SaturatedFat 0.2 g, Sodium 178.9 mg, Sugar 0.7 g
ITALIAN PARMESAN BREAD FOR BREAD MACHINE
I've been making this bread for years without measuring, and finally decided to write it down. My most requested bread from my bread-lovin' son. Makes the house smell divine!! You can easily increase the amounts of seasonings to your taste. (NOTE: Many people seem to be needing to add extra water, so I'm adding an adjustment to the recipe.)
Provided by Charmie777
Categories Yeast Breads
Time 3h5m
Yield 1 2 pound loaf
Number Of Ingredients 7
Steps:
- Add ingredients in order suggested by manufacturer.
- Mine is water first, then flour, then seasonings and cheese, lastly yeast.
- Run on basic or delay cycle.
MOM'S ITALIAN BREAD
I think Mom used to bake at least four of these tender loaves at once, and they never lasted long. She served the bread with every Italian meal. I love it toasted, too. -Linda Harrington, Windham, New Hampshire
Provided by Taste of Home
Time 50m
Yield 2 loaves (12 pieces each).
Number Of Ingredients 5
Steps:
- In a large bowl, dissolve yeast in warm water. Add the sugar, salt and 3 cups flour. Beat on medium speed for 3 minutes. Stir in remaining flour to form a soft dough., Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a floured surface; divide in half. Shape each portion into a loaf. Place each loaf seam side down on a greased baking sheet. Cover and let rise until doubled, about 30 minutes. , Meanwhile, preheat oven to 400°. With a sharp knife, make 4 shallow slashes across top of each loaf. Bake 20-25 minutes or until golden brown. Remove from pans to wire racks to cool.
Nutrition Facts : Calories 106 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 197mg sodium, Carbohydrate 22g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein.
ITALIAN HERB BREAD (BREAD MACHINE)
Make and share this Italian Herb Bread (Bread Machine) recipe from Food.com.
Provided by janem123
Categories Yeast Breads
Time 4h10m
Yield 2 pound loaf
Number Of Ingredients 10
Steps:
- Follow instructions for your bread machine.
- My machine instructs to measure ingredients in the order listed into the baking pan. (I mix the water and powdered milk and microwave for about 30 seconds on high before putting in pan.).
- Insert baking pan into oven chamber and secure pan.
- Select basic bread setting and 2 pound loaf.
- When cycle ends, I put the loaf into a large zip lock bag, seal, and place on wire rack to cool completely before slicing.
ITALIAN PEASANT BREAD FOR BREAD MACHINE
Crispy on the outside and soft on the inside, this bread flecked with herbs, is an almost identical version to the bread served at the popular restaurant Ramano's Macoroni Grill. I came across the recipe after becoming addicted to their bread and craving it constantly (thanks to Google search and Cafe Michele). It's a great bread to tear and dip in flavored olive oils and to serve with your best Italian pasta dishes, or soups.
Provided by Jamie Renee
Categories Yeast Breads
Time 2h55m
Yield 1 loaf, 2-4 serving(s)
Number Of Ingredients 9
Steps:
- Place ingredients, according to manufacturer's directions into your bread machine.
- (some call for all liquids, or all dry ingredients first, so know your machine) Set machine to "dough cycle" and wait. (This takes most machines about an hour and a half for a full cycle).
- Remove from machine when cycle is complete and place on a lightly greased baking sheet.
- Shape dough by hand, into a rectangular mound, spreading kind of thin, maybe an inch or two of thickness.
- Cover and let rise in a warm place for about an hour or until doubled in size. (This is a good time to go ahead and turn the oven on to preheat and help warm the kitchen).
- Brush with a little olive oil, sprinkle with rosemary and salt if desired. (This is the way its done at Macaroni Grill).
- Bake at 375°F for 20-25 minutes until crust is golden and crispy. Bread is meant to be a flatter shape and not a high rising bread.
- Have everyone tear their pieces of bread with their hands,and serve with olive oil flavored with fresh ground pepper.
BREAD MACHINE ITALIAN BREAD (BAKED IN OVEN)
If you reside in the U.S. then you might want to use *all* bread flour, Canadian residents use half bread and half all-purpose flour, you can make two smaller loaves or make one large loaf or the dough may also be shaped into 18-20 rolls, you may use up to 1-1/2 teaspoons salt. Prep time includes 1 hour rising time, since every bread machine dough cycle time is different, the prep time is only estimated.
Provided by Kittencalrecipezazz
Categories Yeast Breads
Time 2h25m
Yield 2 loaves (or 1 large)
Number Of Ingredients 10
Steps:
- Place the water, flours, olive oil, salt, sugar and yeast in the bread pan in order recommended by the manufacturer.
- Place into the bread machine and set to dough cycle; press start.
- When the cycle has finished deflate the dough and remove to a lightly floured surface.
- Divide the dough evenly in half (or you may leave in one large piece).
- Cover the dough with a clean tea towel and let rest for 4-5 minutes.
- Roll up the dough, shape into two loaves, then seal the seam.
- Place the loaves spaced well apart seam-side down on a 15 x 10-inch baking sheet that has been generously sprinkled with cornmeal.
- Cover with a clean tea towel and let rise for about 40 minutes to 1 hour (be careful not to over rise your dough or it will deflate when brushing with the egg mixture and will taste yeasty after baked).
- In a small bowl whisk together egg with water.
- Brush the egg mixture gently over the loaves.
- Make one long fast slit down the middle of the dough using a very sharp small knife or a razor blade.
- Bake in a 375 degree F oven for 25-30 minutes or until golden brown.
- Immediately remove the loaves to a wooden cutting board (if the loaves stick to the pan gently place a spatula underneath loaves to loosen).
Nutrition Facts : Calories 1060.8, Fat 9.6, SaturatedFat 1.7, Cholesterol 70.7, Sodium 1208.2, Carbohydrate 208.5, Fiber 8.9, Sugar 7.5, Protein 31.2
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