Italian Bread Using a Bread Machine

Name: Italian Bread Using a Bread Machine
Prep time: 3 h 20 min
Cook time: 3 h 20 min
Total time: 3 h 20 min
Yield: 48
Cuisine: Mediterranean, Italian, European
Ingredients: 7 grams package active dry yeast; 2 Tbsps cornmeal; 1 egg; 1 Tbsp light brown sugar; 2 teaspoons olive oil; 2 teaspoons salt; 946 milliliters unbleached all-purpose flour; 1 Tbsp water; 315 milliliters warm water (110 degrees F/45 degrees C)

Italian Bread Using a Bread Machine is a Mediterranean recipe that serves 48. One portion of this dish contains approximately 1g of protein, 0g of fat, and a total of 43 calories. This recipe covers 1% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes around 3 hours and 20 minutes. It is a good option if you're following a dairy free and vegetarian diet. 1 person found this recipe to be flavorful and satisfying. A mixture of salt, cornmeal, egg, and a handful of other ingredients are all it takes to make this recipe so flavorful.

Instructions

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.

Ingredients you will need

Brown Sugar

Olive Oil

Bread

Dough

All Purpose Flour

Water

Yeast

Salt

Equipment you will use

Bread Machine

Frying Pan

Deflate the dough and turn it out onto a lightly floured surface. Form dough into two loaves.

Ingredients you will need

Dough

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).

Ingredients you will need

Cornmeal

Equipment you will use

Cutting Board

Oven

In a small bowl, beat together egg and 1 tablespoon water.

Ingredients you will need

Water

Egg

Equipment you will use

Bowl

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.

Ingredients you will need

Shake

Egg

Equipment you will use

Cutting Board

Baking Sheet

Spatula

Knife

Bake in preheated oven for 30 to 35 minutes, or until loaves sound hollow when tapped on the bottom.

Equipment you will use

Oven

Equipment

Ingredients

Servings:

7grams

package active dry yeast 2Tbsps

cornmeal 1

egg 1Tbsp

light brown sugar 2teaspoons

olive oil 2teaspoons

salt 946milliliters

unbleached all-purpose flour 1Tbsp

water 315milliliters

warm water (110 degrees F/45 degrees C)

Recommended wine: Chianti, Trebbiano, Verdicchio

Italian works really well with Chianti, Trebbiano, and Verdicchio. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. The Felsina Berardenga Chianti Classico ( Half-bottle) with a 4.2 out of 5 star rating seems like a good match. It costs about 13 dollars per bottle.