Bread Machine Italian Bread

This soft, airy Bread Machine Italian Bread is made with simple pantry staples like olive oil and bread flour and ready in just over three hours. Slicing into the golden, crispy crust reveals a tender crumb perfect for dipping in marinara or slathering with garlic butter. I rely on this hands-off method whenever I need a foolproof side for pasta night.

Why This Classic Works

I used to think Italian bread required a stone oven and hours of manual kneading to get that signature texture, but I was wrong. The secret to this version is the addition of extra virgin olive oil, which tenderizes the crumb while allowing the crust to get crisp but not rock-hard like a French baguette. It creates a sandwich-friendly loaf that holds up to heavy fillings without falling apart.

My first attempt failed because I swapped bread flour for all-purpose flour, resulting in a dense, squat loaf that lacked the airy rise I wanted. Bread flour has the higher protein content needed to develop strong gluten strands during the machine’s kneading cycle. Stick to the right flour, and the machine handles all the hard work for you.

Bread Machine Italian Bread Ingredients

• Water: 1 cup + 2 tablespoons warm water (about 110°F/45°C).
• Olive Oil: 2 tablespoons extra virgin olive oil (plus extra for brushing if desired).
• Sugar: 1 ½ tablespoons granulated sugar to feed the yeast and aid browning.
• Salt: 1 ½ teaspoons table salt.
• Bread Flour: 3 cups bread flour (do not use all-purpose).
• Yeast: 1 ½ teaspoons active dry yeast or bread machine yeast.
• Optional: 1 teaspoon dried Italian seasoning for a herbed loaf.

How To Make Bread Machine Italian Bread

1. Layer The Liquids: Pour the warm water and olive oil into the bread pan fitted with the kneading paddle.
2. Add Dry Ingredients: Gently spoon the bread flour on top of the liquids, covering the water completely. Add the sugar and salt in separate corners of the pan on top of the flour.
3. Add The Yeast: Use your finger or a spoon to make a shallow well in the center of the flour, ensuring it does not touch the liquid. Place the yeast inside this well.
4. Select Settings: Insert the pan into the bread machine and lock it in place. Select the “White” or “Italian” cycle (if available) and choose a Medium crust setting. Press Start.
5. Cool Down: When the cycle finishes, remove the pan immediately using oven mitts. Turn the loaf out onto a wire rack and let it cool completely before slicing to prevent the crumb from becoming gummy.

Recipe Tips

• Check the Dough: About 5 to 10 minutes into the kneading cycle, open the lid and touch the dough. It should form a smooth, tacky ball that cleans the sides of the pan. If it looks dry and crumbly, add water one teaspoon at a time; if it sticks to the walls, add a sprinkle of flour.
• Water Temperature Matters: If your water is too hot, it will kill the yeast; if it is too cold, the bread won’t rise properly. Aim for warm bath water temperature, roughly 100°F to 110°F.
• Remove the Paddle: If you hate the hole in the bottom of your loaf, listen for the machine’s final knead alert (check your manual). Pause the machine, quickly pull the dough out, remove the paddle, and place the dough back in for the final rise and bake.

What To Serve With Italian Bread

This bread is the ultimate partner for saucy dishes like spaghetti and meatballs or chicken parmesan, as the soft crumb soaks up tomato sauce beautifully. It also makes fantastic garlic bread; just slice it thick, spread with butter and parsley, and toast it under the broiler. For a lighter meal, serve warm slices alongside a crisp Caesar salad or a bowl of minestrone soup.

How To Store

Store the cooled loaf in a paper bag at room temperature for up to 2 days to keep the crust crisp; plastic bags will soften the crust immediately. For longer storage, slice the entire loaf, wrap it tightly in plastic wrap and foil, and freeze for up to 3 months. Toast frozen slices directly for the best texture.

FAQs

• Can I use all-purpose flour instead of bread flour?
  You can, but the texture will be denser and the loaf won’t rise as high. If you must use all-purpose, add 1 tablespoon of vital wheat gluten per cup of flour to mimic the protein content of bread flour.
• Why did my bread sink in the middle?
  A sunken top usually means the dough had too much liquid or the yeast was too old/active, causing it to over-rise and then collapse. Double-check your measurements and ensure your yeast is fresh.
• Can I use fresh herbs?
  Fresh herbs contain moisture that can throw off the hydration balance of the dough. It is better to use dried herbs like oregano, basil, or rosemary, which pack more flavor without altering the liquid ratio.

Nutrition

• Calories: 145
• Total Fat: 2.5g
• Saturated Fat: 0.4g
• Cholesterol: 0mg
• Sodium: 290mg
• Total Carbohydrate: 26g
• Protein: 4g

Try More Recipes:

• Easy Homemade Crusty Italian Bread Recipe
• Italian Herb And Cheese Sourdough Bread Recipe
• Rustic Italian Bread Recipe

Bread Machine Italian Bread

Recipe by Paula

Servings

12

servings

Prep time

10

minutes

Cooking time

5

hours 

5

minutes

Total time

5

hours 

15

minutes

Bread Machine Italian Bread features a golden crispy crust and a fluffy, olive oil-enriched interior. This simple recipe uses bread flour and basic pantry ingredients to create a perfect 1.5 lb loaf in about 3 hours. It is an easy, hands-off side dish for pasta nights or soups.

Ingredients

• 1 cup + 2 tablespoons warm water (110°F)

• 2 tablespoons extra virgin olive oil

• 1 ½ tablespoons granulated sugar

• 1 ½ teaspoons salt

• 3 cups bread flour

• 1 ½ teaspoons active dry yeast

• Optional: 1 tsp dried Italian seasoning

Directions

• Layer The Liquids: Pour the warm water and olive oil into the bread pan fitted with the kneading paddle.
• Add Dry Ingredients: Gently spoon the bread flour on top of the liquids, covering the water completely. Add the sugar and salt in separate corners of the pan on top of the flour.
• Add The Yeast: Use your finger or a spoon to make a shallow well in the center of the flour, ensuring it does not touch the liquid. Place the yeast inside this well.
• Select Settings: Insert the pan into the bread machine and lock it in place. Select the “White” or “Italian” cycle (if available) and choose a Medium crust setting. Press Start.
• Cool Down: When the cycle finishes, remove the pan immediately using oven mitts. Turn the loaf out onto a wire rack and let it cool completely before slicing to prevent the crumb from becoming gummy.