1 of 4 photos

Photo by:

Add this recipe to your:

Send this recipe:

Nutrition Facts
Serving Size 1 (55g) Recipe makes 12 servings
Calories 138
Calories from Fat 23		(16%)
Amount Per Serving		%DV
	Total Fat 2.6g	3%
	Saturated Fat 0.4g	1%
	Monounsaturated Fat 1.7g
	Polyunsaturated Fat 0.4g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 195mg		8%
Potassium 50mg		1%
Total Carbohydrate 24.9g		8%
	Dietary Fiber 1.0g	4%
	Sugars 0.8g
Protein 3.5g		7%
detailed view... how is this calculated?

people who like this recipe also like:

Arizona Lemon Bars

By: 2Bleu (Bird&Buddha)

Easy Italian Bread

Recipe #244474 | 3¼ hours | 10 min prep | add private note

⁽⁵⁾ RATE IT NOW Print Recipe

By: Chef Glaucia
Aug 5, 2007

This is my family's favorite bread when we decide to have paninis for lunch !!!

SERVES 12 , 12 slices (change servings and units)

Ingredients

1 cup water (120 to 130 F)
2 teaspoons sugar
1 teaspoon salt
2 tablespoons olive oil
3 cups bread flour
2 1/2 teaspoons active dry yeast

Directions

1
Place all the ingredients in bread machine pan. Process on dough setting.
2
At the end of the cycle, remove dough from machine; place it on parchment paper. Punch down dough. Shape dough into baguete-shaped loaf about 12 inches long.
3
Place loaf on cornmeal-coated cookie sheet and with sharp knife, make 1 deep lenghtwise slash in top of loaf. Cover; let rise in warm place for about 1 hour.
4
Brush loaf with egg white, if desired. Heat oven to 375º F. Bake loaf for 25 to 35 minutes.
5
Variation: You can add 1 tsp dark sesame oil to the recipe if you desire. Sprinkle the loaf with same sesame seeds before putting it in the oven.

Questions about this recipe?

Featured Reviews for This Recipe

From: Chef #1172943

On Feb 16, 2009

I MADE BREAD!!!! This is a first for me (can you tell?) My husband said it was very good for my first "eatable loaf"...and that's saying something. I've been trying to make bread for well over a month, with some really weird results and lots of wasted flour. I can't believe it was that easy and turned out so well. I'm 60+ and never had the elbows needed to "knead", so this recipe with a bread machine was great. It goes to the top of my list.

0 people found this review helpful

Was this review helpful to you? YES | NO

From: Janni402

On Mar 11, 2008

Made this bread to go with Sunday dinner. The only problem I had, which was probably my fault was the loaf was a little flat. I let it rise until I was ready to bake (3 hrs.), not the stated one hour. It seemed to rise to the side instead of up, which created a thinner loaf. Will try again! Flavor and texture was good though!

0 people found this review helpful

Was this review helpful to you? YES | NO

From: Dreamer in Ontario

On Feb 17, 2008

I don't have a bread machine so I made this by first combining the yeast, water and sugar. I then combined the dry ingredients, added the yeast mixture and kneaded the bread until smooth and elastic. After that I followed the recipes directions. Before baking I brushed the loaf with an egg/water mixture that was left over from another recipe. The resulting loaf was a lovely golden brown colour and delicious.

1 person found this review helpful

Was this review helpful to you? YES | NO