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–+ servings

Authentic Chewy Bread Machine Italian Bread

This is a true, authentic recipe for Bread Machine Italian Bread. It uses a "lean dough" (no milk, butter, or egg) with bread flour and olive oil to create a genuinely chewy, crusty loaf perfect for dipping in olive oil or serving with pasta.
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Prep Time 10 minutes
Total Time 4 hours
Course Bread
Cuisine Italian
Servings 12 to 16 slices

Equipment

  • Bread Machine (1.5 lb or 2 lb capacity)
  • Measuring cups/spoons
  • Wire cooling rack

Ingredients
  

For a 1.5-Pound Loaf:

  • 1 cup water room temperature, ~75-85°F
  • 1 ½ tbsp extra virgin olive oil
  • 3 cups bread flour do not substitute
  • 2 tsp granulated sugar
  • 1 tsp kosher salt
  • 1 ½ tsp active dry yeast

For a 2-Pound Loaf:

  • 1 ⅓ cups water room temperature, ~75-85°F
  • 2 tbsp extra virgin olive oil
  • 4 cups bread flour do not substitute
  • 2 ½ tsp granulated sugar
  • 1 ½ tsp kosher salt
  • 2 tsp active dry yeast

Instructions
 

  • Add Ingredients (Crucial Order): Add ingredients to your bread machine pan in the "wet first, dry last" order. This is the safest method for most machines.
  • Liquids First: Pour in the room-temperature water and the olive oil.
  • Dry Next: Gently spoon the bread flour on top of the liquids, creating an even layer that covers them completely.
  • Salt & Sugar: Add the sugar and salt in separate corners, on top of the flour.
  • Yeast Last: Make a small, shallow "well" in the center of the flour (don't let it touch the liquid below). Pour the yeast into this well.
  • Set Machine: Place the pan securely in your bread machine. Select the Basic or White Bread program. (If you have a "French" or "Italian" setting, use that). Select the correct loaf size (1.5 lb or 2 lb) and the Dark Crust setting.
  • Start: Press the "Start" button and let the machine run its full cycle.
  • Cool (Crucial!): Once the cycle is complete, immediately remove the pan. Turn the loaf out onto a wire cooling rack. Let it cool completely for at least 1-2 hours before slicing. This allows the crust to set properly and prevents a gummy interior.

Notes

FLOUR: You MUST use Bread Flour. This recipe relies on the high protein content of bread flour to develop the gluten that creates the classic "chew." All-Purpose flour will produce a soft, weak loaf.
CRUST: For the best possible crust, always select the "Dark" crust setting on your machine.
FOR A TRUE "BAKERY" CRUST (Advanced): Set your machine to the "Dough" cycle. When it's done, remove the dough, shape it into a loaf, and let it rise on a pan dusted with cornmeal for 30-45 minutes. Bake in a preheated 425°F (220°C) oven with a pan of water on a lower rack for 20-25 minutes.
STORAGE: This lean dough is best eaten the day it's made. Store in a paper bag (not plastic) to preserve the crust, or in a plastic bag to soften the crust but retain moisture.
Keyword basic bread machine white bread, bread machine dinner bread, chewy bread machine recipe, easy bread machine loaf, homemade Italian loaf, Italian bread machine recipe, soft white bread in bread maker
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