Italian wheat bread (bread maker)

Italian wheat bread (bread maker)

Category: Yeast bread

Ingredients
Dry yeast	- 1 tsp
Wheat flour	- 2.5 cups
Salt	- 1.5 tsp.
Sugar	- 1 tbsp.
Olive oil	- 1 tbsp. l.
Water	- 220 ml

Cooking method

• cup 240 ml
• Load everything into a baking dish and bake in the "Italian bread" mode

Similar recipes

Italian wheat bread (bread maker) (Lola)

Italian bread with onions and oregano with tomatoes (bread machine) (Alexandra)

Italian cheese bread (oven) (Omela)

We never baked Italian bread before. Only now they made it according to this recipe. Bread looks nothing, we will try - when it cools down.
The only thing I can say is that the experience of the stirrer getting stuck in a loaf came to us (never before).

Today I baked bread with onions and bread with oregano, dried tomatoes and olives, both based on the Italian bread recipe from the revised Panasonic recipe, Italian mode.
Italian bread

- with onion1 tsp yeast
2 1/2 teaspoons wheat flour
1 1/2 tsp salt
1 tsp sugar (I use fructose)
1 tbsp. l. olive oil.
220 ml water
Fried onions.

All ingredients added directly. The mode is Italian bread.

Fried 3 medium onions in a little olive oil, added a little salt, flour for a golden color, dry Italian seasoning "Porcini mushrooms with parsley" to enhance the smell. After frying, laid out on a paper towel to remove excess oil.
The onion turned out to be amazing, and the smell and taste, the delicate structure of Italian bread has been preserved. We don't like French so much because of its too hard crust, but this one turned out to be the most delicate.

- With dried tomatoes, oregano and olives

The same recipe for Italian bread, take the olive oil from the jar in which the tomatoes are stored.

Instead of onions, add finely chopped 5-6 dried tomatoes (put on a paper towel to remove excess oil), chopped large hard black olives 3-4 pcs., 1 tsp. oregano

We didn't have to try this bread - they gave it, we are waiting for reviews tomorrow. But the smell was delicious.

I baked Italian yesterday. Very difficult to cut. The crust is crispy and the crumb is very airy. In general, it seemed to me that it is not much different from the main one.

I baked Italian yesterday. Very difficult to cut. The crust is crispy and the crumb is very airy. In general, it seemed to me that it is not much different from the main one.

Lyuba, it seems to me, the main differences from the main one - there is no milk and olive oil (I do not fast, and many colleagues and friends are at the post), not so sweet, softer and more finely porous structure, thinner crust. When it has stood a little, it will no longer be so crispy, and if it remains, it makes sense to add 20 ml more water next time.
This bread enjoys maximum success with us. With him in a sandwich maker we make hot closed sandwiches, such triangles sealed along the edges are obtained with melted cheese and ham inside. In the instructions, it is suggested to smear the bread outside with butter, then "French toast" is obtained. So, of course, delicious, but with Italian bread without any butter it turns out wonderfully - a wonderful golden brown crust over the entire outer surface of the sandwich, and underneath it is the most delicate white bread. By the way, initially I bought a bread maker specifically for sandwiches, in the morning it is a quick hot meal for the male and teenage part of the family, which they are able to make for themselves ... The answer I ended up with for a post about the necessary kitchen equipment

Recently I bought the Ciabatta bakery 28.What they didn’t stuff there — wheat leaven, yeast, gluten. BUT WITHOUT sugar. I also decided to experiment with our Italian bread. Taking la basic recipe, but no sugar. The bun turned out to be very pale with a thin crust (Altai fairy tale flour and saf instant yeast) The result was not very pleased - the bun turned out to be too low. Yes, you MUST need sugar for yeast to grow. But then you get a golden crisp crust.

The other day I bought a Ciabatta from the bakery 28. What they didn’t put in there was wheat sourdough, yeast, gluten. BUT WITHOUT sugar. I also decided to experiment with our Italian bread. Taking la basic recipe, but no sugar. The bun turned out to be very pale with a thin crust (Altai Tale Flour and Saf instant yeast) The result was not very pleasing - the bun turned out to be too low. Yes, you MUST need sugar for yeast to grow. But then you get a golden crisp crust.

zabu,
I read that you can add grappa to focaccia.
And I saw a recipe (with pictures) where vodka (a small stack) was added to ordinary yeast dough.
Have you done such experiments with Italian bread?

I didn't add either vodka or grappa to the bread. It is good to add vodka to brushwood. It turns out to be very crispy.

Yes, you MUST need sugar for yeast to grow. But then you get a golden crisp crust.

But what about then French There is no sugar in the recipe ...

But French is easier. We add milk powder to it - it contains milk sugar-lactose.

I have a Panas 254 oven There is no Italian bread function, only French bread. If you do something in French mode, will it work?

Italian bread will work better on basic mode.
Because French is baked at a higher temperature and a thicker (and crispier) crust.

In vain, of course, the Japanese-Chinese removed the "Italian" mode from the later models, they could simply add the dumplings mode additionally, without removing anything.

But French is easier. Add milk powder to it - it contains milk sugar-lactose.

There are three recipes for French bread, in two of them there is no milk powder (simple bread and bread with rye flour), I think that there, during a long rise, yeast extract carbohydrates from flour.

Hello everybody! pls join your community. I am just starting to experiment with the bread maker.
and now I have this question:
Structure

- 1 tsp yeast
- 2.5 cups wheat flour
- 1.5 tsp salt
- 1 tbsp sugar
- 1 tbsp olive. oils
- 220 ml of water

there are certain proportions in this recipe. I have a morphi richards bread maker and the proportions in the recipes are different. first of all, a certain weight (680 g. and 907 g.) I'm afraid to take other proportions so as not to spoil everything. is it possible to somehow recalculate the proportions for my bread maker?
help me please! tell me, propellers !!!

All recipes are universal. The amendment can only be due to different products, since we all live in different places. This requires the first 10 min. knead, follow the bun. The main rule is not to put more than the maximum allowable amount of flour (look in the recipes for the bread maker for the amount of flour for the maximum size of the loaf).

Dear forum users! I recently bought an oven (Daewoo 3207) and am making only a few simple breads so far, including the Italian bread from the recipe book that came with the oven. I have not seen such a recipe on the forum. Reprint the recipe for a 700g loaf:
Water - 220 ml
Salt - 1 tsp
Margarine or
butter - 2.5 tbsp. l.
Sugar - 2.5 tsp
Flour - 300g
Semolina - 80g
Dry yeast - 1.5 tsp
The oven should be in the mode for sandwiches (in my oven this is 11 mode). The bread is light, fluffy, fine-porous, tasty.
Try it, you won't regret it.
One "but": in my oven in this mode, for some reason, the choice of the crust color is not provided, so the top of the bread turns out to be pale, but the bottom and sides are ruddy.

thanks for the recipe. delicious. everything worked out the first time. husband asked for a supplement.

Lovely hostesses! Please tell me, I don't have the "Italian Bread" program, but I have the "Sandwich" program. Can I bake Italian bread on it? Thank you in advance.

[Klatrosh!]

Klatrosh! Yes, you can. These are different names for the same mode. With these modes, the bread is finely porous and with a thin crust.

Recently I baked "Italian bread", put everything according to the recipe, and added a mixture of "Italian herbs". The bread turned out to be fragrant and rose well, but the taste is not usual. Let's just say "For an amateur", one thing pleases that he bakes quickly.

Maybe these herbs are not for baking, but for something else, for example: for meat or pasta.

Maybe these herbs are not for baking, but for something else, for example: for meat or pasta.

Use any herbs that suit your taste

Today I baked bread with onions and bread with oregano, dried tomatoes and olives, both based on the Italian bread recipe from the revised Panasonic recipe, the Italian mode.
Italian bread

- with onion1 tsp yeast
2 1/2 teaspoons wheat flour
1 1/2 tsp salt
1 tsp sugar (I use fructose)
1 tbsp. l. olive oil.
220 ml water
Fried onions.

Thanks for the great recipe!
This is how I got my bread, despite the fact that it was the third bread that I baked on my HP:

I also bake this bread from time to time. True, instead of butter I always take olive oil ... and semolina is not very good. I like to add .. But I choose herbs both "Italian" and "Provence .." ... what I like and then throw it ...

I want to share my recipe for Italian wheat bread.
Structure:
1. Water-220ml.
2. Wheat flour (type 550 or 405) -520ml. (During kneading, you may need to add)
3. Yeast-1 tsp.
4. Salt-1 tsp.
5. Honey-0.5 tbsp. l.
6. Olive oil-2 tbsp. l.
Basic baking mode.
Pour water into the mold, add honey to the center. Add flour. We make a dimple in the middle, pouring yeast into it. Salt to the left, oil to the right. As you knead, remove the stuck flour from the walls and add a little flour. The consistency of the dough should be elastic and sticky easily. It is better to check the dough after the add signal. At the end of kneading, spread the dough over the bottom of the mold. Truncated :-))) Bon appetit !!!

[Kostinka7]

Kostinka7 , welcome to our forum!

It is a pity that there is no photograph of the bread.

True, I usually use flour type 405, but at first glance it seems that there is not enough flour for 220 ml of water. You write that you will have to add during mixing, but won't you have to add too much?

How to insert a photo look HERE.

I poked there and nothing

[Radical. RU]

I poked there and nothing

Poke through the site Radical. RU 🔗

Today I baked bread, began to look for where to attach. I decided here, the recipe is this:
500 g flour
300 ml water
1.5h l. yeast
1 tsp Sahara
1.5 tsp salt
2 tbsp. l. vegetable oil
When I was baking, I didn’t know that it was Italian bread! The bread was baked in the oven and the only difference is that I did 2 strokes, and after the third molding. When molding, the smell of ripe dough was clearly felt. Rose very well and turned out delicious.

Hello everyone! I decided to use this Italian bread recipe for a sponge way of doing dough and baking in the oven. In the evening I kneaded a dough of 200 g of flour, 200 ml of water and 1/2 tsp. dry yeast. No more yeast was added. In the morning I kneaded the dough, added onions fried in olive oil, ground dried tomatoes and bell pepper. More details here - https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=418118.new#new.