Rustic Italian Bread

Makes a 2-pound loaf

Ingredients

• 4 cups bread flour
• 2 teaspoons active dry yeast
• 2 teaspoons salt
• 1 1/2 cups warm water
• 2 tablespoons olive oil
• 1 tablespoon honey

Instructions

1. Add ingredients to bread machine pan in the order specified by your machine manufacturer (typically wet ingredients first, then dry, with yeast last).
2. Select the “Dough” cycle.
3. When cycle completes, remove dough and shape into a round boule or oval loaf.
4. Place on a parchment-lined baking sheet, cover with a damp cloth, and let rise for 30-45 minutes.
5. Preheat oven to 400°F (200°C).
6. Score top with diagonal slashes.
7. For best results, place a pan of hot water on bottom rack for steam.
8. Bake 30-35 minutes until golden brown and hollow-sounding when tapped.

Sourdough-Style French Bread

Makes a 1.5-pound loaf

Ingredients

• 3 1/2 cups bread flour
• 1 1/4 cups warm water
• 2 teaspoons active dry yeast
• 1 tablespoon sugar
• 2 teaspoons salt
• 1 tablespoon white vinegar (creates sourdough-like tang)

Instructions

1. Add ingredients to bread machine in manufacturer’s recommended order.
2. Select “French Bread” or “Dough” cycle.
3. If using dough cycle, remove when complete and shape into a baguette.
4. Let rise 30 minutes on a floured surface.
5. Preheat oven to 425°F (220°C).
6. Score top with diagonal slashes.
7. Spray loaf with water before baking.
8. Bake 25-30 minutes until golden brown.

Whole Wheat Artisan Bread

Makes a 2-pound loaf

Ingredients

• 2 cups whole wheat flour
• 2 cups bread flour
• 2 teaspoons active dry yeast
• 2 teaspoons salt
• 1 1/2 cups warm water
• 2 tablespoons honey
• 2 tablespoons olive oil
• 1/4 cup sunflower seeds (optional)

Instructions

1. Add ingredients to bread machine in recommended order.
2. Select “Whole Wheat” or “Dough” cycle.
3. If using dough cycle, remove when complete and shape into a round loaf.
4. Let rise in a warm place for 45 minutes.
5. Preheat oven to 375°F (190°C).
6. Score top in a crosshatch pattern.
7. Bake 35-40 minutes until well-browned.

Tips for Artisan Results

• Use bread flour for better gluten development and chewier texture
• Always measure ingredients precisely
• Check dough consistency during first few minutes of kneading – adjust water/flour if needed
• For crustier bread, spray water in oven every 5 minutes during first 15 minutes of baking
• Let bread cool completely before slicing
• Store in paper bag or bread box, not plastic, to maintain crust