Needed some hearty bread to serve with my beef stew, and also wanted to make some grilled cheese sandwiches, so settled for this super basic Italian bread recipe, based on the recipe by Brooklyn Farm Girl.
I’ve made my own adjustments to suit my Kenwood BM450 breadmaker, enough for a 500-gram loaf. I also used extra virgin olive oil brought all the way from Tenute di Badia, a vineyard (which also makes olive oil) and farm resort in Lucca, Tuscany. Speaking of which, they say the best way to enjoy good olive oil is with good Tuscan bread, so guess what bread I’m going to try making next.
Overall the loaf turned out well, nice and hearty, and was great for soaking up the stew.
Breadmaker Italian Bread
- 240 ml water
- 1 1/2 tablespoons extra-virgin olive oil
- 350 grams bread flour
- 25 grams (1 1/2 tablespoons) sugar
- 1 1/2 teaspoons salt
- 1 1/2 teaspoons instant yeast
In your breadmaker pan, add the water and olive oil.
Add the flour, sugar, salt and yeast.
Transfer the pan to your breadmaker, and start the Basic Bread program, for a 500-gram loaf with a Medium crust.
When the program finishes and the loaf is ready, remove from the pan immediately and let cool on a wire rack, about 30 minutes.
Slice and enjoy!