Italian bread in a bread maker

[Be prepared to add some flour or water (liquid) to the dough for best results by keeping some sifted flour and a measuring tablespoon handy.]

Italian bread in a bread maker

Category: Yeast bread

Ingredients
Wheat flour	450 grams
Water	270 ml.
Olive oil	2 tbsp. l.
Salt	1.3 tsp
Sugar	1.8 tbsp. l.
Dry yeast	1.3 tsp

Cooking method

• Baking mode Basic (basic) 3.50 in time, medium crust.
• Be prepared to add some flour or water (liquid) to the dough for best results by keeping some sifted flour and a measuring tablespoon handy.
• Try this principle of bookmarking products, namely:
• Try to fill in the entire amount of water + olive oil first, exactly as required by the recipe, i.e. e. 270 ml. water and 2 tbsp. l. oils.
• And add flour - at first almost all, but leave 30-50 grams, and add the remaining flour gradually until you get the desired bun within the time of kneading the dough, about the first 10 minutes of kneading.
• In this case, it may turn out that either you will have excess flour, or you will have to add a little more. But this will be the amount of flour that your dough needs to be completely happy and get a good kolobok from your point of view (see methods of feeling a kolobok). I had to add an additional 2 tbsp to the dough when kneading. l., despite the verified ratio of the amount of flour and water. This is normal.
• As a result, you will not have a situation of under-consumption of flour and water, which will be revealed only after the bread is ready, when the dome has already fallen off or the crumb is too wet or dry and tight.
• The size of the finished bread is 13 x 13 x 20 cm in height. The weight of the finished bread is 670 grams.
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Time for preparing:

about 4 hours

Cooking program:

Bread maker

Note

This is the kind of bread that turned out in the end, if you bake it as I described above.
Bake and eat to your health!

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After such a photo, I went to pour the ingredients into the bucket ... What a handsome, proud, plump, festive .. I'll unsubscribe at night .. I added 1/3 cup of bread maker seeds .. I mixed - I didn't stick to the walls, but after 2 proofing on the walls, some where I see tiny dough sticks. I add a little more flour to all the recipes, do different proportions really require stoves? strange
I did it, a nightmare, just above the matchbox) I wake up - I will show)) but funny)
........................ ...........

Despite everything, this little crocodile is delicious. dense of course but tasty.
I will definitely try it again today. But I won't put flour into the water. I'll put it dry first. then wet
Volga, fiordiloto did you make flour into water?

Strange .... This was my very first baked bread and it was a miracle, how good it is! I put all the products according to the recipe, the result won immediately.
But the seeds ... are suggestive! I got about the same height yesterday oat bread with seeds. At first everything went wonderfully, but after the second workout, he did not rise. Did not have time? Or maybe it's the seeds ?!

This is my second experience in baking bread. It turned out delicious. THANK YOU...

My handsome baked goods are made just on the principle of "flour in water" and are shown in detail and in pictures here:

A guide to baking bread in a homemade bread maker.
https://Mcooker-enn.tomathouse.com/in...tion=com_smf&topic=7271.0
This principle helps to control the balance of flour and liquid, that is, there will be fewer bun and fewer mistakes.

Although it's up to you how to proceed.

Volga, fiordiloto did you make flour into water?

Exactly flour into water! I did everything strictly according to the recommendations of Admin and got fabulously delicious and beautiful bread. I would like to take this opportunity to thank the author for this recipe.

Volga, fiordiloto did you make flour into water?

Considering that this is my second experience in baking bread, I put it as in the instructions: yeast, flour, etc. The bread turned out to be rather dense.

This was my first bread that I baked, and I absolutely loved it! It is so important and so pleasant when it comes out immediately good and tasty !! You immediately believe that even more complex recipes will be obtained! Thanks a lot for this recipe!

Admin, thank you very much for the recipe, very often I bake this bread always turns out great!

Italian bread is my favorite recipe, in which I am 100% confident. I like to add Provencal herbs, well, just a little .. Admin, thank you for your advice and tips

My first bread, baked according to this recipe, thanks
The bread rose well. Baked inside. The crust is a little pale, but did not affect the taste. crispy crust delicious)))

It seems to me why the bread didn't come out ... I put it on the main mode, I have it for 3 hours ... I put it on mode number 2 for 3 hours and 50 minutes ... I still want to get such a royal bread like Admin

Good afternoon, Admin!

The olive oil in your recipe is refined, do I understand correctly? Extra virgin just goes for salads.

In this sample, Extra Virgin, but in other samples, other oils were added, and even with white truffles.

It all depends on your taste preferences.

Admin, I use Oscar refined Spanish oil in your recipe. Already four times in the last three days I have baked your Italian bread. The first pancake came out, as expected, lumpy: the bread fell out. Using your manual, I determined that excess fluid is to blame. The fact is that I left approx 50 gr. flour, to add it as the bun forms to achieve the optimal consistency. And I didn’t get all of it. Further practice showed that in this case in vain: the second bread, in which I put all the flour (450 gr.) Turned out to be great. Outwardly, it is very similar to yours. Taste: homemade ones melt ... A little later I will insert a photo of this bread (now it is late and reluctant to fiddle with the camera). I use bottled water, the best that only exists in Ukraine: Morshynska.

Taking this opportunity, I express my gratitude to you, Admin. Thanks to your help, I joined the baker's workshop. Of course, as long as I am the senior assistant to the junior janitor, I will try

P.S. It's funny: I bought HP as a gift to my wife, and I bake bread myself. She has no time yet.

Now I bake this bread, although I can already say now that flour has to be added and more than one spoon

This is how it should be Products and baking conditions are different for everyone - the quality of the bun is the same

And I added time to get up better.

The bread turned out to be excellent, the crumb is soft, I added Provencal herbs, the taste only won

Good day!
A week ago I got a bread maker, before that I studied a lot of materials from this site. Thanks so much for the advice and tutorial on baking bread! I decided that my first bread will be Italian from Admin. I baked it on the day I bought the stove and that's what happened. Very tasty, my family is delighted! I put olive oil in it, infused with Provencal herbs - it gives a very delicate aroma. After that I baked it with seeds and sesame seeds. Just observing the state of the kolobok, you always have to add a couple of tablespoons of flour during the kneading process.
Thanks again!
It turned out well thanks to your recommendations - I did not try the recipes in the HP instructions, but judging by the ratio, they suggest pouring too much water. (well, this is in my unenlightened opinion). Now I'm going to put this bread again

I entrust the baking of this bread with a calm soul to my husband, he does not add anything, does it strictly according to the recipe, falls asleep in a bucket, turns on the oven and does not fit it anymore until the bread is baked. And always a great result! I always add a couple of tablespoons of flour and it turns out well too.

Well, adding flour is a normal thing.

It is better to add a few tablespoons of flour than pouring additional water - probably you yourself have already seen this

For us, the guarantor of quality is a kolobok!

Good luck to everyone, and thanks for trusting my recipes.

They gave me a mysterious old Melissa bread maker.
I did everything like Admin, poured flour, the bun was sticky, but the bread turned out surprisingly !!! The husband did not give it away.
You saved my reputation (my husband worked as a director of a bakery for 3 years and did not believe in me)
Thank you very much!!!!

[Admin]

Bread is just a fairy tale, even my son is fastidious (and he always eats new things with caution) already began to ask, mommy is the Italian that Admin baked, specs still.
Tips about the bun is just a handbook, I always follow the bun, study my flour and oven.
Baked exactly according to the recipe, Aris flour, fresh yeast, added a mixture of spices

Admin
Thank you!!!

This was the third loaf that I baked in our Bork. The first two were made according to the recipe from HP. The result is heavy and dense. Taking this recipe, I didn't even count the weights. Since I am a beginner, it was important for me that the bread would rise (taste and color - then I will type). And he got up! I’ll tell you in order, whoever will need my experience.
Water (I have a reverse osmosis filter, because the water is very soft, apparently it's not very good for bread). Then the oil, which was at home, not even olive (this, most likely, wags the taste, but it does not matter to me yet). Salt, sugar. Then, he measured it with a yardstick, then sieved it, about three measurements. Having poured, I forgot and poured everything, then I poured 4-5 tablespoons back. Then dry yeast Saf-Moment, if I'm not mistaken. I chose the darkest crust and turned it on for 1 program (main), the weight of the loaf is 750 g and pressed start, then, without closing the lid (the first batch lasts 10 minutes), I watched the dough knead. The dough stuck to the bucket, but I poured flour on the dough in the places where it stuck and everything spun normally (in my opinion). Then a 20 minute break, close the lid, the dough rises. The second batch lasts 15 minutes. I also had to add flour, touch the bun with my hands. In the end, a little bit of flour remained on the walls, but this, I think, is nonsense. The main thing is a bun. Then it rose again for 30 minutes, at the end of the mode, I twisted several revolutions and the 40-minute mode began, when I was just looking out the window and watched the dough rise, yes, 3-4 minutes before baking, I opened the lid and missed the top of the loaf beaten egg. After 60 minutes of baking, I turned off the oven and took out the bucket. The bread is slightly "stuck" to the walls, but it came out fine.
Awesome bread turned out. I have not tried it yet, tomorrow there are pictures and a report on the deliciousness of the bread. And now it's almost cold and it's soft! Not that there were two bricks before
In my opinion, the main points:
1. Add flour while kneading the dough
2. Use one measure for water and flour (to maintain proportions)
3. Talk to bread
Good luck to all bakers! And thanks a lot to Admin for the experience!

[kisoft]

kisoft , you correctly noted regarding filtered water.
My filter works the same way and I'm on the water never I do not bake. Having a filter, you don't want to pour water from the tap, and with filtered water you get a sticky dough.
Depending on availability, I replace the water with whey, potato broth, milk, mixing these liquids in arbitrary proportions. The taste, appearance and structure of bread only benefit from such a replacement.

[Stеrn]

Stеrnthanks for confirming my guess
And here are my breads.
On one picture my "third", on the other third and second for comparison

Thanks again for the recipe. This bread is now baked constantly and with a delay towards the morning.Now the humidity has increased a little, I do not get enough flour.
Half milk and water, butter - Oleina (with olive). The flour is a little less than three measures.
Now that's how it turns out

Thanks a lot for the recipe! From me, from my parents and from my brother and his family!

made from:
Wheat flour - 450 grams
Milk (instead of water) - 270 ml
Olive oil - 2 tbsp. l.
Salt - 1.3 tsp.
Sugar - 1.8 tbsp l.
Yeast - 1.3 tsp

Baking mode Basic (basic) 3.50 in time, medium crust.


The first time I tried the "flour in water" technique .... great!

the bread sold out so quickly that they left me just a small piece "for a sample" (so that I knew what happened), now they set the task of baking a couple more loaves .......
Thanks again from the beginner!

I'm a debutant, but it seems to work out !!! Even herbs (Italian mix) added. My wife is delighted, I am doomed to regularly produce this miracle Admin, thank you for your titanic work!

Admin, thank you for the recipe! This was my first bread, which I baked in a x / oven rented from my mother. With Provencal herbs and olive oil - it goes well with the summer dishes that we usually cook) After that I finally decided to buy a x / oven bread.

It turns out, if I replace sunflower oil with olive oil from the instructions for HP Panasonic in the recipe for ordinary bread, will I get Italian bread?

[Grigorieva]

Grigorieva , I don't know who and when originally gave this name to this bread

Yes, and I don't care what it's called, and I don't know what kind of bread is baked in Italy = this bread is very simple to perform and delicious

And I add butter to this recipe.

Admin here I am with my bread, though I have it a little distorted, I probably did not put it flat and the roof tore a little.
In general, we liked the bread, it is very good for breakfast
+++

Yesterday they brought me a little miracle. It is called Panasonic SD-254. Before that, I carefully read the Admin instructions on baking, shaping a kolobok, etc. I especially liked the point where the kolobok was compared with a female breast and the tummy of a sleeping cat. And so she began to bake her first bread. Italian. And it worked out. It rose magnificently, did not crack, crunches with a crust. In general, a miracle, not a firstborn. By the way, when I wrapped him in a towel, my mother said that only children are swaddled so carefully. But the taste disappointed me a little ... Not tasty. Now I am lost in conjectures ... Either there is such a recipe, or there is not enough salt, or there is not enough flour, or there is a lot of yeast ... In the evening I will post pictures to the experts

The thing is that Italian bread is also characterized by its neutral taste. And you seem to like the richer taste. There are plenty of such recipes on the forum, try - do not try Dare, and we will always help and advise

most likely, it is)))) Because the bread turned out gorgeous. I see. Delicate, fluffy. You were right about the taste. Really neutral. This is what I didn't like. I think I can try something with a testicle. Or would anyone advise something?)))

It is difficult to advise any recipe, because the taste and color ...
Open the recipes section, choose a name, read the comments and ... try And my husband has Italian is his only favorite

Yeah .... tastes are different. Especially when such a choice. Here I will try all kinds. Then I'll tell you exactly which one I like))) My family is talking about my first child - something he is not. And they themselves have already eaten half a loaf.

[Darnitsky]

By the way Darnitsky... This is one of the favorites on the forum, he has a lot of fans

[Salamandra2703]

Salamandra2703, if you have not baked homemade bread before, then that's right, it tastes sharply different from the store one, you first need to get used to this - to anyone, with any additives.

For example, I like plain bread - just the taste of bread

I'm carrying a report with my FIRST bread. Your recipe won the tender yesterday for baking my FIRST bread.She took it out at night, left it to cool, and at 6 in the morning she ran to take pictures. Thanks for the recipe - everything worked out well. His smell is so familiar - I immediately remembered the bread that my grandmother baked in the oven. This is for you

[Admin]

Admin, I want to say thank you so much for the bread recipe
I did it 2 times, and both turned out great. The first time I made just white bread, and today I tried to add dried tomatoes with basil and sprinkled with sesame seeds. I don't know what played a role, maybe another flour, but this time the bread came out especially soft and airy.

To health

Make it a rule to write down the bread recipe, what and how much you put in, what came of it - then you will always know which ingredients influenced the "fluffiness" or "stoneness" of your bread.

Believe me - it helps, I still do it myself

Success

Admin, and I get this bread for some reason with a very thick crust, is it what it should be?
The bread itself is very tasty, since September I sat down on it, but then began to reduce sugar in the recipe to 1.3 tbsp. l. and then only the crust "leveled out" to an acceptable size for me.
Admin, I just really liked the taste of the bread, but the crust turned out to be too thick for me, so I asked, does Italian have such a crust ?.

NatalyaN, I don't know if this Italian bread (from Italy?), What kind of crust it should have, I have not seen and no one gave it to try.

The recipes say Italian - baked and liked

Italian natural bread is unlikely to be baked in cotton, rather in an oven

[Admin]

What a wonderful bread I got according to this recipe.I'm still a beginner in baking, I have been using the bread maker for only the second week, so I watched the kneading and slowly added flour, as the author of the recipe advised. But I like the crispy crust more and I decided to choose a dark one. What I later regretted, I almost burned this charm. I had to turn off the oven before the end of baking.

By the way, I read that to someone the taste of this bread seemed to be nothing, I disagree, I got a very unusual, slightly sweetish and aromatic bread. At first I wrote down French as my favorite, I think now Italian will come first.

Thank you, Admin

I tried to play Italian three times, it didn’t work, changed the flour from makfa to exaggeration and changed the shivers from pakmai to saf moment and lo and behold, everything worked out, but what was the problem with flour or yeast?

Variants and coincidences of circumstances are possible in everything. Try to remember what products you use, how much and what comes out of it.

[oilman]

oilmanmaybe the yeast was the problem? I baked this bread on makfa with saf-moment yeast, and it turned out great.
Admin, thanks for this bread. This was my first experience. And immediately it turned out well, although I did not sleep enough flour (just on a whim).

The bread maker was presented to the mother-in-law for the New Year, I decided to try it out of nothing to do. I decided to find a simpler recipe on the Internet and chose your recipe for the first try.
True, the bucket at my (mother-in-law) stove turned out to be 500 g. I had to reduce everything by 1/3. It turned out cool numbers: Flour-300 g, Water-180 ml, Olive oil-1.3 tbsp. spoons, Salt-0.86 tsp, Sugar-1.2 s. spoons, Yeast-0.86 tsp.
In the process, I added 5 more tbsp. tablespoons of flour. It seems to have worked out fine for the first time. Thanks for the recipe!
The bread was eaten on the first evening, everyone liked it.