19 Delightful Bread Machine Recipes for Authentic Italian Bread

Ever dreamed of filling your kitchen with the irresistible aroma of fresh-baked Italian bread? With your trusty bread machine, you can easily create authentic loaves that transport you straight to a rustic Italian bakery. From crusty ciabatta to soft focaccia, these delightful recipes bring the taste of Italy right to your countertop. Get ready to discover 19 simple yet spectacular breads that will make every meal feel like a celebration!

Classic Italian Ciabatta Loaf

Oven-fresh ciabatta delivers that perfect combination of crisp crust and airy interior that makes Italian bread so irresistible. This classic loaf requires just four simple ingredients but demands precise technique for those characteristic large holes. Mastering this bread will elevate everything from sandwiches to bruschetta.

Ingredients

– 4 cups high-protein bread flour
– 1¾ cups lukewarm filtered water (85°F)
– 2 teaspoons fine sea salt
– ¼ teaspoon instant dry yeast

Instructions

1. Combine bread flour, sea salt, and instant dry yeast in a large mixing bowl.
2. Pour lukewarm filtered water (85°F) into the dry ingredients.
3. Mix with a wooden spoon until no dry flour remains, about 2 minutes.
4. Cover the bowl with plastic wrap and let rest at room temperature (72°F) for 18 hours.
5. Turn the dough onto a heavily floured surface using a bench scraper.
6. Gently stretch the dough into a 12-inch rectangle without deflating air pockets.
7. Fold the dough into thirds like a letter, then rotate 90 degrees and repeat the folding.
8. Transfer the shaped dough to a parchment-lined baking sheet dusted with semolina flour.
9. Cover loosely with a floured kitchen towel and proof for 1½ hours until nearly doubled.
10. Preheat your oven to 475°F with a baking stone or inverted baking sheet inside.
11. Place an empty metal pan on the oven’s bottom rack during preheating.
12. Score the dough’s surface with a sharp lame or razor blade at a 45-degree angle.
13. Pour 1 cup of boiling water into the preheated metal pan to create steam.
14. Immediately transfer the ciabatta on parchment to the baking stone.
15. Bake at 475°F for 25 minutes until the crust develops a deep golden-brown color.
16. Transfer the loaf to a wire cooling rack and let cool completely for 2 hours.

Dense crust gives way to an exceptionally open, chewy crumb with subtle tang from the long fermentation. The irregular holes make perfect pockets for olive oil dipping or holding sandwich fillings without sogginess. For an elevated twist, slice thickly, grill until charred, and top with heirloom tomatoes and fresh basil.

Sun-Dried Tomato and Basil Bread

Every baker needs this savory loaf in their repertoire. Elevate your bread game with intense sun-dried tomato flavor and aromatic fresh basil. This artisan-style bread delivers restaurant-quality results with straightforward techniques.

Ingredients

– 3 ½ cups bread flour
– 1 ½ cups warm water (110°F)
– 2 ¼ teaspoons active dry yeast
– 1 tablespoon granulated sugar
– 1 ½ teaspoons fine sea salt
– ¾ cup oil-packed sun-dried tomatoes, finely chopped
– ½ cup fresh basil leaves, chiffonade cut
– 2 tablespoons extra virgin olive oil
– 1 large pasture-raised egg, lightly beaten (for egg wash)

Instructions

1. Combine warm water, yeast, and sugar in a large mixing bowl; let stand for 5 minutes until foamy.
2. Whisk in bread flour and sea salt until a shaggy dough forms.
3. Knead dough on a floured surface for 8-10 minutes until smooth and elastic.
4. Incorporate sun-dried tomatoes and basil chiffonade by folding and kneading for 2 minutes until evenly distributed.
5. Place dough in an oiled bowl, cover with damp cloth, and proof in a warm place for 1 hour until doubled in size.
6. Punch down dough and shape into a tight boule on a parchment-lined baking sheet.
7. Score the top with a sharp lame in a crosshatch pattern about ¼-inch deep.
8. Brush entire surface with beaten egg wash using a pastry brush.
9. Proof uncovered for 30 minutes until slightly puffed.
10. Preheat oven to 375°F with a baking stone or inverted sheet pan inside.
11. Bake for 35-40 minutes until internal temperature reaches 190°F and crust is deep golden brown.
12. Transfer to wire rack and cool completely before slicing.
Vibrant red tomato flecks contrast beautifully with green basil throughout the tender crumb. The crust shatters satisfyingly while the interior remains moist from the oil-packed tomatoes. Serve thick slices alongside olive oil for dipping or use for exceptional sandwiches.

Olive and Rosemary Focaccia

Glistening with golden olive oil and fragrant rosemary, this focaccia delivers bakery-quality results with minimal effort. Get ready for crispy edges and a soft, airy crumb that’s perfect for tearing and sharing. Great for sandwiches or simply dipped in high-quality olive oil.

Ingredients

– 4 cups bread flour, sifted
– 1¾ cups warm water (110°F)
– 2¼ tsp active dry yeast
– 2 tsp fine sea salt
– ¼ cup extra virgin olive oil, divided
– ½ cup Castelvetrano olives, pitted and halved
– 2 tbsp fresh rosemary sprigs
– 1 tsp flaky sea salt

Instructions

1. Combine warm water and yeast in a large mixing bowl, letting it activate for 5 minutes until foamy.
2. Whisk in 2 tablespoons of olive oil until fully incorporated.
3. Gradually add sifted bread flour and fine sea salt, mixing with a dough hook on low speed for 2 minutes.
4. Increase speed to medium and knead for 8 minutes until the dough becomes smooth and elastic.
5. Transfer dough to an oiled bowl, cover with plastic wrap, and proof in a warm place for 1 hour until doubled in size.
6. Press dough into a 9×13-inch baking pan coated with remaining olive oil.
7. Dimple the surface deeply with your fingertips, creating characteristic focaccia pockets.
8. Arrange olive halves and rosemary sprigs evenly across the dimpled surface.
9. Sprinkle flaky sea salt over the entire surface for texture and flavor enhancement.
10. Cover loosely and proof for 30 minutes until slightly puffed.
11. Preheat oven to 425°F during the final 15 minutes of proofing.
12. Bake for 20-25 minutes until golden brown with crisp edges.
13. Transfer to a wire rack and cool for 15 minutes before slicing.
Perfectly crisp on the outside with an open, airy crumb that soaks up olive oil beautifully. The briny olives and aromatic rosemary create a sophisticated flavor profile that elevates any meal. Try tearing warm pieces to serve alongside charcuterie or using thick slices for exceptional sandwiches.

Hearty Italian Rye Bread

Just when you need something substantial, this rustic loaf delivers. Its dense crumb and earthy rye flavor stand up to robust toppings. Perfect for those who appreciate artisanal bread with character.

Ingredients

• 3 cups bread flour, sifted
• 1 cup dark rye flour
• 1 ½ cups warm filtered water (110°F)
• 2 tsp active dry yeast
• 1 tbsp raw honey
• 2 tsp fine sea salt
• 1 tbsp extra virgin olive oil
• 1 tbsp caraway seeds, toasted
• 1 large pasture-raised egg, lightly beaten with 1 tbsp water

Instructions

1. Combine warm filtered water, raw honey, and active dry yeast in a stand mixer bowl; let stand until foamy, about 5 minutes.
2. Add sifted bread flour, dark rye flour, and fine sea salt to the yeast mixture.
3. Mix on low speed with a dough hook until a shaggy mass forms, approximately 2 minutes.
4. Drizzle in extra virgin olive oil while continuing to mix on medium speed.
5. Knead for 8 minutes until the dough becomes smooth and elastic. Tip: The dough should pass the windowpane test when stretched thinly without tearing.
6. Fold in toasted caraway seeds until evenly distributed throughout the dough.
7. Transfer dough to a lightly oiled bowl, turning once to coat all surfaces.
8. Cover with damp cheesecloth and proof in a warm area until doubled in volume, about 1 hour.
9. Punch down the dough firmly to release air bubbles.
10. Shape into a tight round loaf, creating surface tension by pulling edges underneath.
11. Place on a parchment-lined baking sheet, cover loosely, and proof again until puffy, about 45 minutes.
12. Preheat oven to 375°F with a baking stone or heavy baking sheet inside.
13. Score the top of the loaf with a sharp lame in a crosshatch pattern.
14. Brush entire surface with the egg wash mixture using a pastry brush. Tip: Apply egg wash gently to avoid deflating the proofed dough.
15. Bake on the preheated surface for 35-40 minutes until the internal temperature reaches 190°F.
16. Transfer to a wire rack and cool completely before slicing. Tip: The loaf should sound hollow when tapped on the bottom when fully baked.

Outstanding texture features a tight, moist crumb with a substantial chew. The caraway seeds provide an aromatic counterpoint to the earthy rye notes. Serve thick slices toasted with cultured butter or as the foundation for a robust roast beef sandwich.

Garlic Parmesan Bread Rolls

Zesty garlic aroma fills the kitchen when these rolls bake. They combine soft bread with savory cheese coating. Perfect for weeknight dinners or holiday gatherings.

Ingredients

– 1 package active dry yeast
– 1 cup whole milk, warmed to 110°F
– 2 tbsp granulated sugar
– 3 cups bread flour
– 1 tsp fine sea salt
– 4 tbsp unsalted European-style butter, softened
– 6 cloves fresh garlic, minced
– ½ cup freshly grated Parmigiano-Reggiano
– 2 tbsp extra virgin olive oil
– 1 large pasture-raised egg, lightly beaten
– ¼ cup fresh parsley, finely chopped

Instructions

1. Combine yeast, warm milk, and sugar in a stand mixer bowl. Let stand for 5 minutes until foamy.
2. Add bread flour and sea salt to the yeast mixture. Mix on low speed with dough hook for 2 minutes.
3. Add softened butter and knead on medium speed for 8 minutes until dough becomes smooth and elastic.
4. Transfer dough to a lightly oiled bowl. Cover with damp cloth and proof in warm area for 1 hour until doubled.
5. Punch down dough and divide into 12 equal portions. Roll each into tight balls.
6. Arrange rolls in a buttered 9-inch round baking pan. Cover and proof for 45 minutes until puffy.
7. Preheat oven to 375°F. Brush rolls with beaten egg wash for golden crust.
8. Bake for 18-20 minutes until internal temperature reaches 190°F and tops are golden brown.
9. While baking, combine minced garlic, Parmigiano-Reggiano, olive oil, and parsley in small bowl.
10. Remove rolls from oven and immediately brush with garlic-parmesan mixture while still hot.
11. Let rolls cool in pan for 5 minutes before serving. Tip: The hot rolls absorb the garlic flavor best when brushed immediately after baking.
12. Serve warm. Tip: For extra crispiness, place under broiler for 1 minute after applying topping.
13. Store leftovers in airtight container. Tip: Reheat in 350°F oven for 5 minutes to restore crisp texture.
Oozing with garlic-infused butter, these rolls feature a tender crumb beneath their crispy cheese crust. The Parmigiano-Reggiano creates a savory umami depth that complements the aromatic garlic. Serve alongside pasta dishes or use for miniature sandwich sliders at your next gathering.

Tuscan Herb and Cheese Bread

Savor the rustic charm of this aromatic bread, where Mediterranean herbs mingle with rich cheeses in every tender crumb. Simple enough for weeknight baking yet impressive for gatherings, this loaf delivers restaurant-quality flavor with straightforward technique. Fresh rosemary and garlic infuse the dough with authentic Tuscan character from the first slice.

Ingredients

– 4 cups bread flour, sifted
– 1 ½ cups warm whole milk (110°F)
– 2 ¼ tsp active dry yeast
– 2 tbsp granulated sugar
– 1 ½ tsp fine sea salt
– 3 tbsp extra virgin olive oil
– 2 tbsp fresh rosemary, finely minced
– 3 garlic cloves, microplaned
– 1 cup sharp provolone cheese, freshly grated
– ½ cup Parmigiano-Reggiano, finely grated
– 1 large pasture-raised egg, lightly beaten
– 1 tbsp coarse sea salt for finishing

Instructions

1. Combine warm whole milk, active dry yeast, and granulated sugar in a stand mixer bowl; let stand until foamy, about 8 minutes.
2. Add sifted bread flour, fine sea salt, extra virgin olive oil, minced rosemary, and microplaned garlic to the yeast mixture.
3. Using the dough hook attachment, mix on medium-low speed until a shaggy dough forms, approximately 3 minutes.
4. Knead on medium speed until the dough becomes smooth and elastic, about 8 minutes, passing the windowpane test when stretched thinly without tearing.
5. Incorporate freshly grated provolone and finely grated Parmigiano-Reggiano at low speed until evenly distributed, about 2 minutes.
6. Transfer dough to a lightly oiled bowl, cover with damp cloth, and proof in a warm place until doubled in volume, about 1 hour 15 minutes.
7. Punch down the dough firmly to release air bubbles and shape into a tight round loaf on a floured surface.
8. Place shaped dough on a parchment-lined baking sheet, cover loosely, and proof again until puffy, about 45 minutes.
9. Preheat oven to 375°F with a baking stone or inverted sheet pan inside during the final 20 minutes of proofing.
10. Brush the loaf’s surface thoroughly with lightly beaten egg using a pastry brush, creating an even glossy coating.
11. Score the top with a sharp lame or knife in a crosshatch pattern, about ½-inch deep.
12. Sprinkle coarse sea salt generously over the egg-washed surface before baking.
13. Bake on the preheated surface for 35-40 minutes until the crust turns deep golden brown and internal temperature reaches 190°F.
14. Transfer to a wire rack immediately and cool completely before slicing, about 2 hours.

Moist, open crumb structure yields to a crisp, salty crust with herbal fragrance blooming upon slicing. The provolone creates stretchy pockets while Parmigiano-Reggiano adds nutty depth to each airy bite. Serve thick slices alongside roasted garlic olive oil or use for exceptional panini with prosciutto and arugula.

Ligurian Chestnut Bread

Kneading this rustic Ligurian bread yields a dense, nutty loaf with centuries-old tradition. Chestnut flour provides earthy sweetness while olive oil creates a tender crumb. This gluten-free bread requires careful hydration for proper texture.

Ingredients

• 2 cups chestnut flour, sifted
• 1 cup warm water (110°F)
• 2 tablespoons extra-virgin olive oil
• 1 teaspoon fine sea salt
• 1/4 teaspoon active dry yeast
• 1 tablespoon raw honey
• 1/2 cup toasted pine nuts
• 2 tablespoons fresh rosemary, finely chopped

Instructions

1. Combine warm water, honey, and yeast in a large mixing bowl; let stand until foamy, about 5 minutes.
2. Whisk sifted chestnut flour and sea salt in a separate bowl to ensure even distribution.
3. Gradually incorporate flour mixture into yeast mixture, stirring with a wooden spoon until shaggy dough forms.
4. Drizzle olive oil over dough and knead by hand for 8 minutes until smooth and slightly tacky.
5. Fold in toasted pine nuts and chopped rosemary until evenly distributed throughout dough.
6. Transfer dough to oiled bowl, cover with damp cloth, and proof in warm place until doubled, about 2 hours.
7. Punch down dough and shape into round loaf on parchment-lined baking sheet.
8. Score top with sharp knife in crosshatch pattern to control expansion during baking.
9. Proof loaf uncovered for 45 minutes until puffy but not quite doubled in size.
10. Preheat oven to 375°F with baking stone or inverted sheet pan for even heat distribution.
11. Bake for 35-40 minutes until crust is deeply browned and internal temperature reaches 205°F.
12. Transfer to wire rack and cool completely before slicing to prevent gummy texture.

Perfectly baked chestnut bread boasts a crackly crust encasing moist, dense crumb with resinous rosemary notes. Toasted pine nuts provide crunch against the flour’s natural sweetness. Serve thick slices with aged pecorino and bitter greens for contrasting flavors.

Sweet Italian Panettone

Wondering how to make authentic Italian panettone at home? This sweet bread requires patience but rewards with incredible flavor. Follow these precise steps for bakery-quality results.

Ingredients

– 4 cups high-protein bread flour
– 1/2 cup granulated sugar
– 1 tablespoon active dry yeast
– 3/4 cup warm whole milk (110°F)
– 3 pasture-raised eggs, lightly beaten
– 1/2 cup European-style unsalted butter, softened
– 1 teaspoon fine sea salt
– 1 cup mixed candied citrus peel
– 1/2 cup golden raisins
– 1 teaspoon pure vanilla extract
– 1/4 teaspoon orange blossom water

Instructions

1. Combine warm milk, yeast, and 1 tablespoon sugar in a small bowl; let stand until foamy, about 10 minutes.
2. In a stand mixer with dough hook, mix flour, remaining sugar, and salt on low speed for 30 seconds.
3. Add yeast mixture, beaten eggs, and softened butter; mix on medium until dough pulls away from bowl sides, about 8 minutes.
4. Knead in candied citrus peel, golden raisins, vanilla extract, and orange blossom water until evenly distributed.
5. Transfer dough to a lightly oiled bowl, cover with plastic wrap, and proof in a warm place until doubled in size, about 2 hours.
6. Punch down dough and divide between two 6-inch parchment-lined panettone molds.
7. Let shaped dough rise until molds are 3/4 full, about 1.5 hours. Tip: For optimal rise, maintain consistent 75°F room temperature.
8. Preheat oven to 350°F and bake for 40-45 minutes until internal temperature reaches 190°F.
9. Immediately invert pans and suspend bread upside down on cooling racks for 6 hours. Tip: This prevents collapsing and ensures proper texture.
10. Cool completely before slicing with a serrated bread knife. Tip: For enhanced flavor, wrap cooled panettone and rest for 24 hours before serving.

Zesty citrus notes and buttery richness define this classic bread. The crumb remains remarkably light and airy despite the dense fruit additions. Serve thick slices toasted with mascarpone or use day-old pieces for exceptional French toast.

Savory Pesto Swirl Bread

Mornings demand something special, and this pesto-swirled bread delivers. Its aromatic basil filling and golden crust transform ordinary breakfasts into memorable meals. Perfect with eggs or simply toasted with butter.

Ingredients

– 4 cups bread flour
– 1 ½ cups warm whole milk (110°F)
– 2 ¼ tsp active dry yeast
– 2 tbsp granulated sugar
– 1 tsp fine sea salt
– 2 pasture-raised eggs, lightly beaten
– ¼ cup extra virgin olive oil
– 1 cup homemade basil pesto
– 1 egg yolk mixed with 1 tbsp heavy cream (for egg wash)
– Flaky sea salt for finishing

Instructions

1. Combine warm whole milk (110°F), active dry yeast, and granulated sugar in a stand mixer bowl. Let stand for 5 minutes until foamy.
2. Add bread flour, fine sea salt, lightly beaten pasture-raised eggs, and extra virgin olive oil to the yeast mixture.
3. Knead with dough hook attachment on medium speed for 8 minutes until smooth and elastic.
4. Transfer dough to a lightly oiled bowl, cover with damp cloth, and proof in a warm place for 1 hour until doubled in size.
5. Roll proofed dough into a 12×16-inch rectangle on a lightly floured surface.
6. Spread homemade basil pesto evenly over the entire surface, leaving a ½-inch border.
7. Tightly roll the dough lengthwise into a log, pinching the seam to seal.
8. Using a sharp serrated knife, slice the log in half lengthwise, exposing the pesto swirls.
9. Twist the two halves together with cut sides facing up, maintaining the spiral pattern.
10. Coil the twisted dough into a greased 9-inch round cake pan.
11. Cover with plastic wrap and proof for 45 minutes until puffy.
12. Preheat oven to 375°F during the final 15 minutes of proofing.
13. Brush the entire surface with egg yolk and heavy cream mixture.
14. Sprinkle flaky sea salt generously over the top.
15. Bake at 375°F for 30-35 minutes until deeply golden and internal temperature reaches 190°F.
16. Cool in pan for 10 minutes, then transfer to wire rack.

This bread achieves a crisp, salt-flecked crust that gives way to tender, swirl-revealing slices. The pesto’s garlic and pine nut notes deepen during baking, creating pockets of savory intensity. Try tearing warm pieces to accompany tomato soup or slicing thick for next-day sandwiches.

Zesty Lemon and Thyme Bread

Just when you need a bright, aromatic quick bread, this citrus-forward loaf delivers. Juicy lemon zest and fragrant thyme create a sophisticated flavor profile that pairs beautifully with afternoon tea or morning coffee. The tender crumb makes each slice exceptionally moist and satisfying.

Ingredients

– 2 cups all-purpose flour, sifted
– 1 cup granulated sugar
– 2 teaspoons baking powder
– ½ teaspoon fine sea salt
– 2 tablespoons fresh thyme leaves, finely chopped
– 2 tablespoons lemon zest, freshly grated
– ¾ cup whole milk, at room temperature
– 2 large pasture-raised eggs, lightly beaten
– ½ cup unsalted European-style butter, melted and cooled
– ¼ cup fresh lemon juice, strained

Instructions

1. Preheat your oven to 350°F and thoroughly grease a 9×5-inch loaf pan with butter.
2. Whisk together the sifted all-purpose flour, granulated sugar, baking powder, and fine sea salt in a large mixing bowl until fully combined.
3. Add the finely chopped fresh thyme leaves and freshly grated lemon zest to the dry ingredients, distributing them evenly throughout the mixture.
4. In a separate bowl, combine the room-temperature whole milk, lightly beaten pasture-raised eggs, cooled melted unsalted European-style butter, and strained fresh lemon juice, whisking until fully emulsified.
5. Pour the wet ingredients into the dry ingredients and fold gently with a spatula until just combined, being careful not to overmix the batter.
6. Transfer the batter to the prepared loaf pan and spread evenly with an offset spatula to create a level surface.
7. Bake at 350°F for 45-50 minutes, or until the top is golden brown and a toothpick inserted into the center comes out completely clean.
8. Cool the bread in the pan on a wire rack for exactly 15 minutes before carefully turning it out to cool completely.

Delicate and aromatic, this bread features a tender, moist crumb with bright citrus notes balanced by earthy thyme. Serve thick slices lightly toasted with honey-infused butter for breakfast, or pair with sharp aged cheddar for an elegant afternoon snack. The crisp golden crust gives way to a soft interior that stays fresh for days when properly stored.

Rich Italian Porcini Mushroom Bread

Crafting this earthy, aromatic bread transforms your kitchen into an Italian bakery. Rich porcini mushrooms infuse every bite with deep umami flavor, while the crust develops a satisfying crackle. This recipe delivers professional results with straightforward techniques anyone can master.

Ingredients

– 1 cup dried porcini mushrooms, finely ground
– 3 cups bread flour
– 1 ½ cups warm water (110°F)
– 2 ¼ tsp active dry yeast
– 2 tbsp extra virgin olive oil
– 1 ½ tsp fine sea salt
– 1 tbsp fresh thyme leaves
– 1 tsp freshly cracked black pepper

Instructions

1. Combine warm water and yeast in a large bowl, letting it activate for 5 minutes until foamy.
2. Whisk in olive oil, then add bread flour, ground porcini mushrooms, sea salt, thyme, and black pepper.
3. Mix with a wooden spoon until a shaggy dough forms, about 2 minutes.
4. Turn dough onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic.
5. Place dough in a lightly oiled bowl, cover with a damp cloth, and let rise in a warm place for 1 hour until doubled.
6. Punch down dough to release air bubbles, then shape into a round loaf on a parchment-lined baking sheet.
7. Score the top with a sharp knife in a cross pattern, about ¼-inch deep.
8. Let the shaped loaf proof for 30 minutes until slightly puffed.
9. Preheat oven to 425°F with a baking stone or inverted baking sheet inside.
10. Bake the loaf for 25-30 minutes until the crust is deep golden brown and sounds hollow when tapped.
11. Transfer to a wire rack and let cool completely before slicing, about 2 hours.
Lasting satisfaction comes from the bread’s complex earthy notes and chewy, open crumb structure. Serve thick slices toasted with cultured butter or use for exceptional mushroom sandwiches. The porcini flavor intensifies overnight, making this even better the next day.

Crusty Italian Baguette

Rustic, golden, and impossibly crisp, this artisan baguette delivers that signature crackle with every bite. Perfect for tearing and sharing, it’s a simple pleasure that elevates any meal. Master the basics, and you’ll never look back.

Ingredients

– 4 cups high-protein bread flour
– 1 ½ cups filtered water, at 105°F
– 2 tsp fine sea salt
– 2 tsp active dry yeast
– 1 tbsp extra-virgin olive oil
– 1 tbsp semolina flour, for dusting

Instructions

1. Combine 4 cups high-protein bread flour, 2 tsp fine sea salt, and 2 tsp active dry yeast in a large mixing bowl.
2. Pour in 1 ½ cups filtered water at 105°F and 1 tbsp extra-virgin olive oil.
3. Mix with a dough hook on low speed for 2 minutes until a shaggy dough forms.
4. Increase speed to medium and knead for 8 minutes until the dough is smooth and elastic.
5. Transfer the dough to a lightly oiled bowl, cover with a damp cloth, and let rise in a warm place for 1 hour or until doubled in size.
6. Gently deflate the dough and divide it into two equal portions.
7. Shape each portion into a tight 14-inch log, tapering the ends.
8. Place the shaped loaves on a baking sheet dusted with 1 tbsp semolina flour.
9. Score the tops of the loaves with a sharp lame or razor blade at a 30-degree angle, making 4-5 diagonal slashes.
10. Cover loosely with a floured kitchen towel and proof for 30 minutes until slightly puffed.
11. Preheat the oven to 475°F with a baking stone or inverted baking sheet inside.
12. Place a small oven-safe pan on the bottom rack and pour 1 cup of boiling water into it just before baking.
13. Transfer the loaves to the preheated baking stone and bake for 20-25 minutes until deeply golden and hollow-sounding when tapped.
14. Cool completely on a wire rack before slicing.
Zesty and aromatic, this baguette boasts a crackly crust that gives way to a tender, airy crumb. Serve it warm with cultured butter or use it as the foundation for bruschetta topped with heirloom tomatoes and fresh basil.

Spicy Italian Sausage Bread

Mouthwatering aromas of fennel and garlic will fill your kitchen with this savory spiral bread. Spicy Italian sausage bread combines rich meat with pillowy dough in a visually stunning presentation. This recipe delivers professional results with straightforward techniques anyone can master.

Ingredients

– 1 lb spicy Italian sausage, casings removed
– 3 cups bread flour
– 1 cup warm whole milk (110°F)
– 2 tsp active dry yeast
– 1 tbsp granulated sugar
– 1 tsp fine sea salt
– 2 large pasture-raised eggs, lightly beaten
– ¼ cup extra virgin olive oil
– ½ cup grated Parmigiano-Reggiano
– 1 tbsp fennel seeds, toasted
– 2 garlic cloves, microplaned
– 1 large egg yolk mixed with 1 tbsp heavy cream (for egg wash)

Instructions

1. Combine warm whole milk, active dry yeast, and granulated sugar in a stand mixer bowl. Let stand for 5 minutes until foamy.
2. Add bread flour, fine sea salt, lightly beaten pasture-raised eggs, and extra virgin olive oil to the yeast mixture.
3. Knead with dough hook attachment on medium speed for 8 minutes until smooth and elastic.
4. Transfer dough to an oiled bowl, cover with plastic wrap, and proof in a warm place for 1 hour until doubled in size.
5. While dough proofs, brown spicy Italian sausage in a skillet over medium-high heat for 6-8 minutes, breaking into small crumbles.
6. Drain excess fat from sausage and stir in grated Parmigiano-Reggiano, toasted fennel seeds, and microplaned garlic cloves.
7. Punch down proofed dough and roll into a 12×16-inch rectangle on a lightly floured surface.
8. Spread sausage mixture evenly over dough, leaving a ½-inch border on all sides.
9. Tightly roll dough lengthwise into a log, pinching the seam to seal completely.
10. Using a sharp serrated knife, cut the log in half lengthwise to expose the spiral layers.
11. Twist the two halves together with cut sides facing upward, maintaining even tension throughout.
12. Carefully transfer the twist to a parchment-lined baking sheet, forming it into a circle or oval shape.
13. Cover loosely with plastic wrap and proof for 45 minutes until puffy but not quite doubled.
14. Preheat oven to 375°F during the final 15 minutes of proofing.
15. Brush the entire surface with egg yolk and heavy cream mixture using a pastry brush.
16. Bake at 375°F for 25-30 minutes until golden brown and internal temperature reaches 190°F.
17. Transfer to a wire rack and cool for at least 20 minutes before slicing.
Outstanding layers of tender crumb contrast with the spicy sausage filling in every slice. The crisp golden exterior gives way to a soft, aromatic interior perfect for tearing and sharing. Serve warm with marinara for dipping or slice thick for exceptional sandwiches.

Traditional Paninoteca Bread

Zesty yet comforting, this traditional paninoteca bread delivers the authentic Italian sandwich experience. Its crisp crust and airy crumb provide the perfect foundation for both simple and elaborate fillings. Master this versatile bread to elevate your panini game instantly.

Ingredients

• 4 cups bread flour, sifted
• 1 ½ cups warm filtered water (110°F)
• 2 ¼ teaspoons active dry yeast
• 2 tablespoons extra virgin olive oil
• 1 ½ teaspoons fine sea salt
• 1 tablespoon malt syrup
• Cornmeal for dusting

Instructions

1. Combine warm filtered water and active dry yeast in a large mixing bowl.
2. Whisk yeast mixture until fully dissolved, about 30 seconds.
3. Add malt syrup and extra virgin olive oil to the yeast mixture.
4. Gradually incorporate sifted bread flour while mixing on low speed.
5. Add fine sea salt once half the flour is incorporated.
6. Knead dough on a floured surface for 8-10 minutes until smooth and elastic.
7. Place dough in a lightly oiled bowl and cover with damp cloth.
8. Proof dough in a warm area (75°F) until doubled in size, about 1 hour.
9. Punch down dough to release air bubbles.
10. Divide dough into two equal portions and shape into oval loaves.
11. Place loaves on a baking sheet dusted with cornmeal.
12. Score the tops of the loaves with three diagonal slashes.
13. Proof loaves for 30 minutes until slightly puffed.
14. Preheat oven to 425°F with a baking stone or steel inside.
15. Bake loaves for 25-28 minutes until golden brown with an internal temperature of 200°F.
16. Transfer baked loaves to a wire rack to cool completely.

Hearty crusts crackle when sliced, revealing a tender, hole-studded interior that soaks up olive oil and sandwich fillings beautifully. The subtle malt sweetness balances the wheat-forward flavor profile perfectly. For an elevated presentation, slice thick and grill with high-quality prosciutto and aged provolone.

Roasted Red Pepper and Olive Bread

Rustic and aromatic, this roasted red pepper and olive bread delivers Mediterranean flavors in every slice. Roasted red peppers add subtle sweetness while kalamata olives provide briny depth. The combination creates a visually striking loaf with marbled red and purple swirls throughout the crumb.

Ingredients

• 3 cups bread flour
• 1 ½ tsp fine sea salt
• 2 ¼ tsp active dry yeast
• 1 ¼ cups warm water (110°F)
• 2 tbsp extra virgin olive oil
• ¾ cup jarred roasted red peppers, patted dry and finely chopped
• ½ cup pitted kalamata olives, roughly chopped

Instructions

1. Combine bread flour, fine sea salt, and active dry yeast in a large mixing bowl.
2. Pour in warm water (110°F) and extra virgin olive oil, then mix until a shaggy dough forms.
3. Knead the dough on a lightly floured surface for 8-10 minutes until smooth and elastic.
4. Gently incorporate the chopped roasted red peppers and kalamata olives until evenly distributed.
5. Place the dough in a lightly oiled bowl, cover with a damp cloth, and let rise in a warm place for 1 ½ hours or until doubled in size.
6. Punch down the risen dough to release air bubbles, then shape into a round loaf.
7. Score the top of the loaf with a sharp blade in a crosshatch pattern to control expansion during baking.
8. Place the shaped loaf on a parchment-lined baking sheet, cover, and proof for 45 minutes.
9. Preheat oven to 425°F with a baking stone or inverted baking sheet inside.
10. Bake the bread for 30-35 minutes until the crust is deep golden brown and sounds hollow when tapped.
11. Transfer the baked bread to a wire rack and let cool completely before slicing.

Dense yet tender crumb surrounds vibrant pockets of sweet pepper and salty olive. Toasted slices develop a crisp exterior that contrasts beautifully with the moist interior. Serve thick slices alongside olive oil for dipping or use for robust sandwiches with cured meats and aged cheeses.

Heavenly Italian Easter Bread

A traditional Italian Easter bread that brings festive elegance to any spring table. This enriched dough features aromatic citrus and anise notes. Perfect for celebrating the season with family and friends.

Ingredients

– 4 cups high-protein bread flour
– ¾ cup granulated sugar
– 2¼ teaspoons active dry yeast
– 1 teaspoon fine sea salt
– ¾ cup whole milk, warmed to 110°F
– 3 pasture-raised eggs, lightly beaten
– ½ cup European-style unsalted butter, softened
– 1 tablespoon freshly grated orange zest
– 1 teaspoon pure anise extract
– 6 raw dyed Easter eggs
– 1 egg white, lightly beaten for egg wash
– 2 tablespoons turbinado sugar for sprinkling

Instructions

1. Combine bread flour, granulated sugar, active dry yeast, and fine sea salt in the bowl of a stand mixer fitted with a dough hook.
2. Pour warmed whole milk into the dry ingredients and mix on low speed until just combined.
3. Add lightly beaten pasture-raised eggs and mix for 1 minute until incorporated.
4. Add softened European-style unsalted butter in three additions, mixing for 2 minutes between each addition.
5. Incorporate freshly grated orange zest and pure anise extract, then knead on medium speed for 8 minutes until the dough becomes smooth and elastic.
6. Transfer the dough to a lightly oiled bowl, cover with plastic wrap, and proof in a warm place for 1½ hours or until doubled in size.
7. Punch down the dough and divide into 12 equal portions, rolling each into 16-inch ropes.
8. Twist two ropes together to form a braid, then shape into a circle and place on a parchment-lined baking sheet.
9. Gently press 3 raw dyed Easter eggs into the center of each braided circle, spacing them evenly.
10. Cover the shaped breads with a clean kitchen towel and proof for 45 minutes until puffy.
11. Preheat oven to 350°F and brush the proofed breads with lightly beaten egg white.
12. Sprinkle turbinado sugar generously over the egg-washed surfaces.
13. Bake for 25-30 minutes until golden brown and the internal temperature reaches 190°F.
14. Transfer to a wire rack and cool completely before serving.

Expect a tender, golden crumb with subtle citrus brightness and warm anise undertones. The bread’s soft texture contrasts beautifully with the crunchy sugar crust. For an elegant presentation, slice thick and serve with sweet mascarpone or fruit preserves.

Sicilian Orange and Fennel Bread

Just when you think you’ve tasted every bread variation, Sicilian orange and fennel bread arrives with its vibrant citrus aroma and subtle licorice notes. This aromatic loaf combines sweet and savory elements in perfect harmony, creating a sophisticated yet approachable baked good that elevates any meal. The distinctive flavor profile makes it equally suitable for breakfast toast or as an accompaniment to savory dishes.

Ingredients

– 4 cups bread flour, sifted
– 1 cup fresh orange juice, strained
– 2 tbsp orange zest, finely grated
– 2 tbsp fennel seeds, toasted and lightly crushed
– 1 packet active dry yeast
– 1/4 cup extra virgin olive oil
– 1 tsp fine sea salt
– 1 tbsp raw honey
– 1/4 cup warm water (110°F)
– 1 pasture-raised egg, lightly beaten for egg wash

Instructions

1. Combine warm water, honey, and yeast in a small bowl, then let stand for 10 minutes until foamy.
2. Whisk together bread flour and sea salt in a large mixing bowl.
3. Create a well in the center of the flour mixture and pour in the activated yeast mixture, orange juice, orange zest, and olive oil.
4. Mix with a wooden spoon until a shaggy dough forms, then turn out onto a lightly floured surface.
5. Knead the dough for 8-10 minutes until smooth and elastic, adding toasted fennel seeds during the final 2 minutes of kneading.
6. Place dough in a lightly oiled bowl, cover with a damp cloth, and let rise in a warm place for 1.5 hours until doubled in size.
7. Punch down the risen dough and shape into a round loaf on a parchment-lined baking sheet.
8. Cover with the damp cloth again and let proof for 45 minutes until puffy.
9. Preheat oven to 375°F and brush the loaf with the beaten egg wash.
10. Score the top of the loaf with a sharp blade in a crosshatch pattern.
11. Bake for 30-35 minutes until golden brown and the internal temperature reaches 190°F.
12. Transfer to a wire rack and let cool completely before slicing.

Orange zest provides the brightest flavor when freshly grated, avoiding the bitter white pith. Toasting fennel seeds enhances their aromatic oils, releasing more complex flavors into the bread. Proper cooling ensures the crumb structure sets completely, preventing a gummy texture. Outstanding with its crisp crust and tender, aromatic crumb, this bread features delightful bursts of citrus and subtle anise notes. The complex flavor profile makes it exceptional when toasted and topped with ricotta cheese or served alongside roasted pork dishes.

Soft Italian Breakfast Brioche

Very few breakfast pastries achieve that perfect balance of buttery richness and feather-light texture. This Italian-inspired brioche delivers exactly that with its tender crumb and delicate sweetness. Versatile enough for sweet or savory toppings, it elevates any morning spread.

Ingredients

– 4 cups bread flour
– 1/2 cup granulated sugar
– 2 1/4 tsp active dry yeast
– 1 tsp fine sea salt
– 3 pasture-raised eggs, lightly beaten
– 1/2 cup whole milk, warmed to 110°F
– 1 cup European-style butter, softened
– 1 egg yolk mixed with 1 tbsp heavy cream (for egg wash)
– Pearl sugar for sprinkling

Instructions

1. Combine bread flour, granulated sugar, active dry yeast, and fine sea salt in the bowl of a stand mixer fitted with a dough hook.
2. Add lightly beaten pasture-raised eggs and warmed whole milk to the dry ingredients.
3. Mix on medium speed for 5 minutes until the dough begins to pull away from the sides of the bowl.
4. Add softened European-style butter one tablespoon at a time, waiting until each addition is fully incorporated before adding the next.
5. Continue kneading for 8-10 minutes until the dough becomes smooth, elastic, and passes the windowpane test (Tip: Stretch a small piece of dough between your fingers – it should form a thin, translucent membrane without tearing).
6. Transfer the dough to a lightly oiled bowl, cover with plastic wrap, and let rise in a warm place for 1.5-2 hours until doubled in size.
7. Punch down the dough and divide into 12 equal portions, shaping each into a smooth ball.
8. Arrange the dough balls in a greased 9×13-inch baking pan, leaving small gaps between them.
9. Cover with a clean kitchen towel and let proof for 45-60 minutes until puffy and nearly doubled.
10. Preheat your oven to 350°F during the last 15 minutes of proofing.
11. Brush the tops gently with the egg wash mixture using a pastry brush (Tip: Apply the wash carefully to avoid deflating the delicate proofed dough).
12. Sprinkle generously with pearl sugar.
13. Bake for 22-25 minutes until deep golden brown and the internal temperature reaches 190°F when tested with an instant-read thermometer (Tip: The sugar topping should appear slightly caramelized but not burned).
14. Transfer to a wire rack and let cool for at least 30 minutes before serving.

Meticulously layered butter creates that signature flaky, tender crumb that practically melts in your mouth. The subtle sweetness pairs beautifully with both fruit preserves and savory accompaniments like prosciutto. For an extra indulgence, split and toast slices before slathering with mascarpone and fresh berries.

Conclusion

Amazing! These 19 bread machine recipes bring authentic Italian flavors right to your kitchen. From crusty loaves to soft focaccia, there’s something for every craving. Which one will you try first? Bake up your favorite, then share your results in the comments below—and don’t forget to pin this article to your Pinterest boards for easy reference. Happy baking!