Italian Bread

This Italian bread is made entirely in a bread machine, so there’s no kneading, no shaping, and no watching the oven. Six ingredients go in, you press start, and the machine handles mixing, rising, and baking.

Stiffly beaten egg whites are what set this apart from a basic bread machine loaf. They add lightness and structure to the crumb, giving you that soft, airy interior you’d expect from a bakery Italian loaf rather than the dense, heavy texture bread machines sometimes produce.

Bread flour is a must here, not all-purpose. The higher protein content develops more gluten during the machine’s kneading cycle, which gives the loaf better structure and a chewier bite.

Pro Tips

• Beat the egg whites to stiff peaks before adding them. Under-beaten whites deflate during mixing and won’t lighten the bread.
• Use water that’s hot but not boiling. Around 110°F (43°C) is ideal for activating the yeast without killing it.
• Make sure the butter is truly at room temperature so it incorporates evenly into the dough.
• Check your bread machine’s recommended ingredient order. Some models want liquids first, others want dry ingredients on the bottom.

Variations

• Add a tablespoon of dried Italian herbs (oregano, basil, rosemary) for a seasoned loaf.
• Brush the top with melted butter immediately after removing from the machine for a softer crust.
• Swap a tablespoon of the sugar for honey for a slightly different sweetness.