Pane Italiano



I adapted this peasant bread from a bread machine recipe and used a KitchenAid stand up mixer to prepare the dough.

★★★★★ 1 vote
Yield: 1 pound loaf
1 Hr 40 Min
30 Min


6 oz
warm water (not too hot though!)
1 tsp
active dry yeast
2 c
unbleached flour (i replace 2/3 cup of white unbleached flour with whole wheat flour)
1 tsp


1Place the water and active dry yeast in the mixing bowl. Let sit for 5 minutes.
2Add the flour and salt. KNEAD for a few minutes until the dough is elastic and not sticky.
3Allow dough to rest for 45 minutes covered in the mixing bowl.
4Shape the dough into a long loaf or round ball and place on a parchment lined baking sheet.
5Let rise in a warm oven for 45 minutes.
6Preheat oven to 400 degrees. Once the oven is to temperature slash the dough on top with a sharp knife and lightly dust with flour. (I also added a sprinkle of kosher salt to the top.)
7Bake for 30 minutes, turning the pan around at the fifteen minute mark. Bake until browned and bread sounds hollow when tapped.

For a 1 1/2 pound loaf you will need: 3 cups flour, 9 ounces warm water, 1 1/2 teaspoons active dry yeast and 1 1/2 teaspoons salt.

For an automatic bread machine: Place everything in the bread pan in order suggested in your ABM manual.

About this Recipe

Course/Dish: Other Breads
Main Ingredient: Flour
Regional Style: Italian
Dietary Needs: Vegan