Italian Country Bread Machine Mix

Take a trip to Italy with us. We think you will love this simple artisan bread. Make the bread in your bread machine or your oven. Our Italian Country Bread is a soft, chewy artisan bread made with a pre-ferment that gives it just a touch of country sour, the...

Take a trip to Italy with us. We think you will love this simple artisan bread.

Make the bread in your bread machine or your oven.

Our Italian Country Bread is a soft, chewy artisan bread made with a pre-ferment that gives it just a touch of country sour, the same pre-ferment used in ciabatta bread. It's reminiscent of a French bread but with a softer, moister texture. It makes a unique sandwich bread, perfect for toasting or even eating it with just a bit of jam or butter.

  • Makes one large loaf

  • Makes perfect bread in 2-pound bread machines--or in the oven.

  • SAF yeast packet included!

  • Directions and tips for perfect bread are included.

Water temperature is critical if you make this bread in your bread machine. Please use a thermometer to measure water at exactly 80 degrees. A ten-degree difference in water temperature can double the growth rate of the yeast. These bread mixes are satisfaction guaranteed when you use a thermometer.

This artisan bread looks like ciabatta bread, but it isn't. It doesn't have a labyrinth of big open holes like ciabatta, but it does have an open crumb, a fantastic chewy crust, and a country sour taste. 

You'll amaze your family and friends with this simple bread.


  1. Mix the bread according to package instructions using the dough setting. The cycle is 1 1/2 hours in most machines. Let the dough set in the machine for another 30 minutes while it rises.
  2. Line an 11x17-baking sheet with parchment paper. Put a heavy dusting of flour on the parchment paper.
  3. Lightly dust your countertop with flour. Dump the dough onto the countertop and pat and pull the dough into a flat, rough log 5 inches wide by about 18 inches in length.
  4. Cut the log horizontally into two pieces to make two loaves. Place each loaf on the prepared sheet pan to rise. Place the pan in a proofing bag or cover it with plastic.
  5. Let the bread rise for one to 1 1/2 hours at room temperature until it triples in size. (If your kitchen is cool, consider setting the bagged dough in front of the window to pick up a little solar heat.)
  6. Twenty minutes before baking, preheat the oven to 425F. If you have a baking stone, place that in the oven to heat.
  7. When you're ready to bake, generously dust the loaves with flour with a flour shaker and sprinkle or mist some water on the bread. Place the baking sheet with the loaves in the oven. (If you are using a baking stone, slide the loaves onto the stone.) Bake them for 20 to 25 minutes or until the crust turns a deep golden brown.
  8. Turn the oven off, prop the door open about five inches and let the bread cool for at least 15 minutes.

Baker's Note: You can use your stand-type mixer if you don't have a bread machine. Use your dough hook and knead the bread for at least ten minutes at medium-high speed. The dough will be sticky. Cover and let it rise for at least an hour. Then put the dough on the counter and proceed from there.

Directions for baking your bread in a loaf pan in the oven

To bake this mix in your oven, follow the directions on the package.

  1. Place the mix in your stand-type mixer along with the yeast and melted butter or oil (if called for on package directions). Add water. Use 110 F water instead of 80 F.
  2. With the dough hook, mix slowly until the dough ball forms. Turn the speed to medium-high and mix for five to ten minutes until the gluten forms and the dough becomes stretchy and elastic.
  3. Place the dough in a large greased bowl, cover, and let rise until doubled, about one hour, depending on room temperature.
  4. Preheat your oven to 350 F. Turn the dough onto a lightly greased or floured work area and form your loaf. Place your dough in a 9 x 5-inch pan or other pan and let rise until the size has doubled. When the bread has raised, place the loaf on the center rack of the oven. Bake for 30 minutes or until the bread is baked. The internal temperature should reach 190¡F. Remove the loaf from the pan and let it cool slightly before slicing.


    If you make this bread in your bread machine, water temperature is critical. Please use a thermometer to measure water at 80 F, and we'll guarantee the bread. If you are baking the bread in the oven, use water that is 110 F.

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    Italian Country Bread Machine Mix
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