{"product_id":"italian-country-bread-machine-or-oven-mix-copy","title":"Only $4.99! Italian Country Bread Machine or Oven Mix (Limit 1)","description":"\u003cp\u003e  \u003c\/p\u003e\n\u003cp\u003eSee the reviews here. \u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eLook what you can make with this amazing bread!\u003c\/em\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli style=\"font-style: italic;\"\u003e\u003cem\u003eYour Questions About This Bread\u003c\/em\u003e\u003c\/li\u003e\n\u003cli style=\"font-style: italic;\"\u003e\u003cem\u003eHow to Make Panzanella Bread Salads and Other Bread Salads\u003c\/em\u003e\u003c\/li\u003e\n\u003cli style=\"font-style: italic;\"\u003e\u003cem\u003eHow to Make Croutons for Soups and Salads\u003c\/em\u003e\u003c\/li\u003e\n\u003cli style=\"font-style: italic;\"\u003e\u003cem\u003eHow to Make Roasted Garlic Bread\u003c\/em\u003e\u003c\/li\u003e\n\u003cli style=\"font-style: italic;\"\u003eRoasted Garlic Oil: A Johnny Carino's Copycat Recipe\u003c\/li\u003e\n\u003cli style=\"font-style: italic;\"\u003eWhat Others Say About This Bread \u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp style=\"text-align: center;\"\u003e \u003c\/p\u003e\n\u003cp style=\"text-align: center;\"\u003e****************************************************************************\u003c\/p\u003e\n\u003cp\u003eThe taste is country sour, not quite a sourdough but a distinctive country artisan bread flavor. It tastes like it came from a village in the mountains of Italy or Switzerland. It forms a distinctive backdrop to any sandwich you make.\u003c\/p\u003e\n\u003cp\u003eThe crumb carries this country sour taste yet is moist, soft, and chewy.\u003c\/p\u003e\n\u003cp\u003eThe crust is crisp and crackly, lighter than sourdough but distinctive and chewy.  \u003c\/p\u003e\n\u003cp\u003eIt's a delightful bread. Use it for sandwiches, for dipping, and for table bread.\u003c\/p\u003e\n\u003cp\u003eThis is a five-star bread, with 113 of 119 reviews. \"This bread is so good it's scary! Maybe it's perfect!\"\u003c\/p\u003e\n\u003cblockquote\u003e\n\u003cdiv class=\"jdgm-rev__content\"\u003e\"This bread is delicious! Rises well - crusty outside, chewy\/light inside.\"  \u003cspan class=\"jdgm-rev__author-wrapper\"\u003e\u003cspan class=\"jdgm-rev__author\"\u003eCris Parr\u003c\/span\u003e\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"jdgm-rev__content\"\u003e\n\u003cspan class=\"jdgm-rev__author-wrapper\"\u003e\u003cspan class=\"jdgm-rev__author\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"jdgm-rev__content\"\u003e\n\u003cspan class=\"jdgm-rev__author-wrapper\"\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/span\u003e\". . .  this bread has to be my favorite. It is moist with a crunchy outside, and has the perfect chew. I can slice it thin, and it doesn’t fall apart. Plus, it takes like Heaven.\"  \u003cspan class=\"jdgm-rev__author-wrapper\"\u003e\u003cspan class=\"jdgm-rev__author\"\u003eLinda Christensen\u003c\/span\u003e\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"jdgm-rev__content\"\u003e\n\u003cspan class=\"jdgm-rev__author-wrapper\"\u003e\u003cspan class=\"jdgm-rev__author\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"jdgm-rev__content\"\u003e\" . . . The flavor reminds us of the Italian bread we used to get at our local bakery every Sunday morning when we were kids! What a treat. Easy to make, easier to eat and enjoy.\"  \u003cspan class=\"jdgm-rev__author-wrapper\"\u003e\u003cspan class=\"jdgm-rev__author\"\u003eBenjamin Uticone\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003e\u003c\/span\u003e\n\u003c\/div\u003e\n\u003c\/blockquote\u003e\n\u003cdiv class=\"jdgm-rev__content\"\u003e\u003cspan class=\"jdgm-rev__author-wrapper\"\u003e\u003cspan\u003e \u003c\/span\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv class=\"jdgm-rev__content\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003ch4\u003eYour Questions About this Bread\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003e\u003cspan style=\"color: rgb(14, 140, 50);\"\u003eIs this a sourdough bread?\u003c\/span\u003e \u003c\/strong\u003eNot really. It's a European country sour—a little sour without being a full-blown sourdough. \u003cspan\u003eIt tastes slightly sourdough, not nearly like a full sourdough bread. but more character and taste than a grocery store loaf.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e\u003cspan style=\"color: rgb(17, 140, 52);\"\u003eIs it crusty like a sourdough?\u003c\/span\u003e \u003c\/strong\u003eIt's more like a French \u003ca href=\"https:\/\/www.preparedpantry.com\/collections\/breads\"\u003ebread\u003c\/a\u003e—crusty on the outside but soft in the middle. It's more crackly than chewy. The interior is creamy and soft.\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003e\u003cspan style=\"color: rgb(17, 143, 47);\"\u003e\u003cstrong\u003eWhat's the difference between a French bread and an Italian bread?\u003c\/strong\u003e\u003c\/span\u003e Both French and Italian breads are broad in scope and can vary from region to region with overlap. Some Italian breads have herbs--this one doesn't.  Some Italian breads have traces of olive oil and milk.  This one has a touch of dairy.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003e\u003cspan style=\"color: rgb(10, 143, 30);\"\u003e\u003cstrong\u003eWill my kids like it?\u003c\/strong\u003e\u003c\/span\u003e Kids like white bread. This is white. \u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003e\u003cstrong\u003e\u003cspan style=\"color: rgb(15, 124, 46);\"\u003eCan I make it round or long?\u003c\/span\u003e \u003c\/strong\u003eYou can make it any shape you want, even sandwich rolls. \u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003e\u003c\/span\u003e\u003cspan style=\"color: rgb(17, 140, 52);\"\u003e\u003cstrong\u003eWhy is the water temperature important?\u003c\/strong\u003e\u003c\/span\u003e\u003cspan\u003e The ideal temperature for yeast is 79 degrees. That's where yeast grows best. \u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong style=\"font-size: 1.05rem;\"\u003e\u003cspan style=\"color: rgb(13, 153, 47);\"\u003eIs it sweet at all?\u003c\/span\u003e \u003c\/strong\u003e\u003cspan style=\"font-size: 1.05rem;\"\u003eNot really, pleasant, but not sweet. Actually, it's a little sour.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003e\u003cspan style=\"color: rgb(19, 148, 50);\"\u003e\u003cstrong\u003eWhat do I need to add?\u003c\/strong\u003e\u003c\/span\u003e Only water.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong style=\"font-size: 1.05rem;\"\u003e\u003cspan style=\"color: rgb(28, 155, 64);\"\u003eIt says \"no preservatives.\"\u003c\/span\u003e  \u003c\/strong\u003e\u003cspan style=\"font-size: 1.05rem;\"\u003eWe add nothing except a touch of dough enhancer to help the yeast grow.  Without preservatives, it won't last forever. If you're not going to use it in four or five days, freeze the extra.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp style=\"text-align: right;\"\u003eDennis Weaver\u003c\/p\u003e\n\u003ch4\u003eHow to Make Panzanella Bread Salads (and Other Bread Salads)\u003c\/h4\u003e\n\u003cp\u003ePanzanella bread salads are classy.  And easy. The basic panzanella salad is simply a garden salad loaded with croutons and drizzled with a dressing.\u003c\/p\u003e\n\u003cp\u003eWe'll get you started, suggest variations, and help you make the croutons with your Italian bread.\u003c\/p\u003e\n\u003cdiv style=\"text-align: left;\"\u003e\u003cimg style=\"margin-bottom: 16px; float: none;\" alt=\"Panzanella Bread Salad\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0551\/0932\/0785\/files\/168174284_l_normal_none_bread_salad_600x600.jpg?v=1736824846\"\u003e\u003c\/div\u003e\n\u003cdiv style=\"text-align: left;\"\u003e\n\u003cdiv class=\"container container--medium container--vertical-space-xsmall main-page\"\u003e\n\u003cdiv class=\"article  article--indent-for-social\"\u003e\n\u003cdiv class=\"article__meta\"\u003e\n\u003cdiv class=\"article__meta__sticky\"\u003e\n\u003cdiv class=\"custom-products-display\"\u003e\n\u003cdiv class=\"product-item card\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"article__content rte\"\u003e\n\u003cp class=\"Text\"\u003ePanzanella is a main dish salad with three components: Greens and tomatoes, meats or cheese for protein, and croutons.  Add whatever dressing that you like.  \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eBread salads are best if the bread is not soggy.  Instead of bread chunks, use croutons. They are not hard to make.  Serve soon after assembly so that the bread does not get soggy.  \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eCroutons are basically toasted bread. You could stick your bread in the toaster, but we prefer oven dried bread. The oven drives more moisture from the bread chunks, making a crunchier salad.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eWe'll tell you how to make croutons in a moment. You can make extra for your next soup or salad and store them in the freezer.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch5 class=\"Text\"\u003ePanzanella Bread Salad\u003c\/h5\u003e\n\u003cp class=\"Text\"\u003eThis is your basic panzanella bread salad from Italy. These ingredients are fresh tomatoes, basil, and Italian cheese. It's made with Italian bread.\u003cspan\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"Text\"\u003eIt's the bread that makes this salad famous.\u003c\/p\u003e\n\u003cp class=\"Text\"\u003e\u003cb\u003eIngredients\u003c\/b\u003e\u003c\/p\u003e\n\u003cp class=\"Text\"\u003eolive oil\u003cbr\u003ered wine vinegar\u003cbr\u003e1 slice of toasted Italian bread cut into cubes (see notes)\u003cbr\u003e1 tomato cut into slices\u003cbr\u003e1\/8 of a red onion thinly sliced\u003cbr\u003e2-3 leaves fresh Basil, torn\u003cbr\u003esalad greens\u003cbr\u003e2 tablespoons grated romano or parmesan cheese\u003c\/p\u003e\n\u003cp class=\"Text\"\u003e\u003cb\u003eDirections\u003c\/b\u003e\u003c\/p\u003e\n\u003col\u003e\n\u003cli\u003eMix the olive oil and red wine vinegar together.\u003c\/li\u003e\n\u003cli\u003eToss toasted bread cubes with the tomatoes, onions, and basil.\u003c\/li\u003e\n\u003cli\u003ePut the salad onto a serving plate, drizzle with the oil and vinegar, and garnish with cheese.  Serve immediately.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eVariations\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eBelow is a bread salad made with grilled shrimp and grated cheese. You can make them with various meats and cheeses.  We have also made delightful fruited bread salads.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"text-align: left;\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cimg alt=\"bread salad with shrimp\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0551\/0932\/0785\/files\/199409851_l_normal_none_bread_salad_with_shrimp_reduced_600x600.jpg?v=1709430692\"\u003e\u003c\/div\u003e\n\u003cp class=\"Text\"\u003e\u003cspan class=\"style7\"\u003e \u003cem\u003ePanzanella Bread Salad made with grilled shrimp.\u003c\/em\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch4\u003eHow to Make Croutons for Soups and Salads\u003c\/h4\u003e\n\u003cp\u003e\u003cimg alt=\"soup to go with bread\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0551\/0932\/0785\/files\/80531401_l_normal_none_double_600x600.jpg?v=1705380142\"\u003e\u003c\/p\u003e\n\u003cp\u003ePreheat the oven to 325 degrees.\u003c\/p\u003e\n\u003col\u003e\n\u003cli\u003eUsing a bread knife, slice the bread into 1\/2-inch thick slices and then cut the slices into one-inch squares.\u003c\/li\u003e\n\u003cli\u003eFor a small loaf of bread, mix 4 tablespoons of oil in a bowl with 1\/2 teaspoon salt and 1\/8 teaspoon fresh ground pepper.\u003c\/li\u003e\n\u003cli\u003eAdd fresh or dried herbs. Basil, oregano, cilantro, thyme, celery leaves, or parsley work well.\u003c\/li\u003e\n\u003cli\u003eStir to dissolve the salt and then add the bread cubes tossing them lightly until coated with oil and herbs.\u003c\/li\u003e\n\u003cli\u003eSpread the cubes on a baking sheet and bake for 15 to 20 minutes or until the cubes start to brown. They should be crisp all the way through. The baking time will vary depending on the size of the croutons, how many are on the sheet, and how moist the bread is. It is important to drive the moisture from the croutons.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFreezing Croutons\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-size: 1.05rem;\"\u003eYou can make larger batches of croutons for future meals and freeze them until you need them.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-size: 1.05rem;\"\u003eLet them cool completely before you freeze them. They should be nearly moisture free. F\u003c\/span\u003e\u003cspan style=\"font-size: 1.05rem;\"\u003ereeze them in an airtight plastic bag. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-size: 1.05rem;\"\u003eTo use them, heat the frozen croutons on a baking sheet at 250 degrees until thawed and crisp again. You can also use them after they've thawed completely on the counter.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-size: 1.05remrem;\"\u003eFrozen croutons can be stored in the freezer for two or three months.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch4\u003eHow to Make Roasted Garlic Bread\u003c\/h4\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0551\/0932\/0785\/files\/39655171_l_1_GarlicBread_600x600.jpg?v=1705637079\" alt=\"Garlic bread\"\u003e\u003c\/p\u003e\n\u003cp\u003eItalian bread has an open crumb and is, therefore, light and airy. The roasted garlic gives your bread a pleasant nutty-garlic taste. \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e8 to 10 cloves of roasted garlic\u003c\/li\u003e\n\u003cli\u003e1\/2 cup butter, softened\u003c\/li\u003e\n\u003cli\u003e1\/4 cup grated parmesan cheese\u003c\/li\u003e\n\u003cli\u003e1 loaf of French, Italian, or sourdough bread\u003c\/li\u003e\n\u003cli\u003e2 teaspoons dried parsley\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cul\u003e\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eDirections\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003ePreheat the oven to 375 degrees. Set out a baking sheet.\u003c\/p\u003e\n\u003col\u003e\n\u003cli\u003eSqueeze the roasted garlic from its outer wrappings into a small bowl. Mash the garlic with a fork or use a garlic press.\u003c\/li\u003e\n\u003cli\u003eBlend the butter, parsley, parmesan cheese, and garlic together to make a paste.\u003c\/li\u003e\n\u003cli\u003eSlice the bread. Spread each slice with the garlic mixture.\u003c\/li\u003e\n\u003cli\u003eBake on the baking sheet for 10 to 12 minutes or until crispy.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBaker’s note:\u003c\/strong\u003e If you are using raw garlic, you will want to reduce the amount used. Raw garlic may be up to four times as strong. Roasted garlic is much mellow tasting.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch4\u003eRoasted Garlic Oil: A Johnny Carino’s Copycat Recipe\u003c\/h4\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0551\/0932\/0785\/files\/Stockreducedroatedgarlicoilfordippingbreads_600x600.jpg?v=1705205306\" alt=\"roasted garlic oil\"\u003e\u003c\/p\u003e\n\u003ch4\u003e\u003cbr\u003e\u003c\/h4\u003e\n\u003cp\u003eWhen we go Italian, it’s usually to Johnny Carino’s. I’m hooked on the bread and that wonderful olive oil with the crunchy roasted garlic bits.\u003c\/p\u003e\n\u003cp\u003eThe original recipe calls for roasting the garlic in the oven. That certainly works with wonderful results. But like you, I’m always in a hurry. So, I left the cheese out and made it on the stovetop.\u003c\/p\u003e\n\u003cp\u003eIt’s great. Now, that’s the only way I make it. It’s much quicker and still very good. So, you can make it either way.\u003c\/p\u003e\n\u003cp\u003eIngredients:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e2 cloves garlic, finely chopped\u003c\/li\u003e\n\u003cli\u003e2 teaspoons fresh rosemary\u003c\/li\u003e\n\u003cli\u003e2 teaspoons fresh parsley\u003c\/li\u003e\n\u003cli\u003e2 teaspoons fresh oregano\u003c\/li\u003e\n\u003cli\u003e1\/2 teaspoon crushed red pepper\u003c\/li\u003e\n\u003cli\u003e1 teaspoon medium coarse sea salt (consider roasted garlic sea salt)\u003c\/li\u003e\n\u003cli\u003e3\/4 teaspoon black pepper\u003c\/li\u003e\n\u003cli\u003e1 1\/2 tablespoons grated Parmesan cheese\u003c\/li\u003e\n\u003cli\u003e1 cup extra virgin olive oil\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eDirections:\u003c\/p\u003e\n\u003col\u003e\n\u003cli\u003ePreheat the oven to 375°F. Line a large baking sheet with parchment paper.\u003c\/li\u003e\n\u003cli\u003eChop the herbs and Parmesan cheese in a blender or food processor until finely chopped. Add the olive oil.\u003c\/li\u003e\n\u003cli\u003eSpread the chopped garlic, herbs, and oil mixture on the baking sheet lined with parchment paper.\u003c\/li\u003e\n\u003cli\u003eRoast the mixture for 20 minutes, stirring twice while cooking. Check on it before the 20 minutes is up; the garlic should be golden and crispy, but not burned. Use what you need and save the rest in a paper bag in the refrigerator.\u003c\/li\u003e\n\u003cli\u003eAdd more olive oil as desired at serving time.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch4\u003e\u003cstrong\u003eWhat others say: \u003c\/strong\u003e\u003c\/h4\u003e\n\u003cdiv class=\"jdgm-rev__header\"\u003e\n\u003cblockquote\u003e\n\u003cdiv class=\"jdgm-row-profile\"\u003e\n\u003cem\u003e\"The Bread Has Risen!! There must be something special going on at Prepared Pantry by golly!! They are able to raise the dough and it tastes heavenly!! If that isn’t some sort of \u003cspan class=\"jdgm-rev__author\"\u003ea miracle,\u003c\/span\u003e I don’t know what is. \u003c\/em\u003e\u003cem\u003eAlmost scary right?\"\u003c\/em\u003e  \u003cspan class=\"jdgm-rev__author\"\u003erobert janyk\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003e\n\u003c\/div\u003e\n\u003c\/blockquote\u003e\n\u003c\/div\u003e\n\u003cblockquote\u003e\n\u003cp\u003e\u003cem\u003e\"My Perfect Bread! I’ve tried many of the Prepared Pantry’s creations, but this bread has to be my favorite. It is moist with a crunchy outside and has the perfect chew. I can slice it thin and it doesn’t fall apart. Plus, it takes like Heaven.\" \u003c\/em\u003e \u003cspan\u003eLinda Christensen\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/blockquote\u003e\n\u003cp\u003eYou can load it into your bread machine and push a button. You can set your bread machine to the \"dough\" setting and bake the bread in a pan or on a baking sheet. Or, you can use your stand-type mixer. Easy. Authentic.\u003cbr\u003e\u003c\/p\u003e\n\u003cdiv class=\"jdgm-rev__header\"\u003e\n\u003cblockquote\u003e\n\u003cdiv class=\"jdgm-row-profile\"\u003e\n\u003cem\u003e\"Well, let's just say you won't find a better basic bread anywhere. I no longer purchase bread at the supermarket, especially when I can easily have something so much better. Highly recommended!\"  \u003c\/em\u003eLana Mountford\u003cbr\u003e\n\u003c\/div\u003e\n\u003c\/blockquote\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"jdgm-rev__content\"\u003eItalian Country Bread is a soft artisan bread with an authentic chewy crust. It's 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 French bread but with a softer, moister texture. It makes a unique sandwich bread, perfect for toasting or dipping in olive oil.\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"jdgm-rev__content\"\u003e\n\u003cdiv class=\"jdgm-rev__header\"\u003e\n\u003cblockquote\u003e\n\u003cdiv class=\"jdgm-row-profile\"\u003e\n\u003cem\u003e\"Absolutely delicious. My boyfriend doesn't want store-bought anymore. Sold! We love it.\"  \u003c\/em\u003e\u003cspan class=\"jdgm-rev__author\"\u003eLarissa Smith\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003c\/blockquote\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003ch4\u003eYou'll love it too. Just try it.\u003c\/h4\u003e","brand":"The Prepared Pantry","offers":[{"title":"Default Title","offer_id":54006618685715,"sku":"M104-1","price":4.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/0932\/0785\/products\/M104-SQ.jpg?v=1768224557","url":"https:\/\/www.preparedpantry.com\/products\/italian-country-bread-machine-or-oven-mix-copy","provider":"The Prepared Pantry","version":"1.0","type":"link"}