Mouthwatering Italian Bread: No-Fail Bread Machine Recipe

Gather all ingredients.

Place 1 1/3 cups warm water, olive oil, flour, brown sugar, salt, and yeast into a bread machine in the order listed, or follow the order recommended by your manufacturer if different. Run the Dough cycle, about 90 minutes.

Sprinkle cornmeal onto a cutting board. Punch down dough, turn out onto a lightly floured surface, and form into two loaves.

Place loaves, seam-side down, onto the cutting board; cover with a damp cloth and let rise until doubled in volume, about 40 minutes.

Meanwhile, preheat the oven to 375 degrees F (190 degrees C).

Beat egg and 1 tablespoon water together in a small bowl; brush over risen loaves.

Use a sharp knife to quickly cut one long slash down the center of each loaf.

Gently shake the cutting board to make sure the loaves are not sticking; use a spatula or pastry knife to loosen them if necessary. Slide loaves onto a baking sheet with a quick but careful motion.

Bake in the preheated oven until loaves are golden brown and sound hollow when tapped on the bottom, 30 to 35 minutes.