Prepared Pantry Italian Country Bread Machine Mix produces a loaf that’s excellent for sandwiches. The flavor is mild with a gentle yeast note and a hint of sourdough.
Last Updated on February 16, 2024 – Originally Posted October 28, 2012
This bread mix was tested in a Zojirushi BB-PAC20. I’ve made this loaf at sea level and at about 3,700 feet; it performed well at both elevations.
Preparing Italian Country Bread Mix
This mix is formulated for a two-pound bread machine. Use the basic cycle with the medium crust setting. While I used a bread machine, the package also includes instructions for mixing and baking by hand in the oven.
I found the mix very satisfying. The package calls for water at 80°F; because my Zojirushi has a preheat cycle, I used room-temperature water. If your machine doesn’t preheat, follow the package directions for water temperature.
Add the ingredients to the pan in the order recommended by your machine, making a small nest in the flour for the yeast.
Select the basic setting. Even with prepared mixes, it’s important to check the dough soon after kneading begins. After five to ten minutes of kneading, open the lid and inspect the dough: it should form a smooth, round ball.
If the dough looks too dry, add liquid, a teaspoon at a time, until it reaches the right consistency. If it’s too wet, add flour a tablespoon at a time until it forms properly.
The first time I made this bread I didn’t adjust anything. The second time I added 3.5 tablespoons of flour; that adjustment changed the crust appearance between the two loaves, though both were good.
Italian Country Bread
This loaf stands out for its texture. The crumb is pleasantly dense and the crust is chewy—very satisfying.
Look at that wonderful crust!
The flavor is subtle—mild with a touch of yeast and a whisper of sourdough—making it ideal for sandwiches. It’s sturdy enough to hold up to moist or heavy fillings without overpowering other flavors.
I highly recommend this bread mix.
Here’s how a loaf looked when I made it a few years ago.
And here’s a loaf I made more recently.
My Favorite Bread Mixes
These two Prepared Pantry mixes are among my favorites; I buy them often.
Prepared Pantry New York Dill Rye Mix
This mix releases a dill-and-onion aroma while baking—think savory, tangy notes reminiscent of sour cream and onion chips. It’s a delicious, distinctive scent and flavor.
- Read the full review on the site where this post originally appeared.
Prepared Pantry Black Russian (Pumpernickel) Bread
This mix bakes up with a deep rye fragrance and delivers a moist, cake-like crumb. The aroma in the kitchen is rich and comforting while it bakes.
- Read the full review on the site where this post originally appeared.