Prepared Pantry Italian Country Bread Machine Mix makes bread that’s wonderful for sandwiches. The taste is mild with a hint of yeast and a bit of sourdough.

Last Updated on February 16, 2024 – Originally Posted October 28, 2012

Note that this bread mix was most recently tested with a Zojirushi BB-PAC20.  (Learn more about what bread machines I own and recommend.)  I’ve made this bread at sea level and at an elevation of 3,700 feet.  It worked out fine at both altitudes.

Preparing Italian Country Bread Mix

This mix is for a two-pound bread machine.  Use the basic cycle with the medium crust setting. While I used a bread machine for this mix, the package also has instructions for making it by hand and baking it in the oven.

Here’s a spoiler.  I really liked this Italian Country Bread Mix and I think you will too.  

The instructions say to add water that’s exactly eighty degrees. I use a Zojirushi bread machine with a preheat cycle.  So I just added room-temperature water.

If your bread machine doesn’t have a preheat cycle though, you should follow the instructions on the package. 

I added the ingredients as recommended by the instructions that came with my Zo, being careful to make a little nest for the yeast.

I chose the basic setting.  Even with bread mixes, you need to keep an eye on the dough after it begins to knead. Five or ten minutes of kneading, open the top of the bread machine and look at the dough.  It should be a smooth, round ball. 

If the dough is too dry add liquid a teaspoon at a time until it looks right.  If it looks too wet, add flour a tablespoon at a time until it looks good.  

The first time I made this bread, I didn’t make any adjustments.  The second time I used this mix, I added 3.5 tablespoons of flour.  I’m not sure why this was needed, but I think that’s why the crust looks different on the two loaves.

Italian Country Bread

This bread was all about texture.  The bread was dense and the crust was chewy.  So good!!

Look at that wonderful crust!

The taste was mild with just a hint of yeast and a bit of sourdough.  I think it’s the perfect bread for sandwiches.  It’s strong enough to stand up to big, drippy ingredients.  Its subtle flavor means that it won’t fight for attention with the rest of the sandwich.

I give this bread a big thumb’s up!

Here’s how the loaf looked when I made it a few years ago.  

And here’s a loaf that I made recently.  

While You’re at Prepared Pantry

While you’re at Prepared Pantry, check out these two mixes. They’re my favorites and I buy several of these every year.