A hearty white Italian garlic loaf with even texture

1 cup warm water
1 teaspoon salt
3 cups all-purpose flour
1 tablespoon dry yeast (or 1 pkg; I get mine in bulk and measure)

For garlic butter spread:

1/2 cup (1 stick) butter
1 teaspoon garlic salt OR 1/2 tablespoon freshly minced garlic + 1 teaspoon salt
1/8 t parsley flakes

1. Put bread ingredients into bread machine in order listed. Turn to dough setting and start.

2. When dough setting is complete (usually takes about 1.5 hours), remove dough and knead to remove air bubbles. (Sometimes I just re-start the dough setting for a few minutes until it's kneaded down, and then turn off and take out the dough.)

3. Form dough into a long loaf and place on a greased cookie sheet. Cover, and put in a warm place to rise. (I turn the oven on "warm" or "200" for a few minutes, then turn off and put the bread inside to rise.)

4. After about 30 minutes of rising, remove cloth cover and place sheet in oven. Turn the oven on to 375 and bake for 35-38 minutes. (Bread will get even bigger while oven is getting up to temp.) Remove to cooling rack and cover.

To make into garlic bread:

1. Slice cooled bread. Mix garlic butter ingredients and spread on each slice. Put slices back into a "loaf" shape and wrap securely in foil. Place in 350 degree oven for 15-20 minutes or until butter is melted and bread is hot.

Warm, fresh Italian bread can be served plain with butter.

I highly recommend this recipe. It's really only a basic Italian bread, but it is so versatile! It makes the best garlic bread, period. This recipe is the base for my pizza crust [1], grilled cheese loaf [1], and I use day-old slices in my asparagus cheese strata [1]. It's hearty, it's easy, and it's a staple around here! Now, if only it called for whole wheat... ;) My rating: 10/10