🇮🇹 La Dolce Loaf – Italian Bread for the Panasonic Mini Breadmaker

A little loaf with big Italian swagger

Picture the scene: You’re strolling through a rustic Tuscan village. The air smells of rosemary and espresso, your linen shirt flaps in the breeze, and someone’s nonna is shouting lovingly at a pigeon. Now snap out of it — you’re in Stafford, your dog just sneezed on your leg, and your Panasonic SD-PN100KXC mini breadmaker is doing its thing on the kitchen counter.

But here’s the magic: with just a few ingredients, you can conjure a loaf so bella, so crusty, it’ll have you reaching for the olive oil and pretending your tea towel is a Vespa helmet.

Welcome to La Dolce Loaf — your new go-to Italian bread recipe that fits perfectly in your little bread machine. No size settings. No stress. Just good carbs.

🍞 The Recipe

🧾 Ingredients:

• 200g strong white bread flour

• ¾ tsp salt

• ¾ tsp sugar

• 2 tsp olive oil (the good stuff, none of that “bargain corner of Aldi” nonsense)

• 130ml lukewarm water

• ½ tsp dried oregano (optional – but your kitchen will smell like Rome)

• ¼ tsp garlic powder (also optional – but very ‘garlic bread’ energy)

• ½ tsp dried yeast (instant/fast-action – not “left in the cupboard since Brexit”)

⚙️ Settings (For Panasonic SD-PN100KXC):

• Menu Course: Basic

• Crust: Medium or Dark

• Size: You don’t need one! The machine's already mini.

• Bake Time: Roughly 3 hours, give or take depending on your crust setting and planetary alignment.

🥖 Method:

1. Add the ingredients in this order:

   • Water

   • Olive oil

   • Sugar & salt (keep them apart like two blokes in a pub argument)

   • Flour (should sit on top like a comfy duvet)

   • Oregano/garlic if using

   • Yeast goes last — make a little well in the flour like it’s sunbathing in a doughy hot tub

2. Shut the lid, press start, and let the machine get all Italian Stallion on that dough.

3. When the loaf’s done, remove it, resist gnawing on it immediately, and cool it on a wire rack (if you don’t have a wire rack, a grill pan will do — you’re not on MasterChef).

🧄 Optional Add-ins (If your machine beeps for extras):

• 15–20g chopped olives

• 15g grated parmesan

• 1 tbsp chopped sun-dried tomatoes(Add during knead phase if you’re confident, or just yeet them in with the rest and see what happens. Viva chaos.)

🍷 Serving Suggestions:

• Classic: Dip chunks in olive oil and balsamic vinegar like you’re on a date with a bottle of Chianti.

• Toasted: Slice and grill with garlic and butter — instant bruschetta.

• Sandwiches: Fill with mozzarella, tomato, and basil. Then walk dramatically into the garden with it like it’s the final scene in a romantic comedy.

🎭 Final Thoughts from Your Crumb Commander

This little loaf is rustic, crusty, and delightfully chewy — like a Mediterranean hug in bread form. It’s ideal for impressing dinner guests, distracting dogs, or simply treating yourself because you’ve once again managed to fold a fitted sheet without crying.

If you give this recipe a go, post a pic and tag @johnnickolls on Instagram. Bonus points if you eat it while wearing sunglasses indoors and yelling “Mamma mia!” at your kettle.