Italian Bread Recipe

Italian Bread

Description

Italian bread is a crusty, chewy loaf with a soft, airy inside perfect for pairing with pasta, soups, or sandwiches. This classic recipe creates a golden, crispy crust and a tender crumb using simple pantry ingredients.

Ingredients

For the Bread:

• 4 cups bread flour (plus extra for dusting)

• 1 tablespoon sugar

• 1 tablespoon salt

• 1 packet (2 ¼ teaspoons) active dry yeast

• 1 ½ cups warm water (110°F / 45°C)

• 2 tablespoons olive oil

For the Topping (Optional):

• 1 egg white, lightly beaten (for egg wash)

• Sesame seeds or poppy seeds (optional)

Instructions

1. Activate the Yeast

   • In a small bowl, combine warm water, sugar, and yeast. Let sit for 5–10 minutes until foamy.

2. Make the Dough

   • In a large mixing bowl, combine flour and salt. Add the yeast mixture and olive oil. Stir until a shaggy dough forms.

3. Knead

   • Transfer dough to a floured surface and knead for 8–10 minutes until smooth and elastic.

   • Alternatively, use a stand mixer with a dough hook for 6–7 minutes.

4. First Rise

   • Place dough in a lightly oiled bowl, cover with a clean towel, and let rise in a warm place for 1–2 hours, or until doubled in size.

5. Shape the Loaf

   • Punch down the dough, then shape it into a long loaf or two smaller loaves. Place on a parchment-lined baking sheet.

6. Second Rise

   • Cover with a towel and let rise for 30–45 minutes, or until puffy.

7. Prepare for Baking

   • Preheat oven to 400°F (200°C).

   • Brush loaf with beaten egg white for shine (optional). Sprinkle with sesame seeds or poppy seeds if desired.

8. Bake

   • Bake for 25–30 minutes, or until golden brown and loaf sounds hollow when tapped on the bottom.

9. Cool

   • Transfer to a wire rack to cool completely before slicing.

Equipment

• Large mixing bowl

• Measuring cups & spoons

• Wooden spoon or stand mixer with dough hook

• Clean kitchen towel

• Baking sheet

• Parchment paper

• Pastry brush (if using egg wash)

• Wire cooling rack

Prep Time: 20 minutes

Cook Time: 30 minutes

Rising Time: 1 hour 45 minutes

Total Time: 2 hours 35 minutes

Serving Size: Makes 1 large loaf (8–10 slices)

Italian Bread

Italian bread is a crusty, chewy loaf with a soft, airy inside perfect for pairing with pasta, soups, or sandwiches. This classic recipe creates a golden, crispy crust and a tender crumb using simple pantry ingredients.

Print Recipe

Prep Time:20 minutes mins

Cook Time:30 minutes mins

Total Time:1 hour hr

Equipment

• Large mixing bowl
• Measuring cups & spoons
• Wooden spoon or stand mixer with dough hook
• Clean kitchen towel
• Baking sheet
• Parchment paper
• Pastry brush (if using egg wash)
• Wire cooling rack

Ingredients

• For the Bread:
• 4 cups bread flour plus extra for dusting
• 1 tablespoon sugar
• 1 tablespoon salt
• 1 packet 2 ¼ teaspoons active dry yeast
• 1 ½ cups warm water 110°F / 45°C
• 2 tablespoons olive oil
• For the Topping Optional:
• 1 egg white lightly beaten (for egg wash)
• Sesame seeds or poppy seeds optional

Instructions

• Activate the Yeast
• In a small bowl, combine warm water, sugar, and yeast. Let sit for 5–10 minutes until foamy.
• Make the Dough
• In a large mixing bowl, combine flour and salt. Add the yeast mixture and olive oil. Stir until a shaggy dough forms.
• Knead
• Transfer dough to a floured surface and knead for 8–10 minutes until smooth and elastic.
• Alternatively, use a stand mixer with a dough hook for 6–7 minutes.
• First Rise
• Place dough in a lightly oiled bowl, cover with a clean towel, and let rise in a warm place for 1–2 hours, or until doubled in size.
• Shape the Loaf
• Punch down the dough, then shape it into a long loaf or two smaller loaves. Place on a parchment-lined baking sheet.
• Second Rise
• Cover with a towel and let rise for 30–45 minutes, or until puffy.
• Prepare for Baking
• Preheat oven to 400°F (200°C).
• Brush loaf with beaten egg white for shine (optional). Sprinkle with sesame seeds or poppy seeds if desired.
• Bake
• Bake for 25–30 minutes, or until golden brown and loaf sounds hollow when tapped on the bottom.
• Cool
• Transfer to a wire rack to cool completely before slicing.

Servings: 10 slices

10 Frequently Asked Questions For Italian Bread

1. Can I use all-purpose flour instead of bread flour?
   Yes, but bread flour gives a chewier texture and better structure. If using all-purpose, the bread may be slightly softer.

2. Do I have to use olive oil?
   Olive oil adds flavor and helps keep the bread moist, but you can substitute vegetable or canola oil.

3. Why didn’t my bread rise?
   The yeast might have been expired, or your water temperature was too hot (killing the yeast) or too cold (slowing activation).

4. How do I make the crust extra crispy?
   Place a shallow pan of hot water on the bottom rack of the oven while baking, or lightly mist the loaf with water before baking.

5. Can I add herbs or cheese to the dough?
   Yes! Mix in dried Italian herbs, garlic powder, or shredded parmesan for extra flavor.

6. Can I shape the dough into rolls?
   Absolutely. Divide dough into equal portions, shape into rolls, and reduce baking time to 15–18 minutes.

7. What’s the best way to tell if my bread is done?
   It should be golden brown, sound hollow when tapped on the bottom, and have an internal temperature of about 190–200°F (88–93°C).

8. Can I make this bread without egg wash?
   Yes, but the crust will be more matte. The egg wash is optional for shine and color.

9. Can I freeze the dough for later use?
   Yes. Freeze after shaping but before the second rise. Thaw in the fridge overnight, then let rise before baking.

10. Is this bread good for sandwiches?
    Yes, its soft interior and crusty exterior make it great for deli-style sandwiches, garlic bread, or bruschetta.

How To Store Italian Bread

• Room Temperature:
  Wrap cooled bread in foil or place in a paper bag, then store inside a bread box for up to 2–3 days. Avoid plastic bags as they make the crust soft.

• Freezer:
  Wrap the loaf tightly in plastic wrap, then in aluminum foil, and freeze for up to 3 months. Thaw at room temperature and reheat in a 350°F (175°C) oven for 10–15 minutes.

• Reheating:
  Wrap bread in foil and warm in a 350°F (175°C) oven for 10 minutes to refresh the crust.