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.
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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