Italian Bread Recipe
There’s something truly magical about the aroma of freshly baked bread wafting through your kitchen, and this Italian Bread Recipe delivers exactly that. With its golden crust and soft, airy crumb, this bread is perfect for everything from sandwiches to dipping in olive oil and balsamic vinegar. Whether you’re a beginner or a seasoned baker, this recipe offers a straightforward path to homemade Italian bread that feels both rustic and refined. Plus, the combination of olive oil and a touch of sugar brings out the warmth and subtle sweetness that makes Italian bread so beloved around the world.
What You’ll Love About This Recipe
- Simple Ingredients: Uses pantry staples like bread flour, olive oil, and yeast.
- Classic Flavor: A perfect balance of savory and slightly sweet notes.
- Soft Crumb & Crispy Crust: Ideal texture that’s both chewy and crusty.
- Versatile Use: Great for sandwiches, toast, or alongside your favorite meals.
- Optional Egg Wash: Enhances the bread’s golden color and shine.
- Hands-On Baking: No fancy equipment required, making it accessible for all home bakers.
What’s in the Bowl
- 1 packet active dry yeast (2 1/4 teaspoons): The essential leavening agent that makes your bread rise beautifully.
- 1/2 teaspoon granulated sugar: Feeds the yeast to kickstart the fermentation.
- 1/4 cup warm water (110°F): Activates the yeast gently without killing it.
- 1 cup hot water (115-120°F): Hydrates the dough for a tender crumb.
- 2 teaspoons granulated sugar: Adds just a hint of sweetness to balance the flavors.
- 1 teaspoon salt: Enhances flavor and controls yeast activity.
- 1/4 cup olive oil: Brings moisture and a subtle fruity richness.
- 3 1/4 cups bread flour (divided): Provides structure and chewiness.
- 1 large egg mixed with a little water (optional): For an egg wash to create a glossy crust.
Setup & Equipment
- Large mixing bowl: To combine and proof the dough comfortably.
- Measuring cups and spoons: For precise ingredient amounts.
- Wooden spoon or dough whisk: To mix the dough before kneading.
- Clean surface or countertop: For kneading the dough.
- Kitchen towel or plastic wrap: To cover the dough during rising.
- Baking sheet or bread pan: For baking the loaf.
- Pastry brush (optional): To apply the egg wash for a shiny finish.
Italian Bread Recipe — Do This Next
Step 1: Activate the Yeast
In a small bowl, combine the packet of active dry yeast with 1/2 teaspoon of granulated sugar and 1/4 cup of warm water (110°F). Stir gently and let it sit for 5-10 minutes until it becomes foamy and bubbly. This indicates your yeast is alive and ready to work its magic.
Step 2: Mix the Dough
In your large mixing bowl, combine 1 cup of hot water (115-120°F), 2 teaspoons of sugar, 1 teaspoon of salt, and 1/4 cup of olive oil. Add the activated yeast mixture and stir to combine. Gradually add 3 cups of bread flour and mix with a wooden spoon until the dough starts to come together.
Step 3: Knead the Dough
Turn the dough out onto a lightly floured surface. Begin kneading by hand, adding the remaining 1/4 cup of bread flour as needed to prevent sticking. Knead for about 8-10 minutes until the dough is smooth, elastic, and slightly tacky but not sticky.
Step 4: First Rise
Place the dough in a lightly oiled bowl and cover with a damp kitchen towel or plastic wrap. Let it rise in a warm, draft-free spot until doubled in size — about 1 to 1 1/2 hours.
Step 5: Shape the Loaf
Once the dough has risen, gently punch it down to release excess air. Shape it into a traditional Italian loaf by folding and rolling it into an oblong shape or round boule, depending on your preference. Place the shaped dough on a greased baking sheet or in a bread pan.
Step 6: Second Rise
Cover the dough again and let it rise for 30-45 minutes, until it puffs up noticeably.
Step 7: Apply Egg Wash (Optional)
If you want a shiny, golden crust, whisk 1 large egg with a splash of water and gently brush it over the loaf just before baking.
Step 8: Bake
Preheat your oven to 375°F (190°C). Bake the bread for 25-30 minutes or until the crust is golden brown and the loaf sounds hollow when tapped on the bottom.
Step 9: Cool and Enjoy
Transfer the bread to a wire rack to cool completely before slicing. Freshly baked Italian bread is best enjoyed the same day, but it also makes excellent toast the next morning.
Fresh Takes Through the Year
- Spring: Add fresh rosemary or thyme to the dough for a fragrant herb-infused loaf.
- Summer: Mix in sun-dried tomatoes and olives for a Mediterranean twist.
- Fall: Incorporate roasted garlic or caramelized onions to deepen the flavor.
- Winter: Serve warm with a side of Roasted Garlic Herb Parker Rolls No Knead for a comforting bread basket.
Behind the Recipe
This Italian Bread Recipe is inspired by the traditional peasant breads of Italy, where simple ingredients come together to create something truly special. The olive oil adds a rich, fruity note that distinguishes it from other white breads, while the sugar balances the savory elements and helps the crust caramelize beautifully.
Using bread flour is key to achieving the perfect chewy texture, and the dual water temperatures ensure the yeast is activated properly without compromising dough hydration. The optional egg wash is a nod to classic bakery breads, delivering that irresistible glossy finish.
For an easy way to add more variety to your bread baking routine, try pairing this loaf with the buttery, flaky layers of Butter Board Biscuit Pull Aparts With Herb Honey — a delightful complement that brings a sweet and savory contrast.
How to Store & Reheat
Store your Italian bread wrapped loosely in a clean kitchen towel or paper bag at room temperature for up to 2 days. Avoid plastic bags as they can trap moisture and make the crust soggy.
For longer storage, slice the bread and freeze it in an airtight container or heavy-duty freezer bag for up to 3 months. When ready to enjoy, thaw at room temperature and refresh the crust in the oven at 350°F for 5-10 minutes.
If you want to reheat a whole loaf, wrap it in foil and warm in the oven at 325°F for about 15 minutes. This will soften the crumb and revive the texture without drying it out.
Reader Q&A
Can I use all-purpose flour instead of bread flour?
Yes, you can substitute all-purpose flour if bread flour isn’t available. The bread will be slightly less chewy and might have a softer texture, but it will still taste delicious.
What if I don’t have an oven thermometer to check water temperature?
If you don’t have a thermometer, test water temperature by touch—it should feel warm but not hot, like a warm bath. Too hot water can kill the yeast, so err on the cooler side if unsure.
Is it okay to skip the egg wash?
Absolutely! The egg wash is optional and only affects the crust’s color and shine. Your bread will still bake up beautifully without it.
How can I make this recipe dairy-free?
This recipe is naturally dairy-free since it doesn’t include milk or butter. Just be sure any additional toppings or sides you serve with it meet your dietary preferences.
Time to Try It
Now that you have everything you need, it’s time to roll up your sleeves and bake your own Italian bread. The process is rewarding, and the results are always worth it. Remember, the key to success with this Italian Bread Recipe lies in patience during the rising stages, proper dough texture, and a hot oven to develop that perfect crust. Whether you enjoy it toasted for breakfast, alongside a hearty soup, or as the foundation of your favorite sandwich, this bread will quickly become a staple in your kitchen. Happy baking!
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Italian Bread Recipe
Ingredients
Equipment
Method
- In a small bowl, combine the packet of active dry yeast with 1/2 teaspoon of granulated sugar and 1/4 cup of warm water (110°F). Stir gently and let it sit for 5-10 minutes until it becomes foamy and bubbly.
- In your large mixing bowl, combine 1 cup of hot water (115-120°F), 2 teaspoons of sugar, 1 teaspoon of salt, and 1/4 cup of olive oil. Add the activated yeast mixture and stir to combine. Gradually add 3 cups of bread flour and mix with a wooden spoon until the dough starts to come together.
- Turn the dough out onto a lightly floured surface. Begin kneading by hand, adding the remaining 1/4 cup of bread flour as needed to prevent sticking. Knead for about 8-10 minutes until the dough is smooth, elastic, and slightly tacky but not sticky.
- Place the dough in a lightly oiled bowl and cover with a damp kitchen towel or plastic wrap. Let it rise in a warm, draft-free spot until doubled in size — about 1 to 1 1/2 hours.
- Once the dough has risen, gently punch it down to release excess air. Shape it into a traditional Italian loaf by folding and rolling it into an oblong shape or round boule, depending on your preference. Place the shaped dough on a greased baking sheet or in a bread pan.
- Cover the dough again and let it rise for 30-45 minutes, until it puffs up noticeably.
- If you want a shiny, golden crust, whisk 1 large egg with a splash of water and gently brush it over the loaf just before baking.
- Preheat your oven to 375°F (190°C). Bake the bread for 25-30 minutes or until the crust is golden brown and the loaf sounds hollow when tapped on the bottom.
- Transfer the bread to a wire rack to cool completely before slicing. Freshly baked Italian bread is best enjoyed the same day, but it also makes excellent toast the next morning.
Notes
- Store bread wrapped loosely in a kitchen towel or paper bag for up to 2 days to keep crust crisp.
- Freeze sliced bread in an airtight container for up to 3 months; refresh crust in oven before serving.
- Use an egg wash for a glossy, golden crust or skip it for a more rustic finish.
