Name: Italian Bread Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 1 h 40 min
Cuisine: Italian
Ingredients: 1 packet active dry yeast (2 1/4 teaspoons); 1/4 cup warm water (110°F); 1/4 teaspoon granulated sugar; 1 cup hot water (hot tap water, not boiling); 1 tablespoon granulated sugar; 1 1/2 teaspoons kosher salt; 1/4 cup olive oil; 3 1/4 cups bread flour, divided; 1 large egg; 1 tablespoon water

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Introduction

Classic Italian bread is a wonderfully soft and flavorful loaf with a golden crust. This recipe guides you through simple steps to bake a beautiful homemade bread that’s perfect for sandwiches or serving alongside your favorite Italian dishes.

A large loaf of bread with a smooth, golden-brown crust is placed on a long, white plate. The bread shows three light slashes on the top, adding a textured detail to the warm, shiny surface. The plate sits on a surface with a white marbled texture. In the background, a gray small butter dish with a lid is positioned next to a red-and-white striped cloth that looks soft and casually laid out. A green potted plant with round leaves is visible partially at the back left. The whole scene is well-lit, giving a fresh and inviting look. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 packet active dry yeast (2 1/4 tsp)
1/4 cup warm water
1/4 tsp granulated sugar
1 cup hot water (hot tap water, not boiling)
1 tbsp granulated sugar
1 1/2 tsp kosher salt
1/4 cup olive oil
3 1/4 cups bread flour (divided)

Instructions

Step 1: Dissolve the active dry yeast and 1/4 teaspoon granulated sugar in 1/4 cup of warm water (about 110°F). Let it proof for about 5 minutes until foamy on top.
Step 2: In a large bowl of a stand mixer, combine 1 cup hot water, 1 tablespoon granulated sugar, kosher salt, and olive oil. Add 1 1/2 cups bread flour and mix on low with the paddle attachment.
Step 3: Add the yeast mixture and mix on low until combined. Gradually add the remaining 1 3/4 cups bread flour and mix on low until well combined. Dough will be sticky—avoid adding extra flour.
Step 4: Scrape down the bowl, cover, and let the dough rise for 1 hour until doubled.
Step 5: Prepare a baking sheet with parchment paper.
Step 6: Turn the dough onto a well-floured surface and gently flatten into a rectangle. Roll the dough jelly-roll style toward you, sealing as you go. Fold in the corners after each roll, seal the seam, and tuck the ends under.
Step 7: Place the loaf seam side down on the prepared baking sheet. Cover and let rise another 30 minutes.
Step 8: Preheat the oven to 375°F. Whisk a large egg with 1 tablespoon water to make an egg wash.
Step 9: Brush the loaf with the egg wash and make three or four diagonal cuts across the top with a bread lame or sharp knife.
Step 10: Bake for 20 to 25 minutes until golden brown. Let cool at least 15 minutes before slicing.

Tips & Variations

Use bread flour for better texture and chewiness, but all-purpose flour can work in a pinch.
For a softer crust, brush the loaf with olive oil instead of egg wash before baking.
Add herbs like rosemary or oregano to the dough for an herbed Italian twist.
Let the dough rise in a warm, draft-free spot to encourage better fermentation.

Storage

Store the cooled bread in a paper bag or loosely wrapped in a kitchen towel at room temperature for up to 2 days. For longer storage, slice and freeze the loaf in an airtight container for up to 3 months. To reheat, toast slices or warm the bread in a 350°F oven for 5 to 10 minutes.

How to Serve

The image shows a loaf of bread with three thick slices cut from it, lying flat and slightly overlapping each other in front of the main loaf. The bread has a light brown crust with a shiny, golden top layer and a soft, pale beige inside with a fine, airy texture. The bread rests on a white plate placed on a white marbled surface. To the right of the bread is a cloth with red and white stripes. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use instant yeast instead of active dry yeast?

Yes, you can substitute instant yeast. Since it doesn’t need proofing, mix it directly with the flour and reduce the warm water slightly. Adjust rising times as needed.

What if my dough is too sticky to handle?

Italian bread dough is naturally soft and sticky. Lightly flour your hands and work surface to handle it without adding too much flour to the dough, which could result in dense bread.