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Italian Bread Recipe

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★★★★★

4.5 from 121 reviews

This classic Italian Bread recipe yields a soft, airy loaf with a golden crust, perfect for sandwiches, dipping, or serving alongside your favorite Italian dishes. The dough undergoes two rises to develop flavor and texture, finished with a beautiful egg wash for a shiny, appetizing crust.

Ingredients

Scale

Yeast Mixture

  • 1 packet active dry yeast (2 1/4 teaspoons)
  • 1/4 cup warm water (110°F)
  • 1/4 teaspoon granulated sugar

Dough

  • 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

Egg Wash

  • 1 large egg
  • 1 tablespoon water

Instructions

  1. Proof the yeast: Dissolve the active dry yeast and 1/4 teaspoon granulated sugar in 1/4 cup of warm water (around 110°F). Let it stand for about 5 minutes until foamy on top, indicating the yeast is active.
  2. Combine dough ingredients: In the 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 speed using the paddle attachment. Then add the proofed yeast mixture and mix on low until combined.
  3. Add remaining flour: Gradually add the remaining 1 3/4 cups bread flour and mix on low until the dough is well combined and slightly sticky. Scrape down sides of the bowl, cover with a cloth, and let the dough rise for 1 hour until doubled in size.
  4. Prepare baking sheet: Line a baking sheet with parchment paper to prevent sticking during baking.
  5. Shape the dough: Turn the risen dough out onto a well-floured surface or large cutting board. Gently flatten into a rectangle, then roll it jellyroll style toward you. Seal the dough as you roll, folding the corners in after each roll and tucking the ends underneath to form a loaf.
  6. Second rise: Place the shaped loaf seam side down on the prepared baking sheet. Cover and let rise again for 30 minutes until puffed up.
  7. Preheat the oven: Preheat your oven to 375°F. Meanwhile, whisk together one large egg with 1 tablespoon water to make an egg wash.
  8. Score and brush: After the second rise, brush the loaf evenly with the egg wash for a shiny crust. Using a bread lame or sharp knife, make three to four diagonal cuts across the top of the loaf to allow for oven spring.
  9. Bake the bread: Bake the loaf in the preheated oven for 20 to 25 minutes until golden brown and cooked through.
  10. Cool and serve: Remove the bread from the oven and let it cool for at least 15 minutes on a wire rack before slicing to allow the crumb to set.

Notes

  • Use warm water (about 110°F) to activate the yeast properly without killing it.
  • Resist adding extra flour to the dough; it should be slightly sticky but manageable.
  • The egg wash gives the bread a beautiful golden and shiny crust.
  • Allowing the bread to cool before slicing ensures better texture and prevents a gummy interior.
  • If you don’t have bread flour, all-purpose flour can be used but may result in a less chewy texture.

Keywords: Italian bread, homemade bread, yeast bread, soft crust bread, sandwich bread, easy bread recipe

Find it online: https://heutigemahlzeiten.com/italian-bread-recipe/