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Italian Bread Recipe

★★★★★

5 from 82 reviews
  • Author: Charlotte
  • Total Time: 1 hour 45 minutes
  • Yield: 1 loaf (about 12 servings) 1x

Description

This classic Italian bread recipe yields a soft, flavorful loaf with a golden crust. The dough is enriched with olive oil and carefully proofed for a perfect rise, making it ideal for sandwiches or alongside your favorite Italian dishes. Baked to a beautiful golden brown with a crisp crust and tender crumb, this bread is sure to become a staple in your kitchen.

Ingredients

Scale

To Proof the Yeast

  • 2 1/4 tsp (1 packet) Active dry yeast
  • 1/4 cup Warm water (110°F)
  • 1/4 tsp Granulated sugar

For the Dough

  • 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

For the Egg Wash

  • 1 large egg
  • 1 tbsp Water

Instructions

  1. Proof the yeast: Dissolve the active dry yeast and 1/4 teaspoon granulated sugar in 1/4 cup of warm water (110°F). Let the mixture stand for about 5 minutes until it becomes foamy on top, indicating the yeast is active.
  2. Mix the initial dough: In a large bowl of a stand mixer, combine 1 cup of hot water, 1 tablespoon of granulated sugar, kosher salt, and olive oil. Add 1 1/2 cups of bread flour and mix on low speed with the paddle attachment.
  3. Add yeast mixture: Pour in the proofed yeast mixture and continue mixing on low to incorporate all ingredients.
  4. Add remaining flour: Gradually add the remaining 1 3/4 cups bread flour and mix on low until well combined. The dough will be very sticky but should be easy to handle. Scrape down the sides of the bowl.
  5. First rise: Cover the dough and allow it to rise for 1 hour until it has visibly puffed up.
  6. Shape the dough: Prepare a baking sheet lined with parchment paper. Scrape the dough onto a well-floured surface and gently flatten it into a rectangle. Roll the dough jellyroll style toward you, gently sealing as you roll. Fold in the two corners after each roll, seal the seam, and tuck the ends under to form a loaf.
  7. Second rise: Place the shaped loaf seam side down on the parchment-lined baking sheet. Cover it and let it rise for another 30 minutes.
  8. Preheat oven and prepare egg wash: Preheat the oven to 375°F. Whisk together one large egg with 1 tablespoon of water to create an egg wash.
  9. Score and brush the loaf: After the 30-minute rise, brush the loaf with the egg wash. Using a bread lame or sharp knife, make three or four diagonal cuts across the top of the loaf.
  10. Bake the bread: Bake the bread in the preheated oven for 20 to 25 minutes until it is golden brown on top.
  11. Cool before slicing: Remove the bread from the oven and allow it to cool for at least 15 minutes before slicing to ensure the crumb sets properly.

Notes

  • The dough is intentionally sticky; resist adding extra flour to maintain softness.
  • Use warm water (110°F) for proofing yeast to activate it properly without killing the yeast.
  • Allow the bread to cool fully before slicing to avoid a gummy texture inside.
  • The egg wash gives the bread a beautiful golden crust and shine but can be omitted for an egg-free version.
  • You can store the bread in an airtight container at room temperature for up to 3 days or freeze for longer storage.
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Bread
  • Method: Baking
  • Cuisine: Italian

Keywords: Italian bread, homemade bread, yeast bread, crusty bread, soft bread, homemade Italian loaf

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