This simple, fool-proof recipe for Homemade Italian Bread features a crispy crust and a soft, tender interior.
Homemade Italian Bread uses basic pantry staples to create a low-fat, simple homemade bread that is absolutely delicious. It pairs perfectly with a bowl of pasta topped with Bolognese Sauce, or a bowl of homemade soup, such as Lasagna Soup, Instant Pot Zuppa Toscana, or Instant Pot Minestrone Soup.
There is something about walking into a kitchen and smelling homemade bread baking.
And while people can be intimidated by the thought of making homemade bread, this recipe for Italian Bread happens to be one of the easiest homemade bread recipes to make.
It is made with simple ingredients and has a slightly crispy crust on the outside, but is perfectly soft on the inside.
Whether used to make garlic toast, served for dipping into cozy soups, or simply toasted, this low-fat, tender Italian Bread is one of the easiest and most delicious recipes for homemade bread.
Notes on Ingredients
- Flour: Use unbleached bread flour for best results.
- Water: Be sure to use warm water that is at about 105 degrees. If the water is too hot the yeast will be killed and if the water is too cold the yeast will not be activated.
- Yeast: Be sure you use Dry Active Yeast (not Quick Rise Yeast) and be sure yeast is not expired for best results.
- Spices: I like to add garlic powder to give my Italian bread more flavor, but this is completely optional and is not traditional.
How to Make Italian Bread
Step One: Prepare the Dough
- In a measuring cup, sprinkle yeast over warm water. Let the yeast bloom in the water for 5-10 minutes, or until foamy.
- While the yeast is blooming, mix together the flour, salt, and optional seasonings in either the bowl for the stand mixer or a large mixing bowl.
- Pour the yeast water into the flour mixture and using either a wooden spoon or the mixing hook on a stand mixer, mix until just combined.
- Once the flour is fully moistened, it is time to knead the dough. You can do this by using the dough hook on a stand mixer and mixing at medium-low speed until the dough is nice and smooth and pulls away from the bowl easily. This will take about 5 minutes. If you are kneading the dough by hand, turn the dough out onto a floured surface and knead by hand until the dough is nice and smooth. This will take about 10 minutes.
- Place the dough in an oiled bowl, cover, and let rise in a warm place until double in size--about 1-2 hours depending on the temperature of your house.
Step Two: Shape
- Once the dough has doubled in size, punch down the dough and shape it into a long oval shape.
- Cut diagonal slits on top of the bread every 2-3 inches.
- Cover Italian Bread Dough with a kitchen towel and let rise for another 30 minutes.
Step Three: Bake
- Place a While the bread is rising, heat the oven to 350 degrees F.
- After the second rise, brush the bread with olive oil for a golden crust.
- Sprinkle with Parmesan if desired for additional flavor, keeping in mind this is not traditional.
- Bake the bread for 20-25 minutes, or until it reaches an internal temperature of 190 degrees F.
Using a Bread Machine
You can prepare the dough for Italian Bread using a bread machine if you happen to have one, making this recipe even easier!
To prepare the dough using a bread maker, place the ingredients into the loaf pan in the order indicated per your machine's instructions. For most bread makers, this would be to pour in the warm water, top with the flour and salt and then make a well for the yeast. Set the cycle to "dough" and let the bread machine do its thing. After the dough is prepared proceed with the recipe by shaping and baking as directed.
Storing Italian Bread
Italian Bread can be stored at room temperature, once cooled, in an airtight container for up to 3 to 4 days at room temperature.
You can also wrap the cooled bread well wrapped in a freezer-safe container for up to 3 months. Defrost at room temperature.
Recipe FAQs
Bread is finished baking when you tap the bottom of the loaf of bread and it sounds hollow. But a surefire way to know your bread is baked perfectly is to take its internal temperature. Do this by placing a thermometer in the center of the bread. When it reads 190 degrees, your Italian Bread is baked to perfection.
Chances are you used too much flour in the bread dough. It is important to measure the flour by lightly spooning the flour into a measuring cup, rather than scooping the flour, to ensure accurate measurement.
To substitute instant yeast for active dry, use ½ teaspoon of instant yeast. And there is no need to bloom the yeast in water, simply add it to the dry ingredients.
King Arthur Flour has a guide for baking at high altitudes that will help you make the appropriate adjustments.
If you don't store the bread in an airtight container, the bread will quickly dry out. Prevent this from happening, by storing it in an airtight container. But in the meantime, use the stale bread to make croutons or french toast casserole.
More Easy Homemade Bread Recipes
- Whole Wheat Bread
- Whole Wheat Dutch Oven Bread
- Cranberry Walnut Bread
- Whole Wheat Cinnamon Raisin Bread
- Whole Wheat Rolls
If you enjoyed this recipe for homemade Italian Bread, I would love for you to leave a review and comment below.
Homemade Italian Bread
Ingredients
- 1 cup warm water
- 2-¼ teaspoons active dry yeast NOT instant yeast
- 2 ½ cups unbleached flour
- 1 teaspoon salt
Optional Add-Ons
- 2 teaspoons olive oil to give bread a golden exterior
- ¼ cup freshly grated Parmesan Cheese optional
- 1 teaspoon garlic powder optional
Instructions
Using a Bread Machine
- Place water, flour, and salt into the bread machine in order specified by your machine. Make a well into the flour and add the yeast to the well. Set to dough cycle and turn on.
- Once the dough cycle is complete, punch the dough down shape into a large oval shape. Cover with a clean kitchen towel and let rise for another 30 to 60 minutes, or once dough has nearly doubled in size.
- Once the dough has doubled again, cut diagonal slits on top of bread dough every 2-3 inches
- Bake at 375 degrees F for 20-25 minutes, or until browned and the internal temperature of the bread reaches 190 degrees. Remove from oven and place on a cooling rack to cool completely.
Preparing without a Bread Machine
- Pour water into a large mixing bowl. Sprinkle the yeast over warm water and let the yeast bloom, or get foamy and bubbly, for 5-10 minutes.
- Mix the flour, salt, and oregano, and garlic powder (if using), together and stir in the foamy water with a wooden spoon (or dough hook of a stand mixer) until incorporated.
- Knead by hand or using your dough hook on low speed on a stand mixer, until the dough is nice and smooth. This will take anywhere from 5-10 minutes.
- Cover with a clean kitchen towel and set in a warm place to rise until doubled in size--about 1-2 hours depending on the temperature of your house.
- Once the dough has risen, punch the dough down and shape it into an oval-shaped loaf. Cut diagonal slits on top of bread dough every 2-3 inches. Cover with a clean kitchen towel and let rise for another 30 to 60 minutes, or once the dough has nearly doubled in size.
- Brush the loaf with olive oil. Sprinkle with Parmesan cheese if desired.
- Bake at 375 degrees F for 20-25 minutes, or until browned and the internal temperature of the bread reaches 190 degrees. Remove from oven and place on a cooling rack to cool completely.
Brian
Just made this week for garlic bread with cheese and spaghetti. Will never buy store bought again. All your recipes never seem to fail. Made the no knead again also. Next is the traditional bread, wish me luck!
Kristen Chidsey
Hi Brian! I love hearing you have come to trust my recipes! I just made this bread yesterday myself to serve with lasagna soup. SO good!
melissa
can I make the dough, let rise etc...and refride over night and bake in morning? I want to make it for a dinner party but I need to prep day prior? Thanks so much
Kristen Chidsey
Hi Melissa! Yes, this is possible, with a few tricks. Prepare the dough as directed place it into an oiled, large, deep bowl, cover with a towel or plastic wrap, and let rise for about 30 minutes. Remove the towel or wrap and cover the bowl with a tight-fititing lid or a couple of layers of plastic wrap. Place the bowl into the refrigerator overnight. In the morning, remove the dough from the fridge and let come to room temperature (about an hour). Shape into loaves, let rise again and then bake as directed.
Gina
Great staple recipe - makes the house smell amazing and tastes delicious with any meal!