Homemade Italian Bread
This simple recipe for Italian bread has a crispy crust and soft interior and is one of the easiest recipes for homemade bread.
Servings: 8 -10
Equipment
Ingredients
- 1 cup warm water (100-110℉)
- 2 teaspoons granulated sugar
- 2¼ teaspoons active dry yeast NOT instant yeast
- 2½-3 cups all-purpose flour
- 1 teaspoon kosher salt
- olive oil for greasing pan and to brush dough with before baking
Instructions
- In a glass measuring cup, combine the warm water and sugar. Add the yeast, gently mix and let the yeast bloom for 5-10 minutes, or until the mixture is foamy.
- In a separate mixing bowl, or bowl of a stand mixer fitted with a dough hook, combine 2½ cups flour and salt. Add in the water mixture and mix on low speed or with a wooden spoon until incorporated and the dough comes together to form a sticky ball. If needed, add small amounts of flour (¼ cup at a time) until the dough just comes together.
- Once a dough ball is formed, continue to mix on low speed using a dough hook until shiny and smooth. This will take 3-5 minutes. Alternatively, turn the dough out onto a lightly floured surface and knead by hand for 5-10 minutes, until shiny and smooth.
- Place the dough into a large greased mixing bowl and cover with a clean kitchen towel. Leave at room temperature 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 a large oval-shaped loaf. Place it onto a greased baking sheet and 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.
- While the dough is rising the final time, position a baking rack in the center of the oven and preheat to 375℉ (190℃).
- Once the dough has doubled, remove the towel, and brush with olive oil. Bake for 20-25 minutes, until lightly browned and the internal temperature of the bread reaches 190℉ (85℃). Remove from oven and place on a cooling rack to cool completely.
Directions for Bread Machine
- Place water, sugar, flour, and salt into the bread machine in the 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 and place on baking sheet. Cut diagonal slits on top of bread dough every 2-3 inches. Cover with a clean kitchen towel and let rise for 30 to 60 minutes, or until nearly doubled in size. Bake as directed.
Notes
Bread is finished baking when you tap the bottom of the loaf of bread and it sounds hollow. You can also take its internal temperature. When it reads 190℉ (85℃), your Italian Bread is baked to perfection.
Flour: Use unbleached bread flour for best results. It is also important to measure by lightly spooning flour into a measuring cup to ensure accurate flour measurement.
Water: Be sure to use warm water that is at about 105-110 degrees because if the water is too hot the yeast will be killed and if water 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.
Baking at a high altitude? Check out these adjustments that you may need to follow.
Optional Seasonings: If you would like to season your Italian bread, add 1 teaspoon of garlic powder to the flour mixture, brush the dough with olive oil and sprinkle with the Parmesan cheese before baking.
Storage: This bread will keep at room temperature for 3-4 days and can be frozen for up to a month.
Nutrition
Calories: 238kcal | Carbohydrates: 31g | Protein: 9g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 6mg | Sodium: 734mg | Potassium: 96mg | Fiber: 2g | Vitamin A: 85IU | Calcium: 129mg | Iron: 0.9mg
