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Italian Bread - ItalianCookies.com
Traditional Italian Bread
Making Italian bread at home is surprisingly simple. With just a handful of basic ingredients, flour, water, yeast, and salt you can create a loaf that’s both rustic and irresistible. The magic lies in the balance: a golden, crispy crust on the outside and a soft, airy interior on the inside.
It’s the kind of bread that works for everything, sandwiches, toasting, dipping in olive oil, or serving alongside your favorite pasta dish. Whether you're a seasoned baker or just starting out, Italian bread is a perfect place to begin.
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Prep Time 30 minutes
Cook Time 30 minutes
Rising Time 2 hours
Total Time 3 hours
Servings: 2 loaves
Course: Bread
Cuisine: Italian
Ingredients Method Notes

Ingredients
  

  • 4 cups 6 cups all-purpose flour (or bread flour)
  • 1⅓ cups 2 ¼ tsp (1 packet) active dry yeast
  • 2 cups warm water (about 110°F / 43°C)
  • 1 tbsp olive oil (plus more for greasing)
  • 1 tsp sugar
  • 1 ½ tsp salt
  • (Optional) cornmeal for dusting
  • (Optional) egg wash for a golden crust

Instructions
 

  1. Activate the yeast
    In a large mixing bowl, combine warm water, sugar, and yeast. Let it sit for about 5–10 minutes, until it becomes foamy.
  2. Make the dough
    Add salt, olive oil, and 3 cups of flour to the bowl. Mix well. Gradually add more flour (up to 3 more cups), about ½ cup at a time, until a soft dough forms.
  3. Knead the dough
    Turn the dough onto a floured surface. Knead for 8–10 minutes until smooth and elastic. Add small amounts of flour as needed to prevent sticking.
  4. First rise
    Place the dough in a lightly oiled bowl. Cover with a damp cloth or plastic wrap. Let it rise in a warm place for 1 to 1½ hours, or until doubled in size.
  5. Shape the loaves
    Punch down the dough and divide it in half. Shape each half into a loaf (oval or round). Place loaves on a parchment-lined or cornmeal-dusted baking sheet.
  6. Second rise
    Cover the loaves loosely and let them rise again for about 30–45 minutes, until puffy.
  7. Preheat the oven
    Preheat your oven to 425°F (220°C). Place a baking dish of water on the lower rack for steam (this helps create a crispy crust).
    Optional: Add an egg wash for a shiny, golden crust, brush the loaves with a beaten egg mixed with a tablespoon of water.
  8. Bake the bread
    Bake for 25–30 minutes, or until the loaves are golden brown and sound hollow when tapped on the bottom.
  9. Cool before slicing
    Let the bread cool on a wire rack for at least 20 minutes before slicing.

Notes

Use warm water, not hot: Water around 105–110°F (40–43°C) activates yeast best. Too hot and it kills the yeast; too cold and it slows rising.
Don’t rush the rise: Letting the dough double in size is key for light, airy bread. Find a warm, draft-free spot (like inside an oven with the light on) to proof.
Knead well: Kneading develops gluten, giving your bread structure and that chewy texture. If the dough feels sticky, sprinkle a bit more flour, but avoid adding too much or your bread can turn dense.
Steam in the oven: Placing a tray of hot water on the bottom rack creates steam. This keeps the crust moist initially and helps it turn crispy and golden.
Score the loaves: Just before baking, use a sharp knife or razor blade to make shallow slashes on the top. This helps the bread expand evenly and gives that classic look.
Use bread flour if possible: Bread flour has more protein than all-purpose flour, helping create a chewier, more elastic crumb. But all-purpose works fine too.