Ingredients
Instructions
- Activate the yeastIn a large mixing bowl, combine warm water, sugar, and yeast. Let it sit for about 5–10 minutes, until it becomes foamy.
- Make the doughAdd 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.
- Knead the doughTurn 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.
- First risePlace 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.
- Shape the loavesPunch 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.
- Second riseCover the loaves loosely and let them rise again for about 30–45 minutes, until puffy.
- Preheat the ovenPreheat 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.
- Bake the breadBake for 25–30 minutes, or until the loaves are golden brown and sound hollow when tapped on the bottom.
- Cool before slicingLet 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.
*Percent Daily Values (%DV) are based on a 2,000-calorie diet.
Note: The main calorie contributors are carbohydrates from the wheat flour, while the minimal fat comes mostly from olive oil if used. Protein comes from the flour as well. Sodium is from added salt.
Nutrition Facts (Authentic Italian Bread Estimated per 1 slice (about 56 g))
| Nutrient | Amount | %DV* |
|---|---|---|
| Calories | 150 kcal | 8% |
| Total Fat | 1.5 g | 2% |
| Saturated Fat | 0.2 g | 1% |
| Trans Fat | 0 g | — |
| Cholesterol | 0 mg | 0% |
| Sodium | 220 mg | 10% |
| Total Carbohydrate | 30 g | 11% |
| Dietary Fiber | 1 g | 4% |
| Total Sugars | 1 g | — |
| Added Sugars | 0 g | 0% |
| Protein | 5 g | 10% |
| Vitamin D | 0 IU | 0% |
| Calcium | 10 mg | 1% |
| Iron | 1.2 mg | 6% |
| Potassium | 80 mg | 2% |