Italian Bread

A classic homemade Italian bread with a crusty exterior and soft, chewy inside, perfect for any meal or as a sandwich bread.

Prep Time 1 30

Cook Time 25

Total Time 1 55

Course Bread, Side Dish

Cuisine Italian

Servings 12 slices

Calories 120 kcal

2 cups warm water (104°F) Ensure water temperature is right for yeast activation.
2 tbsp dry active yeast Can substitute with instant yeast.
1 tbsp salt
2 tbsp granulated sugar
5-6 cups all-purpose flour Adjust amount based on the flour type.
6 tbsp extra virgin olive oil

In a 4-cup measuring cup, dissolve the yeast in warm water and let it sit for a few minutes.
In a large bowl or stand mixer, combine 5 cups of flour, salt, and sugar. Add the yeast mixture and olive oil.
Knead the dough for about 7 minutes using your hands or the dough hook attachment of your mixer. Gradually add more flour until the dough comes away from the sides of the bowl.
Cover the dough and allow it to rise for about an hour, or until it reaches the rim of the bowl.

Transfer the dough to a lightly floured surface. Cut the dough in half and pat each piece into a rectangle.
Roll each piece up jelly roll style from the widest end. Shape the loaves into ovals, pinching the bottom seams.
Gently stretch and roll the logs to about 14.5 inches long and 3-4 inches wide, placing them seam down on lined baking sheets.
Let the loaves rise on the baking sheets for about 45 minutes. Meanwhile, preheat your oven to 410°F.
Using a sharp knife, cut a few diagonal slashes about 1/4 inch deep across the top of each loaf. Allow them to rise for another 15 minutes.

Bake in the preheated oven for 20-25 minutes, or until the loaves are nicely browned.
Remove from the oven and let cool on a rack.

Store in a paper bag at room temperature for a few days or freeze for longer storage. Experiment with different flours or add herbs for variations.

Keyword Baking, Bread Recipe, Homemade Bread, Italian Bread, Yeast Bread