Italian Bread Recipe

Servings

Font

Images Notes Nutrition

4.8 from 369 votes

The Italian Bread Recipe produces a smooth, elastic dough that yields a crusty loaf with a tender crumb. Using bread flour and active dry yeast, the dough is kneaded mechanically and by hand to develop gluten structure, then proofed until doubled. Optional toppings like sesame seeds and an egg white wash add texture and flavor contrast. This recipe’s flexibility allows for minor flour adjustments based on humidity, and it delivers a traditional bread perfect for slicing alongside meals or for sandwiches.

Prep Time

2 hrs 30 mins

Cook Time

45 mins

Total Time

3 hrs 15 mins

Servings: 16 servings

Calories: 166 kcal

Course: Bread

Cuisine: Italian

Ingredients

For the Dough

2 cups water ~100°F, lukewarm
1 package active dry yeast (2.25 teaspoons)
5 cups bread flour
1 tablespoon light brown sugar
2 tablespoons olive oil
2½ teaspoons salt

For the Topping (Optional)

1 egg lightly beaten, white
2 tablespoons sesame seeds

Instructions

Cup of Yum

Stir the yeast into ½ cup of the warm water. Let proof as you measure out the dry ingredients.
Combine 5 cups flour, sugar and salt in the bowl of an electric mixer. Add the yeast mixture, remaining water, and olive oil. Using a dough hook attachment, mix on the lowest speed of electric mixer (stir setting on a KitchenAid) until a dough starts to form, adding more flour as needed, up to an additional ¾ cup. Knead on low speed (2 on a KitchenAid) for 7 minutes. Transfer dough to a lightly floured surface and knead by hand for 1 to 2 minutes, or until a smooth, firm, elastic dough is formed.
Transfer the dough to a lightly oiled bowl and spray the dough with a thin coating of cooking spray. Wrap the bowl with plastic wrap and set aside to proof in a warm, draft-free place for 1½ hours or until doubled in size.
Remove the plastic wrap, punch down and flatten the rounded dough with the heel of your hand. Roll the dough up tightly, sealing the seam well after each roll. The dough should be elongated and oval-shaped, with tapered and rounded (not pointed) ends.
Place a baking stone on the center oven rack and preheat the oven to 425°F. Place a metal baking pan on the lowest rack.
Place the dough on a baker's peel heavily dusted with flour, or alternately on an inverted baking sheet. Allow the dough to proof, loosely covered with a floured dish towel, for 30 minutes, or until doubled in size.
If using the topping, brush the dough with the egg white and sprinkle the sesame seeds over the top. Using a razor blade or sharp knife, slash the dough lengthwise about 1/4-inch deep, keeping the blade at a 45-degree angle.
Just prior to placing the bread in the oven, pour 1 cup of water into the metal pan you placed on the bottom rack of the oven. Then, transfer the loaf from the peel to the stone in the oven.
Bake the dough until golden brown and a hollow thud is heard when tapping the bottom of the bread (it should register at least 195 degrees F on an instant-read thermometer), about 30 to 40 minutes. Allow the bread to cool on a wire rack before slicing.

Notes

Bread flour is preferred for texture; all-purpose flour can be used but changes the crumb.
Active dry yeast can be replaced with instant yeast without adjustments.
Adjust flour quantity during mixing to achieve the right dough consistency, influenced by weather conditions.
Use a metal pan for steaming in the oven to help crust development; avoid glass pans.
The dough can be frozen for up to 3 months either shaped or after baking; thaw before baking or serving accordingly.

Nutrition Information

Calories 166kcal (8%) Carbohydrates 29g (10%) Protein 5g (10%) Fat 2g (3%) Sodium 369mg (15%) Potassium 46mg (1%) Fiber 1g (4%) Calcium 17mg (2%) Iron 0.5mg (3%)

Nutrition Facts

Serving: 16 servings

Amount Per Serving

Calories 166

% Daily Value*

Calories	166kcal	8%
Carbohydrates	29g	10%
Protein	5g	10%
Fat	2g	3%
Sodium	369mg	15%
Potassium	46mg	1%
Fiber	1g	4%
Calcium	17mg	2%
Iron	0.5mg	3%

* Percent Daily Values are based on a 2,000 calorie diet.