Italian Bread
A simple recipe for crusty homemade Italian bread that transforms basic ingredients into a bakery-worthy loaf with a delightful crust and chewy interior.
Ingredients
Main Ingredients
- 3 1/2 cups all-purpose flour
- 1 1/2 teaspoons salt
- 1 teaspoon granulated sugar
- 2 1/4 teaspoons active dry yeast
- 1 1/2 cups warm water About 105–115°F
- 2 tablespoons olive oil Plus more for the bowl
Instructions
Preparation
- In a large bowl, mix the warm water, sugar, and yeast. Let this stand for 5 to 10 minutes until it becomes foamy.
- Add the flour, salt, and 2 tablespoons of olive oil to the yeast mixture. Mix with a wooden spoon until a shaggy dough forms.
- Turn the dough out onto a lightly floured surface. Knead the dough for about 8 to 10 minutes until it becomes smooth and elastic.
- Lightly oil a clean, large bowl with olive oil. Place the dough in the bowl, turning it once to coat. Cover the bowl with plastic wrap or a clean kitchen towel.
- Let the dough rise in a warm place for 1 to 1.5 hours, or until it has doubled in size. This is your first rise.
Shaping and Second Rise
- Gently punch down the dough to release the air. Shape the dough into a long loaf or two smaller round loaves.
- Place the shaped loaf(ves) on a baking sheet lined with parchment paper or in a prepared loaf pan. Cover loosely.
- Let the dough have a second, shorter rise for about 30 to 45 minutes. While it rises, preheat your oven to 400°F (200°C).
- For extra crust, place a shallow pan on the bottom rack during preheating to create steam later.
- Just before baking, score the top of the loaf 2 or 3 times with shallow diagonal cuts.
Baking
- Bake for 30 to 35 minutes, or until the crust is deep golden brown and sounds hollow when tapped on the bottom.
- For a crispier crust, pour 1 cup of hot water into the preheated shallow pan on the bottom rack right after placing the bread in the oven.
- Remove the bread from the oven and transfer it to a wire rack to cool completely before slicing.
Notes
Let the bread cool completely before slicing. If you have leftovers, freeze them tightly wrapped and reheat for best results.