The Best Italian Bread Recipe: Bake Soft, Crusty Loaves at Home
I still remember the scent. Every Sunday, my grandmother baked a loaf of italian bread recipe. She made it seem so simple, a few scoops of flour, a sprinkle of yeast, and the gentle rhythm of kneading dough on her well-worn wooden counter. Consequently, the kitchen air filled with an intoxicating, comforting warmth that signaled the start of our family meal. That warm aroma, in fact, always brought everyone to the table quicker than any bell. She taught me that making your own bread connects you to something ancient and wonderful. This particular italian bread recipe carries her legacy. Therefore, when you make it, you make more than bread; you make a memory.
Introduction
Nothing rivals the taste and texture of fresh, homemade bread. This easy italian bread recipe delivers a beautifully golden, crackly crust and a soft, airy interior perfect for dipping in olive oil or making the best sandwich. You prepare the dough easily with simple ingredients, proving that a truly authentic loaf requires only patience and attention. For instance, successfully making this italian bread recipe at home gives you a feeling of accomplishment unlike any other. Consequently, you will find this reliable italian bread recipe a new favorite, serving as the perfect centerpiece for any meal. Furthermore, this simple method allows anyone to master the craft quickly.
- Serves: 10 servings People
- Prep Time: 20 minutes
- Cooking: 25 minutes
- Difficulties: easy
Ingredients
For Cooking
- 5cup All-Purpose Flour (plus 1/2 cup for dusting)
- 2teaspoon Fine Sea Salt
- 1packet Active Dry Yeast (approximately 2 1/4 teaspoons)
- 2tablespoon Granulated Sugar
- 2cup Warm Water (maintain a temperature between 105°F and 115°F)
- 2tablespoon Olive Oil (extra virgin, plus more for greasing)
For Dressing
Nutritional Information
Calories
200Protein
7gCarbs
40gFat
2gFiber
1gSugar
1g
Procedure
Making your own bread truly rewards the effort, and this italian bread recipe proves it. Yet, bakers often face a few common challenges when perfecting their loaves. Understanding the role of each ingredient and how time affects the dough is crucial. Consequently, you master the entire process quickly. For example, bakers must accurately measure the temperature of the water. Too hot a temperature kills the yeast; therefore, the dough fails to rise. Too cold, and the yeast activates slowly, resulting in a dense loaf. Maintaining a steady temperature between 105°F and 115°F makes a huge difference.
- 10 minutesMark As Complete
Activate the Yeast
Pour the warm water into a large mixing bowl. Consequently, sprinkle the yeast and sugar over the water. Gently whisk the mixture. Allow the yeast to bloom for 5 to 7 minutes; therefore, the top should become frothy and foamy.
- 5 minutesMark As Complete
Mix the Dough
Pour the olive oil into the yeast mixture. Slowly add 4 1/2 cups of the flour and all the salt. Consequently, mix the ingredients with a wooden spoon until a shaggy dough forms.
- 10 minutesMark As Complete
Knead the Dough
Turn the shaggy dough out onto a lightly floured surface. Fold the dough over onto itself, push down, and repeat this process. Continue kneading the dough for 8 to 10 minutes until it becomes smooth and elastic. The dough should bounce back slightly when you poke it.
- 1 hour 30 minutesMark As Complete
First Rise (Proof)
Lightly coat a large bowl with olive oil. Place the dough ball into the oiled bowl. Turn the dough once, covering the surface with oil. Consequently, cover the bowl with plastic wrap or a kitchen towel. Place the bowl in a warm, draft-free spot. Allow the dough to rise until it doubles in size; this usually takes 60 to 90 minutes.
- 5 minutesMark As Complete
Shape the Loaves
Gently punch the risen dough down to release the air. Therefore, divide the dough in half with a bench scraper. Shape each half into a tight, elongated loaf, tucking the ends under. Specifically, you want a tight surface tension on the loaves.
- 45 minutesMark As Complete
Second Rise
Line a large baking sheet with parchment paper. Place the shaped loaves on the parchment paper. Similarly, cover the loaves loosely with plastic wrap. Allow the loaves to rise again for 30 to 45 minutes; they should look puffy but not quite doubled. Meanwhile, preheat your oven to 400°F (200°C) during the last 15 minutes of the rise.
- 2 minutesMark As Complete
Prep for Bake
Use a very sharp knife or razor blade to make three or four shallow diagonal cuts (slashes) across the top of each loaf. This allows steam to escape. Furthermore, brush the tops of the loaves lightly with a small amount of water.
- 25 minutesMark As Complete
Bake the Bread
Place the baking sheet into the preheated oven. Bake the loaves for 20 to 25 minutes. Consequently, they should turn a rich, golden-brown color and sound hollow when you tap the bottom.
- 30 minutesMark As Complete
Cool Completely
Remove the loaves from the oven. Immediately transfer the loaves to a wire rack. Allow the bread to cool completely before slicing; this prevents the interior from becoming gummy.
Storage and Reheating
Properly storing your homemade bread keeps it fresh for longer. Consequently, you can enjoy the soft interior and crisp crust for several days.
Refrigerator Storage
Never store your italian bread recipe in the refrigerator. The cool temperature accelerates the staling process, making the bread dry out quickly. Instead, keep the bread at room temperature.
Freezer Storage
If you make extra loaves, wrap them tightly to preserve the flavor and texture. First, cool the loaf completely. Next, wrap the loaf in plastic wrap, followed by a layer of aluminum foil or a freezer bag. This double-wrapping protects the bread from freezer burn. The frozen bread remains good for up to three months. To thaw, simply remove the foil and plastic and allow the loaf to sit at room temperature for several hours.
Reheating
To bring back the crispy crust, spritz the thawed or day-old loaf lightly with water. Place the loaf directly on the oven rack. Bake it in a preheated 350°F (175°C) oven for 5 to 10 minutes. This quick bake revitalizes the crust.
I’m Karino Kada, a Japanese girl born and raised in Kyoto, where the heart of every home is the kitchen, and my grandmother always said that cooking is the purest form of love. Since I was little, I loved watching my mother shape onigiri with sea salt and gentle hands. Every recipe I learned brought me closer to my roots, to my story, to who I am. I share recipes that blend the comforting flavors of Japan with the fresh spirit of my life in America. I love creating
