Italian Bread Recipe
You won’t believe how easy this Italian bread is to make! With its soft interior and crusty exterior, it tastes like a loaf straight from your favorite bakery. With hardly any hands-on time and a very forgiving dough, this is a perfect beginner yeast recipe. Be sure to have a lot of softened butter ready to slather on these slices!
Well over a decade ago, I had planned to make spaghetti and meatballs on a regular ol’ Sunday afternoon when I was suddenly hit with the realization that I needed a loaf of Italian bread to soak up all of the extra sauce on the plate.
Not wanting to venture to the grocery store while in the middle of the meal, I began looking up recipes. I mashed a couple together and ended up with the most enormous, most delicious loaf of homemade Italian bread. For the very first time making Italian bread, I had seriously hit the jackpot. I’ve never wavered from this recipe and it remains a favorite of many of my friends.
It’s easy to see why – with a perfectly crisp outer crust and a soft, chewy interior with a tight crumb, it’s a bread dream come true!
The Case for Bread Flour
If you’ve made my favorite white bread recipe, you may remember that I opt for all-purpose flour there because it produces a super light and fluffy bread.
In contrast, we want to use bread flour for this Italian bread due to its higher protein content, which will create a bread that is chewier in texture and a bit denser. Since this is a free-form loaf of bread, using bread flour also helps the bread to retain its shape while rising.
Creating Steam for a Crisp Crust
The one unconventional step to this recipe comes during the baking step. While the oven is preheating, you’ll place a metal baking pan on the bottom rack of your oven. Once you place the bread in the oven, you’ll pour a cup of water into the pan, which will create a ton of steam, resulting in a wonderfully crisp crust on the bread.
Important Note: Please be sure to use a metal pan, NOT GLASS. If you pour water into a glass pan that has been heated, it has the potential to shatter. Go ahead and ask me how I know this ;-)
How to Make This Italian Bread
You won’t believe how many times I’ve received the comment, “I couldn’t believe how easy this was to make, and it was just like a loaf from the bakery!” It truly is incredibly simple and mostly hands-off; even better is that you can have fresh-baked Italian bread in just a few short hours.
Here’s what you’ll need to do:
- Combine the yeast in warm water, then add to the flour, salt, brown sugar, and olive oil.
- Mix on low speed until a dough starts to form (you may need to add more flour here!).
- Knead for 7 minutes, then do a couple of minutes by hand for a smooth, firm, and elastic dough.
- Rise! Put the dough in an oiled bowl and allow to rise until doubled in size.
- Shape & Rise – The dough will be shaped into a torpedo and left to rise once more until doubled in size again.
- Top & Bake – Brush the dough with egg wash and sprinkle with sesame seeds, then pop it into the oven.
Tips for Bread Success!
- Bread Flour – I outlined above why I’m a big advocate of bread flour for this particular recipe; you can find it in nearly all grocery stores or can buy it online. If you substitute all-purpose flour, there will be a definite difference in texture.
- Yeast – This recipe calls for active dry yeast, but you can substitute instant yeast without an issue or any modifications.
- Mixing by Hand – While using a stand mixer with dough hook makes this easier, you can absolutely mix and knead entirely by hand.
- Extra Flour – Note that the recipe states you may need to add a little extra flour during the mixing process to get a dough to come together. I find that this varies during different times of the year, as well as what the weather is like. If it’s warmer/more humid, you may need more flour. When it’s colder and drier, I rarely, if ever, need to add more flour.
- Metal Pan – I want to emphasize once more that the pan you place on the bottom rack of the oven to create steam needs to be METAL and not glass.
- Baking Stone – This is the baking stone that I use, and this is the pizza peel you see pictured above. If you don’t have a baking stone, you can flip a baking sheet upside down and put a sheet of parchment paper on top and bake the bread on there (you would not need to place the pan in the oven during preheating).
Italian Bread
Ingredients
For the Dough
- 2 cups (480 ml) lukewarm water, ~100°F
- 1 package active dry yeast, (2.25 teaspoons)
- 5 cups (600 g) bread flour
- 1 tablespoon light brown sugar
- 2 tablespoons olive oil
- 2½ teaspoons salt
For the Topping (Optional)
- 1 egg white, lightly beaten
- 2 tablespoons sesame seeds
Instructions
- 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 before slicing.
Notes
- Bread Flour - I outlined above why I'm a big advocate of bread flour for this particular recipe; you can find it in nearly all grocery stores or can buy it online. If you substitute all-purpose flour, there will be a definite difference in texture.
- Yeast - This recipe calls for active dry yeast, but you can substitute instant yeast without an issue or any modifications.
- Mixing by Hand - While using a stand mixer with dough hook makes this easier, you can absolutely mix and knead entirely by hand.
- Extra Flour - Note that the recipe states you may need to add a little extra flour during the mixing process to get a dough to come together. I find that this varies during different times of the year, as well as what the weather is like. If it's warmer/more humid, you may need more flour. When it's colder and drier, I rarely, if ever, need to add more flour.
- Metal Pan - I want to emphasize once more that the pan you place on the bottom rack of the oven to create steam needs to be METAL and not glass.
- Baking Stone - This is the baking stone that I use, and this is the pizza peel you see pictured above. If you don't have a baking stone, you can flip a baking sheet upside down and put a sheet of parchment paper on top and bake the bread on there (you would not need to place the pan in the oven during preheating).
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
[photos by Ari of Well Seasoned]
Update Notes: Recipe originally published in August 2008 and since updated with improved photos, a video, and simplified recipe instructions.
This is a great, easy recipe especially when you don’t want or need a long complicated recipe with a starter etc. We actually prefer not-sourdough type Italian bread. We’ve already eaten a warm nub after baking, had slices with pasta and just made French bread for breakfast with it. Made as directed. We use a steel baking stone, and since I read about the dough sticking a little, I did the 2nd rise on a piece of parchment paper and just slid the whole thing including the parchment (a little awkward due to size) directly onto the peel and from the peel to the steel. Probably baked closer to 40 minutes. Just grabbed a corner of the parchment paper to slide the thing back out when done. This makes a huge single loaf. Posted and tagged on Insta
This bread is my new favorite thanks for the recipe
I’m not the best bread baker, but this bread was so easy and came out amazing!! Crusty on the outside and light and airy in the inside. I made this several times now and this will be my “go to” Italian bread recipe from now on! Try it!! You and your family will not be disappointed!! Love or!! ❤️
While the bread may have been good, the approach was awful.. I had put a lot of flour on the peel… but in trying to get it off onto the stone, it’s rise fell.
I do not recommend the approach as it is very very dependent on how dry your dough is… if it is at all moist, it will absorb the flour and not come off the peel.. I had to throw mine out and start over..
First time making Italian bread and it’s awesome!!
We love this bread. I make it using the upside down baking. I have used both parchment paper and semolina flour on the pan but cannot get the bottom of the bread brown and crispy. Any suggestions?
Followed these instructions and produced a very good bread. Would ypu believe this was my first time baking bread! Wish I could post pictures of it.
Can I leave it rise then leave it overnight and fridge and bake it next day? Any reccomendations?
Yes you can. I do it all the time
Your Italian bread is my go-to recipe! I have been experimenting lately with substituting whole wheat flour, flax seed meal, ground oats and coarse wheat bran increasing the whole wheat percentage each time. Every version has been absolutely awesome!
Going to try your cinnamon raisin bagels next! Bagels have always scared me a little but I have been very successful with all of your recipes!
I bake for all my non baker friends and during COVID have established a regular list of folks to experiment on. Everyone loves when a surprise treat gets dropped off.
Thanks so much for your wonderful expertise!
This italian bread recipe is exactly as expected. The recipe is definitely easy and you end up with a large!!! loaf of bread. It is my go to recipe for bread every time I need bread. I keep it in the freezer til I need to make another loaf. It tastes exactly like the day I made it.
Thanks for another great recipe.
If I could give this a 10 rating I would. This bread is so good. y husband eats all his sandwiches with this bread. It is the best. I have made a lot of bread but this is the first time my husband lets me know that the bread is getting low It is time to make more. I freeze it and is stays fresh as when I made it Only a Pittsburghlady could come up with a good recipe for Italian bread. Thanks for this recipe and many others.
This is my “go to” Italian bread recipe – my family loves it. I’ve made it with water, as the recipe calls for, but also with milk when I’m trying to use it up. I’ve made it with active dry yeast and rapid rise yeast at other times and it always comes out perfectly! Yesterday, I used this recipe to make rolls for sausage and pepper sandwiches and they were awesome! I divided the dough into eight large sandwich rolls, but this recipe could easily make ten to twelve smaller rolls. I really recommend this recipe to everyone; from people just learning to bake bread to experienced bakers.
Turned out perfect first time
Great recipe.
Now I would like to make it with whole wheat flour and white flour mixed. Can I follow the same recipe?
Thank you.
What are the weight measurements used? I’m guessing that the standard 120 g of flour per cup is not what you use. That would yield 80% hydrating with the amount of water called for.
I really like this bread and have stopped buying Italian bread at the store. I did not change a thing. It stays fresh in the fridge and it is just the right consistency between Italian bread (bought in Italy) and American bread.
Now I would like to make it with whole wheat flour and white flour mixed. Can I follow the same recipe?
Thank you.
Hi Lynn, I’m so thrilled that you enjoy this bread! I would start with replacing 25% of the flour with whole wheat and go from there.
I’m new to bread making. When you refer to low speed on the stand mixer does that mean the stir setting, or the first speed above stir? Mahalo.
Hi Trudi! Yes, I indicate in the instructions above that the lowest setting is “stir” and then when I mention low, that is number “2”. Enjoy the bread!
Made this early in the week and thought it was great. Later in the week I got a Jones for some rye bread, and didn’t want to wait for a 2 day process, so I used this recipe switching out 1 and 3/4 cups of the bread flour for rye flour and adding a couple of tablespoons of caraway seeds. It was fabulous…perfect for the ruebens we has that night, and just as good for toast the next morning. Going to be a regular in the rotation moving forward.
Delicious, beautiful loaf! Only issue I had was about 10 minutes into baking my baking stone cracked right in half! It didn’t bother the bread as was a clean break so I left it. Wondering if the steam could have had anything to do with it. It’s quite old and has been used a lot. Everything was -preheated and I added the water just after I transferred the loaf. No worries, I will get another and will be making this bread again! We loved it! Another great BEB recipe😋
Perfection! I’m familiar with the steam trick because I’ve made Pan de Agua – a Puerto Rican bread – before. But your recipe is incredibly awesome for a real crusty Italian-style loaf. I don’t have a stand mixer so I did it all by hand, and I don’t have a baking stone so I used the upside down baking pan with parchment paper. Thank you! :)
Serving it with a Tuscan White Bean and Kale Soup.
I meant to give this 5 stars!
This bread is amazing and so easy to make! I make 2 loaves instead of one-easier to manage when there are only 2 people. This bread freezes very well.
First time I’ve ever made Italian bread & it turned out fabulous. I’m not an Instagram person or I’d share the photo of “absolute heaven in a slice.” Now I have to go get a pizza peel because I’ll be making this many more times. Thank you so much for a real heritage recipe.
Hi Michelle,
Do you sift your flour before adding it to bread recipes?
Thanks
Hi Doug, I do not.
This is a fantastic recipe.
Omg, this was THE BEST loaf of bread I’ve ever made! Being a ‘Pittsburgh girl’, I thought I’d take a short cut for dinner tonight & pick up a Tuscan round at our local Enrico’s Biscotti Company. However, tired and not wanting to get immersed in traffic and chaos in The Strip, I decided to make this Italian loaf instead. So glad I did because theirs couldn’t touch yours- will be making this again & again! Thank you so much for this and all of your absolutely delicious recipes!!😘😘
I made the recipe by the hand kneading method and i found that i only had to use 1 3/4 cups of water to bring the dough together plus the olive oil and the other ingredients that you used for the recipe….The electric mixer will handle more water in the mix but if mixing by hand 2 cups of water would be just a little much and the person making the bread will have a tendency to keep adding flour to bring the dough together,,,Anthony Spinelli.
Beautiful and delicious . Crusty on the outside and soft on the inside
I made this bread without the egg whites and sesame seeds on top. It was great!! I don’t have a picture this time around, because there is not much left. 😊 I definitely want to make this recipe again!!
This bread is outstanding. Normally I prefer a slow ferment but there are times when you want a quick loaf! I followed the recipe exactly and the results were fabulous. Thank you Michelle, another winner!
Thank you for the recipe. I have taken the recipe to the next level. After punching down I take a 6” peeled stalk of rosemary chopped, two (2) cloves of elephant garlic rough chopped and kneed before the final 30 minute rise. After cooling I cut and dip in olive oil and spices mixture.
I LOVE this recipe – have tried so many and this is it -can I make sandwich rolls using this same recipe?
Hi Donna, Yes, I don’t see why not!
I made this bread weekly since March! Love it. I make 2 loaves because it’s so big. Is there any part that can be done in advance?
Haven’t made it yeti because you didn’t include oven temp
In directions!!!
Yes she did.
425 degrees
Can you please let me know how many grams of flour to use?
Best Italian bread recipe. I make it in the bread machine on the dough cycle and bake it on a baking stone. Everyone who tastes this bread loves it.
Really good recipe and doesn’t take up the whole day! I was surprised how much dough it created and how large the loaf was. So I had to cut it in half to fit on my pizza stone. It worked out just fine.
Amazing bread! The recipe was perfect as written. Definitely will be my go to recipe for a long while. Thank you!
I like your recipe and want to try it, but would like to use Organic Italian Flour.. 👌
Your regular bread is the only white bread recipe I use ….until now! Omgoodness this bread is fabulous. I’m going to email you a picture, my husband sent it to all of his friends! Thank you for sharing.