Italian Bread Recipe
You won't believe how easy this Italian bread recipe 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 Sunday afternoon when I was suddenly hit with the craving for 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!
Why We Use Bread Flour
If you've made my favorite white bread recipe, you may remember that I opt for all-purpose flour 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 homemade bread in just a few short hours.
Here's what you'll need to do:
- Combine the yeast in warm water, then add it to the flour, salt, brown sugar, and olive oil in the bowl of a stand mixer.
- 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 at room temperature until doubled in size.
- Shape & Rise - The bread 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 (if desired), 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, the bread will still turn out, but 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 a dough hook makes this easier, you can absolutely use a large mixing bowl and 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. If you don’t already have one, I recommend this one.
- 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, put a sheet of parchment paper on top, and bake the bread on there (you would not need to place the upside-down pan in the oven during preheating).
Freezing Bread Dough and Baked Bread
You can successfully freeze both unbaked bread dough and completely baked bread. Below are instructions for both:
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Freezing Bread Dough
You can freeze the unbaked bread dough by following steps #1-4 in the recipe below, finishing with shaping the dough.
Immediately place the shaped dough on a parchment-lined baking sheet, cover with plastic wrap, and place in the freezer for 12 hours to freeze completely. Once completely frozen, remove the dough from the baking sheet, wrap the frozen bread dough tightly in plastic wrap, then in a layer of aluminum foil, and place in a ziploc freezer bag. Freeze the dough for up to 3 months.
When ready to bake, remove the dough from the freezer and allow to thaw in the refrigerator overnight. Remove from the refrigerator and proceed with step #5, getting the oven ready and allowing the bread to do its final rise. It may take a little longer for that second rise since the dough will be cold. Bake as directed.
Freezing Baked Bread
Once the bread has cooled completely, you can decide to freeze it sliced or unsliced. I prefer to freeze my loaves sliced, which makes it easier to remove just a couple of pieces at a time, but you can do either.
If you want to freeze the whole loaf unsliced, simply wrap it tightly in plastic wrap, then place in a ziploc freezer bag for up to 3 months. Thaw in the refrigerator or at room temperature before slicing and serving.
To freeze a sliced loaf, wait until the bread has cooled completely, then slice evenly. Keep the loaf pushed together as well as you can and wrap it in a double layer of plastic wrap, then store and thaw as directed above for the whole loaf.
How to Enjoy This Italian Bread
While you can absolutely use this to make sandwiches, it’s also a wonderful accompaniment to hearty meals with rich sauces and gravies. Serve it alongside these dishes with salted butter for spreading:
- Cheesy Lasagna Bolognese
- Italian Meatballs
- Hearty Beef Stew
- Homestyle Chicken Noodle Soup
- Use it as a base for your own homemade garlic bread
More Bread Recipes
If you love to bake bread, you will thoroughly enjoy these recipes as well:
Watch the Recipe Video Below:
If you make this Italian bread recipe and love it, remember to stop back and give it a 5-star rating - it helps others find the recipe! ❤️️
Italian Bread Recipe
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 on a wire rack 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, the bread will still turn out, but 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 a dough hook makes this easier, you can absolutely use a large mixing bowl and 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. If you don’t already have one, I recommend this one.
- 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, put a sheet of parchment paper on top, and bake the bread on there (you would not need to place the upside-down pan in the oven during preheating).
- Freezing Bread Dough – Once the dough is shaped, it can be placed on a lined baking sheet and placed in the freezer for 12 hours. Wrap tightly in plastic wrap and freeze in a ziploc freezer bag for up to 3 months. Thaw in the refrigerator overnight, then remove and proceed with step #5 of the recipe. The final rise may take longer since the dough has been cold.
- Freezing Baked Bread – Once the bread has been completely cooled, you can wrap a whole sliced or unsliced loaf in a double layer of plastic wrap, place in a ziploc freezer bag, and freeze for up to 3 months. Thaw in the refrigerator or at room temperature.
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]
Recipe originally published in August 2008.
Can you tell me what kind of salt you use
Hi Lisa, I use ground Himilayan sea salt from Costco!
Love this recipe, with the altitude I only needed 25 min. cook time.
This recipe came out perfect. Great taste, Great crust. Made exactly as directed. Baked 30 min in oven on parchment and aluminum flat/grill stove topper because I was unsure of turning a baking sheet upside down. This is a good amount of bread and great for large family or sharing, Thank you!
We loved this recipe! It made one huge, impressive loaf of bread. I loved that the crust wasn’t tough, and the bread was the perfect texture. Very easy to make. This will be my go-to Italian bread recipe from now on.
First time making Italian bread and it couldn’t have been easier. It came out great. I proofed it in the same oven I was baking it in so it flattened out a bit as the oven was preheating. I’ll use my second oven to proof next time so I can bake it right away. The crust was nice and the inside was airy and soft.
I would love to see the video so I can know if I did everything right.
This was by far the best and easiest bread I have ever made! I wish I could upload my picture!
This recipe easily makes a very tasty, attractive, and delicious large loaf. For some reason, although the crust browned well and looked crispy, it was actually on the soft side. Not a serious problem but I prefer a crispy crust. I used a lot of steam over the first ten minutes of baking. Maybe that was the problem.
Can I just say that this recipe is absolutely brilliant! I make all my own bread, but have never added olive oil and what a difference it makes! Have made this bread three times and it has turned out so well. It has a nice light, but chewy texture.
Will be making this as often as I can. Thank you Michelle!
Hi. I made it last week, had to split it in two parts, and it came out beautifully. My question is, could I make it all the way to step 4, and then put it in the fridge so I can bake them next morning? I want to make it fresh Saturday morning so I can drop it off at my mom’s.
I’ve made this twice with my 6-year-old grandson as part of our quarantine home-schooling. He loves it and feels so accomplished! We are having the rest for breakfast, as it makes delicious toast.
I made this bread and it is really good. I’ve made a lot of bread and this one is the best!
I have a picture of it and it’s perfect. A little sweet , big fat loaf. I used 5 cups flour and the used about 2/3c. whole wheat flour for the extra to smooth it out.
My husband made this yesterday and it is amazing! All done by hand with regular flour as all we have at home(stay home, stay safe). It was picture perfect and tastes as good as it looks!
I think it is the most easiest bread receipt I have ever made, and delicious.
No video!
I made it with a 6-year-old, and it was amazing!
Long time reader, first time poster. All of your recipes are great. I make often make bread but am going a little overkill during the Covid outbreak … so I tried your Italian Bread recipe and it’s awesome. Beautiful crumb and texture. Thank you for the recipe!
I love this recipe. This is the first time I have made Italian bread on my journey of bread baking. The only thing I did different was it was done in 30 minutes. I’m not sure if the high altitude has anything to do with it but it was so easy. I also will use just a baking pan instead of my stone because after transferring my loaf to bake, the stone was too small and had to transfer back to the pan. Fortunately the extra transferring didn’t interfere with the rise. Other than that it was easy peasy. Thank you!!
Horrible loaf of bread. Followed recipe to a T. Internal temp 190 degrees on instant read. Used bread flour Tasted nothing but yeast and weighed a ton. Very discouraging.
Hi Carolyn, I’m sorry you had a bad experience with the bread. Please do note, though, that the recipe indicates baking it to an internal temperature of at least 195 degrees. If taken out too early, the bread will definitely be denser.
Where is the video? I can’t seem to find it.
Fantastic recipe. Huge loaf of Italian bread, who couldn’t love that. Enjoyed making and really enjoy eating. Bread as bread or toast.
Thank you!
I make a LOT of bread and rolls…this recipe is excellent! Super easy to put together. I found it easiest to shape the bread on parchment paper on top of a sheet pan turned upside down. I simply slide the parchment from the pan to the baking stone. When removing it from the oven, I again slide the parchment off the baking stone right into my cooling rack. The bread looks like the perfect loaf of crusty Italian bread. The inside has an excellent chew but is soft. I like using the brown sugar rather than granulated sugar. Really, really great recipe!
This bread was the perfect project for a cold rainy day. The bread turned out perfectly even though it looked a little more crescent shape since it stuck to the bread peel as I was transferring it to the baking stone. The proof is in the eating and it was great. Thank you for sharing.
This is a great recipe, I have made it twice now, first time I did one one loaf….it was huge , second time I did two loaves, both times it was a challenge transferring the loaves to the baking stone. Any suggestion ?
Hi Kathy, Just be sure the peel is well floured. You could also try a little semolina flour or cornmeal underneath.
Thanks for getting back to me Michelle! I actually made this recipe for the third time over the weekend…….I did six hoagie rolls and used your recipe for Philly cheese steak subs…..they were awesome! Probably my favourite bread recipe. I have made several of your recipes with great results. I love your blog, your family is beautiful and of course your goldens are pretty special too!
…made this loaf yesterday. I only did a half recipe for the two of us and I used my bread machine to do the mixing and kneading. Then I baked it on my pizza stone with the metal pan of water underneath. It made a lovely loaf of bread and it is a definite keeper recipe.
Hi Linda, I’m so glad you enjoyed it!
Thank you for posting this recipe! I am going to try making it tomorrow. Silly as it sounds, it’s my husbands birthday and he is a sucker for a good loaf of Italian bread. I am going to surprise him with this recipe. Let’s hope I don’t mess it up :). I love your blog and your recipes! Thank you!
A few people have been referring to a spray bottle. Am I missing this part of the recipe? I made this loaf and it turned out great but didn’t darken as much as the bread in the photo. Should I have misted it with water?
Hi Julie, An older version of the recipe had you mist the dough with a spray bottle in 3 minute intervals for the beginning part of the baking process, but I simplified it by pouring water into the pan on the bottom of the oven; a little more hands off :)
You have no idea how much I appreciate that you put the water temp for the yeast as part of your recipe. I can’t wait to try this; I love Italian bread.
I’m a novice bread baker, so I need more detailed instructions on how to use the pizza peel and baking stone. How do you get the loaf from the peel to the stone? And do you make a slit in the top of the load with a knife before you bake it? Thanks!
Have you ever tried substituting half the bread flour with Semolina?
I substituted about 20% whole wheat and it came out great.
Well, yes, this IS an enormous loaf ! I divided the dough into 2 loaves so it would fit on my stone. It came out looking beautiful. My sister took both to a dinner party & it got raves. Didn’t alter the recipe at all (BTW, I live at 6,000 ft). Thank you for sharing your recipe. Will make it again so I can try it too!
You’re right; this is one massive loaf. It reminded me of the “I Love Lucy” episode where Lucy and Ethel add a few too many cakes of yeast to their bread dough and the resulting behemoth bursts out of the oven pinning Lucy against her kitchen counter.
Thanks to my new KitchenAid mixer and my Brod & Taylor proofing box, the dough came together nicely and rose like a dream. I added the egg wash and sesame seeds and darn if the taste and texture of this bread don’t remind me of the Italian bakery products I remember quite fondly as a kid. It even freezes better than I thought possible.
I will definitely be making this again. Thank you for this wonderful recipe!
I followed the recipe exactly, almost, don’t have a spray bottle, so put a pan in the bottom of the oven and poured water in just before butting bread in. Also, didn’t do egg wash and sesame seeds. Beautiful crust, tender loaf. LOVED it. Family ate it before I could get a picture.