Description
This Easy Italian Bread recipe delivers a classic homemade loaf with a crispy crust and soft, airy interior. Using simple pantry staples, the bread is naturally leavened with active dry yeast and baked with steam for a perfect crust. Ideal for sandwiches, dipping, or serving alongside soups and salads, this straightforward recipe guides you through each step from proofing the yeast to shaping and scoring the dough in your oven.
Ingredients
Scale
For the Dough
- 4 cups (480g) all-purpose flour
- 2 ¼ teaspoons (1 packet) active dry yeast
- 1 ½ cups (360ml) warm water (about 110°F / 43°C)
- 2 teaspoons salt
- 2 tablespoons olive oil
- Pinch of sugar (optional, for yeast activation)
Instructions
- Proof the yeast: Pour 1 ½ cups of warm water at about 110°F (43°C) into a mixing bowl. Sprinkle the active dry yeast evenly over the surface and add a pinch of sugar if using. Stir gently to combine and let it sit undisturbed for approximately 5 minutes until the mixture becomes foamy, indicating the yeast is active.
- Mix the dough: To the bowl with proofed yeast, add 4 cups (480g) of all-purpose flour and 2 teaspoons of salt. Drizzle in 2 tablespoons of olive oil. Stir with a wooden spoon or dough whisk until a shaggy, cohesive dough forms. You may adjust the consistency slightly by adding a little more water or flour as needed.
- Knead the dough: Lightly flour a clean countertop to prevent sticking. Transfer the dough and knead it by hand for about 10 minutes until it turns smooth, elastic, and springs back when lightly poked. This develops the gluten structure necessary for a good crumb.
- First rise: Lightly oil a mixing bowl and place the kneaded dough inside, turning it once to coat all sides with oil. Cover the bowl tightly with a clean kitchen towel or plastic wrap. Allow the dough to rise in a warm, draft-free spot for 1 to 1.5 hours until it has doubled in size.
- Shape, score, and bake: Gently punch down the risen dough to release excess air. Shape it into a round or oval loaf and place it on a parchment-lined baking sheet. Using a sharp knife or bread lame, score 3 to 4 diagonal slashes on top of the loaf. Preheat your oven to 450°F (232°C) and place a pan filled with water on the bottom rack to create steam. Bake the bread for 30-35 minutes until the crust is golden brown and crusty. To check doneness, tap the bottom of the loaf; a hollow sound means it’s ready.
Notes
- Using warm water around 110°F (43°C) is crucial for activating yeast without killing it.
- Creating steam in the oven by adding a pan of water helps develop a crispy crust.
- Do not over-knead the dough; it should be elastic but still soft to handle.
- Scoring the dough allows for controlled expansion during baking and creates an attractive pattern.
- This bread is best enjoyed fresh but can be stored in an airtight container for 2-3 days.
- For extra flavor, you can add herbs like rosemary or thyme into the dough during mixing.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Bread
- Method: Baking
- Cuisine: Italian
Keywords: Italian bread, homemade bread, easy bread recipe, crusty bread, baking bread, yeast bread, simple bread
