A Tradition in Family Baking

Italian Bread

5.0 from 3 reviews
Italian Bread
Flaky crust on the outside, soft on the inside, this Italian bread is everything you want homemade bread to be and more.
Yield: 1 large loaf
Ingredients
  • 1 package (2¼ tsp, ¼oz, 7g) RED STAR Active Dry Yeast
  • 1 tsp granulated sugar
  • 1 cup warm water (about 110-115°F)
  • 2½ cups bread flour or all-purpose flour
  • 2 Tbsp olive oil
  • 1 tsp salt
Instructions
  1. In a large bowl or bowl of a stand mixer, combine yeast, sugar and warm water. Let stand 5 minutes until yeast is foamy.

  2. Add 2 cups flour, olive oil and salt. Stir with a wooden spoon or with a dough hook on low speed until a shaggy dough forms. Turn dough out onto a lightly floured surface and knead by hand 10 minutes, adding just enough of the remaining flour until a soft, smooth and elastic dough forms; OR, increase dough hook speed to medium and knead dough in stand mixer 5 minutes, adding just enough of the remaining flour until a soft, smooth and elastic dough forms.

  3. Shape dough into a ball; place in an oiled bowl and turn to coat. Cover bowl with plastic wrap and let dough rise 1 hour until doubled.

  4. Heat oven to 400°F. Line a baking sheet with a silicone mat or lightly grease the surface with oil or cooking spray. On a lightly floured surface, punch down dough, then carefully shape into a batard/torpedo about 12 inches long. Transfer to prepared baking sheet. Cover with a tea towel and let rise another 20 minutes until puffy.

  5. Use a serrated knife to make a few ¼-inch deep slits in the surface of the loaf. Bake loaf for 20 minutes or until golden brown. Cool completely on a cooling rack before slicing.

  6. Recipe created by Girl Versus Dough.
Italian Bread | Flaky crust on the outside, soft on the inside, this Italian bread is everything you want homemade bread to be and more. Find recipe at redstaryeast.com.

You May Also Like

7 Comments
  1. You have no idea how many times I’ve been disappointed with Italian bread recipes. This one finally, finally nailed it. Just made it once and it was delicious. One thing I did that wasn’t in the recipe was give it an egg white wash, and add some sesame seeds.

    When I make it this weekend (with your yeast!) I am going to give it a spray of water right before going into the oven- I like the soft crust but I want to see if I can get it a little crunchier.

    Thank you!

  2. Can you use quick rise instant yeast instead of active yeast?

    • Hi Lisa,
      Yes, substitute on a 1:1 basis, following directions as written. The Quick Rise Yeast may rise faster, so just keep an eye on your dough.
      Happy baking!
      Carol

  3. One of the most delicious breads I’ve made.
    Soft, with wonderful delicate taste.
    Thanks!

  4. Love this recipe. First time I followed the recipe exactly as written and it came out almost perfectly. I baked it for 20 min. At 400 degrees and it could have gone about 3 to 5 min longer. The second time I made it I reduced the white flour by 1/2 cup and used spelt flour instead. Also replaced the sugar with about 2 Tbsp honey, plus a scoop of “super seed” and a Tbsp of vital wheat gluten and came out even better! I also baked it for 2 min longer but still needs to go another 3 or 4 min. Love, Love, Love this recipe! Next time who knows what I’ll add..maybe sunflower and pumpkin seeds or dried onion and dill. The sky the limit!

  5. This was the first time I made bread, simply fantastic. Thanks for the best recipe for me to start with…

  6. I made this to go with dinner tonight. I’ve never made more than my mothers yeast rolls in regards to bread. This was very simple to make & came out so yummy. Definitely want to try this again maybe with some flavored olive oil or add some seasonings to it just for a change.

Leave a Reply

Rate this recipe: