Recipes > Italian Bread Find A Store 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 Print Recipe Pin Recipe 16 Reviews Ingredients1 (0.25oz) package (7g) or 2 1/4 teaspoons Red Star Active Dry Yeast1 teaspoon granulated sugar1 cup water (warm, 110-115°F)2 1/2 cups bread flour (or all-purpose flour)2 tablespoons olive oil1 teaspoon salt InstructionsIn a large bowl or bowl of a stand mixer, combine yeast, sugar and warm water. Let stand 5 minutes until yeast is foamy.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.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.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.Use a serrated knife to make a few 1/4-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. NotesRecipe by Stephanie Wise. Did you make this recipe? We want to see it! Tag @redstaryeast and use hashtag #redstaryeast
