Easy Homemade Italian Bread | Crusty Weeknight Loaf

Italian bread starts with four things: flour, water, yeast and salt, and how you handle each one decides the crust.

This loaf uses bread flour, active dry yeast and a hot oven with steam for a crackling crust and a soft, open crumb. It's good for weeknight dinners, sandwich bread, or torn pieces to mop up sauce.

Getting the Texture Right

The dough tells you when it's ready, not the clock. After kneading for about 8 minutes, it should feel smooth and spring back slowly when you poke it with a finger. During the first rise, watch for the dough to double in a warm spot, roughly an hour, with a slightly domed, pillowy surface.

When you shape the loaf, roll it tight so the seam seals underneath; a loose seam opens up in the oven and flattens the shape. Scoring the top right before baking lets steam escape in a controlled line instead of splitting the crust randomly. A pan of water or a few ice cubes tossed on the oven floor gives you that shattery crust bakeries are known for.

Ingredients for Easy Homemade Italian Bread

• Bread flour gives the dough enough structure for a chewy crumb; all-purpose flour works too, though the crumb turns a touch softer.
• Active dry yeast leavens the dough and gives it that yeasty aroma as it bakes; instant yeast can go straight into the flour, skipping the proofing step.
• Warm water (around 110°F) wakes the yeast without killing it; water that's too hot kills the yeast and the dough won't rise.
• Sugar feeds the yeast and helps the crust brown; honey works the same way in a pinch.
• Salt controls the rise and sharpens the flavor of the crumb.
• Olive oil keeps the crumb tender and adds a faint fruity note; melted butter is a swap if you don't mind a softer crust.
• Cornmeal dusted on the pan keeps the loaf from sticking and adds a light crunch on the bottom crust.
• Egg white wash gives the crust its shine and deep golden color; a brush of milk works if you'd rather skip egg.

Find exact amounts in the recipe card below.

How We Make Italian Bread

1. Proof the yeast in warm water with sugar until it turns foamy on top, about 5 to 10 minutes.
2. Mix and knead the dough until it's smooth and elastic, about 8 minutes by hand, pulling away cleanly from the bowl.
3. Let it rise in an oiled bowl, covered, until doubled in size, roughly 1 hour in a warm kitchen.
4. Shape the loaf into a tight oval or log, pinching the seam shut, then let it rise again until puffy, about 30 to 40 minutes.
5. Score, brush and bake at 425°F with steam in the oven, until the crust turns deep golden and sounds hollow when tapped, about 25 to 30 minutes.

Serving Ideas

Serve warm slices alongside a bowl of Pasta Fagioli Soup for dipping, or pair it with Broccoli Cheddar Soup That Tastes Pure Comfort for a simple dinner. It's good next to Balsamic Grilled Flank Steak Caprese, sliced for sandwiches, or toasted with a bit of olive oil and garlic as a quick snack.

Make It Your Own

• Herbed loaf: knead in 1 tablespoon of dried oregano or rosemary for an herby crust.
• Whole wheat swap: replace up to half the bread flour with whole wheat flour for a nuttier, denser crumb.
• Braided shape: divide the dough into three ropes and braid before the second rise for a bakery look.
• Cheese-stuffed version: roll shredded mozzarella into the dough before shaping for a gooey center.

Storage and Reheating

Keep the loaf at room temperature in a paper bag for up to 2 days; plastic traps moisture and softens the crust. Freeze whole or sliced for up to 3 months, thawing at room temperature before reheating. Warm it in a 350°F oven for 8 to 10 minutes to bring back the crisp crust.

Before You Make Italian Bread

Why didn't my dough rise?

Your yeast may have been expired or the water too hot, which kills the yeast before it activates. Check that your water sits around 110°F and your yeast is fresh.

Do I need a stand mixer for this recipe?

No, kneading by hand for about 8 minutes gives you the same smooth, elastic dough as a mixer would.

Can I make the dough ahead of time?

The dough can rise slowly in the refrigerator overnight after the first knead; just bring it to room temperature before shaping.

Easy Homemade Italian Bread

A crusty, golden Italian bread with a soft, chewy crumb, made from scratch with simple pantry ingredients.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 2 hours hrs 30 minutes mins

Servings: 1 loaf (10 servings)

Course: Bread

Cuisine: Italian

Calories: 180

Ingredients Method

Ingredients

  

• 4 cups bread flour
• 2 1/4 teaspoons active dry yeast
• 1 1/2 cups warm water (about 110°F)
• 1 tablespoon sugar
• 2 teaspoons salt
• 2 tablespoons olive oil
• 1 tablespoon cornmeal for dusting
• 1 egg white
• 1 tablespoon water (for egg wash)

Method

 

1. Proof the yeast: Stir the active dry yeast and sugar into the warm water and let it sit for 5 to 10 minutes until it turns foamy on top. If it doesn't foam, the yeast is dead and you'll need a fresh batch.
2. Mix the dough: In a large bowl, combine the bread flour and salt, then pour in the yeast mixture and olive oil. Stir until a shaggy dough forms and pulls away from the sides of the bowl.
3. Knead until smooth: Turn the dough onto a floured surface and knead for about 8 minutes, until it feels smooth and springs back slowly when poked. Add a little flour if it sticks, a spoonful at a time.
4. Let the dough rise: Place the dough in an oiled bowl, cover with a damp towel, and let it rise in a warm spot until doubled in size, about 1 hour.
5. Punch down and shape: Punch the dough down gently to release the air, then shape it into a tight oval or log, pinching the seam closed underneath.
6. Second rise: Place the shaped loaf on a baking sheet dusted with cornmeal and let it rise again until puffy, about 30 to 40 minutes. Preheat your oven to 425°F during this time.
7. Score the loaf: Use a sharp knife or razor to cut 2 to 3 diagonal slashes across the top of the loaf, about 1/4 inch deep, so steam can escape evenly.
8. Brush with egg wash: Whisk the egg white with 1 tablespoon of water and brush it over the top of the loaf for a shiny, golden crust.
9. Bake with steam: Place a small pan of water on the oven floor or toss a few ice cubes in before closing the door. Bake the loaf for 25 to 30 minutes, until the crust turns deep golden and sounds hollow when tapped.
10. Cool before slicing: Transfer the loaf to a wire rack and let it cool for at least 20 minutes before slicing, so the crumb finishes setting.

More Recipes You'll Love

• Pasta Fagioli Soup: Cozy One-Pot Italian Comfort Food: a hearty bean and pasta soup perfect for dunking crusty bread.
• Broccoli Cheddar Soup That Tastes Pure Comfort: a creamy, cheesy soup that pairs well with a warm slice.
• Thanksgiving Garlic Butter Bread Rolls Everyone Fights Over: a soft, buttery dinner roll for your next bread basket.
• Balsamic Grilled Flank Steak Caprese: a grilled steak dish with fresh tomatoes and basil that pairs well with toasted bread.