Homemade Italian bread is actually very easy to make and tastes delicious! While you could buy a loaf of Italian bread from the grocery store, baking bread is fun and satisfying. Warm, toasty bread from the oven is pure comfort food.
I love my 1963 homemade white bread for sandwiches and everything peasant bread for snacking, but this Italian loaf is perfect with a bowl of spaghetti, or alongside a plate of my crockpot roast beef!
Italian Bread Recipe
There’s a definite difference between French bread and Italian bread. Most of the general population either doesn’t know or simply doesn’t care, but there are differences nonetheless.
Basically though, French bread only uses flour, yeast, salt, and water. In fact, French law states that added oils or fats are prohibited. A French loaf is usually long and thin, while an Italian loaf is shorter and wider.
Expert Tips & FAQs
In this section I like to provide tips and recommendations about the different ingredients used. I also try to answer questions about substitutions. You will find the full list of ingredients with measurements in the printable recipe card at the end of this post.
- You can use the packets of active dry yeast available at any grocery store. I bake a lot of bread, so I prefer to by SAF instant yeast in larger packages.
- When a bread recipe calls for warm water, the temperature should be around 110 degrees F. If the water is too hot it will kill the yeast, and too cold will delay the rise process.
- You’ll also use hot water in this recipe, but since you are mixing it with other ingredients before adding the yeast mixture it will be fine. You want hot tap water, not boiling water.
- This recipe calls for vegetable oil, but olive oil can also be used.
- We are using all-purpose flour, white not wheat, to make this bread.
You can freeze the dough for up to 3 months. If kept in the fridge, the yeast will continue to grow, even if it’s slowly. This can be done for about a day, but I wouldn’t do it much longer than that. Wrap the dough tightly in plastic wrap and store in freezer bags. When ready to bake, remove from the freezer and thaw at room temperature. It will take about 4 hours to thaw. Then bake according to the recipe.
Helpful kitchen tools:
- Mixing bowls
- Stand mixer or hand mixer
- Baking sheets
- Wire cooling rack
- Pastry brush
- Rolling pin
- Bread knife
Bread Machine instructions are at the end!
How to Make Italian Bread
- Dissolve yeast, 1/2 cup warm water, and 1/2 teaspoon granulated sugar in a small bowl.
A NOTE ABOUT YEAST: You can use either active dry yeast or instant yeast. If you use active dry yeast it needs to be proofed in order for it to be reactivated. Instant dry yeast doesn’t need proofing. Active dry yeast must be reactivated by proofing in warm water, or the bread won’t rise properly. This process is to “prove” that the yeast is still alive.
- In a large bowl or stand mixer, combine 2 cups hot water, 3 tablespoons granulated sugar, the salt, and the oil. Add 3 cups of flour to the mixture in this large bowl/mixer and mix well.
- Stir in yeast mixture.
- Add 2 – 3 cups more flour and mix until well blended. (At this point your dough will still be quite sticky).
- Leave in bowl, cover with a towel and let rise for 1 hour. (If using a mixer, remove the bowl from the mixer and cover it with a towel. Otherwise your paddle attachment or dough hook will get covered in dough when it rises).
- Divide dough into 2 (or 3 if you want smaller loaves) pieces.
NOTE: This dough does not require kneading.
- Roll out each piece on a floured surface into the length desired then roll up length wise like a jelly roll.
- Put on a greased cookie sheet, sealed side down, and tuck the ends under. Slash the top diagonally across the top every couple of inches with a sharp knife.
- Cover and let loaves rise 30 more minutes.
- While loaves are rising, preheat oven to 400 degrees Fahrenheit.
- Whisk the egg white and brush over the top of loaves.
- Bake for 25 – 30 minutes.
How to Make Italian Bread in a Bread Machine
Several people have asked if this Italian bread can be prepared in a bread machine. We were able to test it successfully and have provided the instructions below. Please note, the preparation of the dough is in the bread machine, but you will still remove the dough, form a loaf, and bake it in your conventional oven.
- Using the printable recipe below, cut the ingredients in half, and eliminate the water and sugar step used for proofing the yeast.
- Put 1 cup of water (110 F) and 1/4 cup oil in the bread machine bucket (make sure the paddle is on).
- Add 4 1/2 teaspoons sugar and 1 1/2 teaspoons salt.
- Gently add 3 cups flour over the water mixture so that it is all covered.
- Place 2 1/4 teaspoons (one packet) of yeast on top of flour with nothing else touching it.
- Place bucket in bread machine and enter dough cycle.
- When it beeps, take out and roll dough, adding more flour if needed.
- Roll up (follow instructions in printable recipe for forming loaf) and place on baking sheet, add slashes to top, and cover with towel to let rise (again, according to recipe).
- Brush with egg white and bake at 400 F (see recipe instructions below).
How to Enjoy this Italian Bread
There are plenty of dinners that we like to eat this homemade bread with, and they aren’t all Italian meals! I’ve been known to sop up the juices of my favorite pork sirloin roast using a hunk of this bread.
A big bowl of Italian Sausage Tomato Orzo Soup or my Cheddar Cheese Potato Soup screams for a piece of warm, buttered bread. It’s also amazing with this Zuppa Toscana for those Olive Garden fans out there! Another dinnertime favorite is this Chicken Cacciatore, and it’s great to have a hunk of bread for dipping into the sauce.
Try our new Crockpot Lasagna, it would be perfect with this bread!
Need more ideas? Find all my dinner recipes here!
What Our Readers Are Saying
Never baked bread before? Want to make sure before you invest the time and ingredients? Here’s just a small sampling of what our readers are saying about this recipe! You can find more reviews in the comments down below!
“I have made this twice and it is very tasty, good crust and soft inner not dense , very good flavor, I have been baking bread for 40 years, this is in the top five, Thanks.” ~ Thomas
“By far one of the best and easiest bread recipes I have come across!! Dough comes out perfect and is so easy to roll!! So glad I came across this recipe it’s a game changer.” ~ Tracy
“This bread was so, so delicious! I am proud of myself for going through with it. I was scared to do it and usually need video ( visual learner ) but went ahead and one of the two loaves is already gone! I wish I could attach a pic! I will make this over and over!” ~ Desiree
“I never post reviews… but after making this, I had to!!! I only had bread flour, so used that… but that was the only deviation. I followed the recipe exactly. The bread came out PERFECT! Crispy outside and moist inside. This is some of the best bread I’ve ever made. It will definitely be made again. Thank you!!” ~ Terri
“‘This is a million times better than store bought bread’
‘You have to make this every time we have pasta now’
‘Nom nom nom…’Feedback from my family after serving them this bread for dinner. Excellent recipe!” ~Dave
“OMG! I made this bread today and have to say this is the BEST bread I have ever made, and I’ve tried a lot of recipes! It was very light and fluffy yet just crispy enough on the crust. The only changes I made were I used bread flour and only used 2.5 tablespoons of the sugar instead of three. Thank you for sharing this! I am throwing away all my other bread recipes!” ~ Nadine
Homemade Italian Bread
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Pin It Rate ItIngredients
- 1 ½ tablespoons active dry yeast 2 packets
- ½ cup warm water
- ½ teaspoon granulated sugar
- 2 cups hot water hot to the touch, not boiling
- 3 tablespoons granulated sugar
- 1 tablespoon salt
- ½ cup vegetable oil
- 5-6 cups all-purpose flour add more if needed to get to a pliable dough
- 1 large egg white for brushing on loaves
Before You Begin
- If your dough is still super sticky, you can add small amounts of flour until the dough just comes together.
- You can use the packets of active dry yeast available at any grocery store. I bake a lot of bread, so I prefer to by SAF instant yeast in larger packages. If you use active dry, just follow the instructions in the recipe and let it sit for a few minutes to proof (it will get a little foamy).
- When a bread recipe calls for warm water, the temperature should be around 110 degrees F. If the water is too hot it will kill the yeast, and too cold will delay the rise process.
- Use regular white granulated sugar for this recipe.
- In a separate step, you’ll also use hot water in this recipe. Since you are mixing it with other ingredients before adding the yeast mixture it will be fine. You want hot tap water, not boiling water.
- Regular everyday table salt is used, not Kosher or sea salt.
- This recipe calls for vegetable oil, but olive oil can also be used.
- We are using all-purpose flour, white not wheat, to make this bread.
Instructions
- Dissolve yeast, 1/2 cup warm water, and 1/2 teaspoon granulated sugar in a small bowl.
- In a large bowl or stand mixer, combine 2 cups hot water, 3 tablespoons granulated sugar, the salt, and the oil. Add 3 cups of flour to the mixture in this large bowl/mixer and mix well. Stir in yeast mixture.
- Add 2 – 3 cups more flour and mix until well blended. (At this point your dough will still be quite sticky). Leave in bowl, cover with a towel and let rise for 1 hour. (If using a mixer, remove the bowl from the mixer and cover. Otherwise your paddle attachment or dough hook will get covered in dough when it rises). NO KNEADING IS REQUIRED.
- After the rise, if the dough is too sticky to handle, add more flour until its workable. For some people this can be up to a cup or more! Just don't dry out the dough. Add by quarter cupfuls until its workable.
- Divide dough into 2 (or 3 if you want smaller loaves) pieces. Roll out each piece on a floured surface into the length desired then roll up lengthwise like a jelly roll. If it's still too sticky, add more flour until it's workable but not dry.
- Put on a greased cookie sheet, sealed side down, and tuck the ends under. Slash the top diagonally across the top every couple of inches with a sharp knife.
- Cover and let loaves rise 30 more minutes.
- While loaves are rising, preheat oven to 400 degrees Fahrenheit.
- Whisk the egg white and brush over the top of loaves.
- Bake for 25 – 30 minutes.
Nutrition
This recipe was originally published here on January 28, 2009
Amanda Davis
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Jaimye C says
This was by far the best and easiest recipe! It is a huge hit in my house and I will be using only this recipe when I am making Italian bread.
Terri Gallagher says
So, I consider myself a rule follower, but I had a lot on my mind when I made this for my son’s fourteenth birthday dinner! To start, first I mixed the yeast, sugar, and water in the mixer which meant I now had to mix everything in a different bowl…but I didn’t, it was a lazy day, sue me. I mixed the dry goodies and then, after realizing my mistake, put the salt and remaining water into the yeast mixture. Next, I added the dry goodies but, I thought I messed that up because 4 cups in, I thought about the fact that my flour, new from the freezer, was cold…come on yeast, don’t get lazy, like me! Now the third thing was my super, uber, ultra-sticky dough. But she said it was going to be sticky after 6 cups, AND BOY was it! Me, following the rules, proceeded, the first rise was beautiful…sticky which required more flour and then some. The two leaves came together and although they looked more like Jabba the Huts infant cousins than loaves of bread, I kept going. I baked them and baked them good! After about 35 minutes I took out the golden-brown loaves. They were splendid! Light, airy, they had bite and tasted like everything you want bread to taste like, you know what I am saying! The takeaway MAKE THIS RECIPE! Excuse me while I gain 5 pounds, I don’t think he really needs bread for his birthday dinner. Don’t judge!
Amanda Formaro says
Haha!! Love the Jabba the Hut comparison, thank you so much!
Brandie Rogers says
Being married to an Italian, I wanted to learn how to make bread to satisfy him. The 1st try, I followed the recipe every step. It was entirely too dense. 2nd try, I added a bit more yeast n 30 more mins proof time. Still dense but better. 3rd try, doubled the yeast and proof times and it was perfect!
Amanda Formaro says
Interesting! I’m glad it worked out in the end, I glad you kept at it. I wonder if you yeast was expired?
Rebecca DeVaughn says
I love this recipe and so does my husband lol! He eats a loaf himself when I make it. I have made it exact before and it was great but I have found it works beautifully with fresh garlic and rosemary from the garden added or Jalapeños and cheddar yummmmm! Great recipe!!!
Melissa says
Excellent, first time with this recipe. I made sauce today and really wanted Italian bread. Made two beautiful crusty loaves. Didn’t have regular vegetable oil so I used avocado oil. Wish I could add a photo.
Amanda Formaro says
Yay so glad you loved it!
nahla kattan says
beautiful and yummy
Jen says
I’ve seriously eaten an entire loaf by myself. This is absurd. How can a simple bread recipe be this delicious?!?! It came out fluffy and perfect and it was SO EASY to make. I’ve only baked bread twice in my life. I let my 3 year old twins roll it out (probably way more than it needed to be rolled) and it is still amazing.
Amanda Formaro says
Super fun, thank you so much!
Herman says
Hello Amanda,
First, let me say that the Italian bread recipe was restaurant quality. We loved it. I did make some minor tweaks which saved some time:
• the instant yeast doesn’t need to be proofed. So I added the half cup of water to the 2 cups required and mixed everything together except the salt , flour, and oil. I then combined everything using the paddle attachment until a workable dough was formed. More flour was needed until it was less sticky.. The rest was easy.
• 25 minutes at 400°F resulted in a great crunchy crust and a fluffy crumb.
• I used perforated baguette pans to make 4 loaves. I will use non-stick pans to make 5 loaves in the future.
Thanks for sharing this excellent recipe.
Amanda Formaro says
Thanks so much Herman!
Nicole says
Hi Amanda,
I have a question. Can bread flour be used instead of all purpose flour? That’s all I have in hand right now. Thank you in advance.
Nicole
Amanda Formaro says
Yes!
Cathy says
Can the dough be frozen? I seemed to have a lot of bread for the two of us. Used for garlic bread, toast, french toast, more garlic bread, gave some away but still more than needed. I have the remaining hardening for a recipe calling bread crumbs. This was my first time attempting. The bread was not pretty (my fault, little intimidated) but the it tasted fantastic! This is in my book of go to recipes now. I need to work on my technique to look more of a loaf.
Amanda Formaro says
Freezing bread dough is tricky. You actually have to par-bake it first, and then freeze it. But often times it doesn’t come out the same after baking. I would say bake the breads, cool, then wrap and freeze the bread.
Mary says
Greased baking sheet or parchment? Would t greased burn the bread bottom?
Amanda Formaro says
Either should be fine. You know your oven. If you think greasing the pan would be an issue, go ahead and use parchment instead :)
Yolanda Skaaf says
I guess I need to slow down! I initially accidentally used only 1 1/2 teaspoons of yeast🤠I decided to mix more to equal what was required for the recipe but used more water & sugar to proof it so then it required me to add another 1/ 2 cup of flour. Also used sea salt by mistake. We’ll see how it works out…
Amy Fachko says
Made this today – the only thing I did different was added Italian seasoning with the sugar salt and hot water. Had to add more flour while rolling out but it was so easy and the bread came out crusty and soft and awesome. Thanks for sharing this recipe!!
Lizzie P says
I was hoping to find a go-to bread recipe during COVID and I did! This is one of the easiest, best tasting Italian bread recipes out there!!! I have made it 7 or 8 times. And every time it doesn’t let us down. This recipe will stay in our rotation for years to come. Thanks a million for sharing it!
Miles says
Wow! I’ve made this bread repeatedly and I felt that the least I could do was leave a 5-star review. This is SO easy and delicious! I’m pretty bad at baking (I always get impatient while measuring, misread/misunderstand instructions, etc.) but this bread always turns out, and it’s become a huge hit in our family! Thank you so much!
Krista Marshall says
Amazing recipe. Light and fluffy on the inside, and golden brown on the outside.
Jessica says
This was my first time making bread and it was a big hit with my family! Any tips for the best way to store the second loaf?
Amanda Formaro says
You can store the second loaf at room temp for a couple days, a couple more days in the fridge, and wrapped tightly in the freezer for 2 months. :)
Frances says
Very Good
I made it one evening got 3 loafs and in the morning only had 1/2 to show! Makes great French toast!
Jacqueline says
I made the bread and had trouble measuring the correct amount of flour, so many ways to measure; the spoon method, the fluff and scoop, but both yield different weights. Can you please convert the flour to grams or ounces
Amanda Formaro says
1 cup flour = 4.25 oz
Emerald says
I just finished making the dough, but it has the consistency of batter! I’m letting it rise, but I hope it won’t be a waste. Italian bread is my favorite, and if it was ruined, I will be very disappointed. I hope I can shape, and slice it. The ratio is very off of normal bread. I have made bread many many times, so I dont think i did it wrong. For your future reference, if the dough is really sticky, then say it. I didnt expect this.
Amanda Formaro says
Add more flour. Hopefully you will see this comment in time! just add more flour until it reaches the right consistency.
Emerald says
Unfortunately I didnt see this in time 😂 but wouldn’t adding more flour drown out the taste? I just finished shaping it, I wanted to do the slashes but couldn’t, it was just so sticky, it is on the second rise now!
Amanda Formaro says
No it doesn’t :) How was it?
Shirley Miller says
Oh my! My kitchen smelled like a bakery. Although taking it to someone’s house tonight, I snuck a piece, then a second with a lather of butter. Very good.
To Emerald: sometimes you have to add more flour because of the high moisture in the air. It’s very humid today where I live. I added a little more. It’s not going to change the flavor. Yes too much flour makes the bread dry but too little and you have a sticky mess. Just keep practicing. You’ll get it!
Melissa Jorgenson says
Wow! I came across this recipe while looking to round out a homemade Italian supper. We were not disappointed! I can only take credit for finding the recipe however as my 11 year old daughter was in charge of making it. It was absolutely fantastic and so easy! This is definitely in my top favorite and we will definitely be making this again ! Crisp outer crust, wonderful flavor and light and airy inside .
Amanda Formaro says
Hooray! Thanks!
Melissa Stefanowicz says
This is BY FAR the best (and easiest) homemade bread I have ever made!! Thank you for sharing your recipe!!