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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Bethany says
Wondering if the proofing time is the same when using the proof setting on my oven?
Amanda Formaro says
Good question that I don’t have the answer to. My oven does not have a proofing setting so I haven’t tested that.
Catherine says
I absolutely love this bread recipe! So easy and quick compared to some others and the bread is delicious :)) I’ve made it countless times
Gail says
Made this yesterday, my first attempt at making bread! Wow! This bread is easy and delicious. I used it this morning to make French toast, which my husband barely tolerates, ut after breakfast he asked me if I could make it again tomorrow!! I do have a question, can I freeze the extra bread? Thanks for sharing the recipe💕
Amanda Formaro says
You can freeze the extra baked loaf :)
Jacob says
Have you ever tried adding cheese to this recipe? This is my go to bread recipe and I’ve added all kinds of things but I have never done cheese and was wondering if you thought it would work.
Amanda Formaro says
I haven’t not personally tried it myself. If you wanted to experiment, next time you make it break off a handful (size of a dinner roll) and add some cheese to it and bake. that way if it doesn’t produce the result you want, you won’t have wasted the entire batch :)
Rebecca says
This recipe turned out so well! My new favourite bread recipe. I loved not having to knead it!
Virginia Clemente says
I love baking and I try to make new receipts, but I like canola oil. Can I use that for the recipes that requires oil in it.
Amanda Formaro says
yes should be fine
Nicole Boone says
This was very easy to make and the loaves looked wonderful! However, the bread was a bit denser than what I was hoping. This was the first time making it and I followed the recipe. Any clue as to what can make the bread lighter? I looked online and think maybe I over-mixed.
Vicky B. says
I’ve made this recipe around 10 times since quarantine started. My family absolutely love this bread and both loaves are usually gone before the day is over. I was just wondering if I substituted bread flour for all purpose if it would turn out alright? I’ve got both and was just wanting to try it out.
Amanda Formaro says
Yes that will be fine :)
Diane says
I used this recipe on Christmas Day and my family loved it! It worked great with a mixture of white and wheat flour. Today I started another batch with my 19 month old granddaughter. We added fresh garlic and rosemary. So fun to introduce kiddos to cooking with easy recipes!
Katie B. says
Discovered this recipe at the start of the pandemic and now I’m on my 4th or 5th time making it. My whole family loves and it was really easy especially if you follow the directions! Can these be made into rolls instead of loaves and/or can you prep the dough a day before you’re ready to bake?
Amanda Formaro says
I haven’t stored the dough in the fridge myself, but in theory it should work. It will still rise in the fridge, just a lot slower. And as for rolls, I haven’t tried that yet but I believe someone in the comments did.
Mariella Wilson says
OMG, this bread is fabulous. Thank you so much for sharing this delicious Italian bread.
Roy Nowlin says
I tried this recipe on Sunday. THE BREAD IS DELICIOUS! I learned some things. 1) I only have a toaster oven for baking, so I should have used less dough for my first loaf. Some parts of loaf were dense.
2) I should have used lowest rack position. As the bread baked and rose the top got too close to the element and burned.
3) It was still DELICIOUS! I ate most of it with a cup of tea.
4) Also makes a great pizza dough
Tonjha says
I have made this several times and always turns out perfect. One of the easiest breads I’ve made. I make sandwich bread with this as well.
Angela says
New to bread making, but chose this one as my first Italian bread recipe and it is amazing. Amazingly easy and amazingly good. My family loves it so much we may never buy bread again. Now I just need to find a gluten free version for myself.
judy colannino says
I’m having the worse luck with this recipe. Just tried it again, not so good. The yeast mixture did not mix well in the dough, the dough is so sticky, After the 1 hour rise I turned it out on some flour, and it just ran all over like a blob. So I just cut it in half and put in 2 pans. Tried the slice the top with a new razor blade and that didn’t work. Had to let it rise for 1 hour so it would double. Baked for 25 minutes and it’s just ok.
Amanda Formaro says
Please follow the instructions that say to add enough additional flour to get to a workable dough. It’s always best to read the tips first.
Bri says
I’ve never made bread before, mainly because the task seemed so daunting. But honestly this is such an easy recipe, especially if you have a stand mixer. I made this bread and paired it with a balsamic vinaigrette chutney, along with meatballs in a pink sauce. It all disappeared sooo fast! Definitely keeping his recipe!
Ulises Gonzalez says
I been doing a lot of baking lately, and really enjoying every bodies Ideas and creations, and this French bread is absolutely supreme, the consistency and flavor are great, on my second Bach I added some fennel and caraways seeds.. nearly came off the oven before is was gone.
jan biddeford says
I would give Zero Stars if I could………
After rising for an hour ….then divide and form 2 loaves…….but if you need more flour add as much a cup?………..for me the train has already left the station at this point…….. Why didn’t I make French Bread instead…….wish I knew
Amanda Formaro says
Sounds like you didn’t follow the instructions?
Chris says
Step #2 is very confusing.
Amanda Formaro says
Which part was confusing?
Dana W says
So easy and so delicious.
DJovannan says
Can you freeze the dough?
Amanda Formaro says
I haven’t tried freezing the dough. I might try it next week and will report back and update the post. Sorry I don’t have an answer!