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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Casey says
sounds great I have bread machine no mixer. Dare I make using dough cycle.
Thanks. Have some lasagna on menu next week be a nice addition
Amanda Formaro says
I haven’t tried it in the bread machine, but there is an article here that may be helpful https://www.kingarthurbaking.com/blog/2018/04/30/how-to-convert-recipes-to-a-bread-machine
Michael says
Great, easy, delicious recipe!
Paula says
Can this be made in a larger bread machine.
Amanda Formaro says
I have not tested this recipe in a bread machine. King Arthur’s Flour has an article on how to do it https://www.kingarthurbaking.com/blog/2018/04/30/how-to-convert-recipes-to-a-bread-machine
Michelle says
Can you use bread flour for this recipe? If yes, what will the difference be?
Can you freeze the dough or the baked bread? If yes, how and which do you prefer?
Amanda Formaro says
Bread flour is fine with no adjustments. I haven’t frozen it myself. That requires that you par-bake the loaf to form a crust (no browning).
Erica says
Hi, can this recipe be used for panini bread? Thanks! :)
Amanda Formaro says
I believe the texture will be different, but I think it would work. Let me know if you try it!
Rachel says
Wanting to make this but need clarification. I am using the instant yeast so it doesn’t need proofing. Do I still need to let the bread rise like it says in the recipe?
Amanda Formaro says
Yes. I use instant yeast too when I make it :)
Janiebird says
I bake a lot of bread but could never find an Italian Bread recipe that I liked. It was crispy on the outside and soft inside. I always have Italian bread with my pasta. This one is a keeper.
Becca Boothe says
I love this recipe! So simple but delicious results! I love to make homemade bread-this is definitely going into my recipe folder!
Elsa says
I used this recipe because it was supposed to be easy. As a first time bread maker I guess I needed more instruction. The turned out pretty but to me had no flavor. I did not get the dough divided evenly so one loaf was a little bit bigger than the other. The small loaf was dense and heavy. The bigger loaf was okay like I said the bread has no flavor. I’m pretty sure I didn’t leave out any ingredients. The instructions said that the dough should not be sticky but not too . I had no idea what that meant. I think I’ll try a different recipe next time.
Barbara Pierson says
Elsa, try it again! Try using olive oil and make sure you use the full measure of salt. I’ve had plenty of recipes not turn out the first time and the next time they are great. My sons love this when I cover it with cheese before I roll it up to bake. I even make cinnamon pecan rolls with this dough recipe. I divide it in thirds so I don’t have too many!
Wendy Rusinak says
Hi Barbara,
What kind of cheese did you use prior to rolling it up!?
Thanks,
Wendy
Allie says
You write that you prefer SAF Instant Yeast, but give directions for active dry yeast. What is the amount used for Instant Yeast?
Amanda Formaro says
Sorry for the confusion. The measurements are listed in the printable version at the end of the post :
“1 1/2 tablespoons active dry yeast 2 packets”
KM says
If we are using packets of instant that doesn’t require proofing, do we still need the 1/2 c of warm water and the sugar?
Amanda Formaro says
Yes.
Brandon says
Just made this and it was amazing!
At first, I was a bit worried it was a bit sticky but added a bit more flour as the instructions say you will need too and it came out PERFECT!
The best bread I’ve ever eaten!!
Thank you so much!!!
SUPER SOFT and a tiny bit sweet(in a really good way) but really holds it’s structure and just perfect!
Will be my goto bread recipe from now :)
AMAZING!
Stephanie says
can I use olive oil instead of vegetable oil?
Amanda Formaro says
Yes that should be fine. Olive oil has a more prominent flavor, so I would recommend one of the lighter versions, rather than a bold flavor.
Louise says
So very good and easy to make! I rarely leave reviews but this one deserves all 5 stars!
Jake says
Very nice bread .. recipe was done very well .. I started buttering after cooked (no eggwash) and a sprinkle of garlic powder and oregano .. beautiful combo dinner bread
Tracey Talia says
Have not made this yet but I want to. The issue is we are empty nesters and don’t eat that much bread…can I halve the ingredients and still be successful with just one leaf?
Amanda Formaro says
Yes that should be fine
RevRon says
Made this recipe and definitely with 10 stars ⭐️ ….
Laura Mccarthy says
Very good. So soft and light
Anonymous says
Very Good! Dough is Veery sticky!
anonymous says
Very Good!
Nicole Daw says
I’m currently making this for the second time and it is one of the best bread recipes I’ve tried! My family raves about it every time I make it! I also make several of them at once and freeze them. I have reheated them, and they taste just as great as the day I made them! Highly recommend this bread recipe. Thanks for sharing it with us.
Ellen T says
I made this yesterday. I’m giving it three stars. Here’s why:
positives: SUPER easy to make and not that time consuming. I don’t mind not kneading my bread, or rather, not letting my KitchenAid mixer knead it! It rose beautifully. The crumb was so fine and the texture soft and oh, so pleasant. Props for that!
negatives: MUCH too sweet for Italian bread; if I make this again, I’m going to cut the sugar to 1 TBSP. My son said “it tastes like a cross between challah and pretzel bread” and I think he was right; part of that is on me because I don’t have any “table salt” in my kitchen, only kosher salt and sea salt. Probably I could have used less kosher salt than I did use, although Diamond kosher salt is less salty than the comparable weight of table salt. Also, the crust was not crispy the way Italian breads should be. I might try coating with sesame seeds prior to baking; they would stick to the eggwhite wash well, and maybe that would improve the crust.
So the bread is kind of tasty as baked, and with some tweaks it might be more delicious.