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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Loreen says
A wonderful, easy recipe! Delicious too.
Jennie BK says
Made this for Christmas Eve dinner. Even the kids loved it. I froze a loaf for dinner NYE. I’m writing down this recipe.
Alexandra says
Today marks my second time trying this recipe and I am very well pleased! I personally wanted bread on the softer side and not as toasted, so I lowered the temperature to 375. My oven gets very hot and anything at 400 burns. The loaves were baked at 40 minutes instead and came out rich and soft! Delicious and EASY!
Luanne says
Rave reviews on this bread! Easy to make, great consistency and taste. My family loved it!
Lisa Hensley says
Love this recipe. Family has me make it almost weekly. Husband gets one loaf and daughter gets the other. She eats it for lunch and evening snacks! They just cannot get enough. She says it is like getting Christmas gifts. All she wants is this homemade bread to be happy. I wish all of life was that simple! I have made this more times than I can count and it never fails. I mix it all by hand with no problems. The first mix is simple, no fuss, just bring it all together. After the hour, turn it out on floured surface and knead with hands, turns out perfect. One loaf gets herbs and garlic added and the other stays plain. Other than the herbs, I follow the recipe exactly.
David J. says
My wife had just cooked up an Italian feast, but we didn’t buy any bread to have with it. A quick Google search brought me to this site and, although I had never made bread before in my life, I thought I’d give the recipe a go. I followed the instructions carefully, but the dough would not be rolled or formed into freestanding loaves. I added more flour. I did it again, and again. No dice. It wasn’t any firmer. On the verge of giving this recipe a zero-star review, I went for a last-ditch approach. I greased and floured a couple of bread pans and poured the sloppy dough in, topping it with the egg wash. I blessed the oven as I placed the pans inside but was feeling a bit defeated and sad that I wouldn’t be bringing a bit of extra joy to my wife and our boys. Oh, ye of little faith! When I brought the loaves out of the oven and popped them from their pans, I felt like a small miracle was in the making. Sure enough, the resulting loaves sliced up nicely and lived up to the wonderful meal they were intended to complement. Delicious! (I took one star off for the early frustration, but otherwise am pleased with the result.)
Janice Mazza says
Bread tastes great but I have to add a lot more flour to the dough because it is so sticky after rising.
Dana says
Awesome! First time I have EVER made bread and it was perfect. Smelled, looked, and tasted great. Perfect Italian bread consistency. This is the recipe!
Ann says
How do I get this crusty?
Lenny says
Everything is great, this is a wonderful italian bread recipe if you don’t feel like waiting for a biga to ferment.
I read through the comments, and noticed a couple of people having problems.
1) Workable = tacky but not sticky. A minor dusting of flour at this point will = not sticking to counter.
2) The reason the author says to start with a little flour and to work your way up, this is an assumption, is to
accommodate for different scooping technicques, humidity, and temperature of environment. Also, it is considered a
best practice to start with less flour and build from there, especially when measuring in volume and not weight.
3) If you have an issue with the dough stretching, stretch/roll it out a bit, and wait like 5-10 minutes for it to settle, then
continue stretching.
Justin says
Made it for first time. A little less dense than a different recipe I tried. I’m sure I didn’t mix long enough….I used a dough hook just until it came together—-put all 6 cups of flour in right away. Dough was just a TAD sticky—-so I’m thinking maybe another 1/4 c flour? Also how long in the mixer on speed 2?
Holly says
I have never left a review on a recipe site in my entire life, but I just had to say thank you! This was my first time making Italian bread. I followed your directions exactly using a stand mixer and it came out perfectly soft, golden crusted, and delicious!
Rachelle Bernard says
I just loved this recipe. I have made it 5 times already. I’ve recently been introduced to wheat glutton flour. If your using a reg all purpose flour, you can add 1 tablespoon to each two cups of reg flour to turn it into something similar to bread flour. I’ve been using the wheat glutton with your bread recipe and am really impressed. I’ve also put a large square pan under the bread pan to allow for a crustier version. Just thought I would share will another bread maker.
RaeLynn says
I use this recipe all the time it’s a no fail and always comes out delicious. I’ve also used it to make my own rolls.
Great recipe with easy simple ingredients. Freezes well also
Lori goodwin says
Best ever!!! I have been making this regularly for my family.. they can’t seem to get enough of it lol
Christina says
Best bread recipe ever! I’ve always struggled making my own bread but this bread came out perfect! Thank-you for sharing!
Ruth says
I just made the bread. I was soft compare to the one you buy at Walmart. Other then that I think I did a good job. Thank you.
Madeleine Fuchs says
Dear Amanda,
Thank you for this great recipe. We just had it with our pasta with Bolognese sauce.
Madeleine
Teri says
Was looking for a quick ,easy Italian bread recipe and this one sounded easy.and the reviews were great. I make bread fairly often. I did use a good flour with high gluten content. The first raise in my kitchen aid mixer raised above the mixing bowl. It was hard to roll out but I managed. The second rise was also successful. The bread was big( I made 2 loaves). I tasted the dough raw and it was very salty. I thought I wouldn’t like it because of that but I was wrong. The bread is delicious and very easy to make. This will be my new go to bread recipe. Even if you haven’t made bread before you will succeed with this recipe.
Sonia says
This was my first attempt at making bread. I know I must have done something horribly wrong. My dough is “wet” and sticky, it will not form and is a clump of mess. Help! :) What did I do wrong???
Amanda Formaro says
The instructions state that you may need to add more flour until you get to a workable dough. When I make it, I use the full amount of flour from the recipe and it’s perfect.
Sonia says
Thank you!!!!
Elle says
Ps kust took it out of oven looks raw in the middle. I double checked recipe and measured correctly.