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, about 115-120 F, 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 (110 F), 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 (115-120 F), 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 110F
- ½ teaspoon granulated sugar
- 2 cups hot water hot to the touch, not boiling (115-120F)
- 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 (110F), and 1/2 teaspoon granulated sugar in a small bowl.
- In a large bowl or stand mixer, combine 2 cups hot water (115-120F), 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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Eileen says
This bread is amazing!! I followed the recipe to the T!!! and I definetly had to use a lot of flour after letting it rise the first hour (as the author stated) but I managed to make the three loaves and they came out perfectly! After the egg wash I brushed, Poopy seeds on one, Sesame seeds on another and Everything But the Bagel seasoning on the third! I will absolutely be making this again. I wish I could post the pics because they really are beautiful The hubby can’t wait to have a meatloaf hero tomorrow (he’s making meatloaf as I type lol). Thanks for the recipe :)
Deric A says
First time making this recipe and it went super well! My kids loved it well. Thanks.
Abigail Bergagnini says
Can I let this bread rise for longer than an hour?
Amanda Formaro says
Letting the bread rise too long can change the texture, taste, and appearance. During the rise process the dough is fermenting, hence a rise that is too long can cause a sour taste in the finished bread.
Cindy Johnson says
Can this be mixed in bread machine
Then baked in oven
Monika says
Wow! This bread was fantastic! I’ve been making bread for years, and this recipe is a bit different than what I’ve usually made. It was so tender on the inside and crusty outside. Paired perfectly with my ravioli. I’ll be making this again. Thank you Amanda for sharing; I can’t wait to try more of your recipes! May I share a link to your recipe with my Facebook food group?
Amanda Formaro says
Yes, please share a link, thanks! So glad you loved it, thank you!
Frank says
This is by far the best and simplest Italian bread recipe I’ve ever tried. The loaves were fluffy with a nicely browned crispy crust.
Alicia Capozzi says
Oh how beautiful this bread is!!
We put sesame on one-poppy seed on one and everything bagel seasoning on another,
Susan Box says
My husband and I both agreed this bread is delicious. Light fluffy and tasty. Made exactly as instructed.
Kraig says
Can bread pans be used instead of a cookie sheet?
Amanda Formaro says
I haven’t tested this recipe in a bread pan, but some other commenters have and said it was great :)
Frank says
I used a pizza pan for mini loaves and a double loaf bread pan for normal loaves. Perfectly done, I’d actually sell these if I needed to (the bread). I’d make a mint.
Jennifer says
Hello!
I am excited to try this bread again but the first time I made it – I followed the recipe exactly but in the initial dough phase, the dough was super wet, more like batter than bread dough….I added an extra cup of flour but it was still super loose. I did not want to stray too far from your recipe but turns out it never came together or became workable…would you recommend continuing to add flour in the first phase until the bread starts to pull away from the bowl? I still baked it even though it was flat and spread out and it tasted delicious still! So I definitely want to try again. Please advise, thank you!!
Amanda Formaro says
Hi there :) Yes, for some people up to 2-3 cups additional is needed! There are so many factors that go into it, including the humidity level in your kitchen, the elevation you live at, etc. When I make this bread I use the measurements as listed in the recipe and it works perfectly for me, the dough is a bit sticky, but workable.
Jennifer says
Thank you!
Diane V. says
Great bread! Easy recipe to follow. Made 3 loaves. Froze 2 for later. Enjoying the last one tonight and will be making again!
Dee says
I make this bread almost weekly, it does go bad quickly as in mold ,but I have found once cooled you can wrap and freeze it . Takes a couple hours to thaw and its as good as it is coming out of the oven. I make 4 smaller loaves that are perfect for 2 people for a couple days
Amy Griffiths says
This is the third time I have made this recipe and this time, I substituted melted butter for the oil and the bread is amazing!
Ron Green says
I think the results were typical of any yeast bread that is given so little rising/proofing time. I needed a quick bread, and got what I should have expected. Wheat bread needs more time to develop properly.
B Bracy says
I have made this bread twice now. I don’t proof my yeast because I refrigerate it. Other than that I follow the recipe and BOY IS IT GOOD! This is one for my recipe file and easy peasy to make! Thank you for the recipe!
Diana says
Hi Amanda! Can I use raw (turbinado) sugar in this recipe? Thank you! I’m excited to try this!
Amanda Formaro says
I have not tested this recipe with Turbinado sugar. Please let me know if you try it!
Lisa K says
Well I’m not sure how I can do this correctly! I followed the recipe but I think I left my dough too sticky before it went on its first rise. Because when I went to get it out after the hour rise, it was so sticky I couldn’t handle it. I put it back in my stand mixer kneading it adding more flour which was probably a No-No since dough is picky. Then I rolled it out once I could handle it, made the loaves, and set them to rise. However they did not rise. My question is how sticky are you speaking of when you first mix the dough? Thanks so much.
Amanda Formaro says
It sounds like you just needed to add a bit more flour. The dough will be sticky, but you should still be able to handle it.
K says
Best easy Italian bread recipe!
Joe says
I followed this recipe and everyone loved this bread. Great instructions for my first time making bread. Thank you me and my family will be making this again cannot wait to try your other bread recipes
Holly says
I made this bread on Wednesday for garlic bread. I also made half into garlic knots which I let rise then froze for a camping trip this weekend. I didn’t get a piece of the bread till Thursday. It was amazing! Here it is Friday and I just baked another loaf! I didn’t think I really wanted to share with my camping buddies so I had to make more! It’s the best italian bread I’ve ever made! I’m definitely memorizing this recipe. Thank you soo much! Delicious
Rodney Wayne Hall says
Simply enjoyed the bread! Awesome and thanks for the recipe.