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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Canope says
9 teaspoons of sugar? Really?
Zachary G. says
Hello! I’ve been having issues with my bread coming out way too dense. This one was no exception. Thoughts on what I’m doing? Or, not doing? Thanks!
Amanda Formaro says
This article has great info on dense bread! https://mikeswindow.com/notebook/5-reasons-your-homemade-bread-is-dense/
Laura says
OMG! I have never been able to make a bread so soft and delicious! Tried tons of recipes…even a milk bread!!! Nothing this delicious. This will be my go to bread recipe from now on!
Liz says
I am confused. Do i use one packet of yeast (2 1/4 tsp) or do i use two packets ( 2 1/4 tsp x 2)
The packet says use 1/4 cup water to dissolve
You say 1/2 cup
Amanda Formaro says
2 packets as stated in the recipe card at the bottom of the post
RaeLynn says
I make this bread a lot, it’s very simple and delicious bread, and freezes well too. I usually brush with whole egg and sprinkle sesame seeds
Yum.
I’m making this now for thanksgiving, but will make rolls also with it.
Catherine says
I’m new at this. Do you think I can cook this in the Lekue silicone bread maker? Can you use a digital thermometer to tell when the bread is done inside?
Kim says
The bread came out thick and heavy. Did I do something wrong? I thought that it there would be more airy.
RaeLynn says
Did you use Active dry Yeast ?
In addition, the water to dissolve yeast, sugar should be lukewarm tap water
I’ve been making this bread a lot
I believe the trick is the warm tsp water
With yeast & sugar
Let it foam
Theresa Q. says
I’m an experienced bread baker but I didn’t like the recipe I had for Italian bread. Just tried this one.. It’s excellent.
Theresa Q. says
I haven’t tried it yet but I’m an experienced bread maker. 2 and a half TBS of yeast! The equivalencies: 2 packets are equal to 2 and a half teaspoons of yeast.
Theresa Q. says
Oops, I meant 1 packet is equal to 2 and a quarter of yeast. 2 packets are therefore 4 and half teaspoons.
Jenny says
Hi, I used 1/2 bread flour and 1/2 whole wheat bread flour, and half olive oil and veg oil. One loaf I put a thin layer of spinach artichoke pesto (got idea from previous review, thanks!). At 20ish minutes, they sounded hollow and left them in for another 3-4 minutes. They should have stayed in for a few more minutes but were DELICIOUS. The one with the pesto was even better next day. SO, next rodeo I’m gonna do the same, leave them in a few minutes longer (first time the heels were perfect, middle just under) and hide the second loaf till the next day.
Besttwins says
I gave this 5 stars aalthoughi was going to give it 4. I live in south florida and the humidity made the dough like thick soup with over 7 cups of flour. I used 1 1/2 cups of water thr second time and it came out perfect
Joanne says
I love this recipe! I have made it at least a dozen times. I wonder if I could do a Dutch oven bake to get a crispy crust?
Brenda says
My absolute favorite bread recipe! I divide in 3’s and freeze 2 for later! Delicious!
Kim says
Please share your tips for freezing it. Do you freeze the dough or the baked loaves? Thanks!
Kim says
Never mind…lol! I just read the whole blog and see the freezer tips!
Jen says
Made this to go with Italian wedding soup for dinner. I rolled out the dough then sprinkled garlic and basil on one and chopped olives on the other before rolling them up. They came out phenomenally. Will be making this many more times.
Shannon says
I must have lucked out with this recipe because this was my first time making bread and it came out perfect. I put one loaf in the freezer for later and the other one I made garlic bread and served it with meatballs. My boyfriend couldn’t stop complimenting me on it. The only variations I used were olive oil instead of vegetable oil, egg yolk instead of whites, and sea salt because that’s all I had. Perfection!
Amanda says
I made this in my bread machine, using good olive oil and bread flour. I split the single loaf bread machine variation into two so I could bake it in my baguette pan, and it makes a very good bread. Mom and I just devoured the first loaf straight out of the oven, with nothing but butter. The second loaf will go with the soup for dinner.
Thank you!
Momzilla-la-la-la says
Fabulous!
Kelly says
I made this bread this morning and OMG! Your recipe is far and away the best Italian bread I have ever had! Anywhere. A hard and crusty outside and a soft inside. Delicious! And my family is Italian! I will be making this all the time. I recently found your site and have tried several of your recipes and so far there hasn’t been anything that I didn’t like. Keep up the good work!
Cathy says
We now use this for our every day bread. We like the flavor & texture & I really like how quick & easy it is to make
Tracy F. says
The taste of the vegetable oil makes this bread taste and smell like it was fried.
Leave out the oil and its 100 times better, takes a little less flour.
If you must add oil, add only a small amount prior to the first proof to coat the dough ball in.