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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Lia says
I have tried several different Italian bread recipes. They tasted ok but were dense like bricks. This bread came out perfectly & tastes great. I will substitute semolina for some of the flour next time.
Cathy says
I’m pretty sure I’ve tried every bread recipe on the internet & I’m thrilled to say “this is definitely the one!” This recipe is easy & delicious with a beautiful crust & airy, flavourful inside texture. In my opinion, there is no other recipe that can beat this one. Thank you, Amanda, for fulfilling my online search for the perfect loaf!!
Lynn says
This is a great recipe and my bread came out perfectly! Thank you.
Colbi says
Currently baking this but it doesn’t seem to be rising properly. I used instant yeast so I skipped the warm water step— were we still supposed to do that step if we have the saf-instant yeast?
Amanda Formaro says
yes, to activate it
Lori says
Followed the recipe exactly and it came out perfectly! I added about a cup of flour before rolling it out.
Rebecca says
Turned out perfect!
Can I freeze one loaf? Best way to do so?
Sue says
My 2023 New Year resolution was to try to master yeast recipes. Have done some in the past but I am totally intimidated baking with yeast. Tried this today, with my oldest brother’s guidance on this or that and Ta Da!!!! I did it! My husband loves the taste! Thank you for sharing.
Karen says
So unbelievably good! Be sure to use TWO packets of dry active yeast. And, use a thermometer to test water temp at 110 degrees F for the sugar water to bloom the yeast.
I cut into 6 mini sandwich rolls. Perfect.
Melissa says
Has anyone tried baking these in a long bread pan? Or is it really best to use the baking sheet?
Karen says
Just use spray canola oil on baking sheet.
Ashley says
Will this still taste fresh if made the day before eating? Need it for a family dinner out of town, so I was hoping to make it the day before.
Amanda Formaro says
Yes, let it cool then wrap in foil :)
Mary Giovannelli says
When I take my bread out of town, I always wrap in foil, then freeze before the trip, whether its the day before or 2 weeks before. It will defrost on the trip, then it will be like “fresh out of the oven” by the time you get there. Buon Appetito!!!
RACHELLE K PETRANCURI says
First time making bread EVER. Didn’t know what to expect. I was expecting the consistency of store bought bread. One that can be sliced easily, split down the middle for a sandwich, etc. I followed the recipe exactly. We tried it hot and it was more the consistency of biscuits – crumbly. So, we (hubby and I) let it cool down completely and it had less crumbles. I don’t think I can split it down the middle of the loaf to make a baguette sandwich though. Hubby said he really liked it. I did too. Just didn’t know what to expect. How do you make bread like you get in the store?? Can this be made for rolls? I just don’t know. Can the flour be old?? I had purchased new flour, but wanted to use up the old flour and it is old about 2 years. I’m not a baker, I’m a cook. But, since I’m retiring soon, I want to bake. My rating is based on I’m not really sure!!
Amanda Formaro says
If it was crumbly then you probably used too much flour. The dough should be kind of sticky before it’s baked. If you kept adding flour until there was no more stickiness then it can dry out
Eunice Scott says
Easiest bread I have ever made. Very yummy too!!
Lora says
Easy peasy. Sharing a funny story…way back when breadmskers came out I got one, decided to make rye bread. It came out in a 6 x 4 x2 inch 73lb brick! I was mad, threw it out back for the birds. After my little fit hubby came in from backyard, he said not sure about that bread there are a bunch of birds out there with bent beaks and they were calling you a cruel maniac.
Amanda Formaro says
That’s hilarious!
Deborah Surbaugh says
I was looking for a home made Italian bread recipe to make for our family Christmas gathering, which will feature home made lasagna. The trial run produced amazing bread with a beautiful texture and flavor. I’m sure it will pass the yummy test for my grandchildren and children!
Karissa says
Favorite bread recipe. It’s my go-to and everyone is in love with it! Super huge fluffy and soft! A family member of mine tried to make it and failed miserably so definitely follow directions to a tee. I also used bread flour! I’ve done this thing like 5 times now and it’s always turned out perfect.
Michelle says
Can I just separate the dough in half and roll it into the length I want instead of rolling it out
Jan says
Easiest bread recipe ever and my family loved it! Made exactly as recipe said and it turned out perfect.
Lisa Manzo says
I found this recipe so easy to follow and the bread is delicious. I have made it a couple time now. The second time I added Rosemary to it and it was delicious.
bailey says
i followed the recipe to a tee and the bread turned out dense, half un-cooked and inedible. i really wanted to believe in this recipe as it used many of my ingredients and im not sure if this is my fault, if maybe i brushed too much egg on or just my climate was wrong, but i’m really disappointed with how this recipe turned out
Robyn says
Try it again, it’s worth it! Be careful not to use too much flour- mine is usually pretty sticky when I take it out to roll and I add just enough flour so it won’t stick to the rolling pin or the mat. Then only brush on a little of the egg white, just like a very light glaze over the top. I bake it for the recommended time and it gets very dark on the outside, to the point I’m worried it’s burned, but when we’ve removed early, it doesn’t taste as good! My kids call it bagel bread. They love it!
Samantha says
Can I use bread flour?
Amanda Formaro says
Yes you can
Karen says
Should there be anything added to compensate for the increased protein in bread flour?
Amanda Formaro says
There is no need to adjust anything