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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Jennifer says
Wow this turned out to be the best bread I’ve ever made and it was so simple. This will be my go to going forward
Ashley says
Should I double the yeast if I’m making this to freeze? I read somewhere that you should but your freezing directions don’t say to so I’m assuming it thaws and rises properly without doing so.
Janet says
Amanda, this is one Fabulous Italian Bread, been making this recipe for over 2 years since I found your post. It’s fail proof and the flavor oh, we! Thought it was time to tell you❤️ I have another batch rising now. Thank you so much this old lady gets so much joy making your Italian Bread. Have a great day👍
Amanda Formaro says
Thanks so much, so glad you love it!
Maia says
I want to make this for a dinner party but I don’t want to be preparing all this just before guest arrive can it be made hours ahead of time then baked just before I’m ready to serve dinner?
Amanda Formaro says
It may still continue rising, even if slowed down by refrigerating.
Mary A Diebold says
Wonderful bread. So easy to put together. Made it twice. Thanks for this go to recipe!
Linda says
I want to try this but can’t have eggs. Will it be ok without or is there a substitute? Thanks!
Amanda Formaro says
You do not need to make an egg wash. You can brush the loaves with melted butter instead.
Shelly says
I can’t believe all the high stars on this. I followed the recipe exactly and it’s very doughy and I also cooked it 35 minutes and it’s still doughy
Kathy says
I am guessing you didn’t roll the dough to length, then roll like jelly roll or cinnamon bun before letting it do second rise, then bake. Mine was perfect
ANDREA LERMAN says
Can I make this recipe into individual hoagie rolls? Would one recipe make 8-10 rolls? Thanks!
Amanda Formaro says
Hi Andrea. I’m sure you can, though we haven’t test that ourselves so I can’t tell you for sure how many rolls it would make. We would love to hear your results should you decide to try it!
ANDREA LERMAN says
Thanks for answering so quick! I am going to try it Friday! I will definitely let you know how it turns out. I get 8 rolls from a 4 cup recipe I’ve been using… so maybe I’ll get 10 rolls from this recipe. Seems like it’s 2 rolls per cup of flour. We shall see!
Any chance you have this recipe figured out in grams?
Thanks!
Luci Sauer says
If I have instant yeast do I just put it with the flour?
Amanda Formaro says
No need to do that, just follow the recipe as stated.
Leah Szemple says
I have instant yeast. So use the same directions as active?
Amanda Formaro says
Yes
Shery Sullivan says
If I make it into one loaf how long would you bake it?
REBECCA Wood says
Could I add garlic or herbs to the dough? I’ve made this a couple of times already as written, and it is phenomenal! Just curious about versatility.
Amanda Formaro says
Yes, as long as you don’t add any moisture (for example fi you use jarred garlic be sure it is drained well). Small amounts of each will accent the flavor nicely!
Cindy says
Wow! Best recipe I have ever tried. Thank you.
Sean Mclaughlin says
Your recipe call for 5 to 6 cups of flour and more of needed, so my question is which is it? You are talking about 125g or more. 125 grams can make a huge difference without add other ingredients increased.
Amanda Formaro says
It’s exactly as I stated. Elevation, humidity, etc can affect how much is needed. When I make this bread I use the full 6 cups. Some people find they don’t need all of it. Start with 5 cups and add as needed.
Phillip Schwartz says
I have yet to make this and when I do, I am going to use it for an awesome baked garlic bread recipe I tried today from a store bought Italian loaf.
Phillip Schwartz says
Made it. It’s good…real good! I just coated two large loaves with a melted garlic butter that I had left over from making some naan bread. This bread is light and soft and delicious. I cut the dough in half and rolled them thin on a lightly floured counter top. I rolled up the dough like I was making cinnamon buns and let them rise for another hour. Baked for about 26 minutes and looked great.
Debra Pontarelli says
Even my sister ate this and said finally I made a bakery Italian bread. I halved the recipe and followed the recipe to the letter. I will always make this recipe. Thank you,Amanda.
Cheryl says
Best Italian Bread recipe I have ever tried! The dough was so easy to work with and the recipe was so easy!
Kaylee says
Would using bread flour instead of all-purpose make a major difference to this recipe?
Amanda Formaro says
It should be totally fine with bread flour.
Shannon says
Amazing! Best bread that I have made so far! :)
Jennarose Camp says
I don’t ever leave reviews but this is the best bread I’ve ever made and eaten and I will continue to make it forever. 😍
Monica Vaughn says
Your comment is why I chose to make this recipe. I never leave comments either unless it’s a worth while recipe. Making this now, easy instructions and great tips because I was going to leave the paddle on and just cover! Lol thanks
Lina says
I made it for the first time & it turned out delicious. The recipe was very easy to followed. This was the first time making Italian bread & I will continue using this recipe very time.
Penny V says
Such an easy wonderful recipe. The bread was tender on the inside, slight crisp on the outside and just delicious! I followed the recipe as written and it was extremely easy to follow. Thank you for sharing 😊😊