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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Mikayla Harrington says
I made this bread and my husband absolutely loved it! We normally do French bread with our gumbo but he requested that I switch to this Italian bread. It comes out nice and airy with a very nice crust when I used just water on the top. (I added melted butter once it came out of the oven and it was cooling) and it was gone before the next day
Sherry Smith Cook says
This is so good! I thought a tablespoon of salt would be too much, but I’ve made it twice now. Have some rising right now. Husband wants to know if I can bake this is a loaf pan so he can cut into sandwich bread? It’s so good I don’t care if it’s a misshapen lump. LOL Thank you for this recipe!
Angie says
I asked this same question in the comments and she said she has a white bread recipe too!! I haven’t made it yet (life has been chaotic) but if it’s anything like her Italian bread then I am all in!!
https://amandascookin.com/homemade-amish-white-bread/
Cheryl says
OMG loaves came out wonderful. My new recipe for Italian bread.
Erin says
Amazing recipe. My loaves turned out a little more like a croissant density. Should I have left the Active yeast set longer? Would love to try again!
Amanda Formaro says
hmm like a croissant? You mean, like flaky? Croissants are a pastry rather than a bread because of their high fat content. I’m a little stumped on this one!
Lynnette Letsky Piombo says
Just made 2 loaves yesterday. I cannot believe how amazing they came out. Making bread for the first time EVER!!!!
Thankyou for such an easy no fail recipe!!!!
Judith Dugan says
I have made this bread twice and the second tine was as good as the first time. The instructions were easy to follow
Jessica says
Hello!
I recently made this bread for the first time and I am in love! I am a first time bread maker, and now I will be making it weekly! Thank you so much!
All the best,
Jessica
Angie Rider says
I made this recipe a couple months ago when I first started making my own bread (it was actually the first recipe I tried). It turned out so good everyone that tried it LOVED it! I decided to try another recipe yesterday and it turned out okay but not great. So I woke up bright and early this morning to make this recipe again! I’m sure it will turn out the same as the first time. Delicious! Definitely going to keep this recipe written out so that I can easily go back to it. Thank you for such a great recipe! I’m going to look through your website and see if there are anymore bread recipes. I would LOVE a sandwich bread recipe!
Amanda Formaro says
Great to hear! And you can print the recipe at the bottom of the post. :)
As for sandwich breads, there are definitely a couple depending on whether you want white https://amandascookin.com/homemade-amish-white-bread/ or wheat https://amandascookin.com/homemade-multigrain-bread/ and here’s a link to all the yeast breads https://amandascookin.com/category/recipes/bread/yeast-bread/
Samantha says
This is probably one of the best bread recipes I’ve made. I did bake the loaves on a pizza stone and added water to a pan at the bottom of the oven and it came out wonderful. They felt a bit heavy coming out of the oven so I let them cool completely and they were perfect.
Alyssa says
My family and I love this recipe! Only recommendation I have for those who may have had a hard time keeping the bottom from burning, is to transfer the bread straight from the cookie sheets to the oven rack for the last 5-7 minutes. The first time I made this recipe the bottom burned and the rest was slightly undercooked, but when I tried again a second time using the method above it baked perfectly.
Tiphaine says
I’ve made this recipe 3 times now because it’s become a family favorite!! Your instructions for the mid-West region helps with other recipes too. Thank you for the background you provided that has help me adapt some favorites to my new climate. Love your site!!!
Tiphaine Justice says
Quick, easy and fabulously delicious!!
Diane says
This bread is delicious. My daughter said it was better than bread from a bakery. I’ll be making this regularly now that I know how easy and quick it is.
Trish says
I am of Italian descent, (my mom’s family from Northern Italy and my dad from the south, Sicilia) and I have to say, this is the best bread I’ve ever had!!! I remember my mother kneading her bread tirelessly and the outcome was delicious but this “no kneading” was effortless and SO, SO GOOD!!!!!! This will be my new go-to bread recipe .
Rebecca says
I have made this bread many times and it always comes out so delicious.
I have instant yeast and was going to try that, but didn’t know if the measurements were the same for active dry yeast and saf instant.
Colleen says
My family LOVES this bread! I love that I can get it done for dinner, even on a workday. Thank you for sharing.
Angela says
Absolutely delish! And so easy!
Carol Bush says
This was so easy and so good. I brushed the loafs with water, not egg white, they came out crusty and golden brown.. This will be my regular Italian Bread go to recipe. Oh, and it is quick. No double rise. Only 2 hours max.
mvasich says
This bread turned out so amazing! I used the bread machine directions and it turned out perfectly, I made two loaves and took them out after about 18 minutes but my oven does run hot. So fluffy and delicious!
Susan says
Wondering if anyone has omitted the egg wash and sprayed the oven with water to create a more traditional crusty Italian bread crust?
Melissa says
I omitted the egg wash and went with steam instead. I have/use a baking steel (like a baking stone) so I preheat the oven for at least an hour with the steel in the lower third of the oven and a cast iron pan on a lower rack. When dough is ready to bake I fill a measuring cup with a bit more than 1 cup of ice, quickly slash and spray the loaves with water, then, finally, open the oven, get the ice in the cast iron, slide the bread (which has been rising on an upsidedown sheet pan lined with parchment) with its parchment paper onto the steel, and get that oven door closed as quickly as possible. After 12-15 minutes, I remove the parchment and let the loaves finish directly on the steel.
Even without a baking steel or stone, I would recommend the steam method using ice and spraying the loaves. This produces more steam for longer than spraying the oven, which is almost immediately gone before we can even close the door.
I’m no pro but have been baking bread for many years. This is the method I’ve found easy enough, and to produce the bakery-style crusts I’m after.