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
The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.
This recipe was originally published here on January 28, 2009
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Tammy Kimmy says
delish! needed bread for bruschetta! this was perfect. thank you so much.
Amanda Davis says
Gorgeous!
Crystal says
This came out really good. Fully cooked through with ease, amazing texture. Very yeasty though. The yeast taste and smell really forward. Do you think two packets were necessary ? Has anyone tried the recipe with just one?
Amanda Davis says
Interesting, I’ve never heard anyone say that before about the yeast! And you’re sure your packets weren’t expired? I personally have not tried it with less yeast, but would love to hear your results should you decide to experiment :)
carole says
I read the recipe wrong and have been using only one packet of active yeast. It always comes out great.
Is there any way you can redo the recipe so I can bake the bread in two 13×5 pans and have them rise about an inch above the pans?
Amanda Davis says
Hi Carole. Have you tried them in that sized pan yet?
carole says
yes, I tried them in the 13×5 pans, didn’t rise to the top of the pan, let alone an inch above. I need more dough to make 2 bigger loaves. I would love it, if you could tweak the recipes to make 2 big sandwich size loaves for 2 13×5 inch pans about 4 inches tall.
Shauna says
I read the recipe wrong also and only did 1 packet of yeast. It turned out great although I’m making it again today so I’ll do the 2 packets and also cook a bit longer to see if it comes out a bit crispier. It was delicious though and the family loved it!
Chit says
How long to mix manually? Thanks.
Kevin DeBord says
Simple, yet excellent recipe! I have made this numerous times.
– I use Italian flour. It is readily available online. One small bag is perfect for this recipe.
– I place a cast iron skillet on the bottom rack when preheating the oven. Add two cups water just prior to baking the loaves. The steam creates a beautiful crust!
Andrea says
I made this bread and it turned out excellent! It was soft and pillowy, and the tastes was perfect. I have struggled with baking bread and this gave a renewed confidence in my ability! Unfortunately, I might end I’m up being a million pounds if I keep this up! 😂
Amanda Davis says
Looks amazing!!
MJ says
Looks great. Love this bread with our pasta dishes too.
Jade Magalhães says
I have tried so many bread recipes and this one is by far my favorite. It is easy, never fails, and is a crowd pleaser. I love that the recipe makes two large sized loaves and is so fluffy with a crisp exterior. It impressed my in-laws so this recipe will always be on repeat.
Jill says
This was my very first time baking bread and you made it so easy, Amanda! If there is a way to mess it up I will find a way to do it, but I read through all your tips and found it extremely helpful. The only modifications I did was using wheat flour and olive oil. I cannot wait until I make my next batch!
My hubby, son and neighbors are huge fans of this tasty bread! Thank you for sharing!
Amanda Davis says
It looks wonderful Jill! Thanks so much for the kind words and I’m so glad you all enjoyed it!
Karen says
Is a dough hook needed to mix this?
Amanda Davis says
It’s not necessary.
Cara says
I am NOT a baker whatsoever. I am phenomenal in the kitchen cooking but baking is so not for me. I have messed up TONS of bread recipes. THIS ONE WAS TOO GOOD. Amanda I followed everything to a T except for the egg wash because I ran out of eggs…..it made TWO huge loafs of bread and my entire family ate almost an entire loaf within hours on the 3rd day of summer vacation. THANK YOU FOR THIS NEW STAPLE!!!!
Amanda Davis says
That’s awesome Cara, so very glad to hear that!!
Catherine says
I have made this recipe three times now in the past month and it is phenomenal! I have a Wilton loaf pan that sectioned into four little loaves and this one recipe I can get for miniature loaves out of it which are perfect for gifts. Or for one or two people per loaf. This last time I took some of the dough and made dinner rolls out of them and they were amazing thank you thank you thank you for this recipe I never leave reviews however I have been trying for months and months and months to make the perfect dinner roll and for me this is it!
Amanda Davis says
So glad to hear that Catherine, thank you so much!
Jenn says
this is incredibly too wet. i had to add more than a cup of flour after the first rise. made a big mess on the countertops with how wet it was.
Amanda Davis says
Are you sure you measured everything correctly? And tested the temperature of the water? If the water was too warm it will cause problems, and if your yeast was expired that will cause issues as well. It sounds like adding a little more flour would have solved your problem. I can’t know for sure without any details. Thousands have had success with this recipe, and I make it regularly. Thanks for trying the recipe and for your feedback.
Siege says
Flour hydration is tricky. Ambient humidity makes a difference. But you she was baking at high humidity.. If I’m not kneading, I usually use a poolish.
Katina Williams says
Hi Amanda…..this recipe looks great
Have not made it- but the comments reflect the type of Italian bread i want to make
I will be using organic bread flour and organic quick yeast
QUESTION
It’ just me :) in my home… can I halve it?
thanks in advance
Amanda Davis says
Yes of course. Or you can freee the second loaf! Here’s some great information about that https://www.masterclass.com/articles/freezing-bread-dough
Paula says
This bread turned out beautifully, but I definitely would not consider it Italian bread, as the crust is very soft. We used the second loaf for sub sandwiches and it was perfect for that. The dough would also be great for breadsticks. But, if you’re looking for a traditional crusty Italian bread recipe, this isn’t it.
Susan Hookom says
I have made this bread twice, and 3rd is waiting to go into the oven. Delicious bread, love it and so easy to make
Natayia Via says
I made this and it was good but too sweet. can the amount of sugar be reduced?
Amanda Davis says
While we haven’t tested that ourselves, some in the comments have. I would keep a small amount of sugar to activate the yeast.
Kimmy says
I absolutely love this recipe. I cannot have dairy. so I make this recipe and I make it into regular bread loaves. I get three loaves out of it. it’s the only bread I’m able to eat. it’s so delicious. Thank you so much.
Whitney says
Have used this recipe several times now and am always SO excited about what comes out of the oven. Friends are impressed, family is impressed, and I’m eating bread so everyone wins with this recipe.
Pamela Tennyson says
My go-to bread recipe. Incredibly easy, just about fool-proof. Helps me with salt management, and I love that you can make a loaf and freeze one. Success the very first time!
Amanda Davis says
It’s beautiful! Thanks for sharing!
Paul says
Love this recipe, I’ve made it often! How would I go about implementing a sourdough starter with this? Any suggestions?
Amanda Davis says
Hi Paul. We haven’t tested this with a sourdough starter. My blogger friend Kate from The Pantry Mama specializes in sourdough recipes and has a helpful article here https://www.pantrymama.com/how-to-add-sourdough-discard-to-any-recipe/ If you decide to experiment, we would love to hear your results!
Jody L Johnson says
I absolutely love your recipe Amanda! It’s been the only bread that actually turned out perfect on my first try! it took me a little bit to learn how to properly shape the bread, but it always goes down the same!🤤I have several questions: How important is the sugar to this recipe? I have experienced with just 1 Tbs instead of 3. Plus the 1/2 Tsp dissolved with the yeast. Can I eliminate the the 3 Tbs altogether and just keep the 1/2 Tsp dissolved with the yeast? Also, I’ve seen some comments differing the rise time. What is the outcome in a longer rise time? Oh, can I use Diastatic Malted Barley Flour in this recipe? If so, how much of it can I use? Do you know if this flour is an added “flavoring?” I’ve only used it once for another bread recipe and it only called for 1 Tbs in the recipe that also had 3 Cups of AP flour. Thank you in advance should you reply! Your recipe is going to be my lifetime go to recipe!😊 I plan on checking all your Amazing Amanda’s recipes! Thanks again!💞✌️