Homemade Italian Bread

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.

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

Print this recipe here

1. 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.

2. 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.

3. Stir in yeast mixture.

4. Add 2 – 3 cups more flour and mix until well blended. (At this point your dough will still be quite sticky).

5. 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).

6. Divide dough into 2 (or 3 if you want smaller loaves) pieces.

NOTE: This dough does not require kneading.

7. Roll out each piece on a floured surface into the length desired then roll up length wise like a jelly roll.

8. 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.

9. Cover and let loaves rise 30 more minutes.

10. While loaves are rising, preheat oven to 400 degrees Fahrenheit.
11. Whisk the egg white and brush over the top of loaves.
12. 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.

1. Using the printable recipe below, cut the ingredients in half, and eliminate the water and sugar step used for proofing the yeast.
2. Put 1 cup of water (110 F) and 1/4 cup oil in the bread machine bucket (make sure the paddle is on).
3. Add 4 1/2 teaspoons sugar and 1 1/2 teaspoons salt.
4. Gently add 3 cups flour over the water mixture so that it is all covered.
5. Place 2 1/4 teaspoons (one packet) of yeast on top of flour with nothing else touching it.
6. Place bucket in bread machine and enter dough cycle.
7. When it beeps, take out and roll dough, adding more flour if needed.
8. 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).
9. 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

Warm Italian bread from the oven is nothing short of good old fashioned comfort food!

4.91 from 2064 votes

IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!

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Course: Breads

Cuisine: Italian

Servings: 32 slices (2 loaves)

2 hours hrs 15 minutes mins

Calories: 106

Author: Amanda Davis

Ingredients

• ▢ 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.

A note about yeast:

You can use 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.

• 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

Serving: 1slice | Calories: 106cal | Carbohydrates: 16g | Protein: 2g | Fat: 4g | Saturated Fat: 3g | Sodium: 219mg | Potassium: 23mg | Fiber: 1g | Sugar: 1g | Calcium: 3mg | Iron: 1mg

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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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Amanda Davis

President at Amanda's Creative Studio, Inc.

I’m Amanda Davis, recipe developer, baking enthusiast, and founder of Amanda’s Cookin’. I’ve been cooking, baking, and creating trusted recipes for over 30 years. We create recipes for every cooking and baking level, because great food should be approachable and delicious. We hope you love our recipes as much as we do!

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