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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Nonna & Molly~Cat says
Great Great starter bread to share with a young one for their first time making bread.
I cant say enough about this recipe so easy you can make it for company.
I have made it so many times I have lost count .
Cristina says
Hi. Can I freeze a loaf for another day? If so do I freeze before or after baking?
Amanda Formaro says
It does not work well after freezing. You can try par-baking it, but it is better fresh.
Bri says
This bread is SOFT. I love making bread and this recipe has got to be one of the best I’ve ever tried. Never had a loaf come out so fluffy before!
Amanda Formaro says
Yay, thank you for sharing!
Maggie says
Made this 3 x great for a last minute quick easy delish bread
Stephanie Jeffries says
Hi!!! I’m making your recipe as I type. I have a question. Will the dough be ok if left over night and baked off in the morning?
Amanda Formaro says
Sorry I’m late answering this. Leaving it overnight can make the yeast grow too much and it likely won’t come out as well as if it were baked after being prepared.
Kt F says
HI! Can you maybe help me out? My issue is that the bread is sooo super sticky. I have tried it several times because the husband loves the taste but the stickiness when trying to work with the bread is a challenge. I read all the tips and even flouring the surface still doesn’t do anything to touch it. I also tried using a different oil because I ran out thinking this might help but it doesn’t… any thoughts?
Amanda Formaro says
You can add more flour to the dough. It may take up to an additional cup, it totally depends on where you live, your elevation, barometer, etc. I know it sounds crazy! Start by adding 1/4 cup at a time until the dough is easier to work with :)
Nonna & Molly~Cat says
first time I made it with my grand daughter she had the same problem, it is so forgiving we just added more flour until it felt right, results pefect for company dinner that night. Everyone was so surprised a 10 year old made it her self.
Bri says
I found this to be super sticky too, but I layed out a piece of heavily floured parchment paper, put half the dough into the center then oiled my hands up really good before pressing it into a rectangle. Then using the parchment I folded the dough over onto itself. After that I put the whole thing onto my baking sheet to rise.
VyVy says
I would say I have become rather good at making bread recently. I love the flavor and simplicity of homemade bread. This was better than any other recipes I have made yet, it tastes better than any plain Jane white bread I have ever had. The best part is the fact you don’t need to knead! Soft and delicious to the point I ate it with nothing else., not even toasted.
Amanda Formaro says
Thank you so much! It has become my family’s favorite bread as well!
Penelope says
Absolute perfection! So much better than restaurant Italian bread! Light and fluffy and worth the efforts. My family loves it! Thank you! :)
Amanda Formaro says
Awesome Penelope, thank you so much!
marissa says
I LOVE THIS BREAD. The only thing that was wrong when i made it wad the dough was too sticky but i think that was on me. My whole family loves thos bread too
Amanda Formaro says
Sometimes you just have to add a bit more flour to get it to where it’s easier to handle. So glad you loved it!
Maya Reeves says
I tried this and it turned out okay. The taste is decent but the outside is really dark and crispy even though I took it out early. It might be the egg wash thing? It also didn’t grow much in the oven
Amanda Formaro says
I would suggest getting an inexpensive oven thermometer. It’s quite possible that your oven is baking hotter than you are setting it. Also, if it didn’t grow much in the oven, something likely went wrong in making the recipe. Could have been old yeast or outdated flour, etc.
Lauren says
I absolutely love this recipe. The only tweak I have made is I heat the oil and add a tsp of chopped rosemary, a tsp of chopped thyme, and 2 pressed garlic cloves. I then heat on low for 5 minutes so the flavors infuse the oil. And I let it cool before adding it to the bread. It’s amazing! Sometimes I add finely chopped kalamata olives as well.
Amanda Formaro says
Awesome! Do you brush that over the tops of the loaves? You’re not adding to the dough is what I’m asking.
Thomas Johnston says
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.
Amanda Formaro says
That’s awesome Thomas, thank you!
Angelina says
It turned out gorgeous, but required about a cup more flour than the recipe suggested.
Morris says
I would appreciate if the water on the ingredient list wasn’t separated so far, but On my second attempt bread was alright .
Amanda Formaro says
I’m not sure I understand what you mean about the water?
Nebuchadnezzar Newman says
I think they mean there are 2 water ingredients, one warm and one hot. I suppose if you look at it quickly you might add 2 cups hot water to the first step instead of the second.
Chloe says
hi! do you know if i can keep half the dough to bake on another day in the fridge? i just love fresh bread so this would be amazing!
Amanda Formaro says
Refrigeration will definitely slow the growth of the yeast, but not completely. It will continue to work, even slowly. So I don’t recommend longer than overnight.
Kim says
It was delicious and easy to make. I plan to try your peasant bread recipe next time.
Amanda Formaro says
Awesome, thanks Kim! The Peasant Bread is SO GOOD! :)
Lily says
Im excited to try the recipe, Should I change any steps if i use Fleischmann bread machine instant yeast?
Amanda Formaro says
No you should be fine with the directions as is :)
Kim says
How would I get the outside crispier? spritz with H2O during baking? something moist on the bottom rack of the oven? This bread was delicious, but my family does enjoy crisp crust. THoughts?
Amanda Formaro says
I have not tried this, but found this info:
“Some bakers throw ice cubes on the bottom of the stove to create steam or place ice cubes on an old baking sheet and place it on the floor or bottom shelf of your oven. As the ice melts, it will form steam in the oven, which will give your loaves a nice crispy crust.”
Amy McDivitt says
I put garlic powder right into the dough. Wondering how that will turn out hah. I’ll report back :)
Tamala Amissah says
This recipe was great. The bread was delicious and disappeared by the end of dinner.