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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Sonia R says
This recipe turned out very good, but I was a little nervous during the process. I had to use much more flour than the recipe called for, maybe two or more cups. I was afraid to add more, so I just sprinkle with flour while I was rolling out because it was still a little sticky. Also, it browned beautifully and fast, so I only baked for 20 minutes. The third loaf was smaller and It needed only 15 minutes. They came out perfect with these adjustments I had to make. Also you don’t seem to need to knead the dough, but I had to because of the amount of extra flour I had to use. Nevertheless, it’s a keeper! Thank you!
Amanda Formaro says
Curious if you are in a high elevation area? Bread making is such a science, I’m always interested to hear people’s experiences! I’m glad it all worked out :)
Naomi says
Hi, Amanda!
Unless I missed it, looks like there is no kneading required for this recipe? Don’t encounter many yeast bread recipes without that step so just confirming that that’s not a part of this process. Thanks and looking forward to giving this a go!
Amanda Formaro says
That’s correct! No kneading necessary!
Naomi says
Thanks, Amanda. Tried this out and it was a HUGE hit. Tasty, easy, and fun to make. I did find that I had to use 2-3 cups of flour more than the recipe called for (even at the highest end of the flour range amounts), but after that everything was smooth sailing. Thanks again! Definitely a keeper. 😊
Jim McGowan says
I am confused. The recipe calls for active dry yeast (with proofing) and your notes say you use instant yeast (no proofing needed).
Amanda Formaro says
You can use either. 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 the prove that the yeast is still alive. I will go through and make that clear in the recipe, sorry for the confusion!
Becca says
Bread was my Achilles heal of baking until I found this recipe! I walked around all day saying I made bread the first time I tried it. Thanks so much I’m going to try making 4 mini loaves this time.
Amanda Formaro says
I love this, thank you so much Becca!
Susan McCarthy says
This was the BEST recipe ever. Have made this several times and my friends and family loved the bread. Thank you for sharing!!!
Amanda Formaro says
Thank you so much Susan!!
Miranda says
If I were to try this recipe again, I would cut the water back from 2c to 1c.
Amanda Formaro says
It’s better to up the flour. Sorry you had trouble.
Isabelle says
I just finished making this recipe and I am blown away at the results!! The bread looks absolutely amazing right out of the oven! Cannot wait to try it with dinner later. Thank you for this wonderful bread recipe. This definitely a keeper!!
Amanda Formaro says
Hooray, thank you so much Isabella! We love it too!
Annmarie says
Way too wet! The proportions in this recipe cannot possibly be correct. No other italian bread recipe calls for 3 cups of liquid to 5 cups flour. The dough was unbelieveably wet and I probably added 3 more cups of flour before I could even roll it out. What a mess.
Amanda Formaro says
Hi Annmarie. Please read the recipe again. The liquid measurement is 2.5 cups and the flour says 5-6 cups and that you may need to use the full 6 cups.
Annmarie says
The recipe calls for 2.5 cups water and .5 cups of vegetable oil = 3 total cups of liquid.
Amanda Formaro says
Ahh yes, sorry about that. Did you use all 6 cups of flour? Is it warm in your kitchen? Are you in a high elevation area?
Robert says
Following along with this and I had to add another 1 1/2 to 2 cups of flour before I was able to turn it out and knead it. I dont have a stand mixer so that might have something to do with it?
Once I was able to get something that I could knead I did that and baked it and it came out really good. Super soft and good flavor.
Amanda Formaro says
Hi Robert! Bread making is a science and there are so many different factors that can affect the outcome. Even the temperature of your kitchen, barometric pressure in your area, and your elevation. You totally did the right thing though! Just add more flour until it works :)
CE says
I’ve made this bread half a dozen times with no issues. You must be doing something wrong.
Bea says
Please try the recipe as it is written before commenting.
Carolanne says
Crazy question. What do you mean when you say “dissolve yeast”? I’m new to making bread and want to try this for dinner. Just stuck on that part. It looks delicious. 😊
Amanda Formaro says
Hi Carolanne! I see how that could be confusing. In that step, pour the liquid into a bowl and sprinkle the yeast over the top then sprinkle with the sugar. The yeast eats the sugar and will begin to lightly bubble. You don’t have to wait for it to completely dissolve. This is called proofing the yeast, because it gives you “proof” that the yeast is still good (active). Hope that helps!
Shanna says
Question: can you add dry herbs to the recipe for an extra punch?
Amanda Formaro says
I don’t see why not!
Hunter says
You absolutely can add herds. I usually add 1/2 tablespoon of thyme, rosemary, oregano, basil, and marjoram. I add it to the 2 cups of warm water. I get 2 cups of cold water add the herbs add all in a small sauce pot. Bring it up to a boil. When you see it start boiling turn the heat off and let it sit for 10 minutes. And use.
Penny Clodfelter says
I made this bread two nights ago and hoped it would be ok. It was DELICIOUS. Best bread ever! I used to have a bread machine years ago and this bread was better. I used a KitchenAid mixer and followed the directions. One loaf was eaten for dinner, I shared a portion with a neighbor and the rest will be gone tonight. Don’t wait….make it!
Amanda Formaro says
So glad to hear it Penny, thank you so much!
Jill Jones says
I was wondering what speed on the stand up mixer do you use? I’ve tried making bread before, but, it was very dense.
Thank you.
Jill Jones
Amanda Formaro says
Only on low :)
Pam says
So easy and so delicious! My new go to bread!
Amanda Formaro says
Thank you Pam, glad you loved it!
Cristina says
Easy to follow instructions, delicious bread!
Dawn Green says
The second time I’ve ever made bread… when I put it in the oven to bake, I told my husband not to expect much.
It is Delicious!! I’ve made it several more times and it always tastes great. I’m now making bread dip just to have an excuse to eat it:)
I did try freezing 2 unbaked loaves. One baked perfectly, the other wasn’t as good as it should have been (same batch) .
Amanda Formaro says
That’s great Dawn! interesting about the frozen loaves. Strange that one would work, and the other not!
Debbie says
Loved this recipe. I have made several loaves of bread and this one was the best! Making it again today.
Amanda Formaro says
So glad you loved it, thanks so much debbie!
Keith Allen says
Very tasty bread! Made it with the olive oil option.
Amanda Formaro says
Thank you Keith, so glad you loved it!
Cheryl says
Am I missing something? I don’t see any kneading with the dough hook in the instructions? Thank you.
Amanda Formaro says
This is a no-knead bread recipe :)
Brandy says
Great bread , I didn’t have veggie oil , I used olive oil, and I put garlic butter on this bread and it was soooo very soft yummy delicious, so good there was no leftovers 😂 definitely will make again and again, putting this recipe in my favorite recipe book , Thank you so much
Amanda Formaro says
Glad to hear you loved it Brandy, thank you!
Lynda says
Tysvm for this recipe! Followed exactly and came out perfectly! Will definitely be a staple in our home!
Amanda Formaro says
So glad to hear, thank you!