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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Lisa says
This was my first time making italian bread. The results were amazing and the recipe was so easy to follow. I will never buy store made bread again. Thank you for sharing!
Julie says
So this is I think the 6th bread recipe I have tried searching for my favorite. I have found it in this one! I went to a small Catholic grade school and the cafeteria ladies made fresh rolls almost daily and the flavor of this bread is about as close as you can get. They were 100% Italian as were most of the students. The only thing I would change is the crust I would like a little crisper. Any tips on how to accomplish this?
Amanda Formaro says
It seems to vary from oven to oven. Some people say their crust was crispy, and others say soft. You could try increasing the heat in the last ten minutes.
Cheryl says
Best Italian Bread yet… and I’ve tried a lot of recipes that were tried and true. Has anyone tried adding garlic powder, garlic salt or even fresh garlic to make a Garlic Italian Bread? I’ve tried and so far, no garlic taste…
I also make smaller loaves to use for sandwiches and hubby loves to use the smaller ones in his Panini Press…
Now off to make this for supper tonight…..
Brooke says
So good! This bread was absolutely delicious! My loaves were huge and golden! I used one loaf to make garlic bread and it worked perfect! I know some reviews said it was too sticky but I didn’t have any issues! It was beautiful once it came out of the oven! Thanks for the recipe!
Gail T says
Can I make the dough and form it into loaves in the morning but wait til dinner time to bake??
Amanda Formaro says
it will continue to rise if it isn’t baked. You could put it into the fridge until dinner, but I can’t guarantee the results.
Lou says
Can I freeze this once cook? If so, how would I reheat? Thank you!
Amanda Formaro says
I haven’t tried that. If I were to do it, I would wrap the baked, cooled bread tightly with foil. Then freeze. When you want to use it – thaw it first then reheat in the oven, wrapped in foil. I honestly would have to try it myself to give you a temp and time.
Abby says
This bread smelled great in the oven, but it was an ugly process getting it there! It was such a wet dough, almost artisanal. I absolutely could not roll it out, so I just shaped it into 2 loaves and baked it that way. I used 6 cups of flour, so I was afraid to add much more in after the first rise. I used instant yeast, so maybe that was the issue. I had never used it before, but it’s all that they had at the store. I’ve made a lot of bread and I was excited to find this recipe because of the short rise times. Oh well, taste is what matters and if it’s as good as it smells, I’ll be happy. And I’ll have to try again with different yeast.
Amanda Formaro says
Hi Abby :) Did you test the water temperature? If it’s too warm, it can contribute to the stickiness. At any rate, you can add more flour than the six cups. I’m glad you liked the bread even though you had trouble!
Jena says
I should have trusted myself, and not this recipe. The recipe doesn’t make dough, it was batter. I added more flour than called for, and it was still an unworkable, soupy mess. I never comment on recipes, but considering what a giant waste of flour and yeast – two fairly precious items right now – I wouldn’t want anyone else to make this mistake. I’m sure the flavor would be good if this were not a mess of sticky, blob-like batter, but the ratios are WAY off in terms of flour.
Amanda Formaro says
Sounds like you didn’t measure something correctly. If you check the comments, you will see that many, many people have made this recipe successfully. I’ve made this bread probably 30 times myself.
Lil says
I think you may have been definitely measuring wrong. Be sure that when measuring your liquid and dry ingredients that you are using the appropriate tools…. Technically, liquid and dry measuring cups hold the same volume, but they are specially designed to more accurately measure their respective ingredients. So if you find yourself using a liquid measuring cup for both liquid and dry, you may have a more dry dough. Likewise, if you use a dry measuring cup for both ingredients, your dough may be more “soupy”.
Christine says
I have this same issue. I have made this 3 times and each time it has come out the same. I measured with measuring cups to make sure I had the exact measurements (which I never do). Not sure what I am doing wrong as opposed to other people but I agree that this uses way too much flour to get the wrong result. I am now in search of a new recipe. Also, when my bread is cooked, it is extremely heavy like there is too much of something. Good luck!
Amanda Formaro says
I wish I could be there in your kitchen with you to help! Sorry you had issues.
chelle says
Amazing! I had never found a bread recipe for Italian bread that I was happy with. This is exactly what my family wanted. Good luck keeping any around after it comes out of the oven! Thank you so much for posting this, it is a keeper.
Amanda Formaro says
Hooray, so happy you guys loved it!
Teri says
I have made this bread 4 times now. Yum! Best home-made bread ever! Had a few issues with the loaves spreading out prior to baking. Tried adding more flour but it did not help. This last time I decreased the water just a bit (1/4 cup) and the loaves were round and beautiful.
Amanda Formaro says
Awesome, so glad to hear it!
Amanda says
I love this recipe. I have made is several times. Have you ever frozen any? I am making 10 loaves for a graduation party and would like to make it over a couple days. Do you think I could freeze them after the cooled??
Fatima says
If I’m being honest, I was skeptical about this bread bc it was no knead and it was very sticky while I was making it. BUT when it cooled after it came out of the oven, my mom and sister came to watch the “grand bread cutting” and we looked and all screamed! It was SO GOOD! We tasted it- my sister said it was the best bread I ever made, and I’ve baked a lot of bread. Very soft in the inside, very crusty outside (I tried putting ice cubes in a pan below the bread in the oven so I think that helped.) this recipe is definitely a keeper; next time I’ll try making it with party whole wheat flour, just to see how it turns out!
Amanda Formaro says
That’s amazing Fatima, thank you so much! Smart about the ice cubes!
RV says
I’m using the SAF instant yeast. So, do I skip step 1. under Instructions and go to step 2 and add the instant yeast then?
Do I SKIP the below step?
Instructions
1. Dissolve yeast, 1/2 cup warm water, and 1/2 teaspoon granulated sugar in a small bowl.
Amanda Formaro says
No don’t skip it. It doesn’t matter if you proof instant yeast. Just follow the instructions as stated :)
Frecklelily says
This was my first time making bread. The whole process was easy and the end result was beautiful. My family kept fighting over the bread!
Amanda Formaro says
Haha that’s what happens here too! So glad you guys loved it!
Crissy says
This recipe is definitely easy to follow and everybody loved this bread so much! My house smelled like bread heaven. I cannot wait to make this recipe again
Amanda Formaro says
That’s awesome Crissy, thanks so much!
Dawn Green says
This bread is amazing!
Only the second time I’d tried to make bread. When I put it in to bake, I told my husband not to expect much. Not being a fan of bread, he didn’t care.
Then he tasted it.. and loved it;) we’re going to be fat as cows.
Delicious enough to eat on its own — plain.
Thank you!!!
Amanda Formaro says
Haha!! That’s funny – thank you so much Dawn!
Alie Edwards says
I’m doing cooking for families and when my client’s order of bread was unavailable from the store, what was I to do for a side to her spaghetti? She wanted a lovely Italian bread and I was limited on production time so this was the absolute perfect solution! I’m making my second batch now in 4 days and can’t wait to share it with more people! Comes out tasty, not dense at all and bakes up 3 loaves quickly. I love it!!!
Amanda Formaro says
Hooray, that’s awesome, thanks so much Alie!
Bobbi says
This is a great recipe! Thank you for sharing. So easy and very tender after baking. We have made it several times now.
I definitely use 5.5-6 cups of flour. The liquid to flour measurements are perfect
Amanda Formaro says
Awesome, thank you so much Bobbi!!
Bea says
I made this once as it is written, and it was delicious! Do you think the baking time would change if I tried it in a loaf pan?
Amanda Formaro says
Ohh I haven’t tried it in a loaf pan. It is possible that due to the pan and the air not circulating around the loaf, that it could change the time. I would think it would take less time, but I would have to experiment myself to know for sure.
Bea says
This recipe is wonderful – not too wet at all – and the results are delicious. My family loves it.
Amanda Formaro says
So glad to hear that Bea, thank you so much!