Simple ingredients, spectacular loaf—this Italian Bread is perfect for dipping, sandwiching, or savoring warm from the oven.
If you ask an Italian what “Italian bread” is, they’ll likely list focaccia, ciabatta, piadina, filone, or pane toscano—at which point, you might raise a hand and say, “Whoa!” Clearly, Italy boasts a vast array of breads, much like its many varieties of pasta.
The Italian bread commonly found in American bakeries first appeared in the 1960s. Unlike its traditional counterparts, this version is a soft, white loaf with a golden crust and a signature lengthwise slash on top. While not an exact replica of any single Italian bread, it bears similarities to filone.
Whether you are an experienced or novice baker, scratch-made Italian bread is a great recipe to get to know. It’s made with a few simple ingredients but turns out soft and light. It’s a great bread to serve at a big meal or to keep on hand for sandwiches during the work week. While admittedly more work than picking up a loaf at your supermarket, when you make your own, you know exactly what’s going into the bread and can steer clear of any fillers or preservatives.
What Is Bread Flour?
If you’re a new baker, you may not have used bread flour before. So what’s the difference between bread flour and all-purpose flour? Bread flour is made with a harder wheat, resulting in a higher protein content than all-purpose flour.
This higher protein content leads to more gluten development, giving the dough greater elasticity and structure. The result is a chewier, more structured loaf, ideal for yeast breads, which benefit from a strong gluten network. In contrast, lower-protein flour produces a softer, more tender crumb, which is better suited for cakes and pastries.
How Do I Store Leftovers?
Like a lot of breads, Italian bread is especially delicious when served fresh and warm. To store leftovers, let the loaf cool and then wrap it in plastic wrap and foil so it’s wrapped in two layers. You can freeze it for up to 3 months. When you’re ready to use it, just set it out on your counter to thaw.
Measure Carefully!
When measuring the flour for this bread, consider getting out your kitchen scale. Generally, the scale is a more precise way to measure flour for baking. One cup of bread flour equals 120 grams. If you don’t have a scale, stir the flour in the bag or canister first to aerate it and then lightly spoon it into your measuring cups, leveling each one with a butter knife for a careful measure.
Serving Suggestions
Italian bread is truly versatile! My family loves Italian bread served with Bread Dipping Oil and Spaghetti and Meatballs or this Delicious Spinach Lasagna. Italian bread can also be used for oven sandwiches—you can adapt the recipes for Pizza Sandwich or Turkey And Hot Pepper Jelly Sandwich to this type of bread, and they are delicious!
Italian Bread Recipe
Ingredients
- 2 cups lukewarm water about 100°F
- 2 1/2 teaspoons active dry yeast
- 5 1/4 cups bread flour plus more as needed
- 1 tablespoon granulated sugar
- 2 teaspoons salt
- 2 tablespoons olive oil
- 1 egg white lightly beaten
Instructions
- Stir the yeast into 1/2 cup of the warm water. Let it proof until foamy.
- In a mixing bowl, combine the flour, sugar, and salt.
- Add the yeast mixture, remaining 1 1/2 cups water, and olive oil to the dry ingredients. Mix using a dough hook on a low speed until a dough forms.
- Knead with the mixer for 7 minutes, or transfer to a floured surface and knead by hand for about 10 minutes until smooth and elastic. If the dough is too sticky, add a little more flour at a time until it is easier to work with.
- Place the dough in a lightly oiled bowl, cover, and let it rise in a warm place for 1 1/2 hours or until doubled in size.
- Punch down the dough, shape it into an oval loaf with tapered ends, and place on a prepared baking sheet. Cover and let rise for 30 minutes.
- Preheat the oven to 425°F. Place a metal baking pan on the lowest rack.
- Brush the loaf with beaten egg white and make a lengthwise slash about 1/4-inch deep.
- Pour 1 cup of water into the metal pan in the oven to create steam. Bake the bread for 30-40 minutes until golden brown.
- Let the bread cool on a wire rack before slicing.
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