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Italian Bread Recipe
A traditional Italian bread recipe that delivers a crusty golden exterior and a soft, airy interior—perfect for sandwiches, garlic bread, and soups. Simple ingredients, authentic flavor, and no fancy tools required.
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Course:
bread, Side Dish
Cuisine:
Italian, Mediterranean
Prep Time:
15
minutes
minutes
Cook Time:
35
minutes
minutes
Rise Time:
2
hours
hours
Total Time:
2
hours
hours
50
minutes
minutes
Servings:
10
slices
Calories:
165
kcal
Cost:
$2–$3
Equipment
1 Large mixing bowl
For combining and proofing dough
1 Bench scraper
Helpful for handling and dividing dough
1 Baking sheet or stone
For even baking
1 Instant-Read Thermometer
Ensures proper doneness
1 Sharp knife or lame
For scoring the loaf
1 Kitchen scale
Optional but ideal for accuracy
Ingredients
4
cups
Bread flour
Preferably unbleached
1.5
cups
Warm water
Around 110°F
2.25
teaspoon
Active dry yeast
One standard packet
1.5
teaspoon
Salt
Fine sea salt or kosher salt
2
tablespoon
Olive oil
Extra virgin for best flavor
1
tablespoon
Sugar
Helps activate yeast
Instructions
Mix warm water and sugar, sprinkle yeast and let it sit until foamy
Stir in olive oil, then add flour and salt; mix to form dough
Knead on floured surface for 8–10 minutes until elastic
Place in oiled bowl, cover and let rise until doubled (1–1.5 hours)
Punch down, shape loaf, and let rise again (30–45 minutes)
Score top, bake at 425°F for 30–35 minutes with water pan for steam
Cool on rack for at least 30 minutes before slicing
Notes
Nutrition information is automatically calculated, so should only be used as an approximation.
Nutrition
Serving:
60
g
|
Calories:
165
kcal
|
Carbohydrates:
31
g
|
Protein:
5
g
|
Fat:
2.5
g
|
Saturated Fat:
0.3
g
|
Polyunsaturated Fat:
0.5
g
|
Monounsaturated Fat:
1.4
g
|
Sodium:
290
mg
|
Potassium:
70
mg
|
Fiber:
1.3
g
|
Sugar:
0.8
g
|
Calcium:
8
mg
|
Iron:
1.9
mg