Classic Italian Bread

@rdur.dev

Easy, homemade classic Italian bread with a chewy crust and soft interior. Perfect for sandwiches, toast, breakfast bakes and more!

Prep 01:15
Cook 00:20
Total 01:35
Yield 1

Ingredients

  • 2 1/4 teaspoons (1 packet) Red Star active dry yeast OR 1 3/4 teaspoons Instant Yeast
  • 1 teaspoon granulated sugar
  • 1 cup warm water 
  • 2 1/2 cups bread flour or all-purpose flour
  • 2 tablespoons olive oil
  • 1 teaspoon salt

Instructions

  1. 1
    In a large bowl or bowl of a stand mixer, combine yeast, sugar and warm water (about 110°F)
  2. 2
    Let stand 5 to 10 minutes or until yeast is foamy.
  3. 3
    Add 2 cups flour, olive oil and salt. Stir with a wooden spoon or with a dough hook on low speed until a shaggy dough forms. Turn dough out onto a lightly floured surface and knead by hand 10 minutes, adding just enough of the remaining flour until a soft, smooth and elastic dough forms; OR, increase dough hook speed to medium and knead dough in stand mixer 5 minutes, adding just enough of the remaining flour until a soft, smooth and elastic dough forms.
  4. 4
    Shape dough into a ball; place in an oiled bowl and turn to coat. Cover bowl with plastic wrap and let dough rise 1 hour until doubled.
  5. 5
    Heat oven to 400°F. Line a baking sheet with parchment paper, a silicone mat or lightly grease the surface with oil or cooking spray. On a lightly floured surface, punch down dough, then carefully shape into a batard/torpedo about 12 inches long. Transfer to prepared baking sheet. Cover with a tea towel and let rise another 20 to 30 minutes until puffy.
  6. 6
    Use a bread lame or serrated knife to make a few 1/4-inch deep slits in the surface of the loaf. Bake loaf 20 to 25 minutes or until golden brown. Cool completely on a cooling rack before slicing.
Category
Snacks
Method
Baking
Cuisine
Italian
Calories
89 kcal
Protein
2.2 g
Fat
2.0 g
Carbs
15.4 g

Recipe Attribution