Classic Italian Bread
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
- Prep:
- 01:15
- Cook:
- 00:20
- Total:
- 01:35
- Yield:
- 1
Instructions
-
1In a large bowl or bowl of a stand mixer, combine yeast, sugar and warm water (about 110°F)
-
2Let stand 5 to 10 minutes or until yeast is foamy.
-
3Add 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.
-
4Shape 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.
-
5Heat 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.
-
6Use 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
Recipe Attribution
Girl Versus Dough
Printed from recipe.exchange
https://recipe.exchange/recipes/01JMBC74H5V3NBBNKZ8V99HVDQ
Printed on April 01, 2025