Easy Italian Bread Recipe

Ingredients

• 1.5 cup warm water (105-115°F (40-46°C))
• 1 tbsp granulated sugar
• 2.25 tsp active dry yeast (1 standard packet)
• 4 cup all-purpose flour (plus more for dusting)
• 2 tsp kosher salt
• 2 tbsp extra-virgin olive oil (plus more for greasing the bowl)
• 1 egg white (beaten with 1 tbsp water for egg wash)

Steps

1. 1

   In the bowl of a stand mixer, combine 1.5 cups of warm water (105-115°F) and 1 tablespoon of granulated sugar. Stir to dissolve.

2. 2

   Sprinkle 2.25 teaspoons of active dry yeast over the water. Let it sit for 5 to 10 minutes until the mixture becomes foamy and fragrant.

3. 3

   Add 2 tablespoons of olive oil, 2 teaspoons of kosher salt, and 2 cups of the all-purpose flour to the yeast mixture.

4. 4

   Attach the dough hook and mix on low speed until the flour is incorporated.

5. 5

   Gradually add the remaining 2 cups of flour, half a cup at a time, mixing until the dough starts to pull away from the sides of the bowl.

6. 6

   Increase the speed to medium-low and knead the dough for 5 to 7 minutes. The dough should be smooth, elastic, and slightly tacky but not sticky.

7. 7

   Lightly grease a large bowl with olive oil. Shape the dough into a ball and place it in the bowl, turning once to coat the surface with oil.

8. 8

   Cover the bowl with plastic wrap or a clean kitchen towel. Let the dough rise in a warm, draft-free spot for 1 to 1.5 hours, or until it has doubled in size.

9. 9

   Gently punch down the risen dough to release air. Turn it out onto a lightly floured surface.

10. 10

    Divide the dough into two equal portions. Shape each portion into a long, tapered loaf (about 12 inches long).

11. 11

    Place the loaves on a large baking sheet lined with parchment paper, leaving several inches of space between them.

12. 12

    Cover the loaves loosely and let them rise again for 45 to 60 minutes until puffy.

13. 13

    Preheat your oven to 375°F (190°C).

14. 14

    Using a very sharp knife or a bread lame, make 3 or 4 diagonal slashes (about 1/2 inch deep) across the top of each loaf.

15. 15

    Whisk one egg white with 1 tablespoon of water. Lightly brush the egg wash over the tops and sides of the loaves for a golden, shiny crust.

16. 16

    Bake for 25 to 30 minutes, or until the loaves are deep golden brown and sound hollow when tapped on the bottom. The internal temperature should reach 190-200°F.

17. 17

    Transfer the bread to a wire rack and let it cool completely before slicing.

Notes

For a crispier crust, you can place a shallow pan of hot water on the bottom rack of the oven during the first 10 minutes of baking to create steam. Store leftover bread in a paper bag at room temperature for up to 2 days, or freeze for up to 3 months.

Nutrition per serving

• bread
• Italian
• baking
• vegetarian
• yeast bread
• side dish
• dinner rolls