This classic Italian bread recipe is soft and tender on the inside with a chewy crust on the outside. Homemade bread doesn’t get much better — or simpler — than this!
(NOTE: This post was originally published in 2014 (!). We’ve since then updated it with new photos, but it’s the same recipe you know and love.)
Sometimes I wish I had one of those potions from Alice in Wonderland so I can make myself small enough to lay on a slice of this Italian bread like a pillow. A heavenly soft, carbolicious pillow.
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But seriously, how wonderful would that be? Because not only are you totally comfy-cozy, you also have a snack right there to munch on as needed. And then when you want to eat the bread as a sandwich or make it into a yummy baked French toast or strata or something, you can take the potion that makes you big again. It’s perfect.
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I am fairly certain that whenever I went to my grandma and grandpa’s house as a kid, my snack diet consisted of snap peas from the garden, kohlrabi stalks (no, really, so good) and sliced Italian bread from the bakery plain or with my grandmother’s plum jam on it (that is truly one of the best things about life ever, and I hope I can get the recipe one day to share it with you). So when Red Star Yeast asked me to make a loaf of Italian bread using their yeast, I was happy to take it on because nostalgia. And homemade bread. It was a no-brainer.
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I was a little nervous that my recipe wouldn’t taste quite the same as what I remembered eating as a youth — that soft, aforementioned pillowy center with a perfectly chewy, flaky crust — but my friends, this recipe is just that and it is a glorious thing. It really doesn’t take much time, effort or ingredients to get there, either. Just a little:
So in conclusion, I’ll be making a loaf of this bread on the regular this fall and the Season That Shall Not Be Named. And it will be taking any and all of the following forms: Sandwich, strata, bread pudding, French toast, baked French toast casserole, croutons, grilled cheese, toast. Surely I am missing more options, but that’s just for starters.
Of course, just eating slice after slice plain (as I may or may not have done once this loaf was cool enough to cut into) is going to happen a lot, too.
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If this crisp-cool weather (or in my great state of Minnesota, the weird summer-after-fall weather we’ll be having) has got you bit by the baking bug as it has me, then put this easy homemade Italian bread on your list. You can thank me for it later, with a sandwich. For dessert, keep things going with this Nostalgic Banana Bread!There are no fancy ingredients, and the hardest part is remembering to start the bread in time to rise and bake before dinner is ready. Well, that’s the hardest part for me anyway.
Besides the remembering, this recipe really is easy, and because of that, it’s one of my favorite homemade bread recipes to make.
I am able to fit both loaves ona singlebaking sheet, although you could easily half the recipe ifone loaf is all you need.
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Like most bread, it’s best when it fresh from the oven, but it does stay soft fora day or twoafter baking (I keep mine in a zip-top bag on the counter), so I can safely make both loaves because they always get eaten in that amount of time.
Feel free to leave off the sesame seeds, or use something else entirely if you prefer. Garlic salt and Parmesan cheese, or Italian seasoning are other good choices.
This recipe also makes fabulous sub sandwich buns. Just divide the dough into smaller portions (depending on how big you want your sandwiches to be) and proceed with the recipe as stated.
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These special occasion dinner rolls are as pretty as they are delicious, and the recipe makes enough to feed a holiday crowd!
Refrigerated biscuit dough is rolled into ropes, then tied into knots and covered in herbs, butter and Parmesan cheese to create these irresistible and fun bread recipe.
Delicious, soft, homemade white bread doesn't have to be intimidating with this simple recipe made with everyday ingredients you probably have on hand. There's nothing better than a slice of homemade bread!
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This slow rising yeast bread requires no kneading and very little mixing, and bakes up into a beautiful and delicious artisan-style loaf.
This simple yeast bread is infused with fresh rosemary and sprinkled with sea salt for a beautiful loaf that goes well with almost any meal.Easy and quick artisan Italian rustic crusty bread at home, no knead, no machine, no dutch oven, with only 2 hour rise time. Made by hand with active dry instant yeast, flour and water then baked on a hot pizza stone.
A spin on my Italian pizza dough recipe, except here i use warm water to make the bread. Just mix together flour, salt and instant yeast then let rise for 2 hours. Only 2 hours for perfect homemade bread you guys!
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Then you bake it on a preheated pizza stone (<–amazon), for a peasant style loaf that crackles in your hands like a dream, yet still soft on the inside. Perfect for dipping or to dunk into a hot bowl of vegetable soup.
The secret is a bowl of water steaming under the pizza stone while the bread is baking. The steam makes a crusty loaf!
Allow the loaf to cool off completely on a cooling rack on its side. Place it in a plastic bag and store on the kitchen counter at room temperature for a couple of days. I would not recommend freezing this kind of bread, instead if you find yourself with a stale chunk simply do as the Italian do: make a big pot of Ribollita or this Tuscan Pappa al Pomodoro soup.
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Easy and quick artisan Italian crusty bread recipe you can make at home. No knead, no machine, with only 2 hour rise time. Made with instant or active dry instant yeast, flour and water and baked on a hot pizza stone.
Calories: 195 kcal | Carbohydrates: 40 g | Protein: 6 g | Fat: 1 g | Saturated Fat: 1 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 1 g | Sodium: 295 mg | Potassium: 83 mg | Fiber: 2 g | Sugar: 1 g | Vitamin C: 1 mg | Calcium: 10 mg | Iron: 2 mgThis fast and easy Italian bread recipe is ready in less than an hour. It’s not about perfection. Simple and rustic and made with only four ingredients!
I go through phases where I do more often, and then times when I just don’t. I think I forget how quick it can be, because if I remembered, I think I’d make it a lot more often.
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Isn’t it pretty?! I brushed the top with a little butter for added flavor and shine after taking it out of the oven.
Sadly, just like with people–pretty doesn’t always equal good and I made one fatal error with this loaf that I’ll warn you in advance not to make: I forgot the salt. Ugh!
I’ve made this bread recipe dozens of times. It’s delicious! But bread without salt tastes like paste and there is (to my knowledge) no saving it once it’s baked. So I’ll say it again: Don’t forget the salt!
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One of the things that makes this bread recipe so easy is that there is no kneading involved, it’s all made in the mixer.
Mix your yeast with a little honey and warm water and let it sit until it’s foamy. Then add in your flour and salt and mix for several minutes.
It’s my perfect kind of loaf…simple and rustic. No worries about perfection here. Just plop your dough down and stretch it out a bit into a longish shape.
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(I’d probably either give a metal pan a spray or sprinkle a little cornmeal under the loaf to prevent sticking. Not necessary with a stone, though).
Baking stones tend to be either love ’em or hate ’em and I am definitely in the LOVE category. We use ours for everything from homemade pizza and cookies, to chicken nuggets, to bread of course!
Let it sit, covered with a clean towel, for about 20 minutes while your oven preheats. Cut a few slits in the top and bake it up.
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Brushing it with butter is optional. I like the pretty shine and extra bit of flavor it adds, but it’s really not necessary.
I like to serve this with…well, just about anything. It’s perfect as is alongside a bowl of soup (this loaf was set to join a big pot of creamy chicken and rice soup), or anything saucy to dip it in (I’m thinking spaghetti or lasagna). But
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