This 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.
Isn’t it pretty?! I brushed the top with a little butter for added flavor and shine after taking it out of the oven.
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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!
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.
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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.
(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).
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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.
Brushing it with butter is optional. I like the pretty shine and extra bit of flavor it adds, but it’s really not necessary.
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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 slather some butter, and maybe some honey or jam on top, and we love it with just about any main dish.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.It is so easy to make Italian Bread at home with just a few simple ingredients. Nothing beats soft, crusty bread warm from the oven!
This Italian Bread has a similar consistency and taste as Classic White Bread, but is in crispy loaves like French Bread. Of all the yeast breads you could try to master, this one is one of the simplest!
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Making homemade bread really isn’t difficult, especially making simple loaves like this Italian bread recipe. You don’t even need to pull out a mixer; all you need is a large mixing bowl!
This recipe only requires SIX ingredients, and I would bet you already have most of them on hand. And the finished product is not just one, but two loaves of delicious homemade Italian bread!
DOUGH. Whisk together water, yeast, sugar, oil, and 2 cups of flour in a large bowl till smooth. Let sit in a warm place till bubbly, about 30 minutes. Add the salt and enough flour to make a soft dough.
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KEAND + RISE. Knead a few times on a floured counter till smooth. Return to bowl. Cover and let rise till doubled, about an hour.
Divide the dough in half and roll each piece into a long loaf about 12 inches long. Place both loaves on a greased baking pan.
BAKE. Bake in an oven preheated to 375°F for about 30 minutes or until the crust is golden brown. Let the loaves cool on wire racks.
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I like to brush the tops of my loaves with butter when I take them out of the oven. It makes for a softer crust. For a crisper crust, skip that step.
Speed up rise time. This recipe requires 2 rise times. The temperature of the kitchen, humidity, and elevation can all have an effect on how long the dough takes to double in size.
The dough rises faster at a higher elevation so you may not need an entire hour. Higher humidity and warmer environments can also cause bread dough to rise faster.
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Creating a warmer environment. I like to use a heat-proof glass or metal bowl to proof my dough so that I can place it in warm environments to let it rise almost twice as fast. It’s also helpful to use an oiled bowl to keep the dough from sticking.
How to tell the bread has been proofed long enough. Eyeball the dough first. When it looks like it has doubled in size poke it with your finger. If the dough springs back and fills in the dent, let it rise longer. If the dent stays, it’s ready.
Yeast. This Italian Bread Loaf calls for instant yeast or rapid-rise yeast. This yeast doesn’t need to be activated in water before use. Active dry yeast may be used.
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Flour. I used all-purpose flour for this recipe but bread flour can also be used to create more of a chewy and airy texture. In STEP 1 only mix in 2 cups of flour. The remaining 3 cups of flour are used as needed.
Add another 1-2 cups in the latter part of STEP 1 to mix a soft dough. Add more flour as you knead the dough. The amount of flour used will be determined by the humidity of your environment.
Bread not rising. It can be a bit tricky to determine why a certain recipe didn’t work out. However, there are a few common reasons that can cause bread to not rise:
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How to knead. Kneading the dough activates the gluten which creates an elastic dough vital to achieving the desired shape and texture of the final loaf.
Scoring bread dough. Scoring bread dough just means using a sharp blade or scissors to make shallow (¼ to ½ inch) slits in the top of the dough before baking.
These slits act as a vent for rising air to escape during the bake time. Without the “vents, ” the air still rises and causes the bread to slit in odd areas.
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This rustic Italian bread is perfect on its own, especially slathered with some butter or dipped in flavored olive oil. But it also makes fantastic Garlic Bread!
Because the bread is soft and absorbent on the inside, I also recommend dipping it in some soup. Some of our favorite dishes to make this with, include:
Because homemade bread like this Italian Bread doesn’t contain any preservatives (like bread from a store), they only stay fresh for a short period of time.
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STORE. To keep your loaves fresh for as long as possible, store them in an airtight plastic bag at room temperature, or wrap them with plastic wrap making sure the entire loaf is covered.
FREEZE the dough. I would recommend baking the dough and then freezing it for later. However, the unbaked dough can be frozen, just note that it may not rise quite as well as it
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