This Homemade Italian Bread puts its commercial counterpart to shame. I love the loaf’s crackling crust, moist crumb, and delightfully fruity olive oil aroma. After making (and eating!) the bread three times in three days, I thought I should share the step-by-step recipe with you.
You can mix and knead this bread either by hand or by machine. I filmed the hand-kneaded version and posted it over on my YouTube channel. The version I’m posting here involves a stand mixer outfitted with a dough hook.
Whisk briefly to combine. If you already know your yeast is good, you do not have to “proof” it first. If in doubt, let the mixture sit for 5-10 minutes. If the yeast foams, you’re good to go.
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Then add 728 grams of bread flour (slightly more than 5 US cups). I have not tested this recipe with all-purpose flour.
Mix/knead the dough at low speed (number 2 on my KitchenAid) for just 2 minutes. Then turn off the machine, and let the dough rest for 5 minutes. Afterwards, continue kneading at low speed until the dough is fairly smooth and it cleans (or nearly cleans) the sides of the bowl — about 7 minutes.
Scrape the dough onto a lightly floured board, and knead it by hand a few times. The dough I mean. You’ll find a kneading tutorial in my Basic White Bread recipe.
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And drop it seam-side down into a large greased (or olive-oiled) bowl. Flip the dough to grease the other side. Cover the bowl with plastic wrap.
To learn how to form the loaf, you might want to watch the video I referenced earlier. Otherwise, proceed as follows: Lift the upper part of the oval, and tug at the two “corners” to create “Mickey Mouse ears.”
Transfer the loaf to a parchment lined baking sheet, cover loosely with cling wrap, and let rest until doubled in volume — about 30 minutes. After 15 minutes have passed, center the oven rack and preheat the oven to 425°F.I have to be honest and tell you that I would love a do-over for this year so far. It’s been a difficult one, to say the least. I’ll get into some of it in posts to come probably.
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But – I’m looking forward now, and this recipe is a good place to begin. It’s from my old blog actually, but a year-round treat that we always enjoy. The fact that it is dead easy doesn’t hurt either.
Making bread can seem daunting if it’s not been your thing before, but the more you do it, the easier it becomes. I grew up in a bread making family – both my Mom and her Mom went through periods when they made all of their own bread. I learned how to knead from them – how long, the best way to do it, how to tell when it’s ready.
Not to worry – if you have a stand mixer, you don’t have to worry about kneading, because the mixer does all the work! Sweet, huh?
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To tell you the truth, I rarely knead any bread by hand anymore, though some are more difficult to judge than others, as to how much is enough. I’m going to take the guesswork out of it for you though – this is a simple method, and one that has never failed me.
And because someone always asks – this recipe is perfected specifically for a large stand mixer, like a Cuisinart [which is the one I have] or a KitchenAid. A hand mixer will likely not be powerful enough to get the dough kneaded properly. You can, of course make this bread by hand, but it will take considerably more effort. Just mix it like crazy after the first addition of flour, and then when all of the flour is mixed in, turn it out on a floured board and knead the heck out of it. if you have a stand mixer though, this is the way to go!Homemade bread is the best, and it’s cheap – about 30 cents a loaf with the big bag of flour I picked up. Even better, with a stand mixer to do most of the work, it’s easy. Your biggest investment (after the stand mixer) is time. I usually figure about 5 hours from zero to eating the first slice. If you’re like me, that time is extremely available right now. Let’s use it wisely.
In my regular life, I work at a high school. Thanks to COVID-19, we’re shut down and I’ve got a lot of time on my hands. Stuff that used to be a weekend project can now be an everyday thing. I also notice the store shelves are pretty thin. There was basically no bread on the shelves when I went out last week. What does that add up to? Bread making!
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The great thing about using a stand mixer is that you have full control over the process, and can make any kind of bread you want, plus, the crust is unparalleled. Here’s my easy to make white bread recipe.
This recipe makes two loaves of bread. You can cut it in half, but it’s the same amount of work either way. A 6-quart stand mixer can handle three loaves, but my 5-quart KitchenAid can’t.
All-purpose flour will work fine, but you’ll lose a little bit of chewiness. If your yeast comes in packets, use one packet. Add 19¼ ounces (2⅜ cups) water at about body temperature and stir with a wooden spoon until all the water is incorporated.
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Cover the bowl with a tea towel or some sort of cloth and let rest 30 minutes. This rest is called an autolyse, and while it’s not necessary, it helps develop the structure of the bread and makes it easier to work.
While the dough rests, now is the moment to clean the spoon you used to stir the dough. It’s easy now, but will get really difficult in an hour. If you miss this window, let it sit for three days or so to fully harden, and it will crack right off.
Add 2 tablespoons kosher salt (or 1½ tablespoons table salt). Mount the dough hook on your mixer and knead on speed 2 for about 12 minutes. The dough will turn from a shaggy mess into a tight, cohesive mass.
Homemade Italian Bread
Turn off the mixer and remove the dough to the counter. Next, you’re going to knead it a couple of turns by hand to bring it into shape. Flatten the dough with the heels of your hands into a rough rectangle about an inch thick.
After a couple of turns, take the folded dough and roll it up perpendicular to the previous folds. Pick up the dough and roll it into a tight ball.
While the dough rests, take this opportunity to clean the dough hook and any bits of the mixer that got some dough on them. Use a bench scraper on the countertop to pick up any bits of dough and flour before cleaning it with a dishcloth.
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At this point, the yeast has put a lot of air into the dough. You want to press out any huge bubbles, but otherwise be gentle. Too much force will undo the work of your rise.
Remove the dough from the bowl and place on the counter. Spread into a rectangle 2 feet wide and 1 foot long. Roll the dough to form a 2-foot long log, and pinch the bottom seam shut.
Cut the loaf in half with a bench scraper and tuck in the ends towards the seam sides. Roll the loaves seam-side down and even up the shapes as best as possible.
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If you’ve got a baking stone and peel, sprinkle the peel liberally with cornmeal and place the bread on the peel. If you don’t, place the bread on a baking sheet. In either case, leave plenty of room for the bread to expand.
The point of the cornmeal, by the way, is to lubricate the peel so the bread can slide off onto the baking stone. If you’re using the baking sheet, then any event where the bread slides off is bad, so you don’t need it.
As for shaping the loaves, you could divide the dough first, then shape, but I find it tough to divide the dough evenly before rolling it up.
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Cover the bread with your tea towel and let rest 1 hour. About 30 minutes into the rest (or as needed for your oven), place the rack (and baking stone, if you’re using it) in the lowest position and preheat to 450 degrees.
My oven usually says it’s ready in about 20 minutes, but I find the extra time helps to get the temperature back up fast after opening the door.
I like a little oil for extra browning and salt for taste. Pour ½ tablespoon olive oil over each loaf and rub it in gently by hand. Sprinkle the tops generously with kosher salt.
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Take a paring knife and slash the tops of the loaves diagonally three or four times. Your slashes should go the width of the bread, about
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