A basic, oval, crusty loaf with a soft crumb and good flavor. This Italian bread recipe is the way white bread should taste! It’s so easy to make and yields two large loaves perfect for sandwiches, dipping in oil, and leftovers can be turned into breadcrumbs! 
We love Crusty Artisan Bread made with sourdough and this Subway Italian Herbs and Cheese Bread. Bread Recipes are a staple at home because we bake most of our bread, and this Italian bread recipe is a keeper!
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Homemade Italian Bread
Italian bread is one of the easiest breads to begin your baking journey with (aka beginner’s bread). It’s a very good bread for so little effort.
I love that it’s a simple, free-form “loaf bread” that rises rapidly using yeast. So, when I need a crusty loaf, I can make it in a cinch!
Unlike sourdough bread, which takes hours to rise and ferment, Italian bread is usually ready to go into the oven at the two-hour mark (faster on warm days).
You will love this Italian bread recipe! Homemade bread is much more flavorful than store-bought loaves, and you know exactly what goes into it. 
There is nothing like the smell of freshly baked bread in the kitchen. My family will devour these in one day! They also make great French Bread loaves when shaped into more slender loaves (which is what I like to do to stretch the servings).
Mise en Place
Equipment:
- Large mixing bowl
- 4-cup measuring cup
- 2 Large baking sheets (so that the loaves don’t touch, they get big)!
- 2 Sheets of parchment paper
Ingredients for Italian Bread:
Watching basic ingredients lift and expand to an incredible loaf is fascinating! You’ll need:
- Flour—Bread flour will make your loaves rise higher. White all-purpose flour will also work. If you wish to use true whole wheat flour containing the bran and germ, use it in part with white flour for fluffy bread.
- Yeast will help the dough rise. Always dissolve dry active yeast in a little liquid before kneading the dough. Rapid or instant yeast can be added directly to the flour.
- Liquid- As a general rule, about 2 cups of liquid are used for one package of yeast and 6 cups of flour. I add a little extra yeast to get the dough to rise quicker.
- Sweetener: Sugar helps brown the crust, but be careful because too much sugar can inhibit the action of the yeast. This is a well-balanced loaf with the perfect amount of sugar and salt to bring out its natural flavor.
- Sea Salt is used primarily for flavor.
- Extra Virgin Olive Oil- enriches the bread, gives it flavor, and makes it tender.
How To Make Italian Bread:
If you have a Bread Machine or a stand mixer, you can easily mix the dough in either kitchen appliance for convenience. Note that a bread machine will only knead the dough for this amount of flour. Use a hook attachment for the kitchen aid.
- Dissolve the yeast in water.
- Mix the dough together, holding back a cup of flour to add just enough flour to form a ball that comes away from the sides of the bowl.
- Knead the dough to give it elasticity and a smooth, even texture. If the dough initially seems a bit sticky, turn it over to a lightly floured board for more kneading. It is supposed to be tacky but not too wet.
- Rise the dough. This should take no longer than two hours for a room above 70°F. If you’re busy, you can give the dough a second rise by punching down the dough and letting it rise until it reaches the top of the bowl. Be careful not to over-proof, as your bread can taste too “yeasty.”
- Forming Loaves: Shape the loaves by cutting the dough in half using a bench scraper. Pat each piece into a rectangle and roll it up from the widest end, “jelly-roll” style. Place onto a parchment-lined baking pan and make a few diagonal slashes, about 1/4 inch deep, across the top of the bread, using a sharp knife.
- Bake the Bread: After the dough has risen and been shaped, bake it in a preheated 410°F oven.
- Cool on a rack. I like to leave the bread loaves on the pan for 10 minutes before transferring them to cooling racks.
Pro Tip: Spray the bread with cold water several times during baking for a hard, crisp crust. Brush the dough with milk or melted butter if you prefer a soft crust. You can also mix an egg yolk with a tablespoon of milk, making the crust golden and shiny. Cover the loaves from the oven with a dishtowel as they cool for a soft crust.
Q&A
French Bread vs Italian Bread?
The main difference between French and Italian bread is that an authentic French loaf is more slender and simpler in terms of ingredients. An American-Italian loaf is generally wider and shorter and is commonly enriched with oils and sweeteners.
Can You Freeze Italian Bread Dough and Bake Later?
Yes! Yeast breads, like Italian bread, freeze very well unbaked. It is recommended that you freeze dough no longer than 3 months, as the yeast loses activity when frozen for longer than that.
The best way to freeze Italian bread dough is to shape the loaves and score them, then place them onto a parchment-lined baking sheet. Freeze immediately. When ready to bake, remove the loaves from the freezer and let them thaw for 3-5 hours at room temperature. Bake as instructed.
If you don’t have the freezer space to freeze large loaves, shape them into multiple smaller loaves.
Watch How to Make Perfect Italian Bread!
Have you made this simple Italian bread recipe? I’d love to hear your feedback down below!
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Italian Bread Recipe
Equipment
- 1 electric stand mixer
- 2 large baking sheets, (lined with parchment paper)
- 4-cup measuring cup
Ingredients
Ingredients:
- 2 cups warm water, (104°F)
- 2 tbsp dry active yeast
- 1 tbsp salt
- 2 tbsp granulated sugar
- 5-6 cups all-purpose flour, (depending on the flour you use, it may take 5 cups or more)
- 6 tbsp extra virgin olive oil
Instructions
- In a 4-cup measuring cup, dissolve yeast in water and let it sit for a few minutes.
- Combine 5 cups of flour, salt, and sugar in a large bowl or stand mixer. Add the yeast mixture and olive oil.
- Knead the dough for 7 minutes, using your hands or the dough hook attachment of your mixer. Gradually add more flour until it comes away from the sides of the bowl. I used about 5 cups of flour, but this will depend on the type of flour you use.
- Cover the dough and allow it to rise for about an hour or until it reaches the rim of the bowl.
- Transfer the dough onto a lightly floured surface. Cut the dough in half and pat each piece into a rectangle.
- Roll it up in jelly roll style from the widest end. Form the loaves into an oval shape, pinching down the bottom seams. Gently stretch and roll into logs approximately 14.5" long by 3"-4" wide and transfer to lined baking sheets. Place them seam down.
- Allow them to rise on the baking sheets for about 45 minutes. Then, preheat the oven to 410°F.
- Using a sharp knife, cut a few diagonal slashes about 1/4 inch deep across the top of the bread, and let it rise for another 15 minutes.
- Bake in the preheated oven for 20-25 minutes or until nicely browned. Remove onto a cooling rack and cool.
Notes
- Italian Herb Bread: In step 3, add two teaspoons of Italian seasoning and one teaspoon of garlic powder to the dough.
- Cinnamon Swirl bread: After you pat the dough into a rectangle when shaping, sprinkle sugar and ground cinnamon over the dough, roll up, and proceed with the recipe.
- Italian Cheese Bread: Mix 1 1/2 cups of grated sharp cheddar cheese when adding the flour.
Nutrition (per serving)
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