Italian Bread

A classic Italian Bread that’s crusty on the outside and soft
on the inside.

Italian Bread

Italian Bread

Baking season is upon us! What better than a classic Italian bread recipe to post my first baked good? This recipe is simple enough to create with items you may already have on hand. There’s nothing better than the aroma of fresh bread filling your home and warming your stomach.

Italian Bread-Mixer Italian Bread-Dough2 Italian Bread-Dough Italian Bread-Seam Italian Bread-Oven
Italian Bread-Loaf
Italian Bread-BottomItalian Bread-Sliced


Recommendation: The KitchenAid mixer is an extremely versatile tool for every kitchen.



  • I used a 9” cake pan as a steamer.
  • Be sure to bake on the middle rack and do your best to keep oven closed while baking so steam doesn’t escape.
  • Try it with Slow Cooker Spiced Meatball Stew!

Dressing it up:

  • An egg wash is optional if you want a glossy finish.
  • Sprinkle with sesame seeds before placing the loaf into the oven.

Italian Bread

Prep Time: 3 hours, 35 minutes

Cook Time: 30 minutes

Total Time: 4 hours, 5 minutes

Yield: 1 loaf

Italian Bread

A classic Italian Bread that's crusty on the outside and soft on the inside.


3 cups flour
1 packet active dry yeast
½ tbsp. kosher salt
2 tsp brown sugar
1 ¼ cup warm water (100°F to 110°F)
1 tbsp olive oil


Add brown sugar, salt, and yeast to warm water to proof for 5 minutes.

Mix in oil, then flour gradually (1/2 cup at a time) to form dough.

Turn dough into lightly oiled bowl, cover with moist towel, and allow to rise for 2 hours. If using a kitchen aid mixer, drizzle with oil and cover.

Punch down and fold dough into center. Cover with moist towel and allow to rise for 1 hour.

Form dough into long oval [loaf] shape on floured baking sheet or parchment paper. Cover with moist towel and allow to rest 30 minutes.

Preheat oven to 450°F . Place a cake pan filled with water on the bottom rack.

Fold sides into center of loaf to create a seam. Lightly dust the top of loaf with flour and bake for 25-30 minutes.

Allow to rest for 5 minutes before slicing.

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