Chewy Italian Bread
Transport your taste buds straight to an Italian bakery with this irresistibly chewy Italian bread recipe! Perfectly golden with a crispy crust and a soft, airy interior, this homemade bread is crafted from simple pantry staples like bread flour, olive oil, and active dry yeast. The secret to its signature chewiness lies in a thorough kneading process and a two-step rise, ensuring a beautifully elastic texture. A shallow pan of water in the oven creates steam for a crusty exterior, while a few decorative slashes lend artisanal charm. Whether enjoyed warm with a drizzle of olive oil, as the base for your favorite bruschetta, or as a hearty side to soups and salads, this recipe promises bakery-quality results right from your kitchen. Perfect for bread enthusiasts and home bakers alike!
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Recipe Information
Ingredients
- 480 grams bread flour
- 360 milliliters warm water (about 100°F or 38°C)
- 7 grams active dry yeast
- 10 grams sugar
- 10 grams salt
- 15 milliliters olive oil
Instructions
In a small bowl, combine the warm water, sugar, and active dry yeast. Stir gently and let sit for 5-10 minutes until the mixture becomes frothy, indicating the yeast is activated.
In a large mixing bowl, combine the bread flour and salt. Mix well to evenly distribute the salt.
Make a well in the center of the flour mixture and pour in the activated yeast mixture and olive oil.
Stir the mixture with a wooden spoon or dough hook attachment if using a stand mixer until the dough starts to come together.
Turn the dough onto a lightly floured surface and knead for 8-10 minutes (or knead with a stand mixer on medium speed for 5-6 minutes with a dough hook) until the dough is smooth and elastic.
Shape the dough into a ball and place it in a lightly greased bowl. Cover the bowl with a clean kitchen towel or plastic wrap and let the dough rise in a warm, draft-free place for about 1 hour or until it doubles in size.
After the dough has risen, punch it down lightly to release excess air. Turn it onto a floured surface and shape it into a loaf or desired form (e.g., baguette-style or round loaf).
Place the shaped dough on a baking sheet lined with parchment paper or a lightly greased baking tray. Cover loosely with a kitchen towel and let it rise again for 30 minutes.
Preheat your oven to 220°C (430°F). Place a shallow pan of water on the bottom rack to create steam, which will help form a crispy crust.
Make 2-3 shallow slashes on top of the dough using a sharp knife or bread lame for decoration and even baking.
Bake the bread on the middle rack for 25-30 minutes or until the crust is golden brown and the bread sounds hollow when tapped on the bottom.
Remove the bread from the oven and let it cool completely on a wire rack before slicing or serving.
Nutrition Facts
Calories |
1936 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.7 g | 28% | |
| Saturated Fat | 3.6 g | 18% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3947 mg | 172% | |
| Total Carbohydrate | 377.5 g | 137% | |
| Dietary Fiber | 14.4 g | 51% | |
| Total Sugars | 11.4 g | ||
| Protein | 60.3 g | 121% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 74 mg | 6% | |
| Iron | 21.5 mg | 119% | |
| Potassium | 621 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
