Classic Italian Bread
Experience the timeless charm of homemade Classic Italian Bread with this easy-to-follow recipe that delivers irresistibly soft, golden loaves perfect for any occasion. Made with simple pantry staples like all-purpose flour, olive oil, and a touch of honey, this bread achieves a light and airy texture thanks to a traditional two-rise method. The dough is kneaded to perfection, shaped into rustic loaves, and dusted with cornmeal for an authentic artisanal finish. Whether served warm with olive oil and herbs, alongside pasta, or as the base for your favorite sandwich, this Italian bread is a versatile and flavorful addition to your table. Ideal for beginner and seasoned bakers alike, this recipe promises to fill your kitchen with the comforting aroma of fresh, homemade bread.
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Recipe Information
Ingredients
- 1.5 cups Warm water
- 2.25 teaspoons Active dry yeast
- 1 tablespoon Honey
- 4 cups All-purpose flour
- 2 teaspoons Salt
- 2 tablespoons Olive oil
- 2 tablespoons Cornmeal
Instructions
In a large mixing bowl, combine the warm water, yeast, and honey. Stir gently and let it sit for 5-10 minutes until it becomes frothy.
Add 3 1/2 cups of flour, salt, and olive oil to the bowl. Mix with a wooden spoon or dough hook until the dough comes together.
Turn the dough out onto a lightly floured surface and knead for about 8-10 minutes, adding the remaining flour a little at a time if the dough is too sticky. The dough should be smooth and elastic.
Place the dough in a lightly oiled bowl, turning once to coat all sides. Cover with a clean kitchen towel and let it rise in a warm place for 1-2 hours, or until doubled in size.
Punch down the dough and divide it into two equal portions. Shape each portion into a loaf or oval, then place them on a baking sheet lightly sprinkled with cornmeal.
Cover the loaves with a damp kitchen towel and let them rise again for 30-40 minutes until they've nearly doubled in size.
Preheat your oven to 400°F (200°C). Using a sharp knife, make 2-3 diagonal slashes on the surface of each loaf.
Bake in the preheated oven for 25-30 minutes, or until the loaves are golden brown and sound hollow when tapped on the bottom.
Remove the bread from the oven and let it cool on a wire rack for at least 20 minutes before slicing.
Nutrition Facts
Calories |
2177 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.0 g | 44% | |
| Saturated Fat | 5.2 g | 26% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4735 mg | 206% | |
| Total Carbohydrate | 406.2 g | 148% | |
| Dietary Fiber | 16.3 g | 58% | |
| Total Sugars | 18.4 g | ||
| Protein | 54.2 g | 108% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 69 mg | 5% | |
| Iron | 23.5 mg | 131% | |
| Potassium | 704 mg | 15% | |
*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.
