Crusty Italian Loaf
Experience the irresistible charm of homemade bread with this Crusty Italian Loaf recipe, a masterclass in simplicity and flavor. Crafted with pantry staples like all-purpose flour, olive oil, and a touch of sugar, this loaf achieves a perfectly crisp, golden crust and a soft, airy interior. The unique technique of creating steam in the oven ensures a bakery-quality finish, while the generous rise time guarantees a deeply satisfying texture. This versatile bread is ideal for pairing with soups, stews, or your favorite dipping oils, and it’s equally delightful toasted with butter or jam. With just 30 minutes of prep time, this easy Italian bread recipe is your ticket to baking perfection, bringing warm, comforting aromas straight to your kitchen.
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Recipe Information
Ingredients
- 4 cups all-purpose flour
- 2.25 teaspoons active dry yeast
- 1.5 cups lukewarm water
- 2 teaspoons salt
- 1 teaspoons sugar
- 2 tablespoons olive oil
- 1 tablespoon cornmeal
Instructions
In a small bowl, dissolve the sugar and yeast in lukewarm water. Let it sit for 5-10 minutes, or until it becomes frothy.
In a large mixing bowl, combine flour and salt. Make a well in the center and pour in the yeast mixture and olive oil.
Using a wooden spoon or your hands, mix until a shaggy dough forms. Transfer the dough onto a clean, lightly floured surface.
Knead the dough for about 8-10 minutes, or until it becomes smooth and elastic. Add a little flour if the dough is too sticky, but be careful not to overdo it.
Shape the dough into a ball and place it in a large, lightly oiled bowl. Cover with a damp kitchen towel or plastic wrap and let it rise in a warm, draft-free spot for 1-2 hours, or until it doubles in size.
Once risen, punch down the dough and transfer it back to the floured surface. Shape it into an oval loaf or round boule—whichever you prefer.
Place the shaped dough onto a baking sheet sprinkled with cornmeal to prevent sticking. Cover loosely with a towel and let it rise again for 30-45 minutes.
Preheat your oven to 425°F (220°C). Place an empty baking dish or pan on the bottom rack of the oven while it preheats.
Right before baking, slash the top of the loaf with a sharp knife to allow for proper expansion during baking.
Place the loaf on the middle rack of the oven. Carefully pour about 1 cup of water into the preheated baking dish to create steam, which helps form the crust. Close the oven door quickly.
Bake for 20-25 minutes, or until the loaf is deep golden brown and sounds hollow when tapped on the bottom.
Remove the loaf from the oven and let it cool on a wire rack for at least 15 minutes before slicing.
Nutrition Facts
Calories |
2084 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.5 g | 43% | |
| Saturated Fat | 5.1 g | 26% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4733 mg | 206% | |
| Total Carbohydrate | 383.1 g | 139% | |
| Dietary Fiber | 15.4 g | 55% | |
| Total Sugars | 5.3 g | ||
| Protein | 53.2 g | 106% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 68 mg | 5% | |
| Iron | 23.1 mg | 128% | |
| Potassium | 675 mg | 14% | |
*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.
