The Very Best Italian Bread
Discover the artistry of homemade bread with *The Very Best Italian Bread*, a timeless recipe that brings the flavors of an Italian bakery right to your kitchen. Crafted with simple ingredients like bread flour, olive oil, and a touch of sugar for balance, this luscious loaf boasts a soft, airy interior and a golden, crisp crust perfected with a hint of cornmeal. The secret lies in kneading the dough to smooth elasticity and letting it rise twice for impeccable texture and flavor. Elevate your baking routine by adding steam to the oven, ensuring a bakery-style crust that crackles with every bite. Ideal for everything from hearty sandwiches to savory bruschetta, this Italian bread recipe is a warm, irresistible centerpiece for any meal. Whether you're a seasoned baker or trying something new, this recipe will deliver perfect loaves every time, ready to impress family and friends!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups Warm water (110°F/45°C)
- 1 tablespoon Active dry yeast
- 1 tablespoon Granulated sugar
- 5 cups Bread flour
- 2 teaspoons Salt
- 2 tablespoons Olive oil
- 2 tablespoons Cornmeal (for dusting)
Instructions
In a large bowl, dissolve the yeast and sugar in 2 cups of warm water. Let it sit for 5-10 minutes until frothy, indicating the yeast is active.
Add the olive oil, salt, and 3 cups of bread flour to the yeast mixture. Mix well until it forms a sticky dough.
Gradually add the remaining 2 cups of bread flour, one cup at a time, mixing until the dough becomes smooth and pulls away from the sides of the bowl.
Transfer the dough to a lightly floured surface and knead for 8-10 minutes until the dough is smooth and elastic.
Place the dough in a lightly oiled bowl, turning once to coat it with oil. Cover the bowl with a damp cloth and let the dough rise in a warm place for about 1 hour, or until it has doubled in size.
Once risen, punch down the dough to release air bubbles and transfer it back to the floured surface. Divide the dough into two equal portions.
Shape each portion into a loaf (round or oblong) and place them on a baking sheet lightly dusted with cornmeal. Cover the loaves loosely with a clean kitchen towel and let them rise for another 30 minutes.
Preheat your oven to 400°F (200°C). Optionally, place an empty baking pan on the bottom rack of the oven to create steam later, which helps achieve a crisp crust.
Using a sharp knife or razor, make a few shallow slashes on the top of each loaf to allow for proper expansion during baking.
Just before placing the loaves in the oven, pour a cup of water into the steaming pan (if using) to create steam. Bake the loaves for 25-30 minutes, or until they are golden brown and sound 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 |
2661 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.6 g | 49% | |
| Saturated Fat | 6.4 g | 32% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 18 mg | 1% | |
| Total Carbohydrate | 503.9 g | 183% | |
| Dietary Fiber | 20.4 g | 73% | |
| Total Sugars | 14.4 g | ||
| Protein | 80.2 g | 160% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 98 mg | 8% | |
| Iron | 28.4 mg | 158% | |
| Potassium | 848 mg | 18% | |
*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.
