Italian Bread Recipe - Top Recipes (2024)

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I like nothing in this world better than the smell of freshly baked bread. Even better if it is homemade crusty Italian bread! The amazing smell fills the house and makes me happy by bringing all my family members to the kitchen. Sometimes we can’t even wait for dinner, and we eat it right then and there with melted butter or garlic spread.

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How To Make Crusty Italian Bread?

  1. We will start by proofing the yeast. In the bowl of your stand mixer, mix the warm water, sugar, and yeast. Wait for a few minutes until the mixture becomes foamy. This means the yeast is alive and active.
  2. Add the olive oil, salt, Italian seasoning, and 3 cups of flour to the bowl. Using the dough hook attachment of your stand mixer, mix until a soft dough forms. You may need to add more flour little by little until the dough separates from the sides of the bowl.
  3. Cover the bowl with a damp cloth and let the dough rise in a warm and dry place like the inside of your oven (make sure the oven is turned off) for 30 minutes.
  4. Once it has risen, add a little flour to your counter and place the dough on it. Divide it in half and form each half into a loaf. Place the loaves in a baking sheet lined with parchment paper and let them rise, covered with the damp cloth, for another 30 minutes.
  5. When the loaves have risen, brush them with egg wash and bake for 30 minutes or brown. Place the loaves in the middle of the oven and a shallow dish filled with water in the lower rack of the oven.
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What Makes The Bread Crusty?

When we place the shallow dish filled with water in the lower rack, as the water evaporates, it will make the loaves develop a crusty outside. If you do not place the dish with water, the loaves will be soft and not crusty.

You don’t have to bake your own bread to enjoy a crusty bite. Savory Party Bread Recipeis an amazing way to use store-bought bread and turn it into something amazing.

Storing Method

It can be stored uncovered for one day, but if you keep it longer than one day, wrap it with foil or place it in a paper bag.

This will keep the bread fresh for a second day. If the bread lasted for more than 3 days, it would be better to freeze it covered in plastic wrap.

When we do wait for dinner, we share it on our “Italian nights” and eat it with a bowl of pasta. Some of our favorite dinners include Spinach and Ricotta Pasta Bake Recipe or a delicious bowl of Copycat Olive Garden Pasta e fa*gioli. The possibilities are endless! Cheesy Taco Pasta, even though isn’t classic Italian pasta, is my kid’s favorite.

Italian Bread Recipe - Top Recipes (3)

Crusty Italian Bread Recipe

Yield: 2 LARGE LOAVES- 12 slices

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

There's nothing like the smell of freshly baked bread!

Ingredients

  • 1 ⅓ cups lukewarm water
  • 2 teaspoons yeast
  • 1 tablespoon brown sugar
  • 2 teaspoons salt
  • 2 tablespoons Italian seasoning
  • 2 teaspoons olive oil
  • 3 ½ - 4 cups all-purpose flour
  • 1 egg, beaten plus one tablespoon of water to make the egg wash

Instructions

  1. In the bowl of a stand mixer, mix the water, sugar, and yeast. Let it stand until it becomes foamy and the yeast is activated
  2. Add the olive oil, salt, Italian seasoning, and 3 cups of flour. Using the hook attachment of your stand mixer, mix until a soft dough is formed. You may need to add more flour, but do it little by little just until the dough forms and separates from the side of the bowl. Cover the bowl with a damp cloth.
  3. Let the dough rise for about 30 minutes in a warm dry place like your oven (make sure it is turned off). After the dough has risen, take it out of the bowl, divide it in half and form two loaves. Place them in a baking sheet lined with parchment paper. Cut a slit all along the length of each loaf and let them rise again for another 30 minutes
  4. Once they have risen, brush the loaves with egg wash and place a roll made with parchment paper between them to prevent them from sticking to each other if they grow to be too close together. Place a shallow dish filled with water in the lower rack of the oven, and bake them at 350 F for 30 minutes or until brown.
Nutrition Information:

Amount Per Serving:Calories: 131Total Fat: 1gCarbohydrates: 28.5gProtein: 3.7g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

Italian Bread Recipe - Top Recipes (4)

Italian Bread Recipe - Top Recipes (2024)

FAQs

What is one of the most beloved breads in Italy? ›

Focaccia. This flatbread is one of the most iconic Italian breads. It's baked flat on a sheet pan, and it gets its rich flavor from the addition of olive oil. Simple focaccia tastes great as-is for a snack, and it's an excellent bread to serve with soup.

What makes Italian bread taste different? ›

Italian bread often contains a bit of milk or olive oil, and sometimes a bit of sugar. French bread tends to be longer and narrower. Italian bread loaves tend to be shorter and plumper. French bread tends to be hard and crusty on the outside, with a light and soft crumb.

Why is bread in Italy different? ›

Every region within Italy has its own version of every kind of bread, due to available ingredients, variants in the cooking process, and cultural customs., however, in the end no matter how different they might seem, they are all Italian breads and helped make Italy's the countries culinary prowess what it is today.

What is the best Italian flour for bread? ›

Grano duro is slightly yellow, more granular, and more commonly used for pasta and some breads in the south of Italy. It's also knows as durum wheat flour. Grano tenero is generally what we think of as white flour, and is more broadly used in bread, pizza, and pastry, and northern pasta doughs.

What bread do Italians like? ›

Ciabatta

Perhaps the most well-known and popular Italian bread, ciabatta is a slipper-shaped bread. It has a unique, almost plasticity, texture, which makes it possible to do practically anything with this bread.

What makes calabrese bread different? ›

The bread of Calabria is a perfect example of food diversity, strictly connected to vegetable diversity. Some of the cereals utilised are ancient and very rare varieties. The results in the most diverse shapes, consistencies, textures, fragrances, colours and organoleptic properties.

What is the oldest bread in Italy? ›

Pane di Altamura is a type of Italian naturally leavened bread made from remilled durum wheat semolina from the Altamura area of the province of Bari, in the Apulia region. The bread has ancient origin, with historical record of breadmaking in Altamura dating to 1420.

Why don't Italians put salt in bread? ›

But no salt. Without it, the bread has no flavour, but it also has a lighter crust and chewier texture. The reigning theory is that salt was taxed too heavily in medieval Florence, so bakers left it out. They never looked back, not even when the tax was lifted, growing affectionately attached to their baked aberration.

Why is bread in Florence not salted? ›

The most straightforward of these is that salt was heavily taxed, making it too costly for most of the population. So, they simply started making their bread without it. One of the popular stories ties pane toscano (Tuscan bread) to a long-standing feud between the city-states of Florence and Pisa.

What is the white stuff on Italian bread? ›

If your bread/buns are fresh, the white stuff is likely to be flour residue and therefore not a problem. If your bread/buns are several days old and white spots appear it is (from my experience) the start of mold that then turn blue/green in colour. The bread/buns will also give off a sour smell.

What are the rules for eating bread in Italy? ›

Only eat your bread with either your non-pasta first course (soup or antipasto), your main course (meat) or your side dish (vegetable). You are also allowed to, and expected to, use bits of your bread to help any non-pasta food up onto your fork. 5.

What condiments do Italians often put on their bread? ›

Italians don't slather their bread with butter, nor dip it in olive oil and balsamic vinegar. They enjoy it with a light drizzle of olive oil or plain. Resist the urge to dip or ask for butter.

What flour do Italians use for sourdough? ›

Flours milled from grano duro are recommended for making pasta and some breads, especially those associated with the southern regions of Italy. Grano tenero flours are generally used in Italy to make both bread and pastries. Typo 2 (type 2) flour is high in bran, and still slightly coarse.

Where is the best bread in Italy? ›

It may be controversial — in fact, we know it is — but many Italians believe the best bread comes from the region of Puglia. The town of Altamura in Southeast Italy is known for its traditional large knots of bread called Pane di Altamura. Read on to learn what makes this “Priest's Hat” bread so special.

What kind of bread do Sicilians eat? ›

Pane Siciliano is a traditional bread from Sicily made with durum wheat (semolina), sometimes a little olive oil (as I do in this recipe), and even sweeteners such as honey or barley malt syrup. The flavor is nutty, sweet, and with a buttery mouthfeel, thanks to the olive oil.

Why is Gardenia bread famous? ›

Gardenia breads are known for their good taste, freshness, softness, oven-baked aroma and nutritive value. The popular Classic White Bread is cholesterol free and bromate free, has zero transfat, and is vitamin and mineral fortified, exceeding DOH recommendations.

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