A Simple Italian-Style Bread with a Golden Crust and Soft Interior
There is nothing more comforting than the smell of homemade crusty bread baking in the oven.
This easy Italian-style bread recipe is made with simple pantry ingredients like flour, yeast, water, olive oil, salt, and a little sugar, yet it creates a beautifully golden loaf with a crisp crust and a soft, tender crumb.
Perfect for family dinners, soups, pasta nights, bruschetta, or simply served warm with extra virgin olive oil, this rustic homemade bread brings the feeling of Nonna’s kitchen straight to your table.
With just a little kneading and rising time, you can make a fresh bakery-style loaf at home without any special equipment.
Why You’ll Love This Homemade Bread
This recipe is beginner-friendly, budget-friendly, and incredibly versatile. The dough can be shaped into one large loaf, two medium loaves, dinner rolls, or rustic sandwich bread.
The result is a classic crusty homemade bread that tastes fresh, authentic, and deeply satisfying every time.
DOWNLOAD PDF OF THIS RECIPE HERE:
Recipe Details
- Prep Time: 20 minutes
- Rising Time: 2–3 hours
- Cooking Time: 25–30 minutes
- Yield: 1 large loaf or 2 medium loaves
Ingredients
- 4 cups (500 g) all-purpose or bread flour (plus extra for kneading)
- 1 ½ tsp salt
- 1 packet (2 ¼ tsp or 7 g) active dry yeast
- 1 ½ cups (375 ml) warm water (about 110°F/43°C)
- 1 tbsp (15 ml) olive oil
- 1 tsp sugar
Step-by-Step Instructions
1. Activate the Yeast:
- In a small bowl, combine the warm water, sugar, and yeast. Let it sit for 5–10 minutes until frothy. This ensures the yeast is active.
2. Mix the Dough:
- In a large mixing bowl, combine the flour and salt. Create a well in the center and pour in the yeast mixture and olive oil.
- Stir with a wooden spoon until the mixture begins to come together.
3. Knead the Dough:
- Turn the dough out onto a lightly floured surface and knead for 8–10 minutes until smooth and elastic. If the dough is sticky, sprinkle a little more flour as needed, but don’t overdo it.
4. First Rise:
- Place the dough in a lightly oiled bowl, cover with a damp cloth or plastic wrap, and let it rise in a warm, draft-free spot for 1 ½–2 hours, or until doubled in size.
5. Shape the Dough:
- Punch down the dough to release air. Shape it into a loaf or divide it into two smaller loaves, rolls, or your desired bread form.
- Place the dough on a baking sheet lined with parchment paper or in a greased loaf pan.
6. Second Rise:
- Cover the dough loosely with a towel and let it rise again for 30–45 minutes, until puffed up.
7. Bake:
- Preheat your oven to 425°F (220°C). For a crustier loaf, place an oven-safe dish of water on the lower rack.
- Bake for 25–30 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.
8. Cool:
- Let the bread cool on a wire rack before slicing.
Nutritional Facts (Per Slice)
| Nutrient | Amount |
|---|---|
| Calories | 120 kcal |
| Carbohydrates | 23 g |
| Protein | 4 g |
| Fat | 1 g |
| Fiber | 1 g |
| Sodium | 150 mg |
Nonna’s Tips and Tricks
- Warm Environment: If your kitchen is cold, let the dough rise in a slightly warm oven (turned off) or near a sunny window.
- Flour Variations: Experiment with adding whole wheat or semolina flour for different textures and flavors.
- Make Ahead: Prepare the dough and let it rise slowly in the fridge overnight for a deeper flavor.
- Add Flavor: For extra aroma, mix in rosemary, garlic, or olives before shaping the dough.
- Check Doneness: If unsure, use a thermometer—the bread is done when the internal temperature is about 190°F (88°C).
Serving Suggestions
- Slice the bread and serve warm with olive oil and balsamic vinegar for dipping.
- Use as a base for bruschetta or paninis.
- Pair with soups, stews, or pasta dishes.
Nonna’s Italian Bread Dough is more than a recipe—it’s a reminder of the joy that comes from sharing good food with loved ones. Buon appetito! 🥖✨
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