Classic Italian Bread
This is a straightforward Italian bread with a soft, tender interior and a chewy crust. It's a simple recipe that works well for sandwiches or toast. This version makes two loaves.
Ingredients
Ingredients (Makes 2 Loaves)
- 4 1/2 tsp active dry yeast 2 packets
- 2 tsp granulated sugar
- 2 cups warm water 480g
- 5 cups bread flour 600g
- 1/4 cup olive oil
- 1 3/4 tsp kosher salt
Instructions
- Combine yeast, sugar, and warm water (110°F) in stand mixer bowl. Let stand 5-10 minutes until foamy.
- Add 4 cups flour, olive oil, and salt. Mix with dough hook on low until shaggy.
- Knead on medium speed 7-8 minutes, adding remaining flour until dough is smooth and elastic.
- Place dough in oiled bowl, cover with plastic wrap. Let rise 1 hour until doubled.
- Divide dough in half. Shape into two 12-inch torpedo loaves.
- Place loaves on parchment-lined baking sheet. Cover with towel, let rise 20-30 minutes.
- Preheat oven to 400°F. Place metal pan on bottom rack.
- Score diagonal slits across loaves.
- Pour 1 cup hot water in bottom pan. Bake loaves 20-25 minutes until golden and internal temp reaches 200°F.
- Cool completely on wire rack before slicing.
Notes
For best results, wait until bread is fully cooled before cutting to prevent gummy texture.
Did you make this recipe?Let me know how you liked it below!