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homemade Italian bread
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5 from 7 votes

Homemade Italian Bread

This homemade Italian bread recipe is perfect to make for an Italian sandwich or to serve warm with your favorite pasta dish.
Prep Time2 hours
Cook Time20 minutes
Cooling Time30 minutes
Total Time2 hours 50 minutes
Course: Side Dish
Cuisine: Italian
Keyword: homemade Italian bread, Italian bread, Italian bread loaf
Servings: 12 people
Author: Neal

Ingredients

  • cup bread flour
  • 2 tsp sugar
  • 1 cup warm water *Ideal temperature is 110-115 degrees F
  • ¼ oz active dry yeast (1 packet)
  • 2 tbsp olive oil *plus more for oiling the bowl
  • 2 tsp salt
  • 1 tbsp yellow corn grits (optional - for the bottom of the bread loaf)
  • 1 beaten egg
  • sesame seeds (optional - to garnish top of the loaf)

Instructions

  • In the bowl of a stand mixer, add the flour and the salt. Set aside.
  • To a small bowl, add the 2 teaspoons of sugar and the warm water (110-115 degrees F). Then, sprinkle the 1 packet of active dry yeast evenly on top of the water, but do not stir it. Let stand for about 10-15 minutes untouched on the countertop. After 10-15 minutes, the yeast should look foamy on top of the water.
  • To the stand mixer bowl with the flour and salt, add 2 tablespoons of good quality olive oil. Then, pour in the water and yeast. Mix on low speed with the dough hook attachment to incorporate ingredients, about 1-2 minutes. Change speed to medium and mix for about 5-7 minutes, or until a sticky dough forms. *If the dough is sticking too much to the sides of the bowl, sprinkle in a very small amount of flour.
  • Turn the dough out onto a lightly floured surface. Gently knead the dough about 5 or 6 times, just to get the surface of the dough smooth and taut and to shape the dough into a large ball. Add the dough ball to a large oiled bowl, cover the bowl with plastic wrap, and allow the dough to rise for 1 hour. The dough should double in size.
  • Sprinkle about 1 tablespoon of yellow corn grits on the bottom of a large baking sheet.
  • Preheat oven to 400 degrees F.
  • Turn the proofed dough out onto a lightly floured surface. Gently form it into a long even loaf about 14-18 inches long, taking care to not overwork the dough. Transfer the dough loaf to the baking sheet on top of the yellow corn grits. Cover the dough with a tea towel and let rise for an additional 30 minutes.
  • Carefully brush the top of the dough loaf with the beaten egg. Then use a knife to cut a few diagonal 1/4" deep slits in the top of the dough surface. Sprinkle top of loaf with sesame seeds (if using).
  • Bake the Italian loaf in the oven at 400 degrees F for 20-25 minutes, or until golden brown.
  • Allow the Italian bread to cool about 30 minutes to 1 hour before slicing.