Description
This classic Italian Bread Recipe yields a golden, crusty loaf with a soft, chewy interior. Perfect for sandwiches, dipping, or enjoying fresh with olive oil, this bread combines simple ingredients and traditional techniques to create authentic homemade bread that’s both satisfying and delicious.
Ingredients
Scale
Dough Ingredients
- 3 1/2 cups all-purpose flour
- 1 tablespoon sugar
- 2 teaspoons salt
- 1 tablespoon active dry yeast
- 1 1/2 cups warm water (110°F/45°C)
- 1 tablespoon olive oil
Baking Preparation
- 1 tablespoon cornmeal (for dusting)
Instructions
- Activate Yeast: In a small bowl, dissolve sugar and yeast in warm water. Let sit for 5–10 minutes until the mixture becomes foamy, indicating that the yeast is active and ready to use.
- Mix Dough: In a large bowl, combine the all-purpose flour and salt. Add the yeast mixture along with olive oil, then stir until a dough begins to form.
- Knead Dough: Turn the dough out onto a floured surface and knead it for 8–10 minutes. Continue kneading until the dough is smooth, elastic, and slightly tacky to the touch.
- First Rise: Lightly grease a large bowl and place the dough inside. Cover it with a damp cloth and let it rise in a warm, draft-free spot for 1–2 hours, or until the dough has doubled in size.
- Preheat Oven: Towards the end of the rising period, preheat your oven to 375°F (190°C) to ensure it reaches the right temperature for baking.
- Shape Loaf: Punch down the risen dough to release excess air. Shape it into a loaf and place it onto a baking sheet that has been dusted with cornmeal to prevent sticking and add texture to the crust.
- Second Rise: Allow the shaped dough to rise on the baking sheet for an additional 30 minutes. Just before baking, use a sharp knife to slash the top of the loaf; this allows steam to escape and helps the bread expand evenly.
- Bake: Bake the loaf in the preheated oven for 25–30 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom, signaling it is fully baked.
- Cool: Remove the bread from the oven and transfer it to a wire rack. Let it cool completely before slicing to ensure the texture sets and the bread slices cleanly.
Notes
- Make sure your water is warm but not hot to avoid killing the yeast.
- Kneading time is crucial for gluten development which gives the bread its chewy texture.
- Allowing the dough to rise sufficiently ensures a light, airy crumb.
- Slashing the loaf before baking helps control the expansion and prevents cracking.
- Use a baking stone or preheated baking sheet for a crispier bottom crust if available.
- Store leftover bread in a paper bag or wrapped in a cloth to maintain crustiness.
