Italian Bread

Homemade Italian Bread

There’s something incredibly satisfying about the aroma of freshly baked bread filling your kitchen. This recipe for Italian bread is a delightful way to bring that experience into your home. With a golden crust and soft, airy interior, this bread is perfect for sandwiches, dipping in olive oil, or enjoying with a pat of butter. Let’s dive into the recipe!

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Ingredients:

• 1/2 cup whole milk
• 2 (1/4-ounce) packets active dry yeast (4 1/2 teaspoons)
• 1/2 teaspoon plus 3 tablespoons granulated sugar, divided
• 2 cups hot water
• 1/4 cup olive oil, plus more for the bowl
• 1 tablespoon kosher salt
• 6 cups all-purpose flour, divided, plus more for dusting and the baking sheets
• 4 tablespoons sesame seeds, divided (optional)

Directions:

1. Warm the Milk:
   • Heat 1/2 cup whole milk in a small saucepan over low heat until warm to touch (around 110℉), 1 to 2 minutes. Alternatively, microwave the milk until warm, about 15 seconds.
2. Activate the Yeast:
   • Pour the warmed milk into the bowl of a stand mixer. Add 2 (1/4-ounce) packets active dry yeast and 1/2 teaspoon of the granulated sugar and stir to combine. Let sit until foamy, 6 to 7 minutes.
3. Prepare the Dough:
   • Heat 2 cups hot water in 30-second intervals in the microwave until hot to touch, but not boiling (about 130℉), 1 to 2 minutes.
   • Add the water, 1/4 cup olive oil, the remaining 3 tablespoons granulated sugar, and 1 tablespoon kosher salt to the mixer.
   • Mixing with the dough hook on low speed, add 5 cups of the all-purpose flour and mix until a shaggy dough forms, about 2 minutes.
   • Increase the speed to medium, add the remaining 1 cup flour in 1/4-cup increments, and mix until a sticky, soft dough forms, about 5 minutes.
4. First Rise:
   • Coat a large bowl with olive oil. Transfer the dough into the bowl and flip to coat in oil.
   • Cover the bowl tightly with plastic wrap and let rise in a warm place (like the microwave) until the dough doubles in bulk, about 1 hour.
   • Meanwhile, line 2 large rimmed baking sheets with parchment paper, then sprinkle lightly with flour.
5. Shape the Dough:
   • Punch a hole in the center of the dough. Transfer the dough to a floured work surface; it will still be soft to touch. If it feels too sticky to work with, sprinkle with a little flour.
   • Divide the dough in half. Stretch and pat each half into a rectangle about 12 inches long and about 1/4-inch thick.
   • For a long oval shape, fold in the long edges of the rectangle to meet in the center, then roll up lengthwise like a jelly roll until a long sausage shape forms. Alternatively, pull in the corners to create a round boule shape.
   • If not using sesame seeds, sprinkle the top of each loaf with 1 to 2 tablespoons flour.
6. Final Rise and Prepare for Baking:
   • Transfer each loaf seam-side down onto a baking sheet.
   • If using sesame seeds, brush the loaves liberally with water, then sprinkle 2 tablespoons sesame seeds onto each loaf.
   • Using a serrated knife or a lame, slash 5 diagonal slices (about 1/4-inch deep) spaced evenly apart on the top of each loaf.
   • Cover each baking sheet with a clean dish towel and let the loaves rise slightly, about 30 minutes.
   • Meanwhile, arrange 2 racks to divide the oven into thirds and heat the oven to 400ºF.
7. Bake the Bread:
   • Uncover the loaves and bake for 15 minutes. Rotate the baking sheets between racks and from front to back.
   • Bake until the crust is deep golden-brown, about 10 minutes more. The bread is ready when you tap the bottom of the loaf and it sounds hollow.
   • Let the loaves cool slightly before slicing.

Prep Time: 20 minutes | Cooking Time: 25 minutes | Total Time: 1 hour 45 minutes
Kcal: 160 per serving | Servings: 16

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Enjoy your homemade Italian bread! It’s perfect for any occasion and pairs wonderfully with your favorite spreads, soups, and salads. Happy baking!

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