Description
This classic Italian Bread recipe yields a crusty, golden loaf with a soft and airy interior. Made with simple ingredients like all-purpose flour, active dry yeast, and olive oil, this homemade bread is perfect for sandwiches, dipping, or enjoying fresh out of the oven. The dough undergoes a traditional kneading and rising process, then bakes to perfection with a satisfyingly crisp crust.
Ingredients
Scale
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
- 1 tablespoon cornmeal (for dusting)
Instructions
- Activate yeast: In a small bowl, dissolve sugar and yeast in the warm water. Let it sit for 5–10 minutes until the mixture becomes foamy, indicating the yeast is active.
- Mix dry ingredients: In a large bowl, combine the all-purpose flour and salt thoroughly.
- Combine and form dough: Add the yeast mixture and olive oil to the dry ingredients. Stir until a dough starts to form.
- Knead the dough: Transfer the dough onto a floured surface and knead for 8–10 minutes until it becomes smooth and elastic, which helps develop the gluten.
- First rise: Place the kneaded dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm place for 1–2 hours, or until doubled in size.
- Preheat oven: Meanwhile, preheat the oven to 375°F (190°C).
- Shape the loaf: After the dough has risen, punch it down to release air bubbles, shape it into a loaf, and place it on a baking sheet dusted with cornmeal to prevent sticking.
- Second rise: Let the shaped loaf rise for another 30 minutes to achieve a lighter texture.
- Score the dough: Slash the top of the loaf with a sharp knife to allow for expansion while baking.
- Bake the bread: Bake for 25–30 minutes until the crust turns golden brown and the loaf sounds hollow when tapped on the bottom, indicating it’s fully baked.
- Cool before slicing: Remove the bread from the oven and cool it on a wire rack before slicing to maintain the texture.
Notes
- Ensure the water temperature is about 110°F (45°C) to activate the yeast without killing it.
- Kneading is crucial for gluten development, which provides structure to the bread.
- Using cornmeal on the baking sheet helps prevent the bread from sticking and adds a slight texture to the crust.
- Letting the bread cool completely before slicing prevents it from becoming gummy.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Baking
- Method: Baking
- Cuisine: Italian
