Is homemade Italian bread healthy?

Homemade Italian bread can be part of a healthy diet. It's a good source of carbohydrates for energy and is naturally low in fat and cholesterol. Since you control the ingredients, it's free from the preservatives found in many store-bought breads. Enjoy it in moderation as part of a balanced meal.

Can I use all-purpose flour instead of bread flour?

Yes, you can. All-purpose flour will work, but the final texture will be slightly softer and less chewy than bread made with high-protein bread flour. The result will still be delicious.

Why didn't my dough rise?

There are a few common reasons. Your yeast may have been old or expired. The water might have been too hot, which kills the yeast, or too cold, which doesn't activate it. Lastly, the rising environment might have been too cold or drafty. Always check the yeast's expiration date and ensure your water is lukewarm.

Can I make the dough ahead of time?

Yes. After the first rise, you can punch the dough down, wrap it tightly in plastic wrap, and refrigerate it for up to 24 hours. When ready to bake, let it sit at room temperature for about 30-60 minutes before shaping and proceeding with the second rise.

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Italian Bread

RATING

4.6/5(187)

TASTE SCORE

8/10

A classic homemade Italian loaf with a wonderfully crisp, golden crust and a soft, airy crumb. Perfect for sandwiches, toast, or dipping in olive oil. This simple recipe brings the warmth of a traditional bakery right into your kitchen.

PREP

20m

COOK

30m

SERVES

2 SLICES

359 cal

SERVINGS

INGREDIENTS

For 6 servings

4 cupBread Flour · Provides a chewier texture2.25 tspActive Dry Yeast · Equivalent to one standard packet1.5 cupWarm Water · Temperature should be 105-115°F (40-46°C)1 tbspGranulated Sugar · Feeds the yeast2 tspSalt · Controls yeast and adds flavor2 tbspOlive Oil · Plus more for greasing the bowl1 tbspCornmeal · For dusting the baking sheet1 pcsEgg · Optional, for egg wash. Beat with 1 tbsp water.

NUTRITION · PER SERVING

359

CALORIES · 2 SLICES

Protein12g · 13%

Carbs62g · 69%

Fat7g · 18%

Fiber3g

Sodium790mg

Potassium134mg

Phosphorus134mg

How we calculate →

INSTRUCTIONS

8 steps. 30 minutes total.

8 STEPS

1
Step 1
- a.Activate the Yeast (5-10 minutes)
- b.In a small bowl or the bowl of a stand mixer, combine the warm water, sugar, and active dry yeast.
- c.Stir gently to dissolve and let it stand for 5-10 minutes. The mixture should become foamy and bubbly, which indicates the yeast is active.
2
Step 2
- a.Mix the Dough (3-5 minutes)
- b.In a large bowl, whisk together the bread flour and salt.
- c.Pour the activated yeast mixture and the olive oil into the flour.
- d.Using a wooden spoon or a stand mixer with a dough hook, mix until a shaggy dough forms and no dry flour remains.
3
Step 3
- a.Knead the Dough (8-10 minutes)
- b.Turn the dough out onto a lightly floured surface.
- c.Knead by hand for 8-10 minutes until the dough is smooth, elastic, and springs back when gently poked. If using a stand mixer, knead with the dough hook on medium-low speed for 6-8 minutes.
- d.The dough should be slightly tacky but not sticky. Add a tablespoon of flour at a time if needed.
4
Step 4
- a.First Rise (60-90 minutes)
- b.Lightly oil a clean large bowl. Form the dough into a ball and place it in the bowl, turning it once to coat the surface with oil.
- c.Cover the bowl with plastic wrap or a damp kitchen towel.
- d.Let the dough rise in a warm, draft-free place for 60-90 minutes, or until it has doubled in size.
5
Step 5
- a.Shape the Loaf and Second Rise (30-45 minutes)
- b.Gently punch down the risen dough to release the air. Transfer it to a lightly floured surface.
- c.Shape the dough into a long, slightly tapered loaf (a 'bâtard' shape), about 12-14 inches long.
- d.Place the loaf on a baking sheet dusted with cornmeal.
- e.Cover the loaf loosely with a clean kitchen towel and let it rise again for 30-45 minutes, until it looks puffy and has increased in size by about 50%.
6
Step 6
- a.Preheat Oven and Prepare Loaf (15 minutes)
- b.About 20 minutes into the second rise, preheat your oven to 400°F (200°C). Place a shallow metal pan on the bottom rack if you plan to create steam.
- c.Once the loaf has risen, use a very sharp knife or a bread lame to make 3-4 diagonal slashes, about 1/4-inch deep, across the top.
- d.For a golden, shiny crust, beat the egg with 1 tablespoon of water and gently brush the mixture over the entire surface of the loaf.
7
Step 7
- a.Bake the Bread (25-30 minutes)
- b.Carefully pour 1 cup of hot water into the shallow pan on the bottom rack to create steam. Immediately close the oven door.
- c.Place the baking sheet with the loaf on the center rack.
- d.Bake for 25-30 minutes, until the crust is a deep golden brown and the bottom of the loaf sounds hollow when tapped. An instant-read thermometer inserted into the center should read 190-200°F (88-93°C).
8
Step 8
- a.Cool and Serve
- b.Transfer the hot bread to a wire rack to cool completely. This step is crucial for the crumb structure to set.
- c.Allow at least 1 hour for cooling before slicing. Slicing while hot can result in a gummy texture.
- d.Once cool, slice with a serrated bread knife and enjoy.

PRO TIPS

What to keep in mind.

5 tips from the recipe — small details that make a real difference to the final dish.

1
For the best crust, create steam in your oven. Place a shallow pan on the bottom rack while preheating and pour hot water into it just before baking.
2
Use an instant-read thermometer to check for doneness. An internal temperature of 190-200°F (88-93°C) is perfect.
3
Don't rush the rising times. Proper fermentation develops the bread's flavor and texture.
4
Bread flour has a higher protein content, which creates more gluten for a chewier crumb. All-purpose flour can be used, but the result will be softer.
5
Store leftover bread in a paper bag at room temperature for up to 3 days. Avoid plastic bags, which can make the crust soft.

RECIPE VARIATIONS

Adapt it for your goals.

Herb and Garlic Bread

Knead 1 tablespoon of dried Italian herbs (like oregano and basil) and 2 minced garlic cloves into the dough during the last few minutes of kneading.

Sesame Seed Loaf

After applying the egg wash, sprinkle the top of the loaf generously with sesame seeds before baking for added flavor and texture.

Cheese Bread

Incorporate 1 cup of shredded Parmesan or Asiago cheese into the dough along with the flour for a savory, cheesy loaf.

HEALTH BENEFITS

Why this is on our healthy list.

carbohydrates

Provides Energy

The complex carbohydrates from the bread flour provide a steady release of energy, making this bread a satisfying and fueling addition to any meal.

low-fat

Low in Fat

This recipe uses only a small amount of heart-healthy olive oil, making the bread naturally low in fat and free from cholesterol.

b-vitamins

Source of B Vitamins

Enriched flour is a good source of B vitamins like niacin, thiamine, and folate, which are essential for converting food into energy and maintaining a healthy nervous system.

QUESTIONS?

Frequently asked questions

A serving, which is approximately two slices (1/6th of the loaf), contains about 345 calories. This can vary slightly based on the exact size of your slices.

PAIRS WELL WITH

Complete meals featuring this recipe

fusion·5 min·347 cal

EXPLORE

Cuisines we love

American756 Awadhi355 Bengali364 Cajun0 California96 Chettinad370 Chinese0 Chinese American0 French2 Fusion4 Greek1 Gujarati377

Italian Bread

For 6 servings

8 steps. 30 minutes total.

Step 1

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