If you want a reliable homemade Italian bread recipe, this simple version is a wonderful place to start. It uses everyday pantry ingredients, comes together with easy steps, and makes two golden loaves that are perfect for dinner, gatherings, or slicing for sandwiches the next day.
This bread has a beautifully browned crust with a soft, fluffy center. Serve it warm with butter, alongside pasta, with a bowl of soup, or next to a fresh salad. The ingredients are simple, but the finished loaves taste like something from a bakery.
If baking with yeast feels intimidating, this recipe is a great confidence builder. The dough is forgiving, the process is straightforward, and the results are consistently soft, chewy, and delicious. Of all the yeast breads to try at home, this Italian bread is one of the easiest to master.
If you enjoy this homemade bread, you may also like Homemade Dinner Rolls, French Bread, and Homemade Breadsticks.
Why we think you’ll love it:
- Made with pantry staples. Water, yeast, sugar, oil, salt, and flour are all you need for a budget-friendly bread recipe.
- Beginner friendly. The dough is simple to mix, knead, shape, and bake, making it a great recipe for new bread bakers.
- Perfect for many meals. Serve it with pasta, soups, salads, lasagna, sandwiches, or simply warm with butter.
Italian Bread Ingredients
- Very warm water (2 cups): Warm water activates the yeast and helps the dough come together smoothly. For best results, the water should be warm but not hot, about 105°F to 115°F.
- Instant yeast (5 teaspoons): Yeast gives the bread its rise and creates a light, fluffy texture. Instant yeast is convenient because it does not need a separate proofing step, though you can let it sit with the water and sugar until bubbly if preferred.
- Sugar (1 tablespoon): Sugar feeds the yeast and adds a very mild sweetness that balances the flavor of the bread.
- Vegetable oil (2 tablespoons): Oil adds moisture and tenderness, helping the bread stay soft. Olive oil may be used for a slightly richer flavor.
- Salt (1 tablespoon): Salt enhances the flavor and supports the structure of the dough.
- All-purpose flour (5 cups): Flour forms the base of the dough and gives the bread its classic chewy bite. Bread flour can also be used for a chewier loaf.
- Optional: Brush the baked loaves with butter for a softer crust and extra flavor.
How to Make Italian Bread
DOUGH. In a large bowl, whisk together the warm water, instant yeast, sugar, vegetable oil, and 2 cups of flour until smooth. Place the bowl in a warm spot and let the mixture rest until bubbly, about 30 minutes.
Add the salt and 1½ cups of flour, then mix well. Continue adding flour gradually until the dough is soft and no longer sticky. Avoid adding all the flour at once, since using too much can make the bread dense instead of light and tender.
RISE. Turn the dough onto a lightly floured surface and knead for a few minutes, until smooth and elastic. Place the dough back in the bowl, cover it, and let it rise until doubled in size, about 1 hour.
A warm, draft-free place helps the dough rise more evenly. You can set the bowl near a warm window, beside a slow cooker, or inside an oven with the light on.
To check whether the dough is ready, gently poke it with your finger. If the dent quickly fills back in, let the dough rise longer. If the indentation stays, the dough is ready to shape.
SHAPE. Divide the dough in half. Roll each half into a long loaf, about 12 inches long. Place both shaped loaves on a greased baking pan, leaving space between them so they can expand as they rise and bake.
SCORE. Use a sharp knife, blade, or kitchen scissors to make 3 to 4 shallow slits across the top of each loaf. The cuts should be about ¼ to ½ inch deep. Scoring helps steam escape while the bread bakes and reduces cracking.
SECOND RISE. Cover the loaves with a clean tea towel and let them rise again until doubled, about 30 to 45 minutes.
BAKE. Bake in an oven preheated to 375°F for about 30 minutes, or until the crust is golden brown. Transfer the loaves to wire racks to cool. Serve the bread warm with butter, slice it for sandwiches, or enjoy it with pasta, soup, salad, or lasagna.
Kristyn’s Recipe Tips
- If you want to activate the yeast first, stir the yeast and sugar into the warm water and let it sit for about 5 minutes, until bubbly.
- Knead the dough by hand by folding and pressing it repeatedly, or use a stand mixer fitted with a dough hook.
- Let the dough rise in a warm, draft-free spot for the most reliable results.
- Add the flour gradually so the dough stays soft and the baked loaves do not turn out heavy.
- Brush the baked loaves lightly with butter if you prefer a softer crust.
- Let the bread cool slightly before slicing so the inside can set properly.
Italian Bread Recipe
Ingredients
- 2 cups very warm water
- 5 teaspoons instant yeast
- 1 tablespoon sugar
- 2 tablespoons vegetable oil
- 1 tablespoon salt
- 5 cups all-purpose flour
Instructions
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Whisk the warm water, yeast, sugar, oil, and 2 cups of flour in a large bowl until smooth. Let the mixture sit in a warm place until bubbly, about 30 minutes.
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Add the salt, then mix in enough remaining flour to form a soft dough.
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Knead the dough on a floured surface until smooth. Return it to the bowl, cover, and let it rise until doubled, about 1 hour.
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Check the dough by gently poking it. If the dent remains, it is ready. If it springs back quickly, allow it to rise longer.
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Divide the dough in half and shape each half into a loaf about 12 inches long. Place the loaves on a greased baking pan.
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Cut several shallow diagonal slits across the top of each loaf. Cover and let rise until doubled, 30 to 45 minutes.
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Bake at 375°F for about 30 minutes, or until the crust is golden brown. Cool slightly before slicing.
Notes
Recipe Tips.
- For a softer crust, brush the warm baked loaves lightly with butter.
- For the best texture, let the bread cool slightly before slicing.
- This bread freezes well. Wrap cooled loaves tightly and freeze for up to 3 months.
Freeze the dough. Shape the loaves, but do not let them complete the second rise. Freeze until solid, then wrap tightly with plastic wrap and foil. Freeze for up to 3 months. To bake, unwrap a loaf, place it on a baking sheet, cover loosely with a tea towel, let it rise until doubled, score the top, and bake.
Store. Let the bread cool completely, wrap it in plastic, and store at room temperature for 2 to 3 days. For longer storage, wrap again with foil and freeze for up to 3 months.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
Recipe FAQ
Shape the dough into loaves, but do not let them rise. Freeze until solid, then wrap with plastic wrap and foil. Freeze for up to 3 months. When ready to bake, unwrap a loaf, place it on a baking sheet, cover loosely with a tea towel, let it rise until doubled, score the top, and bake.
Let the loaves cool completely, wrap them in plastic, and store at room temperature for 2 to 3 days. For longer storage, wrap them again with foil and freeze for up to 3 months.
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This recipe was first shared in November 2019.