There’s something truly special about freshly baked Italian bread, with its crisp golden crust and soft, airy interior. This recipe brings the classic flavors of Italy into your kitchen, delivering an authentic experience that’s perfect for pairing with meals or enjoying on its own. Whether you’re a seasoned baker or just beginning, this recipe will guide you through each step to create the perfect loaf.
Ingredients:
- 4 cups all-purpose flour
- 1 ½ teaspoons salt
- 1 teaspoon sugar
- 1 packet (or 2 ¼ teaspoons) active dry yeast
- 1 ½ cups warm water (110°F/45°C)
- 2 tablespoons olive oil
- 1 tablespoon honey (optional, for a slightly sweet touch)
Instructions:
- Activate the Yeast: In a small bowl, combine the warm water, sugar, and yeast. Stir gently and let it sit for about 5–10 minutes until the mixture is foamy. This ensures the yeast is active.
- Prepare the Dough: In a large mixing bowl, combine the flour and salt. Create a well in the center and pour in the yeast mixture, olive oil, and honey (if using). Stir the mixture with a wooden spoon until it begins to come together as dough.
- Knead the Dough: Transfer the dough to a floured surface and knead for about 8–10 minutes, until it is smooth and elastic. Add a little more flour if the dough is too sticky, but be careful not to add too much. The dough should remain soft but not sticky.
- First Rise: Shape the dough into a ball and place it in a greased bowl. Cover it with a damp cloth or plastic wrap and let it rise in a warm, draft-free place for about 1–1.5 hours, or until it doubles in size.
- Shape the Dough: Once the dough has risen, punch it down to release the air. Gently remove it from the bowl and shape it into a loaf or divide it into smaller portions for baguettes. Place the shaped dough onto a baking sheet lined with parchment paper.
- Second Rise: Cover the dough with a cloth and let it rise for another 30–45 minutes. The dough should rise to about 1.5 times its original size.
- Preheat the Oven: While the dough is rising, preheat your oven to 425°F (220°C). If you’d like a crispier crust, place a shallow pan of water in the bottom of the oven while it preheats to create steam.
- Bake the Bread: Once the dough has risen, use a sharp knife or razor blade to score the top of the dough lightly. This allows the bread to expand evenly while baking. Bake the bread for 25–30 minutes or until the crust is golden and the bread sounds hollow when tapped on the bottom.
- Cool and Serve: Remove the bread from the oven and let it cool on a wire rack for at least 20 minutes before slicing. Enjoy the bread warm, paired with olive oil, balsamic vinegar, or your favorite Italian dishes.
Tips for the Best Results:
- Use high-quality olive oil for added flavor.
- For extra flavor, you can add a tablespoon of herbs like rosemary or thyme to the dough.
- If you want a thicker crust, bake the bread a few minutes longer, but keep an eye on it to prevent over-baking.