This crusty Italian bread is a classic, artisan-style loaf that’s perfect for any occasion. With a beautifully crisp crust and a soft, airy interior, it’s the ideal accompaniment to soups, pasta, and salads. The simplicity of this bread highlights the quality of the ingredients, making it a timeless favorite in Italian cuisine.

More about Crusty Italian Bread

The process of making this bread is both therapeutic and rewarding. As you knead the dough and watch it rise, you’ll develop an appreciation for the age-old tradition of bread baking. This recipe uses a few basic ingredients, but with patience and a little practice, you’ll produce a loaf that rivals those from the finest bakeries.

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Crusty Italian Bread: Step-by-Step Guide

Recipe by Eric

Servings

12

servings

Prep time

2

hours 

20

minutes

Cooking time

30

minutes

Total time

2

hours 

50

minutes

Ingredients:

• 4 cups all-purpose flour

• 1 1/2 teaspoons salt

• 1 1/2 teaspoons sugar

• 1 packet (2 1/4 teaspoons) active dry yeast

• 1 1/2 cups warm water (110°F/45°C)

• 2 tablespoons olive oil

Instructions:

• Activate Yeast: In a small bowl, dissolve the sugar in the warm water. Sprinkle the yeast over the water and let it sit for about 5-10 minutes until it becomes frothy.
• Mix Dough: In a large mixing bowl, combine the flour and salt. Make a well in the center and add the yeast mixture and olive oil. Mix until a shaggy dough forms.
• Knead Dough: Turn the dough out onto a floured surface and knead for about 10 minutes until smooth and elastic. Add more flour if necessary to prevent sticking.
• First Rise: Place the dough in a lightly oiled bowl, cover it with a damp cloth, and let it rise in a warm place for about 1-2 hours, or until doubled in size.
• Shape Loaf: Punch down the dough and shape it into a round or oblong loaf. Place it on a parchment-lined baking sheet.
• Second Rise: Cover the shaped loaf with a damp cloth and let it rise again for about 30-45 minutes.
• Preheat Oven: Preheat your oven to 450°F (230°C). Place a shallow pan of water on the bottom rack to create steam.
• Cool: Allow the bread to cool on a wire rack before slicing.

Ideas for Serving

• With Olive Oil and Herbs: Dip slices in olive oil mixed with balsamic vinegar, garlic, and Italian herbs.
• Bruschetta: Top with diced tomatoes, basil, garlic, and a drizzle of olive oil for a fresh appetizer.
• Sandwiches: Use for hearty sandwiches with your favorite fillings, like mozzarella, tomato, and basil.

Nutritional Information (per slice)

• Calories: 150
• Fat: 3g
• Carbohydrates: 28g
• Fiber: 1g
• Protein: 4g
• Sodium: 290mg

History

Italian bread has a rich history that dates back centuries, with each region of Italy offering its unique variations. The hallmark of Italian bread is its simplicity and reliance on high-quality ingredients. The traditional methods of kneading and baking have been passed down through generations, preserving the authentic flavors and textures that make Italian bread so beloved.

FAQs

Q: Can I use whole wheat flour instead of all-purpose flour?

A: Yes, you can substitute whole wheat flour for a portion of the all-purpose flour. Keep in mind that this may affect the texture and rise of the bread.

Q: How do I store leftover bread?

A: Store leftover bread in a paper bag at room temperature for up to 2 days. For longer storage, wrap the bread tightly in plastic wrap and freeze for up to 3 months.

Q: Can I make this bread without a stand mixer?

A: Absolutely! This recipe is designed to be made by hand. Kneading the dough by hand is a great way to develop the gluten and achieve the desired texture.