Crusty Homemade Italian Loaf Bread (Easy Bakery Recipe)

This crusty, chewy Homemade Italian Loaf Bread is made with active dry yeast, bread flour, and olive oil and ready in about two hours and forty minutes. Pulling the golden, steaming loaf from the oven and hearing that hollow tap on the bottom is incredibly satisfying. I love how simple it is to get bakery-quality results in my own kitchen.

What I Learned Making This

When I first started baking bread, my loaves always turned out dense and flat. I finally realized that rushing the rise time was completely ruining the crumb structure.

Now I let the dough double in size completely before shaping it into a loaf. The olive oil also helps keep the interior tender while the crust gets nicely browned.

Homemade Italian Loaf Bread Ingredients

• 1 1/2 cups warm water (110°F)
• 1 tablespoon active dry yeast
• 1 tablespoon granulated sugar
• 4 cups bread flour
• 2 tablespoons extra virgin olive oil
• 1 1/2 teaspoons fine sea salt

How To Make Homemade Italian Loaf Bread

1. Activate the yeast: In a large bowl, whisk together the warm water, yeast, and sugar. Let it sit for 5 to 10 minutes until it becomes frothy.
2. Mix the dough: Add the bread flour, olive oil, and sea salt to the yeast mixture. Stir with a wooden spoon until a shaggy dough forms.
3. Knead the dough: Turn the dough onto a lightly floured surface and knead for 8 minutes until smooth and elastic. Place it in an oiled bowl, cover, and let rise for 1 hour.
4. Shape the loaf: Punch the dough down and shape it into an oval loaf on a parchment-lined baking sheet. Cover with a damp towel and let rise for another 45 minutes.
5. Bake the bread: Preheat your oven to 400°F. Score the top of the loaf with a sharp knife and bake for 25 minutes until golden brown.

Recipe Tips

• Check water temperature: Water that is too hot will kill the yeast, so keep it around 110°F.
• Measure flour correctly: Spoon the flour into your measuring cup and level it off to avoid a dense loaf.
• Create steam: Place a shallow pan of water on the bottom oven rack to help develop a crispy crust.

What To Serve With Italian Loaf Bread

This crusty bread is excellent alongside a hearty minestrone soup or a rich bolognese pasta. You can also slice it thick to make robust garlic bread or panini sandwiches.

How To Store

Store the cooled loaf in a paper bag at room temperature for up to two days to maintain the crust. For longer storage, slice the bread, place it in a zip-top bag, and freeze for up to three months.

FAQs

• Can I use all-purpose flour instead of bread flour? Yes, you can substitute all-purpose flour in equal amounts. The texture will be slightly less chewy but still delicious.
• Why did my bread turn out dense? Dense bread usually happens if the yeast is expired or the dough did not have enough time to rise. Always check your yeast expiration date.
• How do I know when the bread is done baking? The crust should be a deep golden brown. If you tap the bottom of the loaf, it should sound hollow.

Nutrition

• Calories: 185 kcal
• Total Fat: 3g
• Saturated Fat: 1g
• Cholesterol: 0mg
• Sodium: 290mg
• Total Carbohydrate: 33g
• Protein: 5g

Homemade Italian Loaf Bread

Recipe by Paula

Servings

12

servings

Prep time

25

minutes

Cooking time

3

hours 

30

minutes

Total time

3

hours 

55

minutes

This crusty, chewy Homemade Italian Loaf Bread features hearty bread flour, active dry yeast, and extra virgin olive oil. Ready in under three hours, it brings straightforward bakery-quality baking to your kitchen for any comforting dinner.

Ingredients

• 1 1/2 cups warm water (110°F)

• 1 tablespoon active dry yeast

• 1 tablespoon granulated sugar

• 4 cups bread flour

• 2 tablespoons extra virgin olive oil

• 1 1/2 teaspoons fine sea salt

Directions

• 1. Activate the yeast: In a large bowl, whisk together the warm water, yeast, and sugar. Let it sit for 5 to 10 minutes until it becomes frothy.
• 2. Mix the dough: Add the bread flour, olive oil, and sea salt to the yeast mixture. Stir with a wooden spoon until a shaggy dough forms.
• 3. Knead the dough: Turn the dough onto a lightly floured surface and knead for 8 minutes until smooth and elastic. Place it in an oiled bowl, cover, and let rise for 1 hour.
• 4. Shape the loaf: Punch the dough down and shape it into an oval loaf on a parchment-lined baking sheet. Cover with a damp towel and let rise for another 45 minutes.
• 5. Bake the bread: Preheat your oven to 400°F. Score the top of the loaf with a sharp knife and bake for 25 minutes until golden brown.