This crusty soft Braided Italian Bread is made with active dry yeast, bread flour, and olive oil, and ready in 2 hours and 50 minutes. Tearing apart the warm, golden-brown strands reveals a fluffy crumb that holds butter perfectly. I love making this loaf on lazy weekend afternoons.

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What I Learned Making This

At first, I struggled with getting the braid tight enough without stretching the dough too thin. I realized that letting the dough rest for five minutes before shaping makes a massive difference in elasticity.

Taking the time to properly egg wash the dough is also crucial. That simple step creates the glossy, bakery-style finish that makes the bread look professional.

Braided Italian Bread Ingredients

1 cup warm water (110°F)
2 1/4 tsp active dry yeast (1 packet)
1 tbsp granulated sugar
3 cups bread flour
1 tsp kosher salt
2 tbsp extra virgin olive oil
1 large egg (for egg wash)
1 tbsp sesame seeds (optional)

How To Make Braided Italian Bread

Proof the yeast: In a large bowl, whisk together the warm water, yeast, and sugar. Let it sit for 5-10 minutes until foamy.
Form the dough: Stir in the bread flour, kosher salt, and olive oil until a shaggy dough forms.
Knead the dough: Turn the dough out onto a floured surface and knead for 8 minutes until smooth and elastic.
First rise: Place the dough in a lightly oiled bowl, cover with a damp towel, and let rise in a warm spot for 1 hour.
Divide and shape: Punch down the dough and divide it into three equal pieces. Roll each piece into a 12-inch rope.
Braid the loaf: Pinch the top ends of the three ropes together. Cross the right rope over the middle, then the left over the new middle. Continue braiding and pinch the ends to seal.
Second rise: Transfer the braid to a parchment-lined baking sheet. Cover loosely and let rise for 45 minutes.
Bake the bread: Preheat your oven to 375°F. Brush the loaf with a beaten egg, sprinkle with sesame seeds, and bake for 25-30 minutes until golden brown.

Recipe Tips

Check your water temperature: If your water is too hot, it will kill the yeast, and your bread will not rise.
Weigh your flour: Using a kitchen scale prevents adding too much flour, which results in a dense, heavy loaf.
Tuck the ends: Tucking the pinched ends of your braid under the loaf keeps it looking neat as it bakes.

What To Serve With Braided Italian Bread

This crusty loaf pairs brilliantly with a hearty bowl of minestrone soup or a rich beef bolognese. It is also sturdy enough to slice thick for garlic bread or classic bruschetta. I often serve it warm with just a dish of high-quality olive oil and balsamic vinegar for dipping.

How To Store

Keep the cooled bread in a paper bag or bread box at room temperature for up to 3 days. To freeze, wrap the fully cooled loaf tightly in plastic wrap and aluminum foil, storing it for up to 2 months. Thaw at room temperature and refresh in a 350°F oven for 5 minutes.

FAQs

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

Yes, you can substitute all-purpose flour in a 1:1 ratio. The bread will have a slightly softer texture and less chew.

Why did my bread turn out dense?

Dense bread usually happens if the yeast is expired or the water was too hot. It can also occur if the dough did not rise long enough.

Can I make the dough ahead of time?

Yes, you can let the dough do its first rise in the refrigerator overnight. Bring it to room temperature before shaping and braiding.

Nutrition

Calories: 180 kcal
Total Fat: 3g
Saturated Fat: 0g
Cholesterol: 10mg
Sodium: 200mg
Total Carbohydrate: 32g
Protein: 5g

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Braided Italian Bread

Recipe by Paula

Servings

servings

Prep time

minutes

Cooking time

hours

minutes

Total time

hours

minutes

Crusty soft Braided Italian Bread made with bread flour, olive oil, and yeast is ready in under 3 hours. Tearing apart the golden strands is incredibly rewarding. This bakery-style loaf is fantastic for weekend baking and family dinners.

Ingredients

1 cup warm water (110°F)
2 1/4 tsp active dry yeast (1 packet)
1 tbsp granulated sugar
3 cups bread flour
1 tsp kosher salt
2 tbsp extra virgin olive oil
1 large egg (for egg wash)
1 tbsp sesame seeds (optional)

Directions

1. Proof the yeast: In a large bowl, whisk together the warm water, yeast, and sugar. Let it sit for 5-10 minutes until foamy.
2. Form the dough: Stir in the bread flour, kosher salt, and olive oil until a shaggy dough forms.
3. Knead the dough: Turn the dough out onto a floured surface and knead for 8 minutes until smooth and elastic.
4. First rise: Place the dough in a lightly oiled bowl, cover with a damp towel, and let rise in a warm spot for 1 hour.
5. Divide and shape: Punch down the dough and divide it into three equal pieces. Roll each piece into a 12-inch rope.
6. Braid the loaf: Pinch the top ends of the three ropes together. Cross the right rope over the middle, then the left over the new middle. Continue braiding and pinch the ends to seal.
7. Second rise: Transfer the braid to a parchment-lined baking sheet. Cover loosely and let rise for 45 minutes.
8. Bake the bread: Preheat your oven to 375°F. Brush the loaf with a beaten egg, sprinkle with sesame seeds, and bake for 25-30 minutes until golden brown.