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Nothing beats the aroma of freshly baked bread, and this homemade Italian bread is the perfect way to bring that warm, comforting feeling to your kitchen. With a soft, airy interior and a beautifully golden crust, this no-knead recipe is simple enough for beginners yet delivers bakery-quality results.
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Cuisine: Italian
Prep Time: 1 hr 45 mins
Cooking Time: 30 mins
Total Time: 2 hrs 15 mins
Servings: 32 slices (2 loaves)
Why You’ll Love Making It
- No-Knead Simplicity – This bread requires no kneading, making it perfect for beginners.
- Soft & Chewy Texture – A light, airy interior with a crisp golden crust.
- Versatile Use – Perfect for sandwiches, dipping, or serving alongside soups and pasta.
- Customizable – Swap vegetable oil for olive oil or shape into different styles like baguettes or rolls.
- Homemade Comfort – Enjoy the rich aroma and satisfaction of freshly baked Italian bread.
Ingredients
- 1 ½ tablespoons active dry yeast (or 2 packets) – Ensures a light and fluffy rise.
- ½ cup warm water (110°F) – Activates the yeast.
- ½ teaspoon granulated sugar – Feeds the yeast for better fermentation.
- 2 cups hot water (115-120°F) – Adds moisture and helps mix the dough.
- 3 tablespoons granulated sugar – Adds a touch of sweetness to balance flavors.
- 1 tablespoon salt – Enhances the taste and strengthens gluten development.
- ½ cup vegetable oil – Creates a soft crumb; substitute olive oil for a richer flavor.
- 5-6 cups all-purpose flour – Provides structure; adjust as needed for dough consistency.
- 1 large egg white – Brushed on top for a glossy golden crust.
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Instructions
Step 1: Activate the Yeast
In a small bowl, dissolve 1 ½ tablespoons active dry yeast with ½ cup warm water (110°F) and ½ teaspoon granulated sugar. Stir gently and let sit for 5 minutes, or until it becomes foamy. This step ensures your yeast is active and ready to work.
Step 2: Mix the Dough
In a large mixing bowl or stand mixer, combine 2 cups hot water (115-120°F), 3 tablespoons granulated sugar, 1 tablespoon salt, and ½ cup vegetable oil. Stir well to dissolve the sugar and salt.
Gradually add 3 cups of flour, stirring continuously. Once combined, pour in the activated yeast mixture and mix well. Slowly incorporate 2-3 more cups of flour, adding just enough to form a sticky but cohesive dough.
Step 3: First Rise (No Kneading Required!)
Cover the bowl with a clean kitchen towel and let the dough rise in a warm, draft-free place for 1 hour, or until doubled in size.
Step 4: Shape the Loaves
Lightly flour a surface and check the dough’s texture. If it’s too sticky to handle, add flour ¼ cup at a time until it becomes manageable but still soft.
Divide the dough into two equal portions (or three for smaller loaves). Roll each portion into a rectangle, then roll it up lengthwise like a jelly roll. Pinch the seam closed and tuck in the ends.
Place the loaves on a greased baking sheet, seam-side down. Use a sharp knife to score diagonal slashes every 2 inches across the top.
Step 5: Second Rise
Cover the loaves loosely and allow them to rise for another 30 minutes until slightly puffed.
Step 6: Bake the Bread
While the loaves are rising, preheat your oven to 400°F (200°C).
Whisk 1 large egg white and brush it over the tops of the loaves for a glossy finish. Bake for 25-30 minutes, or until golden brown. The bread is done when it sounds hollow when tapped on the bottom.
Step 7: Cool & Enjoy
Let the loaves cool for at least 10-15 minutes before slicing. Serve warm with butter, or use for sandwiches, bruschetta, or dipping into olive oil and balsamic vinegar.
FAQs
Can I use instant yeast instead of active dry yeast?
Yes! If using instant yeast, you can skip the proofing step and mix it directly with the dry ingredients. However, you may need to reduce the rising time slightly.
How do I store homemade Italian bread?
Store at room temperature in an airtight bag or wrapped in foil for up to 3 days. To keep it fresh longer, freeze sliced bread for up to 3 months and reheat as needed.
