Italian Bread
This bread is deliciously simple to make and is perfect as a side dish for any meal!
Servings: 2 Loaves
Ingredients
- 1½ cups warm water
- 2¼ tsp active dry yeast, or 1 packet
- 1 tbsp olive oil
- 1 tbsp sugar
- 2 tsp salt
- 4 to 4½ cups all-purpose flour
Instructions
- In the bowl of a mixer, add the warm water, yeast, olive oil, and sugar. Stir lightly and allow to sit for a few minutes so the yeast can become active.
- Add the salt and 3 cups of flour to the bowl.
- With the hook attachment, mix on low speed until the dough comes together. Add 1 to 1½ more cups of flour until the dough forms a mostly smooth ball, but do not overmix the dough. The dough should not be sticky.
- Remove the bowl from the mixer and cover the dough with plastic wrap or a towel. Allow to rise until it is double in size, which will take about one hour.
- Place a sheet of parchment paper on a sheet pan and set aside.
- Uncover the dough and punch it down.
- Divide the dough into two portions of approximately the same size.
- On a clean countertop (you may need to add a little flour if the dough is sticky), gently press one portion of the dough into a rectangular shape that is roughly 10 to 12 inches long.
- Roll the dough into a log shape, rolling along the long side to create a log shape that is 10 to 12 inches long. Pinch any seams in the dough together.
- Gently place the shaped loaf onto the prepared parchment, making sure to leave space for a second loaf.
- Repeat the shaping process with the second half of the dough.
- Place the second shaped loaf on the prepared pan with the parchment paper, making sure to leave several inches between the loaves.
- Once both loaves are on the parchment paper, lightly cover again with plastic wrap or a towel and allow to rise a second time.
- Once the bread has doubled in size, preheat the oven to 400°.
- Carefully uncover the risen bread and use a sharp knife to cut three or four scores across each risen loaf. If you would like, you can skip scoring the bread.
- Bake in the oven for 20 to 25 minutes, or until the bread is golden brown and sounds hollow when lightly tapped.
- Allow the bread to cool for a few minutes before transferring to a cooling rack to cool completely.
- Slice and enjoy the bread warm or at room temperature.