There is nothing better than Homemade Italian Bread. While it may seem difficult to make your own bread, it is something that anyone can do! Baking this bread requires just a few ingredients, and you will soon realize how easy and fulfilling it is to make.
My grandma was known for her Homemade Italian Bread. I remember walking into my grandma’s house with the smells of her cooking radiating through. I am not joking when I say I can smell it now, and it truly makes my heart full.
While I never got her exact recipe, over the last couple years, I tested and baked a lot of Italian bread trying to get as close as possible to what she used to make. I think I finally got it! The crumb, the flavor, the familiar, nostalgic smells I remember so well – it all came together with this recipe.
Why Make Homemade Italian Bread?
Homemade Italian bread is just one of those things you always want on hand and can be used for breakfast, lunch or dinner. You can make avocado toast, use it as sandwich bread or as a side with dinner. It is such a versatile item that you can pair with any meal. I love dipping my bread in sauce!
But sometimes the simple things are the best – Italian bread toasted with butter is all you really need in life.
Shopping List for Homemade Italian Bread
- All Purpose Flour (Used King Arthur flour)
- Sea Salt
- Active Dry Yeast (Used Fleischmann’s)
- Semolina Flour
Equipment Information
- The KitchenAid Mixer
- While it is not required for this recipe, I would highly recommend that you consider purchasing one
- I have the KitchenAid KSM150PSPT Artisan Series 5-Qt. Stand Mixer (Pistachio color)
- Think of it as an investment!
- Bread Lame
- This tool is what you use to score your bread, and it works so much better than a regular knife
- Click HERE to purchase the one I have from Etsy
- Pizza Stone
- I am sure you are wondering, is this worth getting? I would say yes!
- It allows for a more even bake, and you can find one for a reasonable price in many stores, like Target
- I purchased mine at Home Goods
Make me (and my grandma) proud and give this recipe a try. Leave a comment with the results or with any questions you have.
Homemade Italian Bread
Equipment
- Kitchen Aid Mixer or Large Mixing Bowl
- Paddle Attachment or Spatula
- Measuring Cups & Spoons
- Plastic Wrap
- Dish Towel
- Bread Lame or Sharp Knife or
- Parchment Paper
- Pizza Stone
- Disposable Aluminum Pan
- Wire Cooling Rack
Ingredients
- 3 1/4 cups All Purpose Flour will use more to sprinkle on counter before shaping dough
- 1 tsp Sea Salt
- 2 tsp Active Dry Yeast Used Fleischmann's
- 1 1/2 cups Warm Water
- Semolina Flour can use this on pizza stone
Instructions
- Add Flour, Sea Salt and Yeast to bowl or mixer (Flour first, then the salt and yeast on opposite sides of the bowl/mixer)
- Mix with spatula or paddle attachment until ingredients are thoroughly combined
- Add Warm Water slowly and mix until ingredients are fully incorporated
- Cover bowl with plastic wrap and a dish towel
- Let prove (or rise) for 2-3 hours until the dough doubles in size
- Once proved, delicately remove dough from bowl onto a lightly floured surface (You can flour your hands but do not put flour directly onto the dough)
- Shape dough, folding it onto itself until you've formed a round ball (No kneading required)
- Lightly carve an "X" into the top of the dough using the sharp knife or bread lame
- Preheat oven to 450F – make sure you preheat the oven with the stone inside (Dough can rest on lightly floured parchment paper while oven heats up)
- Fill Aluminum Pan with 1/2 inch of water and place on the lower oven rack (this allows your bread to get the hard crust)
- Once oven reaches 450F, put dough & parchment paper onto pizza stone (or sprinkle pizza stone with semolina flour and move dough from parchment paper to the pizza stone)
- Bake for 35-45 minutes, until bread is golden brown and cooked fully
- Put cooked bread onto a wire cooling rack and let cool completely before cutting into it
Notes
- If transferring parchment paper to pizza stone, be sure you read the label to ensure it can handle the 450F temperature
- If you are unsure whether or not the bread is fully baked, knock on the bottom of the bread. It should sound hollow
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