If you are looking for a simple, homemade Italian Bread Recipe, this is one we keep in regular rotation at our house. It is easy, uses pantry staples, and makes two beautiful loaves that are perfect for weeknight dinners or family gatherings.
With a golden crust and a soft, fluffy inside, it is perfect for serving with pasta, soup, salad, or just warm with butter. And what we love most about it is how simple the ingredients are, but the results feel bakery-worthy.
So don’t let the yeast intimidate you. Of all the yeast breads you could try to master, this one is one of the simplest!
If you love this recipe, you should also try Homemade Dinner Rolls, French Bread, and Homemade Breadsticks, all favorites that disappear fast at our table.
Why we think you’ll love it:
- Pantry staple magic. The ingredients are simple and most likely already in your pantry, making it budget friendly and convenient.
- Easy steps. Simple steps and forgiving dough make this a great first yeast bread that turns out reliably.
- Versatile favorite. Perfect alongside pasta, soups, sandwiches, or served warm with butter for an easy side.
Italian Bread Ingredients
- Very warm water (2 cups): Activates the yeast and helps the dough come together smoothly. Warm, not hot, water helps create a better rise. Water should be between 105°F and 115°F.
- Instant yeast (5 teaspoons): Helps the bread rise quickly and gives it that light, fluffy texture. Instant yeast saves time since it does not require proofing separately. See How to Activate Yeast.
- Sugar (1 tablespoon): Feeds the yeast and adds a very subtle sweetness that balances the flavor of the bread.
- Vegetable oil (2 tablespoons): Adds moisture and tenderness to the crumb, keeping the bread soft even the next day. You can substitute olive oil for a slightly richer flavor.
- Salt (1 tablespoon): Enhances the overall flavor and strengthens the dough structure for better texture.
- All purpose flour (5 cups): Forms the base of the dough and gives the bread its classic chewy bite. Bread flour can be used for an even chewier, bakery style loaf.
- Optional: butter to brush on top of baked loaves
How to Make Italian Bread
DOUGH. Whisk warm water, instant yeast, sugar, oil, and 2 cups of flour in a large bowl till smooth. Let sit in a warm place till bubbly, about 30 minutes.
Add salt and 1½ cups flour and mix. Continue mixing in flour until no longer sticky and a soft dough is formed.
RISE. Knead for a couple of minutes on a lightly floured surface till smooth. Return to bowl. Cover and let rise till doubled, about an hour.
Placing the dough near a warm window, crock pot, or oven can help it rise faster.
When it looks like it has doubled in size poke it with your finger. If the dough springs back and fills in the dent, let it rise longer. If the dent stays, it’s ready.
SHAPE. Divide the dough in half and roll each piece into a long loaf about 12 inches long. Place both loaves on a greased baking pan.
SCORE. Use a sharp blade or scissors to make 3-4 shallow (¼ to ½ inch) slits on the top of the dough before baking. This allows air to escape without cracking the bread.
2nd RISE. Cover with a tea towel and let loaves rise till doubled (about 30-45 minutes).
BAKE. Bake in an oven preheated to 375°F for about 30 minutes or until the crust is golden brown. Let the loaves cool on wire racks. Serve this Italian bread recipe warm on its own or with your favorite pastas and lasagnas.
Kristyn’s Recipe Tips
- Activate first by adding the yeast and sugar to the warm water. Let it sit for about 5 minutes until bubbly. At this point, you can add the yeast mixture to the other ingredients.
- Knead by hand (fold and press the dough repeatedly) for a few minutes, or a quicker way is to use a stand mixer fitted with the dough hook attachment.
- Let the dough rise in a warm, draft free spot like inside an oven with the light on for more reliable results.
- Do not add all the flour at once; adding it gradually helps you avoid a dense loaf.
- Brush the baked loaves lightly with butter for a softer crust and extra flavor.
- Slice only after the bread has cooled slightly so the inside texture sets properly.
Italian Bread Recipe
Video
Ingredients
- 2 cups very warm water
- 5 teaspoons instant yeast
- 1 tablespoon sugar
- 2 tablespoons vegetable oil
- 1 tablespoon salt
- 5 cups all purpose flour
Instructions
- Whisk water, yeast, sugar, oil, and 2 cups of flour in a large bowl till smooth. Let sit in a warm place till bubbly, about 30 minutes. Add the salt and add enough flour to make a soft dough.
- Knead a few times on a floured counter till smooth. Return to bowl. Cover and let rise till doubled, about an hour.
- When it looks like it has doubled in size poke it with your finger. If the dough springs back and fills in the dent, let it rise longer. If the dent stays, it's ready.
- Divide the dough in half and roll each piece into a long loaf about 12 inches long. Place both loaves on a greased baking pan.
- Cut a few diagonal slits across the top of each loaf. Cover and let loaves rise till doubled, 30-45 minutes.
- Bake in an oven preheated to 375°F for about 30 minutes or till the crust is golden brown.
Notes
- Activate first by adding the yeast and sugar to the warm water. Let it sit for about 5 minutes until bubbly. At this point, you can add the yeast mixture to the other ingredients.
- Knead by hand (fold and press the dough repeatedly) for a few minutes, or a quicker way is to use a stand mixer fitted with the dough hook attachment.
- Let the dough rise in a warm, draft free spot like inside an oven with the light on for more reliable results.
- Do not add all the flour at once; adding it gradually helps you avoid a dense loaf.
- Brush the baked loaves lightly with butter for a softer crust and extra flavor.
- Slice only after the bread has cooled slightly so the inside texture sets properly.
- This bread freezes beautifully. Wrap cooled loaves tightly and freeze up to 3 months for easy make ahead meals.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
Shape the loaves of dough, but don’t let them rise. Instead, freeze until solid, then wrap with plastic wrap and again with foil, and freeze for up to 3 months.
To bake, unwrap a loaf, place it on a baking sheet, and cover it loosely with a tea towel. Let the dough rise until doubled, add scoring slices, and bake.
To keep your loaves fresh for as long as possible, wrap them with plastic and store them at room temperature for 2-3 days, or wrap them again with foil and freeze them for 3 months.
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This recipe was first shared November, 2019.
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DOUGH. Whisk 2 cups warm water, 5 tablespoons instant yeast, 1 tablespoon sugar, 2 tablespoons oil, and 2 cups of flour in a large bowl till smooth.
Just so you know you say to use 5 Tablespoons of yeast in the instruction section.
Thanks for catching that and I’ve updated the post.
The recipe calls for 5 cups of flour but per instructions you mix 2 cups and then add flour as needed to form the dough. Do you use the whole 5 cups?
Yes, you’ll end up using most, if not all….Whisk 2 cups warm water, 5 tablespoons instant yeast, 1 tablespoon sugar, 2 tablespoons oil, and 2 cups of flour in a large bowl till smooth. Let sit in a warm place till bubbly, about 30 minutes.
Add 1 tablespoon salt and 1½ cups flour and mix. Continue mixing in flour until no longer sticky and a soft dough is formed.
I’ve made this recipe multiple times and my family loves. It’s easy to make so we can have fresh bread for our meal.
Taste was great, maybe use a little less salt next time I try. I did have an issue with the loaves coming out a little more flat. It may be because I may have over proofed the dough. I went by time rather than looks. I brushed with melted butter when it came out of the oven. It’s very tasty..