Easy Italian Bread Recipe

By Preppy Kitchen · 180 min

Ingredients

Instructions

1. In a stand mixer bowl fitted with the dough hook, stir together the warm water, sugar and yeast. Leave for about 10 minutes until very foamy.
2. Add 3 cups (360g) flour, 1 tablespoon olive oil and the salt, stir with a spatula, then mix on low speed.
3. Add the remaining 2½ cups (300g) flour half a cup at a time, scraping the bowl sides and bottom now and then.
4. Once the flour is incorporated, knead on medium-low for about 5 minutes until the dough pulls away from the bowl and forms a ball. It should spring back when pressed and not stick to your finger; add flour a few tablespoons at a time if needed.
5. Put the dough in a lightly oiled large bowl, cover and let rise in a warm place (about 75°F) until doubled, about 1 hour.
6. Punch down the dough, turn it onto a lightly floured surface and divide in half. Shape each half into a tight ball.
7. Stretch each ball into an 8x11-inch oval, flip it over, then roll it up from one long side like a jelly roll. Taper the ends into points and pinch the seam closed.
8. Line a baking sheet with parchment, place the loaves seam side down, brush with the remaining 1 tablespoon olive oil and loosely cover. Let rise until very puffed, 30 to 40 minutes.
9. After the loaves have risen for 20 minutes, put one rack in the middle of the oven and one on the bottom. Place a 9x13-inch pan filled with ½ inch of water on the bottom rack and preheat the oven to 375°F.
10. Cut 3 diagonal slashes on each risen loaf with a lame or very sharp knife, then put the loaves on the middle rack.
11. Bake 30 to 35 minutes, rotating the pan after 20 minutes, until golden and hollow-sounding when tapped. Cool on the pan a few minutes, then move to a wire rack to cool completely before slicing.

Summarized from Preppy Kitchen's video. Watch it for the details.