Crusty Italian Bread (Printable View)
Golden-crusted Italian loaf with chewy interior, ideal for sandwiches and dipping
# What You'll Need:
→ Dough
01 - 4 cups bread flour
02 - 1 ½ teaspoons salt
03 - 2 teaspoons sugar
04 - 2 teaspoons active dry yeast
05 - 1 ¼ cups warm water (105°F)
06 - 2 tablespoons olive oil
→ Topping
07 - 1 tablespoon cornmeal (optional, for dusting)
# How-To Steps:
01 - Dissolve the yeast and sugar in warm water in a small bowl. Let stand for 5–10 minutes until foamy.
02 - In a large mixing bowl, combine bread flour and salt. Make a well in the center.
03 - Add the foamy yeast mixture and olive oil to the well. Mix with a wooden spoon or dough hook until a shaggy dough forms.
04 - Turn dough onto a lightly floured surface. Knead for 8–10 minutes until smooth and elastic.
05 - Place dough in a lightly oiled bowl. Cover with a damp towel or plastic wrap. Let rise in a warm, draft-free place until doubled (1–1.5 hours).
06 - Punch down dough and shape into a tight oval or round loaf. Place on a parchment-lined baking sheet dusted with cornmeal. Cover and let rise 45 minutes.
07 - Preheat oven to 425°F. Place an empty metal baking pan on the lowest rack.
08 - Slash the top of the loaf with a sharp knife. Pour 1 cup hot water into the empty pan to create steam.
09 - Bake in the center of the oven for 30–35 minutes until golden-brown and the loaf sounds hollow when tapped.
10 - Cool completely on a wire rack before slicing.
# Expert Advice:
01 -
- The crust creates that irresistible crackle when you slice into it
- Nothing beats warm bread fresh from your own oven
- Each ingredient plays a crucial role and youll understand why
02 -
- Warm water means bath temperature not hot enough to kill your yeast
- The steam step creates that professional bakery crust everyone loves
- Patience during rising time is non-negotiable
03 -
- Throw ice cubes in that hot water pan instead of pouring water less splashing same steam
- Freeze extra loaves sliced so you can grab exactly what you need
- Mix dried herbs like rosemary or thyme right into the flour for savory variation