Italian Bread

4.75 from 8 votes

Skip the bakery and make your own artisan Italian bread at home! This bread is perfect for subs and sandwiches of every kind. Besides, no one can resist the smell of fresh bread hot out of the oven!

Prep Time10

Cook Time30

proofing time2 30

Total Time3 10

Course: Bread

Cuisine: Italian, Italian American

Keyword: homemade Italian bread, italian bread twists

Servings: loaves

Author: Alyssa Rivers

Ingredients

1 package active dry yeast or 2 ¼ teaspoons
1 ¾ cups warm water
1 teaspoon sugar
3 ¼ cups bread flour
2 teaspoons salt

Instructions

In the bowl of your stand mixer, mix your yeast, warm water, and sugar. Allow the mixture to sit until the yeast becomes frothy, about 5 minutes.
Once the yeast is ready, add the flour and salt to the bowl. using the dough hook attachment, mix on low speed until the dough comes together, about 3-4 minutes. Increase the speed to medium and mix it for 3-5 minutes to develop the gluten.
Once the dough is done mixing, remove it from the mixer and place it into an oiled bowl. Cover and let the dough rest until it has doubled in size, about 1 hour. Prepare a baking sheet by lining it with parchment paper.
Dump the dough out onto a floured surface and pound the air out of it, fold it back in on itself into a round and place it back into the bowl, seam side down. Cover and let it rest for another 30-40 minutes.
Once it has rested and risen back up again, dump it out onto a lightly floured surface and degas it again. Cut the dough in half and toll them both up into 10 inch baguette-like loaves. Place the loaves onto your prepared baking sheet, seam side down and cover them. Preheat your oven to 375 degrees fahrenheit.
Proof your loaves until they are nearly double in size about 30-45 minutes. Once the loaves are ready, score your loaves (I did two diagonal cuts on each one) and bake them for 25-30 minutes. They should have a light golden crust and temp out to 190 degrees fahrenheit.
Remove the loaves from the oven and allow them to cool to room temperature.

Nutrition

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