EASY ITALIAN BREAD — Bake two delicious loaves of crusty Italian bread with this easy to make recipe.
It’s always good to have a simple bread recipe on hand, and this Easy Italian Bread is one of my favorites.
There are no fancy ingredients, and the hardest part is remembering to start the bread in time to rise and bake before dinner is ready. Well, that’s the hardest part for me anyway.
Besides the remembering, this recipe really is easy, and because of that, it’s one of my favorite homemade bread recipes to make.
I am able to fit both loaves on a single baking sheet, although you could easily half the recipe if one loaf is all you need.
I definitely need two loaves with all the hungry teenage boys living at my house!
Like most bread, it’s best when it fresh from the oven, but it does stay soft for a day or two after baking (I keep mine in a zip-top bag on the counter), so I can safely make both loaves because they always get eaten in that amount of time.
This recipe also makes fabulous sub sandwich buns. Just divide the dough into smaller portions (depending on how big you want your sandwiches to be) and proceed with the recipe as stated.
My family always raves when I make this bread. I hope you love it as much as we do.
Be sure to save this Easy Italian Bread recipe to your favorite Pinterest board for later.
Easy Italian Bread
- 1 package (2 1/4 teaspoons) active dry yeast
- 2 cups warm water
- 1 teaspoon sugar
- 2 teaspoons salt
- 2 cup bread flour
- 3 1/2 cups all-purpose flour
- 1 egg + 2 teaspoons water
- 2 teaspoons sesame seeds
- In the bowl of a stand mixer fitted with the dough hook attachment, dissolve yeast in warm water. Stir in the sugar and salt. Add the bread flour and mix well for 2-3 minutes on medium speed.
- Gradually blend in the all-purpose flour, about 1 cup at a time, until a soft dough forms–you may not use all of the flour.
- Turn onto a floured surface and knead until smooth and elastic. Place the dough into a greased bowl and let rise until doubled in size, about 1 hour. Punch the dough down and turn onto a floured surface.
- Divide the dough in half and shape each portion into a loaf, approximately 12 inches long. Place each loaf, seam side down, onto a lightly greased baking sheet.
- Cover and let rise again until doubled in size, about 30 minutes. Using a sharp knife, make four shallow slashes across the top of each loaf.
- Preheat the oven to 400 degrees.
- In a small bowl, whisk together eggs and water. Brush egg mixture over the loaves and sprinkle with sesame seeds.
- Bake for 20-25 minutes, or until golden brown. Remove to wire racks to cool.
- Serving Size: 16
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Who Dished it Up First: Adapted from Taste of Home.