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    Bless This Mess > Recipes > Breads > Yeasted Breads

    Homemade Italian Bread

    Published: Feb 10, 2021 · Modified: Feb 10, 2021 by Melissa · 59 Comments

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    top picture is of a loaf of Italian bread with a few slices cut off the end, the bottom picture is the top view of the loaf of bread next to a knife with the words "Italian bread" written in the middle
    picture of a loaf of Italian bread with a few slices cut off of the end and the words "Italian bread recipe" written at the top
    top view of a loaf of Italian bread with the words "Italian bread recipe" written at the top
    Picture of a loaf of Italian bread wrapped in a towel with the words "Italian bread" written at the top

    This easy homemade Italian bread needs only 4 simple ingredients. It makes the most amazing loaf of bread with a fluffy center and extra crusty exterior! The perfect side for soups and sauces.

    top view of Italian bread on a cutting board with a few slices cut off of it

    A-maz-ing. That is the only way to describe this rustic Italian bread. It is dense and wonderfully chewy on the outside while being super soft and fluffy on the inside. When I am asked to bring bread to dinner at a friend's, I always make this because it is stunning.

    There's something magical about simple ingredients like flour, water, salt, and yeast working together with time. This bread tastes just like any good loaf of crusty bread you'd find at a high end bakery but you can make it at home.

    loaf of Italian bread on a towel and cutting board with a knife next to it

    You might be wondering - what's the secret to making rustic Italian bread like they do in Italy?

    The answer: a sponge.

    A sponge is a magical little concoction of flour, yeast, and water that you make the day before and let sit for 24 hours before making the bread. You simply mix those three things together in a bowl and let it sit. The sitting is what leads to the magic. It is then added in with the rest of the ingredients when you make the loaf of bread.

    The sponge adds this amazing (and hard to describe) flavor and also does something magical to the gluten. The texture of the bread is so soft and chewy in the middle while the crust is still dense and delicious. The taste of this Italian bread is amazing and the texture cannot be matched.

    loaf of Italian bread wrapped in a towel on a cutting board

    This Italian bread recipe will scare you a bit at first, but once you make it the first time, you will make it again and again. I love making "slow foods" like this. There's something very therapeutic about taking your time with simple ingredients, especially when the end result is so delicious.

    What is the difference between French bread and Italian bread?

    Most people think these two breads are basically the same, but they vary quite a bit. They are different is size, shape, and ingredients. French bread is long and thin while Italian bread is shorter and rounder in nature. French bread typically has a hard crust while Italian bread is chewier. 

    close up of a loaf of Italian bread that has been cut into

    Tips and Tricks for Making Perfect Italian Bread:

    • The bread flour makes for a chewier loaf, but in a pinch I've used all-purpose flour and the results were still worth the effort. (Bread flour has a high protein content and a high gluten content which helps the bread to be chewy.)
    • The longer the sponge sits, the more developed the flavor will be. Try to let it set for 24 hours if you can.
    • Don't skip the initial 20 minute rest and the two light in-bowl "kneadings" with the spatula - these help the gluten to develop and are what make the bread chewy on the outside but fluffy in the middle.
    • You bake this bread on a baking stone. If you don't have one, an upside down cookie sheet works well, too!
    Italian bread with a few slices cut from it on a cutting board

    More bread recipes:

    • Mom’s Easy French Bread Recipe
    • My Favorite Go-To Sourdough Bread Recipe
    • Jolyn’s Extra Soft White Bread Recipe
    • Mom’s Jumbo Dinner Rolls
    Print
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    top view of Italian bread on a cutting board with a few slices cut off of it

    Rustic Italian Bread


    ★★★★★

    4.8 from 8 reviews

    • Author: Melissa Griffiths - Bless this Mess
    • Total Time: 8 hours 45 minutes
    • Yield: 1 large loaf 1x
    Print Recipe
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    Description

    Rustic Italian Bread made with only 4 simple ingredients and some time, which makes the most amazing loaf of bread. The outside is extra crusty and the center is wonderfully fluffy and light.


    Ingredients

    Scale

    For the sponge:

    • 2 cups bread flour
    • 1 cup warm water
    • ¼ tsp instant yeast

    For the dough:

    • 3-3 ½ cups bread flour
    • 1 tsp instant yeast
    • 1 ¼ cups warm water
    • 2 tsp salt

    Instructions

    To make the sponge:

    1. Mix the flour, water, and yeast together in a medium bowl until it resembles dough. Cover the top of the bowl with plastic wrap and let it sit at room temperature for 6 to 24 hours.

    To make the dough:

    1. Add 3 cups of the flour and yeast to the bowl of your stand mixer. With the dough hook attached, turn the mixer to low and slowly add the water while the mixer is running. Let this mix for 2 minutes until the dough starts to come together. Lift the head of your stand mixer and place a piece of plastic wrap tightly over the bowl. Let the dough rest for 20 minutes.
    2. After the 20 minute rest, remove the plastic wrap and add your sponge and salt. Mix on medium low speed for 8 minutes. After 4 minutes, if the dough is sticking to the side of the bowl add the last ½ cup of flour a little at a time until the dough stops sticking to the edges of the bowl but is still sticking to the bottom (you do want it to stick to the bottom). Turn the dough out onto a lightly floured surface and form into a smooth round ball.
    3. Place the dough in a large, lightly oiled bowl, and cover tightly with plastic wrap. Let the dough rise in a warm spot until doubled, about an hour.
    4. After the dough has doubled, remove the plastic wrap. Using a large spatula, gently fold the dough into itself by pulling the edge of the dough into the middle. Do this a few times all around the edge of the bowl. Cover the bowl and let the dough rise for 30 minutes.
    5. Repeat the previous step after the 30 minutes are up and then let it rise for a second 30 minutes.
    6. After the second 30 minutes of rising, it's time to form the loaf. Remove the dough from the bowl and gently press it into a 10-inch square without tearing it. Fold each corner into the middle and then gently roll the dough into a tornado shape. Place the dough, seam down, on a rimless baking sheet (or one that is upside-down) that is lined with parchment paper. Gently tuck the dough into place on the parchment. You should end up with a long thin loaf that is 16 inches long. Lightly mist the dough with cooking oil and then loosely cover with plastic wrap. Let the dough rise in a warm place until doubled, 1 to 1 ½ hours.
    7. While the dough is rising, prep the oven and your baking stone. Preheat the oven to 500 degrees. Let the baking stone heat for 30 minutes (but not longer than an hour).
    8. When the dough has doubled, score the top with a razor blade, diagonally and ½ inch deep and spray lightly with water. CAREFULLY slide the loaf and the parchment onto the hot baking stone in the oven and bake for 10 minutes.
    9. After 10 minutes reduce the oven temperature to 400 degrees. Bake for 30 to 35 more minutes until the crust is a deep golden brown. Let the loaf cool on a wire rack until it is room temperature before serving (about 2 hours cooling time).

    Notes

    • The bread flour makes for a chewier loaf, but in a pinch, I've used all-purpose flour and the results were still worth the effort.
    • The longer the sponge sits, the more developed the flavor will be.Try to let it set for 24 hours if you can.
    • Don't skip on the initial 20 minute rest and the two light in-bowl "kneading" with the spatula - these help the gluten to develop and are what make the bread chewy on the outside while being fluffy in the middle.
    • Prep Time: 8 hours
    • Cook Time: 45 min
    • Category: Bread
    • Method: Oven
    • Cuisine: American

    Keywords: homemade italian bread, easy italian bread recipe, how to make bread at home, simple bread recipe

    Did you make this recipe?

    Tag @blessthismessblog on Instagram and hashtag it #blessthismess

    I'm telling you what - make this once and you'll be making it over and over again. It's such a great crusty bread recipe and it's a whole lot of fun to make, too.

    Serving suggestions for Rustic Italian Bread:

    • Any soup or stew is great, such as The Best Instant Pot Broccoli and Cheese Soup
    • Slow Cooker Vegetable Beef Soup
    • Quick and Easy Tortellini Soup with Spinach
    • Instant Pot Split Pea Soup
    • It's also great with all things pasta/Italian such as, Easy Slow Cooker Vegetable Lasagna
    • The Best One Pot Baked Ziti
    • One Pot Pasta Primavera
    • And for a great side to simple proteins, just add some fresh fruit and a salad, and call it a meal with Perfect and Simple Grilled Fish Fillets
    • The Best Baked Chicken Legs

    First, you make a sponge which is just flour, water, and a tiny bit of yeast. Then you let it sit for 6-24 hours. Once it has sat for the recommended time, you mix up the dough and add the sponge. 

    This will be your go-to Italian bread recipe because it is soft on the inside, chewy on the outside, and compliments any meal perfectly.

    Related Posts:

    • Italian-Style Chicken and Mushroom Soup
      Italian-Style Chicken and Mushroom Soup
    • Simple Italian Pasta Salad
      Simple Italian Pasta Salad
    • Italian Beef Sandwiches
      Italian Beef Sandwiches
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    Melissa is dedicated to helping parents figure out the nightly questions, "What's for Dinner?!" with her no-fuss approach to cooking. Read more...

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      Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

    1. Juno

      February 24, 2018 at 1:07 am

      loved your recipe but while making the sponge i realized my yeast was 4 years old so instead used my yeast from the last beer I made ....awesome and thanks for your concise recipe !

      Reply
    2. Michael Hagedorn

      October 02, 2017 at 8:05 am

      Sorry, it was the classic italian recipe, it was great! !

      ★★★★★

      Reply
    3. Michael Hagedorn

      October 02, 2017 at 8:02 am

      I made your bread recipe with a couple of minor adjustments, I used 1/4 cups of sour dough starter, no yeast, in the sponge, followed the recipe to a T for the rest, then I divided into two loaves, the bread is fantastic ,I would recommend it to anyone. Five stars without a doubt. Next time though I will check my schedule, a little time consuming ?

      Reply
    4. Sharon

      November 16, 2015 at 10:45 pm

      II dont have bread flour, never seen it in my part of the world. Can I use all pourpose flour? Would love to try this recipie.

      Reply
    5. Diane

      April 29, 2015 at 6:50 pm

      Turned out wonderful!! I think I may try it at slightly higher temperature for more caramelization though. Also didn't use parchment paper in the oven and cooked it directly on the baking stone. That eliminates any smoking or burning of the paper

      Reply
    6. Casi Head

      February 07, 2015 at 7:23 pm

      I am bummed... only because I got super excited and after reading reviews knew I wanted a double batch...takes so long with all the rise times so I figured I should just make extra during the same time frame. The dough came out fine, and I divided the bread into 4 loaves. I had to use both racks, and at 500, the bottom ones along with the parchment burned in the first 6 minutes of baking. I took them off the parchment and put them all onto one big sheet on the top rack when i reduced to 400 (after taking the battery out of the smoke alarm), but the damage was done on the bottom two loaves for sure. Still can't wait to eat the unburned ones and maybe next time I will try to contain my excitement and just make a single batch. thanks for the recipe!

      Reply
    7. daphne

      January 20, 2015 at 10:03 am

      my oven only goes to 450,will that work?

      Reply
      • Melissa

        January 20, 2015 at 1:38 pm

        Yep, I'd still make it!

    8. Cindy

      October 14, 2014 at 9:35 pm

      I made this tonight and it was amazing!!!!! I have been trying for long to make a loaf of bread like this. It was absolutely beautiful and perfect, chewy outside while light and airy inside. Thank you for sharing 🙂

      Reply
      • Melissa

        October 14, 2014 at 10:08 pm

        Twins! I made it tonight too and fell in love all over again. Seriously, isn't this a great recipe!

    9. Melissa

      September 30, 2014 at 7:46 am

      Hi! I just tried making this recipe and I had a bit of trouble with the part where the dough needs to be shaped into a square, them the corners get folded inward toward the center and finally roll into a tornado shape. Could you elaborate a bit on each of those steps? I feel there is some information that could be added. Also, pictures, pictures would be great!!

      Reply
      • Melissa

        October 01, 2014 at 10:32 am

        Such great tips! I'll have to make it again and take lots of pictures. The idea is that you are folding up the dough to make the loaf shape (instead of kneading or squishing it) so that it traps lots of air pockets so the bread is holey and wonderful. I'll make some improvements to the post though, thank you!

    10. Giovanna

      September 04, 2014 at 9:16 pm

      This recipe was so awesome!! I didn't have bread flour. And my kids and husband devoured it!! Yum yum. I paired it with homemade chicken stew. I also added the water first and let the yeast bloom first.

      Reply
    11. dina

      June 17, 2014 at 6:55 pm

      hello,how can i print the recipes out?thanks

      Reply
    12. boardingace

      March 04, 2014 at 8:30 pm

      I love this book too, and my husband also bought our copy - except that he bought it for himself. Then I ended up taking over the cooking and I'm so glad that he bought it. He was the first one to watch their TV show too. Since that company has basically taught me how to cook, I shudder to think if I had started with any one else's cookbooks that might not have been nearly as good!

      Reply
    13. Jodi Papineau

      August 16, 2013 at 10:28 am

      I preheated the stone at 500* but then lowered oven to 400 and cooked the loaf, which was so big I had to place it on the stone diagonally. It took 35 minutes till done! Came out amazing! I just didn't want to chance the alarm going off. All worked out well though! I'm normally a white bread baker and hand kneader at that so this was my first Italian bread. I will try the standard recipe that uses olive oil and normal rises etc., but I'm sure yours will be the clear winner! Family devoured this bread like a pack of vultures! Grand babies loved it too. Great for teething molars!

      Reply
      • Jodi Papineau

        September 14, 2013 at 9:19 pm

        Update...your recipe won! I have been making it exclusively now. Hubby is waiting patiently (11:15 pm here) for the formed loaf to rise and then bake! Earlier, I made self rising pizza dough using the extra sponge from yesterday and adding olive oil. Came out fabulous! Thank you for this recipe!

      • Melissa

        September 15, 2013 at 12:58 pm

        SOOO glad it worked!!! It's a lot of work (well, time anyways) but it's SO worth the effort. Congrats for trying and it turning out awesome.

    14. Jodi Papineau

      August 13, 2013 at 12:30 pm

      In the oven and baking now! I thought parchment paper was only good to 400*. Hoping my smoke alarm doesn't go off!

      Reply
      • Melissa

        August 13, 2013 at 4:33 pm

        I thought the same thing but America's Test Kitchen bakes with it at super high temps all the time! It definitely gets charred but mine does't smoke. Let me know how it goes!

    15. Desiree

      May 07, 2013 at 2:42 pm

      I am pinning!

      Reply
    16. USED2B718

      February 14, 2013 at 1:19 am

      America's Test Kitchen is the best. I made sure to get a scale (more accurate) to ensure that my latest foray into baking would be successful. To be honest, I'm a little bit of a snob when it comes to recipes that are based upon weight v. volume. Weight all the way.

      Reply
      • Melissa

        February 14, 2013 at 6:52 am

        I'm convinced it's the way to go too but I just need to bite the bullet and get the scale 🙂

    17. Rachie

      August 22, 2012 at 10:05 am

      I don't have a baking stone. can I use an upside-down cookie sheet?

      Reply
      • Melissa

        August 24, 2012 at 7:06 pm

        I haven't done it but the cook says you can, so I say yes! Let me know if you do.

      • Keely

        August 30, 2014 at 9:59 pm

        My dough is super sticky even after adding the additional 1/2 cup of flour. Is it suppose to be like that.?

      • Melissa

        September 01, 2014 at 8:51 am

        Hmmmm... it's a very "slack" dough but if it's too sticky to use a greased spatula to turn in the bowl then I'd add more flour 🙂

      • Rachie

        August 27, 2012 at 9:13 pm

        I did and it was gooood. I thought it was too hard at first, but I think it actually turned our just right. Thanks!

      • Marcy Goldman

        May 10, 2019 at 6:11 am

        You can use a Dutch oven check YouTube for videos on Dutch oven bread baking.

    18. The Perfect Pear

      August 20, 2012 at 7:48 am

      okay this looks amazing! 🙂 I'm a sucker for breads! haha it looks soooo goood.

      Reply
    19. BeccaMarie

      August 17, 2012 at 1:28 pm

      Yum. I am going to have to invest in some bread flour. I've only ever bought whole wheat and white, but sometimes I think I am missing out. This looks amazing. Your photos are amazing.

      Reply
    20. Steve Finnell

      August 17, 2012 at 9:59 am

      you are invited to follow my blog

      Reply
      • Jill Dietz

        March 01, 2019 at 2:34 pm

        OMG! This is the BEST bread I have ever made and I’ve made a lot of bread! It very closely resembles the Italian bread I had as a child (Villa’s Italian Bread in Glens Falls, NY) that I can no longer get because I no longer live there. The crust is so chewy and is even more delicious toasted. I will be making this many more times and it will definitely be my go-to recipe!

        ★★★★★

      • Melissa

        March 04, 2019 at 9:34 am

        I totally agree with you, it's so worth the time because it's just so good!

    Newer Comments »

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