Italian Bread
Apparently it is super easy to make Italian bread, the one that is available in grocery stores across the US.
It is very soft with thin crust and stays fresh if packaged properly for up to 1 week.
This homemade Italian bread has the perfect balance of softness, flavor, and light texture that makes it ideal for everyday use. The crust bakes up thin and delicate, while the inside remains fluffy, tender, and easy to slice — exactly the kind of bread many people grew up enjoying from local bakeries or grocery stores. It’s mild in flavor, slightly chewy, and versatile enough to pair with almost any meal.
One of the best things about this recipe is how approachable it is, even for beginner bakers. The dough is simple to mix and easy to handle, making it a reliable option for anyone wanting fresh homemade bread without a complicated process. As it bakes, the loaf develops a beautiful golden color and fills the kitchen with the comforting aroma of fresh bread.
This bread works wonderfully for sandwiches because of its soft texture and sturdy structure. It holds fillings well without becoming dense or overly crusty, making it especially popular with children and perfect for school lunches. It’s also excellent for garlic bread, toast, grilled sandwiches, or served warm alongside soups, pasta dishes, and salads.
Another advantage of this loaf is how well it keeps. When stored properly in a sealed bag or container, it remains soft and fresh for several days without drying out quickly. That makes it practical for busy families who want homemade bread available throughout the week.
You can also customize the recipe by shaping the dough into sandwich loaves, rolls, or longer Italian-style bread shapes depending on your preference. Whether enjoyed fresh from the oven with butter or used daily for sandwiches and meals, this Italian bread recipe is simple, comforting, and incredibly satisfying to bake at home.
Its soft texture and classic flavor make it a dependable family favorite you’ll want to bake again and again. Kids absolutely love it for sandwiches.
Thanks for the idea King Arthur website.
Ingredients
Dough
- 480g bread flour
- 20g potato flour
- 20g dry milk powder
- 4g dry instant yeast
- 320g water
- 10 g salt
- 30 g sugar
- 30g olive oil
Topping
- sesame seed
Directions
Dough
- 8 am In a bowl of stand mixer add all ingredients.
- Mix dough on low speed of your mixing machine for 5 minutes, or KitchenAid on speed 3 for 7 minutes until well incorporated.
- Increase the speed of your mixer, mix for 10 more minutes until the dough is well incorporated.
Note: if the dough seems too stiff, add 20g water, continue kneading. If it still too stiff, add 10-20g more.
The dough should come up together and have a smooth surface.
- Cover the dough and let it proof for 2. hours at 78-86F/ 28-30C until double or more in volume.
- Divide the dough in 2 equal pieces.
- Shape each loaf as a batard, by folding 2 top edges to make a triangle top, then roll the top into itself, creating a tight roll.
- Spray each live with water and roll into sesame seeds.
- Transfer the shaped loaves onto a baking tray, or baguette tray, cover, and let them proof for 1 hour at 78-86F/28-30C until double or more in volume.
- Preheat the oven to 450F.
- Score the loaves, spray them with extra water.
- Bake for 10 min. Lower the temperature to 400F , bake for 15-20 more minutes, until golden brown.
- Remove the bread from the oven.
- Let the bread cool down.
Enjoy!
Italian Bread
Ingredients
- 480 g Bread flour
- 20 g Potato flour or tapioca/cornstarch
- 20 g Dry milk powder or dairy-free powdered creamer
- 4 g Dry instant yeast
- 320 g Water plus 20–40 g extra if dough feels too stiff
- 10 g Salt
- 30 g Sugar
- 30 g Olive oil
- Sesame seeds for coating loaves
Equipment
- Stand Mixer fitted with dough hook
- Baking Tray or Baguette Tray
- Spray Bottle for water misting
- Sharp Bread Lame or razor blade
Method
- In the bowl of a stand mixer, combine all main dough ingredients: 480 g bread flour, 20 g potato flour, 20 g dry milk powder, 4 g instant yeast, 320 g water, 10 g salt, 30 g sugar, and 30 g olive oil.
- Knead on low speed (or KitchenAid speed 3) for 5–7 minutes until well incorporated.
- Increase mixer speed to medium and knead for 10 more minutes until smooth and elastic.
- Cover the dough and let it proof for 2 hours at 78–86°F (28–30°C) until doubled or more in volume.
- Turn dough onto a clean surface and divide into 2 equal pieces.
- Shape each piece as a batard: fold the top two corners inward to form a triangle, then roll the top down tightly into itself to create a smooth, tight cylinder.
- Lightly spray each shaped loaf with water and roll generously in sesame seeds.
- Transfer shaped loaves onto a baking tray or baguette tray. Cover loosely and let proof for 1 hour at 78–86°F (28–30°C) until doubled and puffy.
- Preheat oven to 450°F (232°C).
- Make diagonal slashes across the tops with a lame and spray the loaves lightly with water.
- Bake at 450°F for 10 minutes. Lower heat to 400°F (204°C) and bake for 15–20 additional minutes until golden brown.
- Remove from oven and let cool completely on a wire rack before slicing.
Nutrition
Notes
- Adjusting to High Hydration: This recipe features a 70% hydration level, which creates the signature open and chewy Italian crumb but can feel quite sticky to handle if you are used to lower-hydration doughs. Refrain from adding extra flour during the kneading process; the stickiness is exactly what yields a soft interior. Dust your hands lightly with flour or oil them slightly when shaping the final oval loaves.
- The Role of the Steam Bath: To achieve a truly traditional, shatteringly crisp, and blistered crust, steam is absolutely non-negotiable. The steam delays crust formation during the first 10 minutes of baking, allowing the slashes to open up completely for maximum oven spring. If you don’t want to pour water into a tray, you can heavily mist the oven walls with a clean spray bottle three separate times during the first 5 minutes of baking.
- Adding Olive Oil for Softness: While authentic Italian table bread can be made with just flour, water, yeast, and salt, adding a small 10g splash of high-quality extra virgin olive oil works wonders. The fat coats the gluten strands slightly, keeping the interior crumb incredibly soft for an extra day or two and preventing the bread from drying out quickly after slicing.
- Overnight Retard Variation: If you want to develop a deeper, more complex flavor profile similar to sourdough, you can modify the rise schedule. After completing the 2-hour bulk rise and performing your stretch-and-folds on day one, place the covered container directly into the refrigerator for 12 to 18 hours. The next morning, shape the cold dough immediately and allow it to proof for 90 minutes on the counter to take the chill off before scoring and baking.
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This post offers a detailed recipe for making authentic Italian bread, with a focus on achieving the perfect crust and airy texture. Natasha guides readers through each step, including kneading, proofing, and baking tips that cater to both novice and experienced bakers. The post’s thorough instructions and beautiful visuals make it ideal for those looking to master traditional bread-making techniques, adding a homemade touch to their baking skills. It’s a well-structured and inviting recipe for anyone eager to try their hand at classic Italian bread.
Substitute for potato flour?
You can substitute potato flour with other gluten-free flours like tapioca flour, arrowroot flour, or cornstarch in most recipes. Just keep in mind that the texture and flavor may vary slightly depending on the substitute used.replace
I have been making daily homemade bread since Sept and I have tested tons of recipes. This one is the best so far!! It stays fresh for days. Homemade bread, after day 2 begins to taste stale not this recipe! This will be a repeat for numerous times of the week.
Thank you for sharing your feedback! We’re thrilled to hear that you’ve found a homemade bread recipe that you love and that stays fresh for days. It’s always rewarding to find a recipe that becomes a staple in your kitchen. Enjoy baking and savoring your delicious homemade bread!
Not sure about temp…after 10 min at 450 mine are looking over cooked…but trying to trust the process. Covered with foil to prevent more darkening. 15 min to go
Not sure about temp…after 10 min at 450 mine are looking over cooked…but trying to trust the process. Covered with foil to prevent more darkening. 15 min to go
Great recipe! Soft inside, puffy, very good.
Curious though what role has potato flour?
Italian bread is a delightful treat that’s surprisingly easy to make, just like the one found in US grocery stores. With its soft texture and thin crust, it’s perfect for sandwiches, making it a hit with kids. I stumbled upon this fantastic recipe on the King Arthur website and decided to give it a try. Mixing the dough was a breeze, and after some patient proofing, I was rewarded with beautifully risen loaves. The aroma of freshly baked bread filled the kitchen as I sprinkled sesame seeds on top. The end result was two golden-brown, delicious batards that tasted as good as they looked.
How would I make this using sourdough starter instead of yeast?
Could you explain the shaping a bit more? “folding 2 top edges to make a triangle top, then roll the top into itself” does not make sense to me
Here is a video on how to shape a batard(oval)
https://youtu.be/5FRcdJHXB0g?si=I_NeTA9LI6hiFKr5
Hey I hade manitoba flour and just followed the recipe. But my dough become to lose. So what to do should I put more flour.
Thanks for great recipes
Thank you so much for good recpi
Can anything be used instead of milk powder to avoid dairy??
I forgot to put the milk powder and it was ok.
Use dairy free powdered creamer in same measurements.
I use powdered creamer for almost everything.